A Reverie, Goa

Like every artist, at A Reverie, our dream lies in storytelling - evoking emotion, starting conversation, from social causes to translating languages, to bringing people together and sharing with you the deepest connection of all, our love.

You will always find our food tell colourful stories; stories that you will remember.

Our very own take of steamed egg custard or Chawanmushi — Contrary to usual custards, this savoury surprise is as wholesome as it is comforting and rolls back to the years when we were younger.

Introducing our oft celebrated but whimsically coy and illusory dessert ‘Egg but No Egg’.
Take a bite of this dessert and let your taste buds journey across the different flavour duets of coconut and mango in a tropical twist.

They say eat with your eyes first. We know well enough to never depreciate the importance of feasting on a plate with solely your eyes and so at A Reverie, the presentation is as crucial as the flavour.

You can see glimpses of elegant and thoughtfully deep starters like the 'Fishing for Compliments' pictured here which will surely stimulate both your mind, and your palate.

Our rendition of the gazpacho has gone through multiple ideations from its first iteration in our atelier.
Our gastronomic ruminations have lead us to a dehydrated gazpacho that retains every single bit of the flavours and textures of this traditional classic but allows our patron to experience a completely new sensation in terms of taste and interaction with the palate whilst driving our thoughts on ethical dining.

Food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.

A tart bite, a clean, fresh wave of flavor. Think of the process. Raw fish is translucent, but when you dip the lime juice onto it, it becomes something else. Cubes of white-fleshed fish begin to flake. Texture becomes color. Visible streaks, almost stripes, show the grain.

Here we see one of our chefs, casting final touches to our smoked aubergine with red pepper gel - A delightful assortment of tasty morsels to arouse & excite the taste buds.

Seasonal Passionfruit mixed with a delectable blend of fermented teas–
You know you're in for some exquisite cocktails at A Reverie!

At A Reverie we constantly raise the bar on how food is not just created, but elevated towards thoughtful dining.
We do this by constantly reaching out to new equations, exploring new flavor profiles, textures, visual representations and the harmony between all of these senses.

Each dish at A Reverie is a harmonious balance of Ingredients that are sustainably sourced and conscientiously selected.

A beautiful example of this is our Omega and Umami Bomb that harmoniously combines the flavour profiles of Salmon, Mackerel, Oyster Cream, Caviar and Salmon Roe.

An homage to Modernist and Ancient techniques, our Yoghurt balloon and fermented salsa will show you the good times this weekend. 

From the recreation of classic tales, to the illusions that keep the mind agog — innovation has been the mother of dreams, and at A Reverie, we dare to dream.

Live vocals and Delicious food — Weekends can't get better than this!
Every Thursday, Friday and Saturday, we bring you the good Goan times.

Presenting our take on the Latin American Ceviche, using a flavor packed, slow cooked Tom Kha broth. Curing the fish ever so lightly with lime juice & makroot zest, makes it a delectable appetizer to have during the summers!

Simplicity with a hint of creativity and complexity with a ton of attention to detail — We don’t just live to cook ; there’s a sense of peace in the madness.

Presenting a Specially curated Tasting Menu at A Reverie.

DM or Call us for more details.

Kaeng khiao wan or Sweet-green curry, more commonly known as the Thai green curry has long been associated as the quintessential dish when it comes to thai cuisine. A burst of flavors & spices all in perfect harmony

Presenting the thai curry with pandan infused sticky rice. Served with a warm aubergine salad and stir fried soy mince.

At A Reverie we dissect and pull apart. We interpret and reinvent. We exist hence we create. We not only ask why but why not??

Cooking is an art and patience a virtue. Careful foraging, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love.

Love for food and love for those you serve on the table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist.
Plates or pictures of sunshine taste of happiness and love.

What is creativity?
There's no end to creativity
We play to discover. We play to reinvent.
This is creativity.
This is Avant Garde.
This is A Reverie.

Presenting our Edible river stone of Crab meat and fermented Chili coated in Cocoa butter and served on a bed of Nori and Miso beach sand.

A vision of a black forest gateaux reincarnated, with its cherry pit flavour, this consonance of nature brings the 'black forest' to life. With earthy soil borrowed from the chocolate base, intoxicating streams washing plump cherries, warm fires contrasting with the cool forest.

This dessert is our small but nevertheless far impacting battle for saving the forests of our planet.

Prepare to be mesmerized by the magical flavours of our Signature Three Cheese and Truffle Cloud.

Relish the rich flavours and textures of seasonal roots at A Reverie.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
Presenting Fresh catch of the day with our Signature Pomme Puree and Dashi Butter emulsion.

Gazpacho with Red Pepper Foam

This cold soup was created for these hot summer days.
Relish this Spanish delight at A Reverie.

Grilling, broiling, barbecuing - call it what you may - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

When it comes to chocolate, resistance is futile!

At A Reverie we don't just serve you food — they're carefully crafted creations with a philosophy.

"Our greatest glory is not in never falling, but in rising every time we fall."
— Confucius

We are overjoyed to announce that A Reverie has won Best Modern Contemporary Cuisine (Premium Dining).

We are making and trying new things, learning, living, pushing, changing ourselves and changing the world. We are doing something new and that is what this exciting new chapter is all about!

We're immensely grateful to our patrons for their eternal love and support and thankful to our extraordinary team for making this possible, and to everyone who has been a part of this journey.

It's a proud moment for us.
Thank you for believing in us!