White Plate by Chef Jason

House 543, E Murrod Main, Candolim Beach Road, Murrod Vaddo, Candolim, Goa 403515

Mob: 0 77438 99669
Meal for two: Approximately Rs.3000 + taxes, with alcohol

Candolim and its proportion of people to eateries has quadrupled post COVID. In the midst of this hustle stands White Plate by Chef Jason. Opulent and dominating from the exterior, this white-clad megalith questions your intensity for enthrallment before you enter. Pristine and razor sharp with its interiors, you enter such an abode to have Chef Jason welcome you personally before he sets off to the upper floor to orchestrate his symphony. The open kitchen and culinary prowess invite you to take seat on level one. Ground Zero, as it's lovingly called, is the watering hole for his onyx- lit bar and heady brew mixes. The simple way out to sample Chef’s creations is via the tasting menu. However, for those who love the theatrics of the inspiration behind each creation, do persevere and try some of his signatures. As one is seated, an amuse bouche is presented, local ingredients that are ever-changing make its composition. Jason starts off with the Lobster Bisque – a cognac-scented lobster veloutéwith a lobster medallion, craycrayghee dust &kokum gel. It's velvet sin in a morsel. A pairing suggestion of the Lemon Meringue Pie playfully makes you question a dessert offering already. This cocktail compliments and elevates the palate for the next course. The inventive, impish playfulness of Jason exudes in his next creation. Marrying our beloved motichurladdoowith salmon. Absurd! Blasphemy? However, it’s a pleasant surprise to taste the delicate flavours in the Jalapeno Motichur Salmon Compound. This pine wood-smoked salmon tartare with caperberry, Kalamata, pickled onions & a jalapeno motichur puts all doubts to rest. A bold moment but that’s all de rigueur for the unapologetic chef.

His deli offerings lie with the Coarse-crusted Farm Bred Tenderloin in a burger bun with red cabbage sauerkraut and shallots, tenderloin doughnut egg centre, Gorgonzola and jalapeno aioli with smoked sesame snow. A sandwich which will have you ask for nothing more. The ingredients are crafted and fresh, the devil lies in its details, no expense spared. If you're 'wining', the Formaggio Ravioli with Scamorza, Gruyère&Parmesan-stuffed ravioli with Balsamic- glazed courgettes, water chestnuts, haricot beans with black truffle-scented foamy treacle goes swimmingly well.

Do make a reservation for a walk in the forest! With the beach next door, allow Jason to transport you the Black Forest. This is a signature must-try it, the classic Black Forest isre-constructed at your table. Stay tuned for a standing ovation. Sign off with a shot of espresso to seal the flavours and make plans for your next reservation.