There are some restaurants that you visit once and instantly know you’ll be back—because the food is divine, the service impeccable, and the whole evening feels like a warm hug with a side of burrata. And then there are others you’ll return to simply because the setting is so absurdly gorgeous, you’re prepared to forgive them the odd culinary wobble. This new restaurant on the Kadamba Plateau, I suspect, belongs squarely in the second camp.

Getting there is an adventure in itself. Let’s just say Google Maps doesn’t quite capture the nuances of Panjim’s Ribander junction, and one missed turn can feel like you’re heading for a quiet life in Old Goa. But persevere. Because once you arrive, you’re rewarded with one of the most atmospheric dining rooms in town: a sleek indoor space that unfolds into private nooks, airy in-between spaces, and finally an outdoor deck by the water that looks like it was designed for couples to propose over dinner. The view alone could sell the place. I’ve yet to see night dining in Goa this romantic.




We began with cocktails—or rather, mocktails with a wink and a splash of gin. We ordered the Basil Mirage and the Coastal Bloom, both advertised with the sort of florid ingredient lists that could double as perfume copy.
Basil Mirage, with cucumber, basil, elderflower and fizz, actually turned out rather good—crisp, refreshing, the kind of thing that makes you believe you’re 20% more attractive just for holding the glass.

Coastal Bloom, on the other hand, was a shade too sweet for me. It tasted like it wanted to be both a beach holiday and a mocktail at a child’s birthday party.
Starters arrived, and with them, my hopes of culinary fireworks. The Burrata Tomat Caponata was first up, and as someone who has ordered burrata in more countries than I care to admit, I can say with confidence: this one was merely serviceable. The cheese was fine, the caponata was there, the spiced honey did its best—but the whole thing lacked a certain sparkle. Presentation too could have been more inspired.

Next was Lady—togarashi-spiced bhindi with a yogurt-parmesan dip and nori. A dish with promise, certainly, but one that landed firmly in the “just okay” zone. It’s hard to go wrong with fried okra, and indeed they didn’t—but nor did they wow.

Then, salvation: Drunk Night in Bhutan. Roasted leeks with datshi, smoked cheddar sauce, samosa, mirchi, and toast. This was bold, messy, fun—a dish that flirted with chaos but somehow pulled it off. It’s exactly the sort of invention a new restaurant needs: quirky, memorable, and moreish. If I had to put money on their future signature, it’d be this.

For dessert, we went with Forgotten Fruit, a poetic name that turned out to be prophetic. Pomegranate consommé, poached apple, honey-cream, tuille—all the right words, none of the right feelings.

It was my least favourite plate of the night. The fruit was too sour, the flavours didn’t harmonise, and halfway through I found myself wishing I’d ordered literally anything else. Forgotten Fruit, indeed—best forbidden.
So, what’s the verdict? The ambience is a 10. The view is a 12. The interiors are stylish, the lighting flattering, and the whole setup is special enough to warrant a visit. As for the food—there’s work to be done. Maybe other dishes on the menu hit higher notes; maybe the kitchen is still finding its rhythm. I’d like to give them the benefit of the doubt, because a restaurant with this much heart in its design deserves time to grow into its own menu.
The service was really nice too—everyone was obliging and smiley, and they made us feel at ease without hovering too much. It just added to the relaxed vibe of the evening.

This is a restaurant where the setting whispers “special occasion” while the food mutters “work in progress.” Still, sometimes a glorious backdrop is all you need. The kitchen can catch up later.



For now, go for the romance, go for the water views, go for that one dish that might just make you grin. And if you order the Forgotten Fruit, well—don’t say I didn’t warn you.
































































