We recognise the importance of tasty, health-conscious food on holiday, especially in a remote region. We create innovative set-menus, daily, focusing on fresh, locally sourced ingredients, with contemporary cooking techniques. 

The creator of our menu has previously worked for notable chefs in the UK  such as Nathan Outlaw in his Michelin star restaurant "Outlaw's Fish Kitchen" and has had experience working with chefs such as Yotam Ottolenghi and Masterchef Professionals winner Steven Edwards. 

She was Graduate of The Year from Leiths School of Food and Wine, the finest culinary school in the United Kingdom.


IMPORTANT - In order to serve the best and freshest food, we serve a fixed menu for lunch and dinner, taking into account our guests' dietary requirements. Breakfast is a buffet with an a-la-carte option. 



Breakfast (buffet only) - 200 rupees + 5% GST

Breakfast (buffet with cooked breakfast ) - 400 rupees +5% GST

Lunch  - 550 rupees + 5% GST

Dinner - 760 rupees + 5% GST

Ladakhi Apricots
Sourdough Bread
Chapati making
Saffron Pastel de Natas
Orange and almond cake with homemade plum jam and vanilla butter cream 2
Plum & apple gallette
Filled kambir bread
Cherry heart pies
Cheese, garlic and chilli naan
Cardamom misti dohi
Fresh vegetables

Why do we not serve buffet or a-la-carte?

As a boutique property, with only 8 rooms and 16 guests, we would have to prepare food in advance to be able to cater to an a-la-carte menu. This would mean creating dishes that weren't fresh and weren't playing up to our fresh ingredients and our classically trained chef. 

A fixed menu allows us to create innovative and fresh dishes with locally sourced ingredients.