Fireback is an exciting new Thai restaurant and bar from EHV International.
Hidden behind an old Portuguese bungalow, Fireback 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 also speaks to the fire-grilled cooking behind many of the restaurant’s dishes.
Multi-award-winning chef, David Thompson, is the Culinary Director for Fireback. Chef Thompson’s legendary authentic Thai curries and stir fries anchor a vast menu of small plates and grills. The concept is equally led by its unique beverage program with cocktails inspired by Thai ingredients. Chef David Thompson says, “What an exciting prospect. We are looking forward to making Fireback fly.”
Rohit Khattar, Founder Chairman EHV, says, “In 1999 in New Delhi, we opened what was perhaps India’s first pan Asian restaurant, ‘Oriental Octopus’. I always nurtured the desire to open an authentic, approachable Thai restaurant and am delighted to have David Thompson, whose cuisine I have always admired, as Culinary Director for Fireback.
Our accomplished team of 7 chefs led by veteran Chef Swatantra Gautam, were extensively trained in Bangkok and now are cooking with David in Goa. Our mixologist extraordinaire, Varun Sharma travelled through Asia to bring an ideal cocktail list. We hope Goa enjoys Fireback.”
The Fireback menu showcases authentic Thai cooking in a lush, tropical setting, with flavours that seamlessly blend tradition and modernity. The cuisine is authentic and the service is unfussy. The Josper grill is centerstage, and offers a host of grills and skewers – turmeric prawns; and southern-style pumpkin. There is a range of fluffy omelettes followed by small plates like a salad of pomelo with toasted coconuts and shredded ginger on betel leaves; smoky grilled eggplant gorlae, and more.
Thai curries are showcased with an offering of massaman curry lamb, deep-fried pumpkin; soft shell crab, red curry; sour orange curry of river prawns with shredded green papaya, and much more, while stir-fries include green flat beans stir-fried with yellow beans, baby corn and minced chicken with thai basil, bird eye chillies. Some familiar dishes may be bold, fiery, and uncompromising.
The Thai-inspired cocktail list includes whisky with pickled galangal brine, gin with Thai basil and custard apple, and an innovative blend of rum, rice and mango that recalls the classic mango-rice dessert.
The restaurant is a modern glass house that steps down onto outdoor decks and a promenade overlooking the river. Dine by a fish pond or by the riverside with an outdoor bar taking centre stage. The stunning St. Anthony’s Church in the distance presides over this unique setting. The capacity of Fireback is 80 between the indoor and outdoor seating.
The interiors and exteriors have been designed by London’s Russell Sage Studio, coordinating closely with EHV’s Director of Design, Rashmi Khattar. Architect Pratap Naik has worked on an ideal structure for the glass house, working with EHV’s Director of Development Vikas Bhasin, who was in charge of end-to-end project development and management.
Fireback is the latest concept from EHV International. Chef David Thompson is the Culinary Director. Chef Swatantra Gautam with over 20 years of experience in Asian cuisines, is the Brand Chef, Prantush Rai is the Head Chef and Kamal Kant Joshi is the Chef de Cuisine at Fireback Goa.
Varun Sharma, EHV International’s Head of Bars, has created a unique beverage program with innovative Thai cocktails. Head of Wines, Kevin Rodrigues has curated a wine list that compliments the unique Thai flavors. Operations are spearheaded by Nikita Ohri, reporting to COO Nitin Mathur.
EHV thanks the owners of Irada Home, the property that gives Fireback its lovely setting. Irada Home is a venture by +nineone, a hospitality and real estate investment firm led by Yash Malhotra.
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