JW Marriott Bengaluru Prestige Golfshire Resort & Spa is hosting Kai Restaurant, from Galway, Ireland for an exclusive two-day pop-up event on November 3rd and 4th. This curated event is helmed by Chef Jess Murphy who is the holder of two prestigious All-Ireland National Awards for Best Chef in Ireland, including a Bib Gourmand, a Michelin Green Star, and the title of Blas na hÉireann Irish Food Champion. Chef Murphy will craft a menu inspired by the farmers of Bengaluru and its surroundings, featuring fresh locally sourced produce.
Kai is one of the celebrated restaurants in Galway, established by t husband-and-wife duo, Chef Jess and David Murphy. Guided by the motto, “what’s in season will be on your plate”, Kai has many collaborations with hundreds of local farmers and producers, ensuring a constant stream of fresh, high-quality produce throughout the year. This Farm to Fork event is within the ambit of the hotel’s recently launched JW Garden Soiree, a series of curated events offering unique culinary journeys, highlighting their core values of sustainable & mindful living. Neeraj Rawoot, the Executive Chef of JW Marriott Bengaluru Prestige Golfshire has conceptualised these Soirees. This two-day culinary collaboration between Chef Neeraj and Chef Jess will be a gastronomical escapade.
This partnership of culinary experts is a brainchild of the Indian foodie duo, Rupali & Chef Bakshish Dean of Dean With Us, well-known for their rich experience of food and culture, culinary genius and their passion to curate exceptional experiences.
Ronan Fearon, General Manager, JW Marriott Bengaluru Prestige Golfshire Resort & Spa said “We’re delighted to welcome Chef Jess & David Murphy, the pioneers and proud recipient of the Michelin Green Star for their renowned Kai Restaurant, travelling from Ireland, a place very close to my heart. This gastronomic offering will blend two unique cultures and shine a spotlight on the bountiful variety and flavours of our local produce, reinforcing our brand’s commitment to sustainable living. We look forward to experiencing Chef Jess’s culinary skills and the epicurean delights from the Emerald Isle.”
“We are thrilled to bring the unique flavours and ethos of Kai Restaurant to Bangalore,” said Chef Jess Murphy. “This collaboration is an exciting opportunity to share our love for sustainable, locally sourced cuisine with a whole new audience.”
This two-day popup by Kai, features a carefully crafted menu, designed to showcase the freshest seasonal ingredients that Bengaluru offers and the spirit of Galway. Some of the signature and plant-based dishes include – Enoki Mushroom Tempura with Smoked Chilli Hollandaise, the perfect amuse-bouche, inspired by Chef Jess’s fascination with the vibrant street food culture in India, where tempura-like snacks meet tangy chilli sauce. For the main course, Chef Jess’s culinary journey from Ireland to India led her to appreciate Mediterranean ingredients, resulting in creating Confit Heirloom Tomato with Grilled Vine Leaf Halloumi, harmoniously blends Irish and Indian influences in a Mediterranean-inspired dish. To satisfy the sweet tooth, Chef Jess’s further explores India’s diverse tea culture and Ireland’s love for fruity desserts introducing Cherry and Assam Tea Sorbet.
Venue: JW Marriott Bengaluru Prestige Golfshire Resort & Spa
Date: 3rd & 4th November
Menu: 5-Course menu paired with wines
Time: 7pm – 11pm
Price: INR 6500 + taxes per person
The term “Kai” holds its roots in the Māori language, signifying food, and its essence of “devour” seamlessly befits the essence of this establishment. Jess, a native of Wairoa, New Zealand, and Dave, originating from the idyllic county of Carlow in the sun-kissed southeast of Ireland, have evolved into an indomitable husband-and-wife duo. Their journey led them to the wild beauty of the West Coast of Ireland in 2005, where they promptly embraced the rugged terrain, transforming it into their cherished abode. In 2011, the doors of Kai Restaurant swung open in Galway’s West End.