Chef Jason D’Souza’s fine dining restaurant in Goa
mini ribeiro
food: Global | worth: Approx ₹3,000 for a meal for two | territory: Candolim, Goa | best Sellers: Goan Chorizo-Pot Pie, 3 Mushroom and Salt Water Feta Quiche, Bourbon Infused Asparagus Risotto, Jalapeno Motichur Salmon Compound | facilities: bar
Ambience
The plain entrance facing the street makes this chic, 100-cover, fine-dining restaurant with a white façade hard to believe. Upon entering, you are greeted by stylish interiors with contemporary decor. From the high ceilings to the furnishings and marble to the crystal chandeliers, the restaurant exudes an upbeat vibe.
white plate bar area
The seating sections spread over two floors are elegant and spacious. A well-stocked bar area is on hand for those who want to indulge in conversation.
Anna Prasad
White Plate revolves around molecular gastronomy and the food offerings are a true feast for the senses. Savory olive oil snow, amsol foam, honeysuckle and cider-infused caviar, kokum gels and ghee crumbles provide flavors that are reminiscent of Goa with a modern spin.
Jalapeno Motichur Salmon Compound
The Jalapeno Motichur Salmon Compound is a pine-wood smoked salmon tartare with caperberries, kalamata, pickled onions and a jalapeño motichur. With its myriad textures, it is a delight to the palate and a visual treat as well.
Gourmet deli sandwiches are innovative bites that balance local and global flavors. Garlic Tossed Amaranth with Grilled Brie, served on a French Baguette and garnished with Air-Dried Pear, Teased Amaranth and Spicy Mango Caviar, offers an array of textures and flavours. The White Plate Fused Gourmet – Carrots glazed with Southern spiced coconut flavor in an English muffin, roasted zucchini, parmesan and garlic infused potato rosti is a surprise take and a rare treat that even meat-lovers will love Would like it.
Nostalgia has a special place in Chef Jason’s cooking, as apart from taking inspiration from his mother’s and grandmother’s kitchen, he expresses himself through the local flavors of Goa, which are close to his heart. “A classic Goan corned veal tongue, paired with edamame pearls and kokum gelée, simultaneously transports you back to your grandmother’s kitchen and to exotic lands,” he explains.
Among the desserts, the Whiskey Sour Crème Brûlée stands out, while the Pavlova boasts the perfect texture. For those not up for the adventure, there is tiramisu available.
Eclectic cocktails such as the New York Spritz, cleverly crafted by the astute bartenders, complement the food.
Chef Jason manages to add oomph to his dishes with molecular gastronomy. The food here is all about elevated taste and presentation, both of which satisfy the expectations of one’s tastebuds.
“For me, great food is about uplifting the senses,” explains the 41-year-old Goan-born chef. “It is a delicate harmony of texture, taste and smell that come together – gently balanced – to provide an almost transcendental experience.
Mini Ribeiro is a food critic, columnist and consultant.