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10 am to 5 pm

Day Rooms

 

Room 1

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Mirasa

  • Open |
  • Cash, Card & E-Payment
  • 3.6

Mirasa

Our exquisite all-day dining restaurant comprises of a beautiful indoor and an inviting alfresco dining area, overlooking the pool. Using the freshest ingredients, our chefs create innovative presentations by adding a twist to the usual. Besides regional specialties, you can also sample fine cuisines from across the globe. Mirasa also opens onto Au.rion, the star gazing terrace, where you can enjoy select delicacies and special menus under the stars. Exclusively amongst the resorts in Coorg, we offer a high tech telescope for our amateur astronomers.

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Ariva

  • Open |
  • Cash, Card & E-Payment
  • 3.6

Ariva

Our bar is the perfect place to unwind, with its charming decor and tranquil atmosphere. The atmosphere is elevated by the traditional English club design and decor, and the old world artefacts that adorn the walls and tables. The bar menu includes the best available choices of fine wines, select spirits, refreshing beers and creative cocktails, and a variety of hors d'oeuvres.

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Roast & Red

  • Open |
  • Cash, Card & E-Payment
  • 3.6

Roast & Red

Our coffee lounge provides a sanctum for you to sink into a comfortable chair, admire the lush greenery, and read a book (or even our menu), while enjoying a freshly brewed cup of coffee, from our selection of single origin roasts, complemented by delicious canapés and confectionaries, which has been carefully crafted to suit a variety of tastes and preferences.

Menu

Our Corporate Chef

Rajeev Janveja, with his exalted experience of nearly four decades in food and beverage, works with the hotel teams to curate innovative menus and unforgettable dining experiences, so that our guests embark on a culinary journey whenever they visit Lemon Tree Hotels.

Chef’s Signature Recipe

Dum Achari Gosht

"Dum" which literally means slow cooking and maturing the main ingredient with aromatic spices, is a very ancient and traditional method of cooking, predominantly large joints of meat are cooked enclosed with aromatic spices and masala over slow heat to retain the juices and also allowing the meat to thoroughly absorb the flavor and aroma released from the whole spices. Thick-bottomed vessels are called handi's and lagan, which are usually cooked on live charcoal or wood fire which also gives a smokey flavor in the final dish. Meats or biryanis are cooked in this particular method in which the vessel is covered with dough casing or covered with a lid which is sealed with dough thus not allowing the air to escape. Dum cooking is popular in Mughlai And Awadhi cuisine.

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