About the Meal

Fireback's a la carte menu is a tribute to Thailand's rich culinary heritage, showcasing the depth and diversity of its flavors. This thoughtfully curated selection is the creation of Chef Kaustubh Haldipur, who will be presenting it at The Conservatory.

Meet Chef Kaustubh Haldipur at The Conservatory

With over 15 years of experience in Asian cuisine, Chef Kaustubh brings a wealth of expertise to the table. His career spans across esteemed establishments like 'Wasabi by Morimoto' and 'Yauatcha Bengaluru,' and he has led culinary teams at prestigious venues across India and internationally. At Fireback, Chef Kaustubh blends traditional Thai flavors with modern techniques, ensuring each dish is an authentic yet innovative culinary experience.

About Fireback

Fireback, the newest addition to the EHV portfolio, is an exciting Thai restaurant and bar with legendary Chef David Thompson as Culinary Director. Hidden behind an old Portuguese bungalow, it serves authentic Thai food at a picturesque riverside setting in Siolim, Goa. The name is inspired by the Thai national bird, the Siamese Fireback, and reflects the fire-grilled cooking behind many of the dishes. The restaurant, a modern glass house, steps down onto outdoor decks and a promenade overlooking the river. Guests can dine by a fish pond or at riverside tables, with an outdoor bar taking center stage. The stunning St. Anthony’s Church in the distance enhances this unique setting. 

FIREBACK (A la carte menu)

SOUP

Fresh Coconut Cream, Galangal, Charred Chilies (INR 435)

Tofu & king mushroom/ Chicken/ Prawn

SMALL PLATES

Pineapple Som Tam (V) (INR 475)

Tamarind, toasted coconut, roasted peanuts, thai bird chillies

Kaffir Corn Fritters (V) (INR 490)

Served with ajad salad, fresh sambal

Fireback Fried Chicken (NV) (INR 675)

Cumin, shallots

Grilled King Fish Salad (NV) (INR 775)

Citrus tomato dressing, raw mango

Fried Pork Belly (NV) (INR 995)

Charred cabbage, tamarind dip

River Prawns Three Flavored (NV) (INR 1095)

Nam prik chilly paste, fried basil

GRILLED  

Pumpkin & Sweet Potato (V) (INR 665)

Toasted coconut, red chillies

 Lamb Chop Gorlae (NV) (INR 1195)

Toasted coconut, red chillies

LARGE PLATES

Thai Stir-fried Vegetables (V) (INR 725)

lotus root, long beans, pok choy, corn, yellow bean, nam prik chili

Khmoy Green Curry Pea Eggplant, Heart of Palm

Vegetarian-INR 745 / Chicken–INR 855 / Red Snapper- INR 1055

Aromatic Curry (V) (INR 745)

Plantain, pumpkin, deep fried shallots, cucumber relish

Massaman Curry Lamb (NV) (INR 1125)

Grounded spice, onion, pumpkin, potatoes, peanut

SIDES  

Steamed Jasmine Rice (INR 295) 

Fried Rice (V) (INR 575)

Sun-dried tomatoes, cashew, spring onion

Jumbo Lump Crab Fried Rice (NV) (INR 995)

Served with cucumber, lemon, coriander

DESSERTS 

Pandanus Noodles (V) (INR 695)

Perfumed mix fruits, syrup & ice

Cashew Nut Pudding (NV) (INR 695)

Caramelized taro, fresh coconut cream

Terms and Conditions :

• The management is not responsible for any injury or damage that may occur during an event
• Conservatory is located on the 2nd floor of courtyard which is a 44 steps climb up
• Do not purchase tickets from anyone other than on the ticketing platform.
• No-shows and cancellations are non-refundable by all means.
• Tickets are non-transferable and are for personal use only.
• Children aged 7 and above require a ticket to attend the meal. If you are bringing a child under 7, please inform us in advance, as we do not have a baby seat at the venue.
• The schedule is subject to change in case of an emergency or any event out of our control.
• Management will entertain no liability or claims arising due to the consumption or intake of any food or drink.
• Parking near the event premises is at the risk of the vehicle owner.
• Paid Valet Parking at Rs. 200 per car.
• The holder of this ticket grants organizers the right to use, in perpetuity, all or any part of the recording of any video or still footage made of the holder's appearance on any channel without any further approval.
• Please note that both vegetarian and non-vegetarian dishes are prepared in the same kitchen.
• Photographs and videos of ticket holders may be uploaded to social media. If you do not wish to be featured, let our team know.