The menus
Three ways to dine, and a drinks list to go with all of them.
Åtta Akter
eight acts
Åtta Akter captures the meeting point between the briny Zuari River estuary and the deciduous hill forests of Bambolim. Using age-old Scandinavian techniques, we transform native grains, wild-foraged coastal plants and locally sourced meats into an eight-stage journey through Goan terroir.
Native cold smoking cures our fish and meats over native wood and hay-smoking embers.
Zero-kilometre sourcing means every ingredient is foraged, harvested or caught within our immediate ecosystem.
Ancestral grains are milled in-house, using indigenous ragi, bajra and jowar.
overture
Ragi-bajra crispbread, cold-smoked duck bresaola, shepu (dill) oil, pickled red onion
chill
Goan red snapper cured with teppal and beetroot, Kashmiri apple, mooli-mustard, chaas, shepu
golden edge
Seared Zuari river mud crab, ghee brown butter reduction, roasted local brassica, bimbla
ember
Konkan scampi grilled over embers, local jungle leek ash, smoked roe cream
mist
Hay-smoked rawas, Konkan mussel and aquavit-shepu sauce, fennel, roasted baby potato
climax
Wood-fired Goan black pork belly with glazed pork cheek, native root purée, teppal, karonda-kokum jus
interlude
Indian artisanal aged Bandel cheese, jowar crispbread, bimbla compote
applause
Local bimbla, cardamom cream, ragi-jaggery crumb, cardamom bun petit four
₹7,499per guest
A cover charge of ₹999 per guest is taken when you reserve.
Reserve this menu →Rot och Rök
root and smoke
Rot och Rök explores the deep flavours of the Western Ghats forest floor, with animal proteins removed entirely. This eight-stage journey is grounded in zero-waste cooking and focuses on roots, wild fungi and local seed grains, transformed through fermentation, open-fire charring and slow wood-ash roasting.
Wild forest foraging brings Roen Olmi (termite-hill mushrooms) and wild jungle leeks from our surroundings onto the plate.
In-house fermentation ages our plant-based "cheeses" and broths with slow-fermented cultures and koji inoculations.
Wood-fire charring roasts vegetables directly over embers to unlock their natural sugars and smoky profiles.
seed
Ragi-bajra crispbread, smoked cashew cream, shepu oil, pickled red onion
root
Teppal-and-salt-cured beetroot, Kashmiri apple, mooli-mustard, cashew "chaas", shepu
forest floor
Seared termite-hill mushroom, toasted sesame "brown butter", local brassica, bimbla
kindle
Charred jungle leek, leek ash, smoked tomato-cashew cream
hayloft
Hay-smoked mooli, fermented mushroom broth, fennel, baby potato
hearth
Wood-fired raw jackfruit, teppal, native root purée, karonda-kokum jus
patience
Aged fermented cashew "cheese", jowar crispbread, bimbla compote
bloom
Local bimbla sorbet, cardamom-coconut cream, ragi-jaggery crumb, vegan cardamom bun
₹5,999per guest
A cover charge of ₹999 per guest is taken when you reserve.
Reserve this menu →Skymning
twilight
Skymning is a relaxed expression of our kitchen, served exclusively in our Bar and Private Dining Room. It is inspired by traditional Nordic mid-day meals and coastal Goan traditions, and it builds comfort around the daily catch from local fishermen and wood-fired baked goods.
Daily estuary catch features wild chonak (barramundi) and Konkan sardines, landed alongside our shores.
Open sandwich tradition, inspired by Nordic rituals, brings house-baked breads spread with ghee and house-made preserves.
Traditional comfort arrives at the end, with spiced cardamom buns paired with native fruit and single-estate Indian teas.
first ray
Open sandwich on millet bread: pickled Konkan sardine, kokum-shepu brine, pickled onion
breeze
Chaas and cucumber soup, shepu, smoked scampi tail
harbour
Pan-roasted Zuari chonak (barramundi), shepu-bimli ghee sauce, roasted potatoes, pickled cucumber
home table
Local Goan black pork meatballs, cream gravy, karonda-kokum "lingon" preserve, pickled cucumber
afterglow
Cardamom bun, Alphonso mango compote, cardamom cream, with coffee or tea
₹3,999per guest
A cover charge of ₹999 per guest is taken when you reserve.
Reserve this menu →Skål
cheers
Every menu can be paired course by course, and the bar also pours cocktails, beer, wine and spirits on their own.
PairingsÅtta Akter
₹3,499per guest
Overture
Brut sparkling (Indian traditional method)
Chill
Dill aquavit, served ice-cold
Golden edge
Chardonnay (lightly oaked)
Ember
Rauchbier (smoked beer)
Mist
Sauvignon Blanc or Alvariño
Climax
Pinot Noir or Syrah
Interlude
Barley wine or strong ale
Applause
Barrel-aged aquavit
Rot och Rök
₹3,499per guest
Seed
Brut sparkling (Indian traditional method)
Root
Dill aquavit, served ice-cold
Forest floor
Radikon Sivi Bianco (orange wine)
Kindle
Rauchbier (smoked beer)
Hayloft
Sauvignon Blanc or Alvariño
Hearth
Sula Shiraz Cabernet
Patience
Bira 91 strong ale
Bloom
Cardamom aquavit
Skymning
₹1,499per guest
First ray
Brut sparkling (Indian traditional method)
Breeze
Brut sparkling (Indian traditional method)
Harbour
Saison (traditional pale ale)
Home table
Saison (traditional pale ale)
Afterglow
Cardamom aquavit
Cocktails
Snaps Flight
Dill, juniper-fennel and cardamom-sea buckthorn aquavits, plus an Indian craft gin.
Aquavit Sour
Dill aquavit, sea buckthorn, lemon, egg white or aquafaba.
Smoked Gimlet
Indian craft gin, kokum, smoked-hay syrup.
Sea Buckthorn Spritz
Brut sparkling, sea buckthorn, soda.
Dill Martini
Gin or vodka, dill oil, pickled onion brine.
Glögg
Warm spiced wine, cardamom, jaggery, orange.
Beer
House
Rye or ragi saison, brewed with a Mumbai craft brewery.
Craft
Pilsner, saison, amber lager, smoked beer, porter and strong ale.
Wine
Sparkling
Indian traditional method (Nashik), Champagne.
White
Dry Riesling or Chenin, Chardonnay, Albariño, Sauvignon Blanc.
Orange
Skin-contact wine.
Red
Pinot Noir and Syrah, Indian and Old World.
Sweet
Late-harvest Chenin, dessert wine.
Reserve
Older vintages and rare aquavits, poured in the private room.
Spirits
Aquavit
Scandinavian bottles and our house infusions.
Whisky and gin
Indian craft bottles.
Digestifs
Cognac, Swedish punsch, cardamom amaro.
Choose your evening
Tell us which menu you would like when you reserve, and we will take care of the rest.
Reserve a table →