The water court dining corridor with tables set alongside the koi channel

Restaurant and Bar at Gold Coins Club & Resort

A dining room and a bar on a resort campus in Electronic City Phase II, open to visitors as well as to guests staying with us.

WhatsApp us Sunday brunch

Open to allResidents and visitors
Veg & non-vegBoth served
FreeParking

We are a resort with three dining venues — the Gazebo Multicuisine Restaurant, the Satellite Bar and Restaurant, and the Khingpar Pan Asian Kitchen and Bar — not a restaurant with a lawn attached. Most people eat here either side of something else — a day outing, a wedding, a Sunday in the pool — and the kitchens are built for that: buffets for two hundred as readily as a table for four.

No. 45/1, Andapura, Off Huskur Road, Electronic City Phase II, Anekal Taluk, Bengaluru, Karnataka 560100. Free on-site parking, inside the campus.

Where you eat

Three places to be fed

Gazebo Multicuisine Restaurant, Satellite Bar and Restaurant, and Khingpar Pan Asian Kitchen and Bar — plus the lawns and banquet hall when the occasion needs them. Which one you end up in depends on whether you are here for a meal or for an occasion.

Gazebo Multicuisine Restaurant

The main dining room, open to visitors as well as to guests staying with us. A multicuisine kitchen serving pure vegetarian and non-vegetarian, with a substantial vegetarian selection on the regular card. Seating works for a couple at one table and a family of fourteen at the next.
Satellite Bar and Restaurant

The resort’s bar and restaurant, serving Indian and international brands subject to stock, with food alongside. Service is to adults only at the bar and follows the licensing hours applicable in Karnataka. Drinks are billed on consumption, separately from any food package.
Khingpar Pan Asian Kitchen and Bar

A Pan-Asian restaurant and bar on the property. Full details, timings and the menu are being finalised with the resort team and will be published here shortly — until then, ask the team about Khingpar when you visit or enquire.
Banquet, poolside and lawn dining

For functions, food moves out of the restaurants and onto the lawns, the poolside or into the air-conditioned banquet hall, served as a buffet planned to your headcount. This is how weddings, birthdays and corporate groups eat here.

We are not publishing a menu on this page until the current one is confirmed, because an out-of-date menu is worse than none. The current restaurant menu, the bar list and event menus are shared on request — ask on WhatsApp and we will send them across.

Ask for the menus Call +91 90358 00200

Practicalities

Who can eat here, and when

Can non-residents eat here?: Yes. The restaurant and bar are open to visitors, not only to guests staying with us. Walk-ins are welcome, though it is worth calling ahead on weekends or when a large function is on.
What a restaurant visit does not include: A meal at the restaurant does not include the swimming pool, the rain dance or the games. Those are part of the day outing packages, which are priced per person for the whole day.
Timings: Meal service runs through the day and into the evening, and bar service follows Karnataka licensing hours. Timings shift for private events and dry days, so please confirm them for your date — the quickest way is a message on WhatsApp or a call to +91 90358 00200.
Large tables and groups: For a group of more than a few tables, tell us in advance. We will agree the menu beforehand so the kitchen is ready and your party is seated together rather than split across the room.

Dietary requirements

Vegetarian and non-vegetarian

Both are served, with a good vegetarian selection on the regular menu.
Jain and no-onion-no-garlic

Arranged for group meals and functions when we are told in advance.
South Indian preferences

Can be built into a group menu on request.
Allergies

Tell the steward when you order. For events, put serious allergies in writing before the day, as buffet service means shared serving areas.

Event catering

Feeding a function

For weddings, birthdays and corporate events we cater in-house from our own kitchen, with the menu agreed with you beforehand. Outside caterers are also permitted if your family has a preferred cook or a specific community cuisine — a kitchen usage charge may apply.

Indicative in-house catering rates per plate
Vegetarian, per plate	₹1,199 + GST
Non-vegetarian, per plate	₹1,599 + GST

Indicative per-plate rates. The final figure depends on the menu, the headcount and the service style, and is confirmed on your proposal before anything is paid.

