Paper Moon Goa

This winter, Paper Moon Goa invites you to experience the warmth and richness of Italian cuisine, reimagined for the season. Immerse yourself in the artistry of Italian cuisine at Paper Moon, a culinary haven at Taj Fort Aguada Resort & Spa, Goa and discover a symphony of flavors which are the epitome of elegance as we bring the soul of Italy to your table.

This Winter Menu draws inspiration from Italy's lush seasonal produce, offering a medley of robust, slowcooked flavors, earthy root vegetables, and indulgent ingredients that bring warmth and comfort to each dish. Expect rich and velvety soups, hand-crafted pastas with hearty sauces, succulent braised meats, and decadent desserts infused with winter spices.

We have paired these offerings with seasonal accents, such as winter truffle in Sformato di Asparagi with wild porcini mushrooms ai funghi porcini e Parmigiano Reggiano 24 mesi, black garlic Baveta aglio nero, acciughe, olio extravergine di oliva pugliese - tagliolini with black garlic, anchovies and extra virgin olive oil from Apulia. Locally inspired fresh seafoods like tiger prawns in Ravioli or the pan seared sea bass in Spigola, borlotti beans soup, and herbs like rosemary, marjoram that perfectly complement our signature dishes.

With a focus on simplicity and taste, our new menu invites you to savor the true spirit of Italian winter cuisine, brought to life in our stylish yet welcoming atmosphere. This seasonal approach to the menu is a crucial part of Paper Moon brand, aiming to keep the dining experience vibrant, innovative, and in harmony with nature’s cycles.

To quote Chef Aashutosh Shende “Paper Moon’s commitment to seasonal menus is rooted in a philosophy that values freshness, sustainability, and connection with the natural world. Seasonal ingredients are often at their peak flavor and nutritional value, making dishes taste fresher and more vibrant. By focusing on what is in season, Paper Moon can procure ingredients locally when possible, reducing their carbon footprint and supporting regional agriculture. For instance, a spring menu might feature more greens, herbs, and delicate vegetables, while a fall menu might lean toward hearty root vegetables and warming spices.”