A table&candle evening with Chef...
// 3 LONDON LOCATIONS //
'Gastronomy of Goa' five-course menu
& a complimentary Goan Feni cocktail
alongside paired wines & cocktails
• £69 per person •
+ £1.50 contribution to Chef Gracian's flights & accommodation
'Gastronomy of Goa'
FIVE COURSE SET MENU
Menu items may change based on ingredients availability & seasonality.
No Vegetarian and Vegan options available for this menu.
Portuguese-style mackerel escabeche
with fermented home made Goan recheado, plantain fritter & preserved lemon
of Alentejo pork, clams, roasted sage potatoes, bone broth
Duck leg vindalho
with soft boiled duck egg , fried green beans & toasted sour dough
Arroz de marisco
with shaved fennel , Goan balchao and cured egg yolk
with almond florentine
save 10% by pre-ordering online
+ Goan chourico ragù £14
with chicken liver mousse & picked sago seeds on croute (for two)
+ Four 100ml paired wines (courses 1-4) £34
*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter
ABOUT THE CHEF
Having grown up in Tivim, Goa, Chef Gracian de Souza has been fascinated by the anthropological journey of Goan cuisine from the times of the Portuguese rule till now, a fascination he indulged with a 3-year voyage around Portugal, immersing in the regional cuisines along the way.
Chef de Souza’s pastiche involves adding hints of modernity to Goan food, and his menus are an ode to the interlinked history of Goan and Portuguese cuisines, as well as a very personal journey of his coming to his own while combining his modern European style of cooking with traditional recipes.
Prior to this, de Souza's 23-year career took him from Goa to the Intercontinental in Mumbai, and Harvey Nichols and the Landmark Hotel in London, and then back to Goa. His training is rooted in European cuisine, but the irrepressible influences from his sub-continental heritage have always shone through in his cooking. On returning back to India Chef de Souza joined the Swedish design hotel Svenska as Executive Chef, launching their restaurants Mesa and Miro, he then moved on to work with Impresario for 2 years heading their stand-alone restaurant, Tasting Room, also in Mumbai.
Most recently, and ever-loyal to his ancestral roots, he founded a Goan-Portuguese restaurant called Porto & Poie in Juhu, serving traditional dishes cooked with modern finesse, as ever all inspired from his childhood memories, family recipes and his travels through Portugal.