From Source to Plate: Our Commitment to Quality
Great food isn't just cooked; it's grown, cured, and crafted. We treat our pantry like a lab, focusing on the integrity of every single ingredient.
The sourcing process is where it all begins. This video shows the beautiful, fresh ingredients like cuttlefish and cherry tomatoes that inspire our menus and drive our commitment to quality.
A look inside our butchery, where precision and responsibility meet. Here, a chef prepares a large leg of cured ham, a process that requires skill, patience, and a deep respect for the ingredient.
A collage showcasing our process. From fresh figs and fish being smoked to our chefs in action, this is a glimpse into the hard work and dedication that goes into every plate.
Our all-new Cheese Board, a celebration of artisanal cheese. We feature a curated selection including Dutch Pepper Gouda, 15-Month Comte, and a beautiful Baby Brie from our friends at Begum Victoria.
Winter means it's black truffle season. We source these exquisite Périgord truffles from France, ready to be shaved over pasta, pizza, or anything you desire for that extra touch of luxury.
A chef grates fresh black truffle over our warm, melty Truffle Brie. This is how we elevate a simple dish into something truly special, focusing on the power of a single, high-quality ingredient.
Meet the Spiny Rock Lobster, or Panulirus Ornatus. Sourced wild from the waters off Cochin, this beautiful creature is the star of our Lobster Bisque and Risoni.
A closer look at the vibrant blue shades and orange spots of the Ornate Rock Lobster. Its beauty is matched only by its sweet, tender meat.
The making of our Shrimp Oil and Lobster Bisque. We use every part of the crustacean to extract maximum flavour, creating a rich, complex base for our seafood dishes.
We are committed to sustainable sourcing. The Spiny Rock Lobster thrives along India's west coast and is caught wild, ensuring we can serve this delicacy guilt-free.
About From Source to Plate: Our Commitment to Quality
When we talk about 'source to plate,' we mean it. You won’t find mass-produced ingredients in our kitchen; instead, you’ll see our chefs curing bacon, smoking mackerel, and crafting 'Nduja sausages from scratch daily. It is extra effort, but it is the only way to get that specific, house-made flavour profile that defines our menu.
Our kitchen is less about recipes and more about the raw potential of what we bring through our doors. We treat the pantry as a laboratory. Take our cheese program—we partner with local artisans like Begum Victoria to create fresh mozzarella and burrata that tastes like it was made that morning, because it often was.
Consider our seafood; the Ornate Rock Lobster we serve isn't just any catch. It is sourced wild from the waters off Cochin to ensure the sweetness is intact before it hits our pans for a Lobster Risoni. We don’t hide behind heavy sauces; we use the ingredient’s integrity. During winter, those Périgord truffles from France are the main event, shaved fresh over pasta or pizza.
We even have our own curing room where we obsess over the smoke on our mackerel and the spice blend in our 'Nduja. This isn't just about feeding you; it’s about making sure that when you take a bite, you’re tasting the deliberate choices we made weeks before that plate even reached your table.
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