It’s new, fused with new ideas and innovations… Its called Kapriz, the place situated at Baga (the tourists hotspot). But besides this Kapriz represents a unique and charismatic fusion of culinary cultures with Indian flair and a fresh approach to dining. The primary menu offers several dynamic ‘Whet Plates’ (to whet your appetite) served tapas style, but portion size is more than expected with innovative plate presentation. But lets start with wheting ones appetite for breakfast. The Eggs Benedict (2 poached eggs on toasted baguette, ham & topped with hollandaise sauce served with home fries & fruit) or perhaps the stacked pancakes… with honey and black currant coulis. The menu is stacked with other goodies too Beef Hash (steak silver cooked in a hash marinade with corn & potatoes, poached eggs topped with hollandaise sauce)…filling and satisfying.
The creative and innovative ‘Main Plate’ menu is also sure to enhance the dining experience. From the menu the Kashmir Pesto Chicken (Chicken cooked in a peto garlic. Cream sauce served on spaghetti), then there is the Volcano Ribs pork ribs served on garlic mash with papaya salsa.. quite a combo. Seafood lovers opt for the poached fish served with a chilly lime broth. Complement that with a beverage from the wine, Martini and cocktail list made for pairing with these sumptuous dishes. The trend is set for sharing various ‘Whet Plates’ throughout the evening diversely intriguing and satisfying all palates. Try the Spinach and Artichoke Dip, with Parmigiano reggiano, asiago cheese, Indian spices and chat crisps. The Kennies Chicken Wings has a Feni and Kashmiri chilly infused sauce served with a sesame cucumber dip. The Calamari (beer battered with recheado caper sauce and Citrix aioli) adds to the experience in this ‘diamond in the ruff’ surroundings. It is a new experience, a sort of culinary adventure.
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