Send an enquiry WhatsApp us

Main Lawn — 400 seated
Poolside Lawn — 800 seated
Patio Lawn — 250 seated
Banquet Hall — 300 seated
Glass House — 100 seated

The menus

What is on the menu

The full restaurant and bar lists, so you know what is on before you arrive. Prices are not published here — they change, and a wrong price is worse than none. The card at the table is always current, and we will send you today's rates on WhatsApp if you are planning a group. The Khingpar Pan Asian menu is shared on request until its details are confirmed.

Restaurant Menu

Lunch and dinner 12.00 to 3.00 and 7.00 to 11.00. The evening menu runs between, 3.00 to 7.00. Everything is cooked to order, so allow twenty to twenty-five minutes. Items are subject to availability. We do not print prices here — the card at the table is always current. Ask us on WhatsApp if you are planning ahead.

Soup - Veg

Bowls to start with, from a clear ginger shorba to something thicker and creamier.

Adrak Ka Shorba A fine blend of lentil flavoured with ginger and bay leaf.
Dhaniya Shorba A smooth puree of fresh coriander with lentil spiced with cumin and garlic.
Minestrone Soup A fine broth of tomato and seasonal vegetables flavoured with fresh basil.
Choice of Cream Soup - Mushroom / Broccoli / Tomato The all-time favourite soup with choice of mushroom, broccoli or tomato with crispy golden croutons and a dash of cream.
Sweet Corn Veg Soup A fine blend of vegetables and sweet corn cream.
Veg Manchow Soup A fine blend of vegetables, mushroom and spices garnished with fried noodles.
Seven Happiness Soup A thick oriental soup with a fine mix of seven vegetables.
Light Carrot Soup with Cream A thick carrot soup seasoned with bell pepper and topped with fresh cream.

Soup - Non Veg

Chicken and mutton broths, some clear and warming, some rich enough to be a small meal.

Lung Fung Chicken Soup A smooth puree of fresh coriander with lentil spiced with cumin and garlic.
Sweet Corn Chicken Soup A fine blend of sweet corn with chicken broth and topped with sliced chicken.
Hot & Sour Chicken Soup A spicy oriental chicken soup with vegetable, ginger & garlic and topped with sliced chicken.
Chicken Egg Drop Soup A fine blend of chicken stock with beaten egg and topped with minced chicken.
Chicken Clear Soup Carrot, onions, garlic cloves, thyme, lemongrass and water covering the chicken.
Cream of Chicken Soup Smooth and velvety chicken soup, flavoured with selected herbs garnished with diced chicken and cream.
Chicken Spinach Soup Spinach flavoured chicken soup with selected herbs and garnished with diced chicken and cream.

Salads - Veg

Cold, crisp and simple — the plates people reach for between a swim and lunch.

Waldorf Veg Salad A fine mixture of fresh apples, walnuts dressed in mayonnaise and served on a bed of lettuce.
Greek Salad A fine mixture of lettuce, sliced cucumbers & fresh orange typically seasoned with salt and tortilla chips and dressed with olive oil.
Pineapple Pasta Salad Pasta marinated with mayonnaise, nuts & coloured bell pepper.
Russian Salad A tasty mixture of mayonnaise, boiled potatoes and other vegetables.

Salads - Non Veg

Chicken and fish, dressed and served cold.

Hawaiian Chicken Salad A tasty mixture of chicken, pineapple & nuts with whipped cream & cheese.
Caesar Salad Finely chopped chicken dressed with lemon juice, olive oil, egg mayonnaise, cheese and black pepper.

Starters - Vegetarian

The plates that arrive first and disappear fastest.

Kaju Mushroom Kaju mushroom is a delicious dish that has been cooked to perfection using Andhra spices or South Indian spice blends.
Andhra Paneer Vepudu Batter fried cottage cheese tossed with capsicum, onion in Andhra spices.
Baby Corn Pepper Fry Baby corn cooked with black pepper and garlic.
Gobi Vepudu Batter fried gobi tossed with red pepper in Andhra spices.

Starters - Indian & Tandoor (Vegetarian)

Straight off the tandoor — paneer, mushroom and vegetables cooked hard and fast against the clay.

