Skip to content
Calm
Plated tasting course
The Menu

The kitchen draws from the morning market and the bar from a small standing collection of spirits. Both shift, quietly, week by week.

01 · Course

Small plates designed to settle the room — light, aromatic, and built to wake the palate slowly.

  • Charred Heirloom Beetroot

    NPR 880

    Smoked yoghurt, walnut praline, sour cherry, charred sourdough crumb.

    vegetariancontains nuts

  • Hand-Dived Scallop✦

    NPR 1,460

    Brown butter, dashi pearl, finger lime, pickled kohlrabi.

    Pairing · Albariño · Rías Baixas

  • Cured Yak Carpaccio

    NPR 1,180

    Himalayan sansho pepper, aged parmesan, fermented chilli oil.

  • Burrata of the House

    NPR 1,020

    Heritage tomato confit, basil oil, sea salt, toasted sesame focaccia.

    vegetarian

02 · Course

Seasonal compositions plated like still-life — quiet, considered, intentionally restrained.

  • Smoked Carrot, Miso, Hazelnut

    NPR 960

    Tea-smoked carrots, white miso glaze, candied hazelnut, fermented honey.

    vegancontains nuts

  • Wild Mushroom Risotto✦

    NPR 1,340

    Carnaroli rice, slow-cooked porcini, truffle butter, aged grana.

    vegetarian

  • Roasted Cauliflower

    NPR 1,080

    Almond cream, raisin caper salsa, brown butter crumb, lemon zest.

    vegetariancontains nuts

03 · Course

Slow-fire mains drawn from our wood hearth — the room's warm gravitational centre.

  • Dry-Aged Sirloin, 35 Days✦

    NPR 3,480

    Bone marrow jus, smoked potato, charred shallot, watercress.

    Pairing · Malbec · Mendoza

  • Hearth-Roasted Lamb Saddle

    NPR 2,960

    Black garlic, juniper, parsnip purée, salt-baked turnip.

  • Confit Himalayan Trout

    NPR 2,180

    Fennel butter, sea grape, dill oil, salted lemon.

  • Saffron Tagliatelle

    NPR 1,940

    Hand-rolled pasta, slow braised duck ragù, aged pecorino.

04 · Course

Quiet endings — botanical, textural, never overwrought.

  • Tonka Bean Crème✦

    NPR 780

    Slow-baked custard, caramelised demerara, espresso sablé.

  • Smoked Chocolate Tart

    NPR 820

    Single-origin Ecuadorian chocolate, smoked salt, olive oil ice cream.

    vegetarian

  • Pear, Sage, Buckwheat

    NPR 740

    Poached pear, brown butter buckwheat cake, sage honey ice.

    vegetarian

05 · Course

Slow-built cocktails composed in the room — botanical, spirit-led, and deeply seasonal.

  • Smoked Negroni✦

    NPR 960

    Bourbon, Campari, sweet vermouth, hickory smoke, orange oil.

  • Calm Sour

    NPR 880

    Aged rum, sea buckthorn, honey, lime, egg white.

  • Garden Martini

    NPR 940

    Cucumber-infused gin, dry vermouth, lovage, white pepper.

  • Himalayan Old Fashioned✦

    NPR 1,080

    Single-malt, wildflower honey, timur pepper bitters, smoked ice.

A six-course composition shaped by the morning market

Tasting at the Hearth

A close, slow conversation with the kitchen — six courses paced over two hours, plated at the hearth, told without hurry.

Tasting

NPR 6,800 per guest

Pairing

Wine pairing — NPR 3,400

✦ marks signature plates · Prices include service · Allergens on request — please ask your server.