Seasonal · Ever-changing
The Menus
Written anew with each season. Every dish name & [price] below is a placeholder — replace with your live offering.
The Tasting Menu
7 courses · [₹4,500]Snacks from the HearthA trio of seasonal bites to begin — chef's choice of the day.
Ember BeetrootCoal-roasted beetroot, aged goat cheese, toasted walnut, elderflower.
Line-Caught SoleGrilled over vine cuttings, brown butter, capers, charred lemon.
Heirloom HarvestToday's vegetables, black-garlic emulsion, herb oil.
Dry-Aged Prime45-day aged cut, bone-marrow jus, smoked shallot, fermented pepper.
Cheese & HoneycombA small selection from [your region], wild honey, seeded cracker.
Burnt Honey CreamWild honey custard, smoked salt, buckwheat, brown-butter crumb.
Add the Sommelier Pairing — five wines by the glass · [₹2,200]
À la Carte — To Begin
StartersEmber Beetroot[₹850]Coal-roasted beetroot, aged goat cheese, toasted walnut.
Smoked Burrata[₹900]House-smoked burrata, heirloom tomato, basil oil, sourdough.
Charred Octopus[₹1,150]Grilled octopus, romesco, confit potato, pickled chilli.
From the Fire
MainsLine-Caught Sole[₹1,650]Grilled over vine cuttings, brown butter, capers, charred lemon.
Dry-Aged Prime[₹2,400]45-day aged cut, bone-marrow jus, smoked shallot.
Heirloom Harvest[₹950]Today's vegetables from [your farm], black-garlic emulsion.
Wood-Fired Poussin[₹1,450]Whole spatchcock poussin, lemon-thyme jus, burnt onion.
To Finish
DessertsBurnt Honey Cream[₹650]Wild honey custard, smoked salt, buckwheat crumb.
Dark Chocolate & Olive Oil[₹700]Warm chocolate, cold-pressed olive oil, sea salt, crème fraîche.
Seasonal Sorbet[₹500]Made this morning — ask your server for today's fruit.
The Cellar
[300+] labelsBy the Glassfrom [₹450]A rotating selection — old world & new, low-intervention where we can.
Sommelier Pairing[₹2,200]Five wines chosen to trace the tasting menu, course by course.
Zero-Proof Pairing[₹1,400]House ferments, infusions & pressings — the full experience, alcohol-free.
Please inform us of any allergies or dietary needs when booking — most courses can be adapted. Full vegetarian & vegan tasting menus available on request. [Add your dietary notes.]