Paneer Tikka Paneer marinated with Indian spices with green pepper, onion & roasted in tandoor.
Bharwan Paneer Tikka Indian cheese paneer marinated with yoghurt, turmeric, ginger and spices.
Bhatti Ka Paneer Tandoor cooked cottage cheese with a special marinade.
Mushroom & Cheese Kebab Mushroom infused with cheese and aromatic spices and cooked in tandoor oven.
Banjara Baby Corn Tandoor cooked baby corn with bell peppers and garam masala.
Jaware Moti Kebab Tandoor cooked baby corn with bell peppers and garam masala.
Gobi Flame Fried gobi with onion, curry leaves, green chilli & garlic tossed.
Tandoor Pineapple Pineapple chunks marinated in mild tandoor spices and cooked in tandoor.

Starters - Continental (Vegetarian)

Fried, crumbed and grilled — the familiar things, done properly.

Corn Cheese Ball Cheese corn balls are crunchy cutlets made with potato, corn & cheese served with mayonnaise.
Satay Peanut Vegetable Oriental vegetables roasted and glazed with peanut butter sauce and combined with herbs and spices.

Starters - Oriental (Vegetarian)

Wok-tossed and sauced, from mild garlic to a chilli that means it.

Stir Fried Mushroom & Spinach Mushroom seasoned with salt & pepper, stir fried in butter and sauteed with spinach.
Sesame Baby Corn with Satay Sauce Battered tender corn with sesame seeds deep fried and served with pepper sauce.
Manchurian - Paneer / Mushroom Choice of paneer or mushroom batter fried and tossed with soya sauce.
Crackling Spinach & Corn Spinach whole leaf & American corn batter fried with til seeds.
Crispy Fried Vegetable in Chilli Plum Sauce Vegetables, onion, pepper & your favourites tossed in sweet chilli plum sauce.
Garlic Szechwan Corn Fry Corn kernels tossed with pepper and Chinese spices in Szechwan style and served crispy.
Veg Spring Roll Mixed vegetables chopped & rolled in pancake & fried.
Gobi - Manchurian / Chilli / Dragon Batter fried cauliflower tossed with your choice of sauces & spices.

Starters - Non Vegetarian

Chicken, mutton and prawn, before the main plates arrive.

Telangana Kodi Vepudu Batter fried chicken chunks tossed with onion and pepper.
Keeranur Kozhi Varuval Boneless chicken marinated with Chettinad spices and deep fried.
Nellore Kodi Deep fried boneless chicken chunks flavoured with ginger and garnished with fried garlic.
Mutton Roast Traditional South Indian style mutton preparation.

Starters - Tandoor (Non Vegetarian)

Marinated overnight, then finished in the tandoor and brought out still smoking.

Chicken Tikka Succulent pieces of boneless chicken marinated in ginger, garlic and aromatic spices and roasted in a tandoor.
Murgh Zarina Kebab Boneless chicken marinated with hung curd & cooked in tandoor.
Murgh Pista Kebab Boneless chicken flavoured with pistachio & threaded onto a rosemary skewer.
Murgh Lazeez Kebab A tasty kebab made from boneless chicken pieces flavoured with cheese and charcoal grilled.
Murgh Kastoori Kebab Dried fenugreek flavoured boneless chicken with garlic and almonds and charcoal grilled.
Tangdi Kebab Tender chicken legs marinated in black gram exotic spices skewered and charcoal grilled.
Tandoori Murgh - Half / Full Tender chicken leg and breast pieces marinated with tandoori masala and charcoal grilled. Half · Full
Mutton Seekh Kebab Minced mutton, onions and a blend of spices.

Starters - Oriental (Non Vegetarian)

Chicken and prawn through the wok, in sauces that range from gentle to fierce.

Chicken - Manchurian / Chilli / Dragon An oriental preparation of chicken with choice of sauces.
Drums of Heaven A succulent preparation of chicken lollipop tossed with Szechwan sauce.
Crispy Fried Chicken Fried shredded chicken in spicy batter & tossed with black pepper sauce.
Mongolian Chicken Tender and juicy Chinese chicken stir fried with scallions and brown sauce.
Shredded Chicken Bell Pepper Fine strips of chicken tossed with shredded capsicum and bell pepper.

North Indian (Vegetarian)

The gravies a table shares — paneer, vegetables and lentils, with bread to sweep the bowl.

