Cuisine

Owner Naina is known for her culinary skills and internationally inspired menu ideas. Naina and Anand plan delectable menus together with Chefs Penny and Carl, and create meals to wow their guests. Every meal is a cause for celebration!

Naina with her Mumbai Street Food appetizer
Quail Egg Amuse Bouche. For Breakfast!
Fresh Plums poached in Rôtie Cellars Rosé of Grenache-Syrah-Mourvèdre
Sara putting the final touches on a Mexican Huarache breakfast
Grilled French Apple Tart ready for portioning
Fried Green Tomato Egg Benedict
Heirloom Tomato Granita with Rosemary

A full breakfast is served every morning at 8:30 am or 9:15 am in Julian’s Hall. All in-house guests are invited to a dinner at no extra charge, on Thursdays at 5:45 pm or 6:30 pm. We stagger meal times to create more space. Food allergies will be requested of you prior to arrival so the kitchen can be ready to ensure you enjoy a great dining experience.

Sample Breakfast Items

Melon Gazpacho (Cucumber, Yogurt, Mint, Sesame Seed)

French style Mushrooms on a Muffin (creamy mushrooms, fried egg)

Tostada Mexicana (chorizo, potato, fried egg)

Kedgeree (Basmati, smoked salmon, egg, cilantro, spices)

Croque Madame (cheddar, ham, béchamel, thyme, egg)

Sample Dinners with Naina & Anand

Moroccan Night

Beet Labneh Dip (raw grated beets, yogurt, lemon, garlic, veggie sticks, pita)

Chicken Tagine (chermoula, preserved lemon, basmati)

Cardamom-Rose-Pistachio Rice Pudding

Fun in the Philippines

Filipino Style Pork Adobo (pork cooked 3 times: in vinegar, stock & coconut milk)

Asian Slaw (cabbage, broccoli, bell peppers, soy dressing)

Tibok Tibok (chocolate coconut pudding)

Bangkok Calling
Thai Salad (carrot, cucumber, lime)

Red / Green Curry (chicken, eggplant, coconut, peas)

Mango Ice Cream

Dining Room

An impressive, locally built steel fireplace welcomes you into Julian’s Hall, the dining room where daily breakfast and the complimentary Thursday dinner are served. The ceiling soars 30 feet above, where four old-style belt-driven fans rotate. The walls are adorned with pictures from our travels around the world. Large windows face East towards the Blue Mountains and our pond and to the North to the courtyard. The tables are all local live-edge black walnut, and finished by a local craftsman. A closet on the far end contains board games, books and equipment if you bring back take-out food. The lighting is warm and inviting. A carved mango-wood door from Bali, converted into a barn door, separates the dining room from Ruby’s Kitchen, where delicious meals are prepared for you.

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