Lodhi Colony’s Tres Serves Up Its Finest with a Seven-Course Special Menu

Tres, in Lodhi Colony, has been run for over ten years by Chefs and Co-Founders Jatin Mallick and Julia Carmen Desa. Started in 2012 and settling into its permanent home in 2018, the restaurant has grown but stayed true to its roots—fresh ingredients, modern cooking, and simple, quiet luxury. With The Best of Tres, the chefs are bringing back dishes that guests have loved over the years, while also adding new ones for today.

“It’s not just about what we cook, but why we cook it,” adds Chef Jatin. “We’re constantly evolving, and The Best of Tres is a reflection of how far we’ve come, and how far we still want to go.”

We made our way to Tres, Lodhi Colony, to experience their new Chef’s Special menu, The Best of Tres—a seven-course journey that goes far beyond the usual food-and-wine pairing. Here, every dish finds its match not only in fine wines but also in inventive cocktails and premium spirits like vermouth. Curated by Chef Jatin and Chef Julia, the menu is all about balance. From the playful surprise of chicken liver ice cream to the mustard-crusted sea bass and the indulgence of dark chocolate ganache, every course strikes a balance: sweetness that gently cuts through tart notes, and creaminess paired with crunch. The purées and sauces magically elevate the dish while adding just the right amount of moisture. And the plating? Almost too pretty to eat. But of course, every plate was polished clean.

“At Tres, we love to surprise and delight,” says Chef Julia. “We play with flavour in ways that invite guests to pause, notice, and immerse themselves in the experience.”

Chef Jatin Mallick and Chef Julia Carmen Desa

One of the highlights for me was the exquisite stuffed morel, filled with butternut squash and truffle oil, paired beautifully with a sparkling Ca' del Doge Prosecco DOC Spumante from Italy. Another favourite was the chicken liver ice cream on a shallot tart tatin with walnut-apple dressing. The tart was crisp and flaky, while candied walnuts added the perfect touch of sweetness and crunch.

Chicken liver ice cream

Goat Cheese Bavaroise

Another standout, both in looks and taste, was the Goat Cheese Bavaroise—a dish that felt like art on a plate. Served on a black dish, the white cheese and fresh green leaves really stood out. The beet and microgreens, folded like petals, added a delicate touch, while the beet-red purée dotted across the plate brought colour and depth. A rye crisp, styled like tulle, gave the creamy dish just the right crunch. With beets, orange, walnut-apple, and rye crisps, every bite felt perfectly balanced. To top it off, I paired it with my favourite cocktail of the night, the Crimson Rose, a gin-based drink with sweet strawberry-infused rose syrup and vermouth.

Goat Cheese Bavaroise and Crimson Rose

Josper-grilled asparagus

In terms of the mains, the Josper-grilled asparagus was a delight. Served on a clean white plate, the vibrant green asparagus was paired with a beautifully balanced caramelised chilli yoghurt purée and puffed black rice for that perfect crunch. For meat lovers, the lamb shoulder pavé was a true standout. The meat came shredded and tender, so there was no struggle with cutting, just melt-in-the-mouth bites.

Lamb shoulder pavé

It was topped with grilled pak choi and paired with a rich, flavourful bell pepper lamb jus reduction that made it truly indulgent. If you prefer something more carb-forward, the kale ricotta cappelletti (hand-rolled pasta) in a light miso butter emulsion was a great option. Crispy kale and parmesan Tombacco added texture and depth. The plating made it even more striking—like a flower in bloom. The cappelletti were arranged like petals, with kale and parmesan forming the centre. The miso sauce wasn’t overpowering; instead, it lent just the right balance of flavour.

Kale ricotta cappelletti

Another favourite cocktail was the Picante de Tres—a refreshing mix of tequila, cilantro, orange, jalapeños, sugar, and lime juice. And for pork lovers, the Josper-grilled Spanish pork belly with kale, butternut squash, and caramelised chilli sauce is a must-try. After six courses, I was satisfied but not uncomfortably full—that’s the beauty of their perfectly portioned plates.

Happiness in a Glass

To end the meal on a dramatic note, I recommend Happiness in a Glass—a dessert that champions the timeless pairing of raspberry and chocolate. It was pure decadence. Served in a glass, it came topped with a chocolate shell that melted away as warm raspberry purée was poured over it, adding just the right touch of theatrics. Inside, soft cake pieces, cream, fresh fruit, and chocolate came together in a gooey, rich mix—an indulgent and truly satisfying way to close the evening.