Pan-Asian, in the gardens.
A sushi counter and a Pan-Asian kitchen in the middle of a whitewashed Goan garden. Rice cut to order, fish handled quickly and quietly, and a menu that runs from maki to black cod miso.
Two kitchens, one quiet garden.
Most of the day here is spent within a few steps of the pool, and the food follows the same logic. Nothing arrives with ceremony. You sit down, and something good turns up.
The Pan-Asian kitchen is the reason most guests come back — a sushi counter working through sashimi, rolls and maki, and a hot kitchen turning out the dishes people ask for by name. Alongside it, Sunrise Café runs from first coffee to last order with Goan home cooking and contemporary international plates.
Between the two there is no wrong time to eat, and no need to leave the property to eat well.
Cut to order, served quickly.
Our Pan-Asian menu moves across Japanese, Thai and wider Asian cooking, with the sushi counter at its centre. Fish is handled minimally and plated the moment it is ready — sashimi, nigiri, rolls and maki, with a short hot menu running alongside.
It is a small operation by design. The counter works in front of you, the seasoning stays restrained, and the point is the fish rather than the flourish.
Ask about the menu →The dishes people ask for by name.
A short list from a longer menu. Ask the counter what came in that morning.
Black cod miso
Cod marinated in sweet miso and grilled until the edges caramelise. The one dish guests order before they sit down.
Salmon tataki
Salmon seared briefly, sliced thin, and left largely alone — served cool with a sharp, light dressing.
Sashimi
Cut to order at the counter, plated plainly. What is available depends on the morning's catch.
Sushi rolls
A rotating set of rolls built through the evening — avocado, cucumber, tempura and the kitchen's own combinations.
Maki
Rolled tight, cut clean, and finished simply. Good with a cold drink at the end of a long afternoon.
Chef Ram Kumar Bahadur.
Our Pan-Asian kitchen is led by Chef Ram Kumar Bahadur, who came to us from Radisson and from Dragon House in Delhi — two kitchens where Asian cooking is held to a standard, and where he spent years learning to do a great deal with very little fuss.
He works the counter himself most evenings. His approach is unshowy and quite specific: buy well, cut carefully, season lightly, and send it out before it has time to sit. Ask him what is worth eating that night and he will tell you plainly.
Goan cooking, all day long.
Sunrise Café is the everyday kitchen — Goan home cooking alongside contemporary international plates, served from first coffee to last order. Breakfast runs slowly, lunch happens near the pool, and dinner takes as long as you want it to.
The menu is available through the day, so a late arrival never means going without a proper meal. Dosha-aligned dishes are prepared for guests on a KARE Ayurveda programme.
Dosha-aligned dining at KARE →Book a table at the counter.
The sushi counter seats a handful of people at a time, so it is worth reserving — particularly in season. Tell us how many you are and when, and we will hold you a place. Non-resident guests are welcome.