Page 164 - UpperCrust e-Magazine Third Quarter 2024

METRO | GOA GARNISHES

Heliconia Pork Ribs

JW Marriott Goa, Vagator Beach
Road, Coutinho Vaddo, Bardez,
Vagator, Goa 403509
Mob: 0 89562 99271
Meal for two: Approximately R4500
+ taxes, without alcohol

All roads lead to the iconic shore lines
of Vagator with the hustle and bustle of
Nikkei cuisine at Heliconia, the signature
establishment of JW Marriott Goa. Arrive
in style with an electric buggy transporting
you to the tastefully designed interiors of
this tropical oasis helmed by Chef Arturo
Salazar. Hailing from Peru, his interpretation
of Nikkei cuisine is showcased in elements
across offerings. The atmosphere and staff
are so inviting and pleasant, attention to
the minutest details on point, Chef, with
his candid and sombre approach, explains
the food programme in store. For the
uninitiated, Nikkei food consists of Peruvian
ingredients shaped by Japanese techniques.
A welcome zero-proof cocktail with Classic Ceviche
hints of passion fruit and lemon grass
makes it way alongside the Seafood Tartar.
A pescatarian's delight, it contains salmon,
crab, scallops, prawns, avocado, acevichado,
this is Peru's great contribution to sushi. A
traditional sushi roll with a ceviche broth
dipping sauce, it is coated with passion
fruit and quinoa. The tastes and textures are
derived from Chef's hometown and the way The Roots
his growing-up years shaped his approach
to ingredients and the way they highlight rum-laced cocktail, Ikigai, with apple spiced about freshness. This version is popular in
the various profiles of each meat used. The rum with lemonade, cinnamon powder − as Lima; the term ''carretillero'' means that it is
drink selection on offer has a wide range of visually appealing with its strawberry foam served from a street cart. The crunchiness
cocktails to choose from, carefully paired to as the dish itself. The tall swaying trees and temperature of the warm, fried octopus
complement the meal. For the herbivores, the make you feel like you're perched high up provides a nice contrast to the cold fish.
Yasai Wrap is a rice paper-wrapped vegetable in the treetops with the ceiling-to-floor glass Fried to perfection, the octopus, scallops,
tempura with fresh avocado, lettuce and shiso panes making it an ethereal surrounding hamachi, fried squid, Rocoto peppers,
drizzled in a Nikkei vinaigrette. In order to amplifying the experience. Chef ’s focus on chulpi (corn) and sweet potato is as unique
understand the complexity of each flavour, importing hyper local ingredients needs a and locally inspired as one gets.
one is advised to have a sip of hot water special mention with the Peruvian Roasted Sign off with the Peruvian Tres Leches
in between courses to cleanse the palate for Baby Chicken with Huancaina banana chilli Cake served with strawberry yogurt. Moist
the next burst of flavour. The mains arrive and a side of fries. Soft and succulent, each with hints of bubblegum, one may not be
with the Amelcochado, of Arborio rice, with morsel lends meat to flavour in perfect enough. If you're looking for a fantastic
yellow chilli, inari tofu black truffle and harmony. Peru is the birthplace of ceviche, dining experience, Heliconia is definitely
sautéed vegetables. Pair it with the signature a dish of acid-cooked seafood that is all worth a visit.

162 | UPPERCRUST | JUL-SEP 2024