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Coconut Mousse, Cashew & Granola Crumble, Bolo Gosto This dish reflects Goa’s monsoon villages – corn from the fields and amaranth from the Coconut and cashew, the pride of Goa, reimagined in a light mousse with festive crumble, paired with the timeless Bolo Gosto – a sweet ending that unites Portuguese heritage with Goan warmth.
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Mediterranean roasted bell peppers and baby artichoke silky soup A symphony of Mediterranean Summer flavors in one bowl - fire-roasted bell peppers blended into a silky soup, paired with tender artichokes, creamy bites, and fresh greens for a pop of color. This isn't just soup; it's comfort and sophistication coming together. Perfect for those who love bold flavors and beautiful plating
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Tambdi Bhaji Forminhas with Kokum Caviar A celebration of Goan terroir in a single bite – earthy red amaranth nestled in crisp Portuguese-inspired tart shells, crowned with tangy kokum pearls. This dish bridges tradition and innovation, where local greens meet molecular gastronomy. The kokum caviar bursts with acidity, balancing the richness of the filling in a playful, elegant composition.
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Kokum Cloud Prawn Balchão with Tapioca Pearl Cracker Classic Goan flavors reimagined with theatrical elegance – fiery prawn balchão sits beneath an ethereal kokum foam, while a crispy tapioca cracker adds textural drama. The kokum cloud brings refreshing acidity that cuts through the spice, creating a multi-layered experience. A dish that honors Goa's Portuguese-Indian heritage while embracing modern technique.
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Seabass & Prawn Farce, Balchao, Turmeric Leaf Soubise, Coconut Sauce & Basil Oil A tribute to Goa's coast and colonial history – the fisherman's catch meets the fiery Balchao masala, with turmeric leaf for earthiness, balanced with coconut and basil oil, echoing the harmony of sea, spice, and tradition with a twist of South Asian Flavours.
Cooking is an art, but all art requires knowing something about the techniques and materials.