Dining
Four rooms to eat and drink in.
An all-day restaurant around the old bungalow, a twelve-seat tasting room, a lounge for afternoon tea and a bar lined with books. Most of what we cook grows within sight of the kitchen.
All-day restaurant
The Verandah
Wrapped around the old bungalow, open to the valley on three sides. Breakfast is a long, slow affair of appam, puttu and estate tea; lunch and dinner move between Kerala classics and simple grills from the wood oven.
- Cuisine
- Kerala and international
- Hours
- Breakfast 7–10:30am · Lunch 12:30–3pm · Dinner 7–10:30pm
- Dress
- Relaxed
- Seats
- 90
Sample menu
A Verandah Dinner
À la carte · or ₹4,800 per guest for the tasting
- Garden rasamTamarind, tomato, pepper picked that morning
- Karimeen pollichathuPearl spot in banana leaf, shallot and chilli masala
- Appam and stewLace-edged appam, vegetable or mutton stew in coconut milk
- Hill lambSlow-cooked with black cardamom, Malabar parotta
- Ada pradhamanRice flakes, jaggery, coconut milk, fresh cardamom
Menus change with the harvest. Please tell us about allergies and preferences when you reserve.
Tasting room
The Withering Room
Twelve seats in the estate's old withering loft, where leaf was once laid out to dry. A single tasting menu built around high-altitude produce, paired with tea as seriously as with wine.
- Cuisine
- Modern Kerala highland
- Hours
- Dinner, Wednesday to Sunday, one seating at 7:30pm
- Dress
- Smart. A layer for the cool evening.
- Seats
- 12
Sample menu
The Highland Menu
₹9,500 per guest · tea pairing ₹2,800
- First flushChilled estate green tea, cucumber, curry leaf oilPaired with white tea, spring pluck
- Hill carrotRoasted in ash, buffalo curd, toasted coconut, pepper leaf
- River troutCured in jaggery and kokum, pickled shallot, tender mango
- KappaTapioca three ways, smoked chilli, fermented bamboo shootPaired with oolong, second flush
- Mountain lambBlack cardamom, appam crisp, mint
- Estate honeyHoney custard, tea-smoked caramel, ginger crumbPaired with orthodox black, autumnal
Menus change with the harvest. Please tell us about allergies and preferences when you reserve.
Lounge
The Lobby Lounge
The resort's living room: linen sofas, pleated lamps, a log fire and a wall of glass onto the garden. Coffee all morning, estate tea at five, and a quiet glass of something as the cloud comes in.
- Cuisine
- Afternoon tea, light plates
- Hours
- Daily, 8am – 11pm · Afternoon tea 4–6pm
- Dress
- Relaxed
- Seats
- 48
Sample menu
Afternoon Tea at Five
₹2,200 per guest · included for suite and villa guests
- Estate teaA pot of the morning's first flush, or a strong Kerala chai
- SavouriesCucumber and mint sandwiches, chicken cutlet, banana-flower vada
- SconesCardamom scones, estate honey, clotted cream
- SweetsJaggery cake, coconut macaroons, tea-smoked chocolate
Menus change with the harvest. Please tell us about allergies and preferences when you reserve.
Bar
The Library Bar
Leather chairs, candlelight and a wall of books left by eighty years of planters. The list leans toward Indian single malts, tea-infused cocktails and small plates from the kitchen.
- Cuisine
- Bar plates
- Hours
- Daily, 5pm until the last guest
- Dress
- Smart casual
- Seats
- 30
Sample menu
By the fire
À la carte
- Estate Old FashionedIndian single malt, smoked tea syrup, orange bitters
- MistGin, lemongrass, green tea tonic, cucumber
- Pepper fryBeef or jackfruit, black pepper, curry leaves, coconut slivers
- Banana chipsFried in coconut oil, dusted with salt and chilli
Menus change with the harvest. Please tell us about allergies and preferences when you reserve.
Reservations
Book a table.
Tables are held first for resort guests. Non-resident reservations are welcome at The Verandah and The Withering Room, subject to availability. Private dining on the estate can be arranged for up to 24.
