Review

Jampa is at the centre of lush forest-ed grounds within the Tri Vananda aspirational wellness community development under the umbrella of the Montara hospitality group. Embracing zero-waste cuisine and a commitment to utilising 100% local ingredients, Jampa flourishes with chef Rick Dingen at the kitchen helm. Tasting menus include a seven-course experience in the evenings and a four-course lunchtime offer. Of several add-ons, barbecued sourdough with smoked fish, fish paté, herb butter, and green jalapeno is a must. Both lunch and dinner menus showcase live-fire cooking. The setting deserves a pre-meal aperitif, taken on the terrace of this architectural triumph of wood and glass. Drinks options include wine pairings drawn from an ample wine list, bespoke locally themed cocktails, and mocktails. Begin with a refreshing locally caught rainbow runner, with cashew nut and gooseberry, and follow with river prawn, young coconut, and dashi. The chef’s signature wood-fired beetroot with jicama and black garlic follows in a piquant fish-bone sauce presents a flavour-filled medley of tastes. Main course can be veal with mah kwan wild pepper, and a non-beef option is always available. Pre-desserts are always clever partnerships such as passion fruit with local coffee, preceding an extraordinary signature dessert of stingless bee honey with sunchoke ice cream and quince pear rounding off the Jampa adventure.