Vault is a new addition to the culinary scene, promising a truly immersive fine dining experience that tantalizes all the senses, and our first visit confirmed this expectation.
Vault presents a contemporary Asian menu crafted by Michelin Guide-recognized Chef Nan Thaisuchat from Thailand.
However, Vault is more than just a dining experience; it also features live music with resident DJs, percussionists, singers, and flautists.
This atmosphere is enhanced by a backdrop that captures the mysterious allure of a vault.
“We all share a deep appreciation for the finer things in life. Being food enthusiasts, we wanted to merge these passions," said Mehruz Munir, one of the five founding partners at Vault, discussing the collective vision that drives the restaurant.
“We wanted Vault to be a multi-sensory experience, so we focused on every aspect,” he added.
Vault’s menu consists of a contemporary twist on traditional flavours, focusing on local produce and Chef Nan’s creative flair.
“Take our Ilish Lollipop, for example. It is a modern spin on the beloved Ilish,” Mehruz said.
Food
We began our delicious meal with several appetizers, with the charcoal focaccia bread served with truffle butter.
The striking, in-house-made charcoal bread immediately captured our attention when it was placed on the table, and the first bite certainly did not disappoint.
The bread was incredibly soft and well-made. Paired with the truffle butter, it became enjoyable.
The savoury, slightly bitter taste of the truffle butter is an acquired taste.
Our second plate of appetizers featured rice-stuffed squid, which was grilled to perfection and filled with Thai basil rice, accompanied by a sweet charcoal basil sauce.
The combination of sweet and savoury flavours was absolutely spectacular and without a doubt our favourite appetizer.
We enjoyed every bite with smiles on our faces until our plates were empty and our hearts were full.
Our main course featured grilled king prawns served in a vibrant coriander pesto sauce.
The prawns were complemented by a rich and savoury coriander pesto that offered nuanced depth.
They were served on rice cakes alongside a broccoli stem, which created a delightful contrast of textures.
We were pleasantly surprised by how much we enjoyed the broccoli stem, which we had not anticipated would be so memorable.
The prawns and sauce were outstanding individually, but combined, the succulent prawns and flavourful nutty sauce created a divine dish.
We savoured the duck confit, served in a delicately spiced hinlay sauce.
The sauce had a mild spiciness with just a hint of heat, perfectly coating both the duck leg and breast.
A sprinkle of pistachios complemented the dish. Accompanied by mille-feuille and fondant potatoes, the duck was truly a standout dish.
The moment we took a bite, the hint of spice from the sauce cut through the rich duck jus rendering a stunning balance between savoriness and spice.
The sauce shines in this dish—smooth, slightly tangy, and perfectly spicy, leaving a delightful warmth on the palate that makes it truly delicious.
While the potatoes complemented the dish nicely, we felt the duck with the hinlay sauce was complete on its own, making the potatoes not strictly necessary.
Our final main dish of the day was roasted chicken in creamy Phanaeng sauce. The chicken, roasted in butter, was topped with mushrooms and generously coated in a rich Phanaeng sauce.
The combination of the buttery chicken and the mushrooms created a luxurious, creamy texture that complemented the sauce without overpowering it. The balance of flavours was perfect creamy yet light, allowing each taste to shine.
The fresh aroma of the roasted chicken wafted from the plate, captivating our senses, and each bite of the moist chicken was thoroughly delightful.
It was truly difficult for us to choose a favourite dish of the day, as it felt like we were being served one triumphant plate after another.
We concluded our meal with a plate of Pistachio Tres Leches that was to die for and we are not exaggerating.
The cake melts in your mouth and is a true winner. The addition of pistachio is a brilliant touch.
The restaurant offers a Pan-Asian menu during lunch hours and a Modern Asian menu during dinner.
The price range for a meal at Vault is Tk3,500 to Tk4,000 per person.
Ambience
The restaurant is located in the basement of the Autograph Tower in Banani.
Vault features carefully designed lighting and soundscapes that perfectly complement its menu.
This creates a unique and intimate atmosphere where every detail enhances the experience, allowing you to forget the outside world, even if just for a short while.
Challenges
Vault is currently in its soft launch phase, opened about a month and a half ago with limited marketing.
Plans are in place to host a grand opening in mid-January 2025.
The political climate in the country made it difficult to set up a restaurant for Vault.
“One of our bigger challenges was to set up this restaurant while so much was going on in the country. We are still working on bringing in furniture for the interior too,” Mehruz added.
Vault’s unique qualities represent a creative risk.
“Vault is truly one of a kind in Bangladesh. When you are developing something so unique and special for the country, you cannot be sure if there will be a market for it or if there will be demand. However, we have received positive feedback so far,” Mehruz added.
Verdict
When you enter Vault, you can expect a delightful experience, both in terms of food and atmosphere.
The Ilish lollipop, duck confit, roasted chicken, and Tres Leches are all must-tries.
Although the price range is on the higher side, it will be a worthwhile experience—take our word for it.
