Rasa

Quarter oz. Home baked buckwheat bread, cultured curry butter and mango, Espelette crème fraîche

A carefully curated rotating selection, complemented with southern Indian flavors. Featuring aged Idiazabal, Humbolt Fog, Coppa Piedmont and Siciliano salami with black truffle, marcona almonds, seasonal fruit, and house-made orange marmalade with chilies and chili oil

Fresh beets and buddha's hand cut citrus, fresh pomegranate and pomegranate jelly, creamy yoghurt

Yellow onion, celery, leeks, white pepper, lemon juice, garnished with chives oil

Summer greens and pea tendrils with Indian lime pickle and a cooling ricotta-mascarpone herb dressing

• Vegan option

Spiced potato fritters, soft pav bread, tangy tamarind, cilantro chutney

Malabar-spiced beef croquettes with cooling yogurt and pickles, a nod to the roadside stalls of the chef's youth

Basil, greek yogurt chutney, cucumber pachadi

• Dairy-free

Spiced grilled prawns, grandma's chutney, served with basil, cucumber, cherry tomatoes

Crispy corn fritters, whipped yoghurt, tamarind, mint chutneys

Crispy chard, red onions, fennel, chili lime yoghurt

• Dairy-free

Indian-Chinese style spicy tomato chili sauce, sesame seeds

• Vegan option

Two feet-long house-churned butter dosa, gunpowder dust, spiced potato masala hash

• Vegan option

Basil chutney, tamarind-spiced potato masala

• Vegan option

Madras spice paste, flavorful masala, spiced chutney

• Vegan option

Savory South Indian pancake topped with onion, tomato, and green chili

• Dairy-free

Marinated halibut steamed in banana leaf with shallots and ginger, snow peas and sugar snap peas poriyal, coconut rice

• Dairy-free option

Fresh clams, mussels, and prawns gently cooked in a fragrant fusion of tangy South Indian rasam and creamy Kerala-style coconut moilee. Infused with curry leaves, ginger, garlic, tamarind, and aromatic spices, served with artisanal bread toasted with herb butter

• Dairy-free

Slow-roasted ribeye, coated in South Indian varattiyathu spices and finished with caramelized aromatics. Served with roasted bone marrow

Slow-cooked duck with fragrant basmati rice, aromatic spices and caramelized onions, raita

• Dairy-free

Toasted whole spices, curry leaves, char magaz, coconut milk, seasonal vegetables and basmati rice

• Dairy-free option

Tender chicken, creamy tomato sauce infused with butter, spices, and a hint of fenugreek. Served with green beans poriyal, basmati rice (can be requested dairy-free)

Crisp, lotus root dumplings in a richly spiced gravy. Served with asparagus, basmati rice

Paneer stuffed with spinach, creamy tomato-onion sauce. Served with garlic sautéed sugar snap peas and broccoli, basmati rice

2 pcs

2 pcs

Grape custard, white chocolate and grape confit, refreshing grape sorbet

Basil anglaise, fresh and pickled plums, vanilla ice cream, caramelized almonds

Warm chocolate with Indian spices, roasted brioche, cinnamon ice cream and a delicate citrus tuile

• Vegan option

Mango sorbet, coconut foam, dark chocolate crumble

Saffron pistachio and cardamom, rose

Fresh-squeezed orange juice, sparkling wine, pomegranate liqueur

Butterfly tea infused gin, elderflower, lime, tonic

Tanqueray gin, fresh-squeezed grapefruit, elderflower, grapefruit twist

Vodka, elderflower, lemon, basil, celery bitters

Acidified cucumber juice, mint syrup, soda water

Seedlip Garden, herbs cordial (basil, coriander, curry leaves, rosemary), tonic water