Anjuna, Goa | June 2026 – There is a particular kind of hunger that only travel understands: the craving for a flavour you first tasted somewhere far away, and the quiet ache to find it again, transformed, in a place that already feels like home. At Jolene by the Sea, that hunger has always been the starting point.

This season, the restaurant perched above the Arabian Sea in Anjuna unveils a sweeping new menu that does something quietly radical: it brings the world to the Goan table, and in doing so, brings Goa more fully into itself.

Dishes born from journeys to Madrid, Bangkok, Alleppey, Coorg and beyond arrive on the plate carrying all of that distance, yet every one of them feels of this coast, of this breeze, of this particular quality of late-afternoon light.

“Jolene has always been a restaurant for people who travel with their palates. What this menu does is make that spirit explicit - every section is a conversation between somewhere we’ve been and somewhere we belong. We’re not drawing from global influences as decoration. We’re drawing from them as lived experience, and letting Goa answer back.”

Amrita Arora, Founder, Jolene by the Sea

At the centre of the new menu is a section that may be its most considered statement: Chef’s Special Coastal Susegad Vibes. The name is not whimsy. Susegad - that distinctly Goan philosophy of ease, presence and unhurried pleasure — is the lens through which Executive Chef Mrunal has reimagined the coastal pantry.

Jungle Juice Infused Mushroom Chilli with Poi arrives with the funk and fire of something foraged at midnight. The Cashew and Potato Chilli Croquettes, finished with a tamarind chilli dip, are a study in the region’s most elemental ingredient - the cashew - elevated without apology. Sexy Squids Frits with Aldona Chilli Mayo nods to a village chilli so singular it carries its geography in its name. Peri-Peri Jumbo Prawns with Kokum Butter traces a different arc entirely: the Goa that absorbed Portuguese fire and made it its own. And then there is Mama’s Love - a native chicken preparation served with coastal bread - the dish on the menu that requires the least explanation and perhaps the most.

“When I cook with kokum butter or Aldona chilli, I’m not reaching for local colour. I’m reaching for precision - these are ingredients with a terroir as specific as any French AOC. The Susegad section exists because I wanted at least one part of this menu where Goa wasn’t a backdrop. It’s the protagonist.”

Chef Mrunal, Executive Chef, Jolene by the Sea

Beyond the coastal section, the new menu reads like a well-worn travel journal with particularly good restaurant recommendations. Madrid-to-Mapusa Prawns close the distance between two coastlines that have more in common than a map would suggest. Bangkok Coconut Green Curry arrives with the fragrance of a market lane at seven in the morning. Greek-Style Lamb Chops are unapologetically Mediterranean - confident, char-edged, no explanation owed.

The Signature Uthappam Tacos collapse a category entirely: South Indian ferment meets Mexican architecture, and both are better for it. Coorg-Style Chicken Stew is the kind of dish that feels like it was cooked for someone specific. The Banana Leaf Wrapped Chonak and Alleppey Style Fish Curry plant the menu firmly back on the Malabar Coast before it sets off again.

Handcrafted Neapolitan pizzas, charcoal-grilled specialties, vibrant salads and rice bowls fill the hours between arrival and the long dinner. The Goan Chorizo Pizza is exactly what it promises: pork cured with wine vinegar and spice, on a crust that has no business being as good as it is.

Desserts close the menu without trying to summarise it. Tropical Coconut Panna Cotta, Black Forest Brioche, Burnt Basque Cheesecake, House Tiramisu and the 12-Layer Chocolate Cake are indulgences in the fullest sense - the kind of final notes that make the conversation linger past the last glass.

“A great restaurant is one where you arrive curious and leave changed, even slightly. We want Jolene to be the reason people stay one more day in Goa - or come back.”