CT Review: I Found Gurgaon’s Evening Star In Lord Vesper Where Tasty Tipples Meet Storybook Menus

Lip-smacking tipples with drool-worthy nibbles sound like a match made in culinary heaven. Doesn’t it? Well, this is what you will find amidst the alluring ambience of Gurgaon’s swanky new lounge and bar, Lord Vesper. Located at The Oberoi, Gurgaon, this gorgeous space has been dimly lit, making it perfect for both intimate dinners and boisterous evenings with your squad. Dear readers, if you have also heard of this newbie in town, then you might want to read further. After all, I am here to spill all about my experience at this lounge and bar. So, sit back and let’s dive right in, shall we?

Lord Vesper And His Lair

Lord Vesper is a mythical character and a muse. As revealed by Neha Kumari, the restaurant manager, “Lord Vesper comes from two different thought processes. Vesper means an evening star, which shines alone in the sky. And we want to make this place the evening star of the city. Secondly, Vesper is a popular cocktail.” If you have seen those famous James Bond movies, you already know that the Vesper Martini is always associated with them!

Characterised as a man who has lived forever, Lord Vesper is magical and mysterious, and this is his lair. Following a gold and black colour scheme, this luxuriously decked space has a more masculine vibe and appeal, as opposed to its feminine neighbour, Madam Chow.

Swanky Interiors Setting The Mood

Divided into three different spaces, the restaurant’s ground floor space is called the Lord’s Court. This seamlessly transforms into an upbeat atmosphere, with music turning loud late at night. The circular staircase indoors leads you to a more private space, and it can be booked for 25-30 people, and of course, since it’s secluded, it’s called the Secret Chamber.

There’s also an outdoor seating space, with a lush green wall, which is called The Night Garden. By now, you’re already aware that Lord Vesper is a magical figure, but did you know he grows magical ingredients in his garden? Yes, and these are then transformed into equally fascinating cocktails!

Also Read: CT Review: At Delhi’s Barbet & Pals, Every Bird Finds Its Flock, And Its Favourite Cocktail

A Menu Designed Like A Storybook

Once I was seated in the Lord’s Court, I was instantly in awe of the cocktail menu. Designed like a storybook, every page narrates the story of the cocktails. The Secret Cocktails take up the first eight pages, which are also their signature. The menu features innovative dishes with options that locals relish with a modern twist, as defined by Sous Chef Abhya Anand. In fact, these are termed as ‘companions to the beverages,’ and have been curated in such a way that they can be paired with lip-smacking beverages.

Starting Off On A Strong And Spicy Note!

For drinks, since I was on a date with my husband, we started off with Vespertini and A Rice Boy. The former has bold taste, and it’s their take on a shaken martini, while the latter is a sweet mocktail, reminiscent of kheer, an Indian dessert.

And for dishes, we ordered Burrata Brioche, Salmon Crudo with Ponzu Jelly, and Crackling Prawn with Sichuan Mala Cream. The brioche was soft, and the burrata was creamy with there being just the right sweetness from dehydrated tomato jam and crunch from the toasted pine nuts. The smoky flavour towards the end cuts through the sharp taste of the martini, and so, I would certainly recommend this pairing. The salmon was soft and fresh with homemade ponzu jelly. These were rolled with jalapeño brine; the slight spiciness cuts through the sweetness of Rice Boy. Crackling Prawn was a divine dish with tongue-numbing mala sauce, which we washed down with the last of the sweet mocktail.

Round Two, A Hearty Delight

For round two, we ordered Bloody Carry, another mocktail and Mr. Fennel & Mrs. Dill, a signature on the menu. The former was a carrot-based drink, their take on Bloody Mary, with a slight tang and spicy flavour, that instantly left my tongue tingling after the first sip. On the other hand, the signature cocktail had a lighter taste and a refreshing flavour. To pair with this, Chef Abhya suggested we try their Jack Daniel’s Chicken Wings, Smoked Chicken Pide, and Kerala Coin Paratha with Jackfruit Roast. The chicken wings were finished off with a dramatic flame, and they were my personal favourite from the evening. The housemade barbecue sauce just made it taste even better!

Coming to the pide, the chipotle chicken was perfectly seasoned; however, the outer edges were a little dry. But when dipped in the creamy yolk, it tasted better. Finally, the Kerala Coin Paratha paired really well with jackfruit roast, but the star of the dish was certainly the dip. This dip was made with curry leaves, which adds a refreshing twist to the otherwise slightly spicy dish, giving you a taste of Kerala.

Also Read: CT Review: I Spent An Afternoon At Nara Thai, Delhi NCR, And It Felt Like A Slow, Flavourful Trip To Bangkok

Sweet Endings

With our feast nearing the end, we ordered Twice-Baked Cheesecake for dessert. This is a Classic New York–Style Cheesecake, brûléed and is paired with raspberry sorbet and balsamic-marinated blueberries. The cheesecake, as you expect, is creamy and sweet, which is perfectly complemented by the zesty flavour of the sorbet and blueberries. Finally, we finished off the meal with their refreshing Liquid Mukhwaas to cleanse the palate, because obviously, they are a bar.

What I truly loved about this place was the warmth you feel radiating from the people, the moment you step inside. While the drinks are innovative and absolute must-haves, the pairings of equally unique dishes truly set the stage for a fantastic evening.

Not just another lounge and bar, this elegant new addition to Gurgaon’s nightlife is here to take your bar experience to a whole new level. It’s safe to say, dear readers, I am certainly going back for more, ‘cause I have not had enough of Lord Vesper.

Where: The Oberoi, Gurgaon
When: 5 pm to 1 am (Sunday to Thursday) & 5 pm to 2 am (Friday & Saturday)
Cost for two: ₹7,000 (approx)

Cover Image Courtesy: Anupriya Mishra