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Yu Hotel brings international restaurants Noaa & Spice Mantraa to Goa
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Friday, 31 January, 2020, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Yu Hotel is the latest entrant in Goa’s hospitality scene. Located in Candolim, it recently launched two of its signature international restaurants, Noaa and Spice Mantraa, which have carved a niche for themselves with its diverse culinary offerings in Bali.
International chef Richard, celebrity chef Shailendra Kekade and chef Sanjay Kotian have specially curated the menu for the two international restaurants, keeping in mind the need of today’s discerning travellers.
Noaa, the all-day dining restaurant, offers a predominantly pan-Asian menu, which includes locally-inspired culinary offerings. It is designed to be a social, creative space and offers an eclectic experience in the state’s tourist hub.
It promises to satiate one’s cravings with an extensive spread of tasty, contemporary cuisine from parts of Asia and Europe using the finest of ingredients. Fresh local produce features in the well-curated menu which includes distinct Asian flavours.
It features such dishes as Carbon Chicken, Prawn cocktail with Rechado and chive dressing, Asparagus Roll in a Cafreal sauce and Scotched Quail Eggs.
Lovers of sushi can opt for a selection of offerings including the Californoaa Roll. For light bites, the restaurant features a selection of Goan-inspired dumplings, including the Prawn Rechado dumplings and Chicken Vindalho Gyoza.
Guests can also enjoy authentic woodfired pizzas and burgers with a Goan twist such as a Goan Chorizo pizza, Prawn Balchao Ravioli or a Barbequed Chicken Poee Burger. Favourites from the restaurant in Bali – Charmoulah Style Grilled Chicken and Seared Salmon - feature on the menu.
The beverage menu features interesting cocktails, coolers and sundowners. The bar section of the menu includes Tangerine Crush, Ginger Mule, Girol Spritz and a wide selection of other infused concoctions.
The second of its culinary destinations – Spice Mantraa – is inspired by the timeless allure of Indian and Goan cuisine. Meals here will immerse the patrons in a rich experience of traditional flavours, spices and cooking methods, which tell the story of India’s culinary journey through the years.
Traditional Goan cuisine features prominently on the menu, which includes local favourites such as Assado De Porco, croquettes, seafood and spicy Kokum-infused Pork Amsol, among others.
Speaking on the occasion, K S Ramkrishnan, chairman, Star Alliance Resorts, said, “We are delighted and thrilled to announce the launch of Yu Hotel, which brings something new and exciting to the area.”
“The hotel is conceptualised with the aim of providing a warm and welcoming space for guests,” he added.
Ramkrishnan said, “The two international restaurants Noaa and Spice Mantraa bring a diverse menu to satiate one’s food buds. We have chefs Richard, Kekade and Kotian on board, who have specially curated the menu, keeping in mind the travellers’ needs.”
Richard said, “The Yu Hotel is aimed at offering our guests a flavour of diverse traditions which evokes a feeling of homecoming. The menu at the Noaa and Spice Mantraa consists of uniquely created dishes and drinks that embrace the local flavours.”
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