ABOUT
Avinash Martins trained with the Oberoi Group before returning to his Goan roots, where he began working with local ingredients and traditional recipes. His flagship restaurant, Cavatina, has earned widespread acclaim for its innovative reinterpretation of Goan flavors. His second venture, set on a farm, reflects his deep commitment to slow food, sustainability, and the farm-to-table philosophy, further cementing his reputation as a champion of mindful dining.
SIGNATURE DISHES
Slow Cooked Pork Belly
Smoked Duck Breast Cabidel
Roasted Eggplant, Goat Cheese and Tomato
58% Dark Chocolate-Cherry Tart, Kokum Splash
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OUR PARTNERS
