Hyatt Centric Candolim Goa

By Nolan Mascarenhas

Menu of the GROK, Hyatt Centric Candolim Goa

Disclaimer : The menu of GROK, Hyatt Centric Candolim Goa is either physically collected from the restaurant or received through the mail. Dishes and their prices contained in the menu may have altered since the last update. EazyDiner does not guarantee the availability and price of any dish listed on the menu. Patrons may check the prices with the restaurant before reserving a table. The images of the menu used on the application/website, have been watermarked by EazyDiner. Please feel free to download or save these images, however, refrain from using them for any commercial purpose. A breach of the same is subject to legal action.

GROK: Restaurant Info

₹ 1200 for two
This price is indicative and exclusive of taxes
Today, 24 Hours
Hyatt Centric Candolim Goa, Anna Waddo, Main Candolim Road, Bardez, Candolim, Goa
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  • Known for the grills and the bread bar, a must-have is the 'Khachapuri' - a traditional Georgian cheese-filled bread topped with a fried egg
  • The 'Turkish Lamb Home Stew' served with 'Kaatre Pao' - a local Goan bread is scrumptious and warms the cockles of your heart
  • A must-try is the 'Iranian Chicken Koobideh'. It is refreshingly new

Nolan Speaks

4.1 /5

In the heart of Candolim lies GROK. A name is so mysterious it needs an introduction. As per the dictionary, it means to understand something with empathy and becomes a part of it in the process. Welcome to the Hyatt Centric and its new offerings of a resto-bar with open kitchen offering in a relaxed atmosphere with curated handcrafted cocktails to boot. As one enters the foyer, this urban chic design boasts of an elegant and comfy interior. The outdoor seating area in the evenings is wonderfully surrounded by gardens on all sides leading unto the grills. Chef Vamsee at the helm with Ryan their affable bartender whip up a feast to arrest one’s senses of a paired meal and alcohol delight. The 'Pano Bhaju' - a local traditional woman’s costume makes its way to the table with a port and red wine base with the old monk and infused seasonal fruits. Accompanying the same is the 'Jowar Pongal' inspired by a south Indian recipe made with wonder grain and moong dal served with homemade watermelon pickle. They have a fabulous value-for-money brunch every Sunday.

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