Three tables, one kitchen garden and a menu that changes with the boats and the season.
Reserve a Table
Chef Rhea Fernandes grew up between her grandmother's kitchen in Siolim and the fish market at Mapusa. Her cooking is Goan at heart: sour with kokum, rich with coconut, bright with green chilli and fresh with whatever the sea gave that morning.
Served until late: poee and pao from the village bakery, our own cashew butter, tropical fruit, akuri or eggs from the farm, and South Indian filter coffee. Included in every stay; visitors are welcome by reservation.
Reserve breakfast
Lunch is long and unhurried: rawa-fried mackerel, prawn balchão, a coconut-rich xacuti, red rice from the paddies below the estate and a cooling sol kadi. Vegetarian and vegan menus are always ready.
Reserve a tableMesa is our evening table: seven courses that move from the Arabian Sea to the Ghats, with cafreal, slow-cooked pork vindalho, smoked river fish and a bebinca finished at the table. Pairings come from small Indian winemakers and our own cashew-apple shrubs.
Reserve a table
Our chef cooks for eight guests at the open hearth in the kitchen garden: whatever the boats, the forest and our beds gave us that day, over fire, in ten small courses.
Reserve a seat