Londoners have the Gherkin and the Shard. New Yorkers have the Rockefeller and Empire State. Peculiarly, Bengaluru has no ultra-modern building that is a destination in itself. So real estate entrepreneur Sharath Gowda, Vijay Simha and another partner sat quietly one day, contemplating about this. Sharath wanted to start a brewery, not just a run-of-the-mill glugger’s paradise which is now become a worrying trend, but a destination that offers one an eclectic experience, its towering pyramid peeking through Defence Colony’s still verdant expanse.
That was the auspicious beginnings to this simple sounding though very Gatsby-meet-art deco dining space artisanal brew kitchen Arena. Suffice to say, the place is worth many a visit, and they have not yet started the beer... So, it’s all about the food and spacious light spangled interiors. We ordered from their bar, a whisky cocktail infused in popcorn… smokey, popcorn notes… very good.
“I have travelled quite a bit. I also lived in Singapore, studied in the US and Dubai, and always thought that Bangalore deserved a landmark. There are many classic architectural places in Mumbai and Delhi. I thought that our beautiful Cantonment deserved a place that was an architectural marvel, a brewery that was known for its delicious cuisine too,” says the enterprising fellow who studied at Santa Clara University in California and United World College in Singapore. Armed with a diploma and bachelor’s in economics, he turned to real estate, and now is building pyramids that are the talk of the town.
This huge black and white filament lit pyramid on 100 Feet Road is almost hidden under the expanse of huge Gulmohars that Sharath was adamant about keeping. It almost looks Louvre-ish. Enter the Arena, inspired by Egyptians and their beer history, and his passion for architecture. Mumbai-based Studio 54’s Anjum and Saba designed it with a high ceiling, rich blues and green, dark wood, a mirrored handsome bar and LED-lit interiors (the latter is too out of place). “Beer is known to be the staple drink of the Egyptians and the civilisation is synonymous with pyramids. Every civilisation is known by a destination. It was time Bangalore had its own Arena,” says Sharath who wanted a place he could dine at, quiet and classic.
We were pleasantly surprised at this extraordinary brewery… as the partners and Rohan have searched into their treasure chest of experiences, and given the foodie a menu that walks the cobbled streets of many countries and presented global cuisine. Yet, this is no ordinary ‘global’ that every restaurant suffixes to the menu, this is worth its salt in every morsel. From dim sums that came in dreamy translucence to the artsy sushis… a work of an able team, for sure. We had the edamame dumplings that were simple, subtle in flavour, tangier though. The prawn hargow was pink succulent, delicious and so were the half-fried pork gyoza… with a subtly spiced mince. Yum. A bit thicker. Dipped into a fresh burnt chilli and unique lemon grass dip. For sushi, red tuna… beautifully parcelled, a salmon, with a petal of hibiscus (we think), and prawn tempura sushi crunchy in the middle with a crab glazed one as well. Add the flair of the chef’s artistry, and you are good to gobble away. They could give more wasabi, for thos
e who love the punch of the Asian root as we finished ours!
We also chomped on mushroom croquettes that were ok. And then came the signatures, a Tasmanian scallop served in a shell with a creamy glaze and texture, and baby baked mud crab - slivers in spice and topped with gooey cheese. Beautiful. Walloped.
The high ceilinged black and white pyramid shaped haven has an able crew headed by chef Julius Jack who was earlier with Biere Club, and has the renowned Rohan Dsouza curating its cuisine as consultant chef. Rohan and his partners Hitesh and Karan are known through their parent company Silver Beach Hospitality. The consultant chef worries us, as it usually sees quality go down, and Sharath feels the team is hands-on and that he will be the “eyes” to see the same flourish is maintained.
“It’s nine days old, and we don’t intend to dilute the brand, many bars and lounges get identified as clubs. But we will stay true to our origins, with club nights once a month. Our celebrity Chef Rohan Dsouza is a dear friend, and we have chef Julius who is able bodied, along with a pesky owner,” says the owner, tongue-in-cheek.
Incidentally, Sharath’s father has been in the liquor industry for 35 years, manufacturing local brands like SPR, Polo Club, Super Jack, Raja, OC, even a knock off of Haywards called Aywards, so it was only a matter of time before he decided to venture. He was also prompted when his father helped the CA’s daughter open a pub, and remarked that it’s strange that his own children are not into the business. “I did this mainly to make him proud,” he adds. Looks like he’s right on track. There is no beef, which is Sharath’s tribute to his mother to honour her memory.
The pyramid also has a special VIP lounge, where guests can buy bottles, and sit in secluded pods for a private party.
We skipped mains, because Sharath insisted we taste the Belgian Chocolate mud cake and the Paris Brest mousseline. Wow. Gooey chocolate, spongey cake, sinful in taste, creamy ice-cream… diets can go out of the window. Even the PBM was spectacular. Crusty, rounded, rich creaminess (it was made first for the Paris-Brest-Paris cyclists so it’s full on the calories), wish it had more strawberries, though. Arena’s sofas coax you, its expanse and space between tables gives it the feel of one of those Art deco British dining rooms, giving one a breather from the rush hour at most pubs. It’s delectable food swirled in exquisite artistry, definitely for an occasion, or just because you want to feel special, and have a uninterrupted meal… till the beers bring in the guzzlers who are as eclectic, and would like a bit of class.
