The tasting menu
Seven courses, about two and a half hours at the table. Served to the whole table at the same time.
Charred leek, burnt butter, hazelnut
Leeks buried in embers for an hour, dressed in butter cooked to the colour of toffee.
Paired · Dry Riesling, Nashik
Oyster, green chilli, curry leaf
Kerala oysters, served raw with a broth we make from their own liquor.
Smoked river fish, fermented rice
Cold-smoked over mango wood, with rice fermented for six days in the cellar.
Paired · Skin-contact Chenin
Bone marrow, pepper, sourdough
Roasted in the fire, scraped at the table onto bread baked that afternoon.
Kodai lamb, forty days
Dry-aged, grilled over coals and rested in hay. Served with its own fat and young greens.
Paired · Old-vine Syrah
Goat cheese, wild honey, fennel
From a farm two hours south, with honey taken from the same hillside.
Jaggery custard, ember-roasted plum
Plums cooked in the dying fire at the end of service the night before.
The vegetarian menu
The same seven courses, built from the same fire. Not an afterthought and not a substitution list — tell us when you book.
Charred leek, burnt butter, hazelnut
Tomato, curd, black pepper
Smoked beetroot, fermented rice
Wild mushroom, pepper, sourdough
Jackfruit, forty days
Goat cheese, wild honey, fennel
Jaggery custard, ember-roasted plum
Wine & pairings
A short list, almost all Indian, chosen to survive a plate that has been near an open flame. Bottles below; the pairing is five glasses across the seven courses.
Riesling, Trocken Soul Tree, Nashik · 2023 | Dry, high acid, cuts the butter in the first course | ₹4,200 |
Chenin Blanc, skin contact Fratelli, Akluj · 2022 | Eleven days on skins; the only wine we serve slightly warm | ₹5,400 |
Syrah, old vine Grover Zampa, Nandi Hills · 2019 | Grown four hours from here, the backbone of the lamb course | ₹6,800 |
Pinot Noir Charosa, Nashik · 2021 | For anyone who finds the Syrah too much after six courses | ₹6,100 |
Sparkling, méthode traditionnelle Sula, Nashik · NV | Poured on arrival, included in the pairing | ₹4,900 |
Kokum & black salt House, made weekly | The non-alcoholic pairing opens with this | ₹900 |
Wednesday to Sunday
Tables released two weeks ahead, Mondays at noon.