Amuse-Bouche

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Runway Bite

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Mini Hopper with Crab Curry Cream

tiny crisp hopper cup filled with rich crab curry mousse, topped with pickled mango pearls and curry leaf dust

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Appetizer

Thiyal Essence Abul Thiyal Cured Salmon

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Cashew curry pâté, soft-boiled quail egg, trevally roe bonbon, truffle cream, moringa beurre blanc

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Soup

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Tomato Cappuccino

velvety tomato soup crowned with cream foam and sun-dried tomato dust — a warm prelude in shades of red

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Main Course

Curried Contrast

Sous Vide Curried Chicken Roulade

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Brinjal moju tart, tempered bean bundle, lamb croquet, and yam pavé — texture, tone, and taste in harmony

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Dessert

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Watalappan Couture

Watalappan Soufflé with Soursop Ice Cream

A classic reimagined — airy, tropical, and sweetly dramatic