- Since its inception in 2001, Sublime has seen a few homes, from its first location in Calangute, followed by Baga River, Anjuna, Saligao and now in its newest location on Morjim Beach.
- The laid-back Sublime, is located on the scenic shores of trendy Morjim beach, offering a feet-in-the-sand, dine-all-day experience. The new space is smaller, more intimate and open, with fresh ocean breeze wafting in throughout day. The kitchen comprises a quaint Portuguese villa at the rear of the restaurant, while the dining space is set under an organic palm matte roof, with a view of the sea. This fine-dining beach shack is decorated with quirky and personal touches, from framed family photos to a boat spotlight. Paper and seashell lanterns with low-lighting set the evening mood here, an ambiance that is casual yet enchanting, ideal for a romantic candlelit meal or a night with a group of friends. Open all day, Sublime is just as perfect for a delectable breakfast, a light seaside lunch or for sunset cocktails.
The menu changes in part anually keeping it cutting edge and creative whilst featuring a few old favourites (Blue-Cheese Stuffed Beef, Ginger Battered Calamari with Apricot Chutney, Sesame Tuna and Clams with Goan Chorizo), as well as new dishes including the Saffron and fenugreek rissotto with yellow tandoori prawns, spiced carots and spiced cucumber yoghurt, epitomizing the "Chef's evolution and synthesis of all these years in Goa”
- The menu is eclectic, imaginative and original, blending formal European and American culinary styles with flavors from across the globe. The plates are aesthetic, artistic and truly delectable! The focus at this restaurant is on creating unique flavours with the freshest ingredients available and supporting local organic farmers whenever possible.
FINE DINING ON THE BEACH & LIGHT DAY FOOD!
Despite its move to the beach, the cuisine remains fine and high-end, while also offering lighter day foods, including raw food rolls and fresh salads, such as the Duo of Kingfisher and Tuna Carpaccio w/ Avacado Mouse and Rucola and Rice Puff Yellow-Fin Tuna Bhel with Tropical Fruit Salsa and Seasonal Fruit Emulsion.
Also on the menu, are refreshing and imaginative cocktails, many blending Asian and world flavors; try the Litchee, Lemongrass Vodka Martini!
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...
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.
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?
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)