Today, we invited our guests to step into the resort’s garden to participate in a hands-on harvesting experience, bridging the gap between the land and the plate.

Our guests and team worked together to gather a massive variety of fresh produce.

The scale of today’s harvest highlights our commitment to onsite sustainability:

  • Cauliflower & Knolkhol: 5kg combined
  • Tomatoes: 150kg
  • Brinjal & Cabbage: 100kg each
  • Green Chili: 50kg
  • Okra: 40kg
  • Capsicum: 20kg

Once gathered, the ingredients were handed over to our culinary team. By dinner, the very vegetables harvested earlier in the day were transformed into fresh salads and signature dishes.

This experience allows guests to move beyond being spectators, inviting them to become part of the story behind their food. It’s a simple, impactful way to celebrate nature and the authentic origins of what we eat.