Paneer Khurchan Cubes of cottage cheese cooked in fresh tomato gravy and capsicum.
Paneer Butter Masala Soft and mellow cottage cheese cubes cooked in spicy and rich gravy of tomato, cashew nuts, milk cream and butter.
Paneer Pasanda Cottage cheese stuffed with vegetable, cheese & cooked in onion base gravy.
Kumbh Hara Pyaz A vegetarian's delight of mushroom with green onions sauteed with exotic aromatic herbs and spices.
Dilpasand Subzi Kofta Soft dumplings made of fresh cottage cheese and potatoes, stuffed with dry fruits and simmered in smooth yellow gravy.
Kaju Masala Fried cashew with rich creamy gravy.
Methi Malai Mutter A delightful blend of dry fenugreek leaves in cashew gravy with soft green peas, finished with cream.
Punjabi Aloo Gobi Traditional pungent recipe florets of cauliflower cooked with potatoes and chef's special blend of spices.
Mutter Palak A succulent preparation of spinach and green peas flavoured elegantly with Indian spices.
Nizami Handi Mixed vegetable with mushroom cooked in a richly spiced onion gravy, crowned with ginger juliennes.
Masaladar Bhindi Pyaz A delicious subzi preparation made with a double quantity of onions and ladies finger.
Dum Aloo Amritsar A delectable vegetarian dish of potatoes with a piquant mixture of tomato and simmered gently in exquisitely spiced gravy.
Subzi Begum Bahar Mixed vegetable & chopped spinach with cashew gravy.

Dal

Slow lentils. The dish everything else on the table is measured against.

Dal Makhani A black and yellow lentil delicacy gently cooked with exotic spices simmered overnight on the tandoor, finished with butter and cream.
Dal Panjarangi Five varieties of dal tadka.
Dal Tadka / Dal Palak / Dal Fry A popular Indian dish made of yellow lentils and tempered with aromatic spices.

Oriental (Vegetarian)

Vegetable mains in Chinese and South-East Asian sauces, meant to be eaten with rice or noodles.

Mushroom with Choice of Sauce Hot chilli / ginger garlic / soya sauce.
Baby Corn with Garlic Sauce Crisp baby corn tossed through a glossy garlic sauce.
Veg Balls with Choice of Sauce Manchurian / hot garlic / Szechwan / sweet & sour sauce.
Baby Corn with Choice of Sauce Hunan / Manchurian / green pepper sauce / garlic sauce.
Chinese Vegetables with Choice of Sauce Sweet & sour / Hong Kong / lemon sauce.

Sizzler - Non Veg Sizzler

Brought to the table on a hot iron plate, still spitting.

Shahjahani Sizzler Minced chicken boneless hariyali kebab, lassooni, reshmi & pahadi served with rice & gravy.

Sizzler - Veg Sizzler

The same hot plate, the same theatre, without the meat.

Pasta & Vegetable Sizzler Penne pasta with tomato sauce served with boiled buttered vegetable with garlic bread.

Non Vegetarian

Chicken, mutton, fish and prawn mains.

Andhra Kodi Kura Tender chicken cooked with coconut and cashew gravy in Andhra style.
Kodi-Pudina Chicken chunks cubes marinated with mint.
Nellore Mutton Curry Cubes of tender mutton pieces braised with crushed pepper and shallots.
Gongura Mutton Curry Classical Andhra preparation of lamb chunks with gongura leaves in thick gravy.

North Indian (Non Vegetarian)

Butter chicken, roghan josh and the rest of the gravies that built the North Indian table.

Anda Champ Masala Egg omelette with onion gravy cooked in Indian masala and simmered with cream.
Murgh Jhalfrezi An unusual combination of chicken pieces with finely chopped green pepper, red chilli and flavoured with Indian masala in thick tomato gravy.
Murgh Laljawab Tender pieces of chicken cooked with spinach & cashew gravy.
Kadai Chicken Chicken cooked in red gravy with freshly ground spices and capsicum.
Diwani Handi Murgh Tender pieces of chicken marinated with kadai masala and simmered in thick onion gravy.
Murgh Patiyala Boneless chicken wrapped with egg and served with onion, cashew palak gravy.
Murgh Lagan Ki Tangdi A delicacy of charcoal grilled chicken drumsticks cooked with onion gravy.
Mutton Rogan Josh A gourmet's delight - spiced mutton cooked with aromatic Kashmiri spices.
Gosht Kalia Tender pieces of mutton delicacy in a rich, creamy gravy of onion with ginger paste.
Mutton Keema Matar A savoury mix of minced mutton and peas cooked in a spiced curry. This comforting dish is rich and flavourful.
Mutton Keema Ball Masala Prepared with cooked, minced mutton, spices, shallots and ginger garlic.
Crab Sukka A spicy blend of crab cooked with coconut milk and aromatic spices.
Crab Masala Crab, onion and tomato cooked with Indian spices.

