The menu is built around what grows and arrives through the Goa winter season, the months when the sanctuary is open and the produce is at its best. You might find millet pongal at breakfast, coconut laksa at lunch, and fish moilee with appam in the evening, food that moves easily between traditions, Goan, South Indian, Mediterranean, a little further afield.

Meals are organic where possible, always generous, and built around ingredients rather than concepts. Retreat groups eat together from a menu designed around their needs, fully plant-based, vegetarian, gluten-free, or something else entirely. The restaurant is also open to outside guests, with an à la carte menu that changes with the season.