Autumn 2026
The menu, as it stands today.
Rewritten weekly around the market. Vegetarian, vegan, Jain and allergen variations are prepared for every guest — simply tell us when you book.
I
Kerala Oyster, Curry Leaf
Fresh Karwar oyster, curry leaf granité, cucumber.
II
Malabar Scallop, KokumChef's
Buttermilk, kokum pearls, gold leaf.
III
Duck Liver Parfait, Amla
Torchon, poached amla, sourdough, walnut oil.
IV
Malabar Sole, Coconut Butter
Line-caught sole, curry leaf, brown-butter emulsion.
V
Bhatti Wagyu, Smoked AlliumsChef's
Miyazaki A5, burnt onion, rogan jus.
VI
Aged Cheeses from Kashmir
Kalari, Bandel, hazelnut, honeycomb.
VII
Kashmiri Apple, Saffron
Apple roasted in vine leaves, lemon verbena.
VIII
Cocoa 72°, Rose & Raspberry
Single-origin crémeux, raspberry consommé, gold leaf.
IX
Mithai Trio
Rose sandesh, malai cardamom, fleur de sel caramels.