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/ European & Mediterranean / South of Chapora River

Sublime

Assagao

  • EAT / European & Mediterranean

NEW LOCATION! SUBLIME HAS MOVED TO ASSAGAO!
One of Goa’s most beloved restaurants, Sublime has moved to its most charming location yet! Set in a large Portuguese house in Assagao, the restaurant is open to diners throughout day and has introduced lighter day food to its innovative menu. The restaurant continues to offer its signature fusion cuisine, blending formal French gourmet style with touches of inspirations from across India and particularly Goa. The focus here is on fresh, and whenever possible, organic produce. The ambiance and food here is truly... sublime.

THE RESTAURANT

Since its inception in 2001, Sublime has seen a few homes, from its first location in Calangute, followed by Baga River, Anjuna, Saligao, Morjim Beach and now in the charming residential area of Assagao. 
Located on the main Assagao strip, the new Sublime is now set in an old converted Portuguese house offering an intimate and enchanting ambiance. Guests may choose to dine al fresco in the front lawn, in the covered veranda area or inside in the main dining area or ‘Hall’. This space is decorated with designer art deco lamps and modern art showcasing local Goan artists. The bar is located in a separate room on the right, with a small seating capacity as well. An impressive art deco chandelier adorns this area, while the bar is a minimalist structure in wood and glass behind which are art deco mirrors and paintings of Goa’s cherished painter, Shireen Mody. Further towards the back of the house is a lounge area with sofas, and with yet another small dining area that is usually called upon when the restaurant is up to capacity. The house has a seating capacity 45, while the front lawn can accommodate up to 20 people. There are plans to build a café in the sprawling tropical jungle area behind the house. 

Towards the rear of the house is a small fashion boutique, displaying women’s designs by Syne with clean, contemporary silhouettes made of natural materials of linens and light cottons. There are two lines of men’s fashion as well, one by Black Mamba fashioned out of light shirts of bamboo fibre and another range of flashier evening shirts for those with more flamboyant sartorial taste. 

THE BOUTIQUE

Towards the rear of the house is a small fashion boutique, displaying women’s designs by Syne with clean, contemporary silhouettes made of natural materials of linens and light cottons. There are two lines of men’s fashion as well, one by Black Mamba fashioned out of light shirts of bamboo fibre and another range of flashier evening shirts for those with more flamboyant sartorial taste. 

THE MENU

Sublime’s menu is eclectic, imaginative and original, blending formal French culinary styles with flavours from across the globe. The menu changes regularly and with each location. Here, it now caters to the restaurant’s more domestic clientele, and has been heavily influenced with Indian flavours, rendered in Sublime’s signature gourmet style. The popular Goan Sorpotel is given a new twist, an Indian spiced seafood saffron Risotto makes its debut while an old favourite, Clams cooked with Goan chorizo, continues to delight its regulars. Another shift has been to focus on lighter plates, with a variety of salads, carpaccio, ceviche, sashimi on offer. There are several varieties of fish dishes, two beef dishes and a selection of delectable fish dishes prepared from the catch of the day. There is even a kid’s menu that will appeal to the fussiest of eaters and the desserts are decadent. The plates are aesthetic, artistic and truly delectable! 

The focus remains on creating unique flavours with the freshest ingredients available and supporting local organic farmers whenever possible. 

THE COCKTAILS

While the focus here is on the food, the bar offers imaginative cocktails, such as the ever-popular Lychee, Lemongrass Vodka Martini, and new additions that include a Brazilian Buck with cachaça and ginger beer and an Indian inspired Paan cocktail crafted with Sambuca. 

PRESS, MEDIA & REVIEWS

  • Follow Sublime and read comments on Facebook!
  •  
  • "I had LUNCH at SUBLIME today.Sooperb Stuff. Small (one person) Portions. Gold is not sold in Kilos.Lemongrass Soup (Complementary today), Yellow Tuna , Green Vegetable (made exotically flavoured & no Boring).Boys are busy setting up. So need to be a bit patient. Met CHRIS SALEEM, interesting Guy ! Will post photos."  Read more comments...  

THE STORY

Christopher Saleem Agha Bee (Chris to his friends) was born in Bombay, moved to America when he was six and then on to Germany.

Chris attended the Culinary Institute of America in upstate New York, made his bones at The Marriot in Frankfurt and pick-up his California style while working under Chef Steven Giles at the Sage & Onion, Santa Barbara.

Chris arrived in Goa in 2001, opening Sublime at its first location in Calangute, at the age of 24. 
Chris's distinctive culinary style blends his many inspirations from his personal and professional experiences across Europe, America and Goa.

Chris is the featured chef in Travel & Living's 13 episode cooking show for India.

TÊTE-À-TÊTE

CHRIS AGHA BEE

We reached out to Chris to talk about himself and his passion by answering 6 simple questions.

1. What is your guilty food pleasure when no one's around?
I would like to try different things all the time
    
2. What is your favourite family recipe or a meal you like you to enjoy at home? (please name the dish)
Food has been a very big part of my life growing up in three countries (India, Europe and Americas) I love my grandmother’s food. Her dishes from Iranian cuisine, especially Pomegranate, Berries and Chicken; and the Iranian Pulav stand out for their purity and simplicity

3. Who is the person (alive or dead) that you would like to prepare a meal for and what would you cook?
I would love to cook for Thomas Keller, because it would push my limits in cooking, as he has had a major impact on my career. And, Bob Marley, because I love what he and his ideas stand for; will cook something “Tropical”
    
4. What are you top 5 ingredients currently enjoy working with. Are any of them new discoveries?
Kambucha
Miso
Needle squid
3-leaved clover
chorizo
    
5. Which is your favourite place to eat in Goa other than your own restaurant?
Matsya at Samata (Pernem), Baba Au Rhum (Arpora)
    
6. What new venture are you working on now or have on the horizon?
O Fogo at La Maison Fontainhas (Panjim)

RECOMMENDED FOR:

  • Set in a charming Portuguese house in Assagao
  • Delectable fusion cuisine
  • Imaginative cocktails
  • Chris, the maestro chef!
  • Awarded "Best Fusion Restaurant" by Times Food

CONTACT

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Address:

SUBLIME 

House no. 481
Bhouta Vado, Assagao, Bardez 
Mapusa-Anjuna main road (near Indian story) 
Goa 403507

Phone:

+91 9011277281

Christopher Saleem Agha Bee
Owner

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THE MENU

EVENTS AT SUBLIME

The restaurant hosts regular music night. Past events have included a solo Sitar player, a flutist with a table player and a guitarist duo. The light ambiance music serves as a perfect background to the food that always takes centre stage. 

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