AlchemyG is our beachside kitchen and garden — farm-to-table Goan and global plates, cooked over fire, gently fermented. Fresh juices, slow breakfasts, and food that leaves you feeling well.
Breakfast is slow and included. Lunch is light. Dinner is where the day gathers — one long table under the palms, open to guests and to Ashwem.
Tables are held for 15 minutes. For six or more we'll call you back to arrange it properly.
A counter for eight, a different menu every time, and whichever chef is cooking that night standing directly in front of you.
No printed menu. Tell us about allergies when you book and the rest is a surprise. Roughly ten courses, about three hours, and nobody has ever left hungry.
French tasting technique pointed at whatever Ashwem's boats brought in that morning. Classically trained, entirely unbothered about being classical.
Edo-style precision applied to Goan seafood. Aged, cured, brushed, and handed to you across the counter one piece at a time.
Once a month both chefs cook the same counter, alternating courses, gently competing. It sells out first and it is worth planning a trip around.
Dates are announced in the Journal newsletter. If you want one, tell us and we'll write to you before it's public.
AlchemyG runs its own fermentation programme year-round — house miso, koji, vinegars and garum built from Goan produce, used across every menu.