Oriental (Non Vegetarian)

Chicken, prawn and fish through the wok, sauced and served hot.

Chicken with Hong Kong / Szechwan / Garlic / Chilli Sauce Your choice of four sauces, from the gentle to the genuinely hot.
Chicken Manchurian The Indo-Chinese standard — fried chicken in a dark, tangy, garlicky gravy.
Pepper Wrapped Chicken Tender pieces of chicken marinated with black pepper wrapped with light soya sauce.
Chicken with Hunan / Lemon Sauce Hunan for heat and depth, lemon for something brighter and sharper.

Indian Breads

From the tandoor as you order them — plain, stuffed, buttered.

Roti - Pudina / Methi / Pyaz Whole wheat roti worked through with mint, fenugreek or onion.
Naan / Kulcha - Plain Soft, blistered and straight off the tandoor wall.
Naan / Kulcha - Stuffed / Paneer / Kashmiri / Butter Filled and folded before baking — paneer, or the sweeter Kashmiri version with nuts and fruit.
Paratha - Stuffed / Paneer / Masala / Butter Layered, flaky and substantial enough to be a meal beside a bowl of dal.
Rumali Roti Stretched paper-thin and folded like a handkerchief, which is what the name means.
Baby Tokri An assortment of 6 varieties of mini Indian breads.

Rice & Noodles - Vegetarian

Biryanis, fried rice and noodles, either as a base or as the meal itself.

Ethnic Rice - Gongura Rice cooked with gongura, the sour sorrel leaf that Andhra kitchens are built on.
Pulao - Cashew / Jeera / Veg A colourful choice of garden fresh vegetables, paneer, cashew nut or jeera with select spices cooked with saffron flavoured basmati rice.
Pulao - Kashmiri / Saffron A mild and fragrant basmati rice delicacy, delicately garnished with dry fruits or saffron with kewra.
Dal Khichdi Basmati rice cooked with yellow lentil and jeera.
Veg Fried Rice - Plain / Szechwan Plain, or fired up with Szechwan chilli.
Veg Noodles - Hakka / Singapore / Szechwan Fresh noodles preparation with exotic vegetables and choice of flavours.
Nasi Goreng A fine blend of basmati rice with zucchini and red pepper sauteed with aromatic spices.
American Chop Suey - Veg Crispy noodles topped with sweet & sour vegetables and sauces.

Rice & Noodles - Non Vegetarian

Chicken, egg and prawn, folded through rice or noodles.

Fried Rice - Egg Wok-tossed rice with egg folded through it.
Fried Rice - Chicken Rice tossed hard in the wok with chicken and spring onion.
Fried Rice - Mixed Chicken, prawn and egg, all in the one wok.
Mee Goreng A fine blend of basmati rice with chopped chicken, zucchini and red pepper sauteed with aromatic spices.
Noodles - Egg Hakka noodles with egg through them.
Noodles - Chicken Noodles tossed with chicken and vegetables.
Noodles - Mixed The full mix — chicken, prawn and egg.
American Chop Suey - Non Veg Crispy noodles blended with chicken and your choice of sauces.

Continental / Italian - Vegetarian

Pasta, pizza and grills for anyone who has had enough spice for one day.

Baked Spinach Au Gratin Baked vegetables along with spinach and cream white sauce.
Cottage Cheese Steak Cottage cheese with vegetable in brown sauce.
Penne Napolitano Mixed vegetables in penne and olive oil baked with red sauce.
Pasta with Tomatoes & Basil Penne pasta with tomato paste, capsicum and baked with cheese.
Vegetables Shashlik with Butter Rice Diced vegetables cooked with cottage cheese coated with red pepper and Italian sauce.

