O Pedro

O Pedro celebrates Goan heritage and history without inhibitions. The menu takes as much influence from the region’s indigenous cuisines as it does from Portuguese culinary traditions, flowing easily from a decadent bone marrow aad-maas with charred chilli-tamarind gravy, pickles and poee (pocket-style leavened flatbread) to a hearty crab curry with coconut salsa, and ending with a selection of desserts that range from serradura (a no-bake Portuguese pudding) and pastel de nata (egg custard tart) to an interpretation of Indo-Portuguese bebinca layer cake. Cocktails carry the same Indo-Portuguese spirit, featuring creative mixes that range from a Vasco Sour made with Goan Toddy vinegar shrub, house-made spice grenadine and pisco, to the vodka-based serradura with condensed milk, clarified almond milk and marie biscuits. A laid-back buzz pervades the space, where lively music and unhurried service adds to the experience.

Tatler Tip

Seafood lovers must try the wood-fired selection, where a fresh catch of your choice is prepared with a Goan chilli and tamarind sauce, herb-flavoured cafreal sauce, housemade red hot sauce with vinegar or Portuguese chilli-garlic oil.