Avinash Martins was trained by the Oberoi group where he had a successful career as a chef before leaving and returning to his native Goa in an effort to work with Goan ingredients and cook Goan food. Cavatina, his flagship restaurant in South Goa has received enormous acclaim because of Avinash’s ability to reinterpret Goan flavours and create new dishes from old favourites. A second restaurant, located in the open on a farm, is close to Avinash’s heart because it embodies all his passions: slow food, sustainability and farm to table.
Smoked Duck Breast Cabidel
Dark Chocolate and Cherry Torte
Roasted Eggplant and Tomato Tian
Slow Cooked Pork Belly