Heliconia

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 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 his growing-up years shaped his approach to ingredients and the way they highlight the various profiles of each meat used. The drink selection on offer has a wide range of cocktails to choose from, carefully paired to complement the meal. For the herbivores, the Yasai Wrap is a rice paper-wrapped vegetable tempura with fresh avocado, lettuce and shiso drizzled in a Nikkei vinaigrette. In order to understand the complexity of each flavour, one is advised to have a sip of hot water in between courses to cleanse the palate for the next burst of flavour. The mains arrive with the Amelcochado, of Arborio rice, with yellow chilli, inari tofu black truffle and sautéed vegetables. Pair it with the signature rum-laced cocktail, Ikigai, with apple spiced rum with lemonade, cinnamon powder − as visually appealing with its strawberry foam as the dish itself. The tall swaying trees make you feel like you're perched high up in the treetops with the ceiling-to-floor glass panes making it an ethereal surrounding amplifying the experience. Chef’s focus on importing hyper local ingredients needs a special mention with the Peruvian Roasted Baby Chicken with Huancaina banana chilli and a side of fries. Soft and succulent, each morsel lends meat to flavour in perfect harmony. Peru is the birthplace of ceviche, a dish of acid-cooked seafood that is all about freshness. This version is popular in Lima; the term ''carretillero'' means that it is served from a street cart. The crunchiness and temperature of the warm, fried octopus provides a nice contrast to the cold fish. Fried to perfection, the octopus, scallops, hamachi, fried squid, Rocoto peppers, chulpi (corn) and sweet potato is as unique and locally inspired as one gets.

Sign off with the Peruvian Tres Leches Cake served with strawberry yogurt. Moist with hints of bubblegum, one may not be enough. If you're looking for a fantastic dining experience, Heliconia is definitely worth a visit.