Buy close
If it travelled further than a morning's drive, it probably doesn't belong on the plate.
Our story
From a pier kitchen to your neighbourhood table
We opened in 2018 with twelve seats and one charcoal grill. Guests asked for more nights, so we grew — carefully — into the rooms you see today.
Our kitchen is led by chef Ananya Rao, who trained in Goa and returned home to cook the fish and vegetables she grew up with. The front of house is run by her brother Arjun, who remembers every regular's preferred table.
We still buy from the same three fishermen and the same two farms. The menu changes when they do. That is the whole idea.
What we believe
Three kitchen rules
Cook with fire
Charcoal and wood give flavour that pans alone cannot. We use both every service.
Leave room
We never book every seat. Walk-ins and second helpings need somewhere to go.