Continental / Italian - Non Vegetarian

Chicken and fish, grilled or in pasta, on the plainer side of the menu.

Fusilli Chicken Arrabbiata Sliced chicken with chopped black olives and fusilli pasta in tomato base.
Chicken Steak Royal Baked vegetables along with spinach and cream white sauce.
Chicken a la King Diced tender chicken slices cooked in cheese and coated with red pepper and white sauce and served with butter rice.
Chicken Stroganoff The smoky creamy sauce with chicken, mushroom, paprika, black pepper & served with butter rice.

Dessert

The last course, and the one children negotiate for first.

Gulab Jamun (2 Nos) Warm, syrup-soaked and served two to a bowl.
Rasgulla Spongy cheese dumplings in light sugar syrup, served chilled.
Mini Shahi Falooda Rose syrup, vermicelli, basil seeds and ice cream in a glass.
Chocolate Sundae Ice cream, chocolate sauce and nuts.
Exotic Ice Creams Butterscotch / chocolate / pista.
Fruit Salad with Ice Cream Cut seasonal fruit under a scoop of vanilla.
Chocolate Crepe A thin pancake folded around warm chocolate.

Evening Menu - Vegetarian

Between lunch and dinner the kitchen keeps a shorter list going — snacks to eat by the pool without sitting down to a full meal. 3.00 PM to 7.00 PM

Grilled Sandwiches - Veg / Cheese Pressed hot, cut on the diagonal.
French Fries Salted, and gone before they cool.
Peanut Masala Peanuts tossed with raw onion, tomato, lime and chilli. The classic thing to eat beside a cold beer.
Paneer Finger Batons of paneer, crumbed and fried.
Cheese Cherry Pineapple Cheese, glace cherry and pineapple on a stick — the old club snack, unapologetically.
Mini Aloo Bonda (4 Nos) Spiced potato in a gram flour shell, fried small, four to a plate.
Bajji - Onion / Potato / Capsicum Sliced, dipped in gram flour batter and fried. Best in the rain.
Masala Papad (Roasted / Fried) Papad under chopped onion, tomato and coriander.

Evening Menu - Non Vegetarian

The same quiet hours, with chicken and egg on the list. 3.00 PM to 7.00 PM

Omelette - Plain / Masala Two eggs, plain or with onion and green chilli. Plain · Masala
Spanish Omelette Thicker and set with potato, cut in wedges.
Grilled Chicken Sandwich Grilled chicken pressed between toast.
Chicken Pakora Chicken in a spiced gram flour batter, fried until crisp.
Egg Bonda (4 Nos) Boiled egg in spiced batter, fried whole.

Evening Menu - Beverages

Coffee, shakes and juice through the afternoon. 3.00 PM to 7.00 PM

Seasonal Fresh Fruit Juice Whatever is ripe that week, pressed to order.
Milkshakes - Vanilla / Strawberry / Chocolate / Butterscotch Thick, cold and blended to order.
Cold Coffee with Ice Cream Cold coffee with a scoop floating in it.
Lassi - Sweet / Salt Churned yoghurt, sweet or salted.
Hot Chocolate / Horlicks Hot and milky, for the end of a long day in the water.
Coffee / Tea / Milk The ordinary essentials, served all day.
Fresh Lime Water Lime, water, sugar or salt. Still the best thing after an afternoon in the sun.

Bar Menu

Beer, spirits and wine by the peg, the bottle and the glass, alongside a mocktail list for anyone not drinking. Prices are not printed here; ask at the bar. Served to residents and day guests alike.

Cold Beverages

Juices, sodas and water, cold and uncomplicated.

Canned Juice Chilled, by the can.
Fresh Lime Juice Squeezed to order, sweet or salted.
Fresh Lime Soda The same, with soda for the fizz.
Soda (1/2 Ltr) Plain soda, half a litre.
Mineral Water (1 Ltr) Sealed bottle, one litre.
Soft Drinks (600 ml) The usual bottles, cold.
Fresh Seasonal Fruits Juice Pressed from whatever the season is giving.
Tonic Water For gin, or on its own over ice.
Ginger Ale Dry, gingery and good with whisky.

Mocktail

Everything a cocktail is, minus the alcohol — mixed to order, not poured from a bottle.

Virgin Mojito Mint, lime, sugar syrup, mint syrup & soda.
Virgin Colada Coconut cream, pineapple juice.
Spicy Guava Guava juice, Tabasco sauce, lime juice, mint leaves & salt.
Blue Lagoon Blue curacao syrup, lime, mint & soda.
Kala Khatta Punch Mint leaves, lime juice, rock salt, chaat masala & soda.
Virgin Orange Mojito Fresh orange, mint, sugar syrup, lime & soda.
Sunset Watermelon juice, orange juice, lemon, mint leaves & soda.

Imported Beer (330 ml)

A short imported list, kept cold.

Hoegaarden Beer 330 ml
Corona Beer 330 ml

Domestic Beer (330 ml)

The familiar Indian labels, by the bottle.

Kingfisher Premium 330 ml
Kingfisher Strong 330 ml
Kingfisher Ultra 330 ml
Budweiser Premium 330 ml
Budweiser Magnum 330 ml
Bira White 330 ml
Carlsberg Smooth 330 ml
Carlsberg Elephant 330 ml
Tuborg Green 330 ml
Tuborg Strong 330 ml

Domestic Beer - 500 ml Can

The same labels in the larger can.

KF Can Premium 500 ml can
KF Can Strong 500 ml can
Budweiser Premium Can 500 ml can
Budweiser Magnum Can 500 ml can
Tuborg Can Premium 500 ml can

Domestic Beer - 650 ml Can

The big cans, for a table rather than a person.

KF Strong 650 ml
KF Ultra Max Premium 650 ml
Kingfisher Premium 650 ml
Kingfisher Ultra Premium 650 ml
Budweiser Premium 650 ml
Budweiser Strong 650 ml
Bira Boom Strong 650 ml
Bira White 650 ml
Carlsberg Smooth 650 ml
Carlsberg Elephant 650 ml
Tuborg Green 650 ml
Tuborg Strong 650 ml
Heineken 650 ml

Bacardi Breezer

Sweet, light and low on alcohol.

Breezer Orange, cranberry, lime.

Breezer (275 ml)

The full run of flavours, chilled.

Breezer Cranberry 275 ml
Breezer Lime 275 ml
Breezer Jamaican Passion 275 ml
Breezer Blackberry 275 ml
Breezer Orange 275 ml
Breezer Litchi 275 ml
Breezer Strawberry 275 ml
Breezer Blueberry 275 ml

Bacardi+ (275 ml)

The stronger version of the same bottle.

Bacardi Cranberry 275 ml
Bacardi Lime 275 ml
Bacardi Jamaican Passion 275 ml
Bacardi Blackberry 275 ml
Bacardi Orange 275 ml
Bacardi Litchi 275 ml
Bacardi Strawberry 275 ml
Bacardi Blueberry 275 ml

Cocktail

Mixed at the bar, one at a time.

Mojito White rum, fresh mint, lime juice, sugar, soda.
Mojito (Orange) White rum, fresh orange, fresh mint, lime juice, sugar syrup, soda.
Red Wine Sangria Red wine, brandy, fresh orange, green apple, sugar syrup, lemon, soda.
White Wine Sangria White wine, brandy, orange, apple, lime, sugar syrup, soda.
Whisky Sour Whisky, lime juice, sugar syrup, egg white.
Cosmopolitan Vodka, lime juice, triple sec, cranberry juice.
Margarita Tequila, triple sec, lime juice, salt on the rim.
Daiquiri Rum, lime juice, sugar syrup, garnished with a lime wheel.
Long Island Iced Tea White rum, vodka, gin, tequila, lime juice, sugar syrup, triple sec, cola for topping.
Old Fashioned Whisky, sugar syrup, 2 dashes of Angostura bitters.
Bloody Mary Vodka, tomato juice, lemon juice, Tabasco.
Gold Coins Special Fresh basil, lime, ginger, sugar syrup, vodka.

Regular Scotch (30 ml)

Poured by the peg, thirty millilitres at a time.

Teachers 50 30 ml
Teachers Highland 30 ml
100 Pipers 30 ml
Antiquity Blue 30 ml
Black and White 30 ml
VAT 69 30 ml
Black Dog 30 ml

Premium Whisky (30 ml)

The Indian premium shelf.

Blender's Pride 30 ml
Signature 30 ml
Royal Challenge 30 ml
Royal Stag 30 ml

Deluxe Scotch (30 ml)

The top shelf, for when the occasion deserves it.

Black Label 30 ml
Chivas Regal 30 ml
Double Black 30 ml
Ballantine's 30 ml

American Whisky (30 ml)

Bourbon, sweeter and rounder than the Scotch beside it.

Jack Daniel's 30 ml
Jim Beam 30 ml

Brandy

Warming, and quietly popular here on a cool Bengaluru evening.

Mansion House Brandy 60 ml · 30 ml
Morpheus Brandy 60 ml · 30 ml

Rum (30 ml)

White and dark, neat or long.

Bacardi White Rum 30 ml
Old Monk Rum 30 ml

Vodka (30 ml)

Plain and flavoured, best with something cold and citrus.

Absolut Vodka 30 ml
Smirnoff Vodka 30 ml
Smirnoff Vodka Green Apple 30 ml
Smirnoff Vodka Orange 30 ml
Romanov Vodka 30 ml
Magic Moments 30 ml

Gin (30 ml)

Botanical and dry. Ask for tonic and a wedge of lime.

Blue Riband 30 ml
Bombay Sapphire 30 ml

Wine (150 ml)

Indian wine by the glass — red, white and rosé.

Sula Red Wine 150 ml
Sula White Wine 150 ml
Sula Rose Wine 150 ml

Shots (30 ml)

Tequila and Jagermeister, served the way they are meant to be.

Tequila Camino 30 ml
Tequila Gold Camino 30 ml
Jagermeister 30 ml

Kindly allow 20 to 25 minutes for your order to be prepared. Menus change from time to time; please confirm availability when you order.

The rooms and the food

Where it happens

Photographs of the dining room, the bar and the way food is served for a function.

Before you come

Dining questions, answered

If yours is not here, message us on WhatsApp and we will answer it properly.

Can non-residents eat at the restaurant?

Yes, the restaurant and bar are open to visitors, not only to guests staying with us. Lunch and dinner are served 12:00 to 3:00 PM and 7:00 to 11:00 PM, with an evening menu from 3:00 to 7:00 PM. Please note that a restaurant visit does not include the pool, rain dance or the games, which are part of the day outing packages.

Do you have vegetarian and Jain food options?

Yes. We serve pure vegetarian and non-vegetarian food, and Jain, no-onion-no-garlic and South Indian preferences can be arranged for group meals and functions when told in advance. For a la carte dining there is a good vegetarian selection on the regular menu. For large events, please share the split of preferences a few days ahead so the kitchen can plan.

What is the Sunday brunch, and does it include the pool?

Sunday brunch runs 11:30 AM to 3:30 PM at ₹1,499 + 5% GST per adult, and pool access is included. Expect 35+ dishes, 5+ live counters, live music, a caricature artist and pottery. Children under 5 are free and children aged 6 to 10 are ₹999 + GST. Please book 2 to 3 days ahead — at least one day in advance.

Is there a bar, and what are the timings?

Yes, we have a licensed bar on the property, open from 11:00 AM to 11:00 PM, and non-residents are welcome. The bar also serves weddings, corporate evenings and private events. Outside alcohol is not permitted; where corkage applies, it is charged at 40% of MRP.

Can you handle food allergies or a custom menu for a large group?

Yes. For group bookings and functions we agree the menu in advance, so allergies, vegan requests and children's food can be built in — just inform us when you book. Please tell us about serious allergies in writing before the event, as buffet service means shared serving areas. For a la carte dining, mention the allergy to the steward when you order.

Is Jain or pure-veg food available?

Yes. Jain food is available with prior notice, and pure vegetarian menus are a standard part of our kitchen for meals, buffets and functions. For vegan requirements or allergies, just inform us when ordering or booking and the kitchen will plan for it.

Sunday brunch →

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Booking a table, or feeding a function?

Tell us the date and the number of people. We will send the menus, confirm timings and hold the space.