Tucked away in a downtown office building, the buzzy atmosphere of Bar Goa seems out of place. I would have easily walked past the entrance if it weren’t for the a-frame sign on the sidewalk. Even then, I hesitantly entered the quiet tower, not knowing whether to go downstairs (cold) or keep walking into the lobby (hot) where I soon found Bar Goa’s door ajar on the right.

The restaurant seems so lounge-like that my expectations for their food was low. Another surprise, their 3-course Summerlicious menu ($55) was actually good… and they don’t hold back on the spices. 

The prawn balchao toast looked rather tame, until I bite into the soft bread and was greeted by the diced shrimp covered in a tangy fiery chili. Luckily, there were cold shots of beer to help soothe the tongue, which we’re told to have a sip of with every bite. Um yes, you’ll need it.

For those who don’t love the spice, their lamb chop was delicious, cooked to medium and covered in a salty herb crust. Accompanied with three sauces (fenugreek mint, strawberry chili chutney, and Bengali mustard), they were all very different condiments. Personally, I found the meat was flavorful enough and tasted best without any sauce.

The lamb chop was better than the charcoal smoked tandoori steak, which was overdone and the salan (a peanut and chili curry) so spicy that I just couldn’t enjoy the beef. Despite trying to savour the sauce’s elements, I had to reach for cold ice water after the first bite. Bar Goa should consider putting chili ratings on their menu to warn customers.

Thankfully, the branzino fish curry was tasty without the overwhelming heat. Its flavours stem from the aromatic ingredients used in the coconut curry and finishes with a touch of spice. I loved slathering the sauce on top of the basmati rice, almost finishing the entire bowl. You’ll want the rice for the sautéed greens as well; on their own it was much too salty.

Unlike the steak, the branzino was cooked well, left flaky and as a full filet. Still, it needed something acidic, even a simple squeeze of lime, to bring a freshness to the dish.

The mango lassi panna cotta was a popular choice for dessert. At first bite, it reminded me of a mango pudding found in Chinese restaurants, except rather than being doused in evaporated milk, the dairy was already incorporated into the panna cotta, so it tasted creamier. It was a hit for our group.

Being called Bar Goa, I wasn’t surprised that they offered a host of cocktails. They’re certainly unique, so you’ll want to bring a group to experiment. The royal yacht club Goa ($25) was refreshing from the peach, lemon, and mint despite having a host of alcohols (gin, Hennessey, and champagne) that had me feeling good after one. More up my alley than the panni puri martini ($23), which was too salty and water down tasting for my liking. At least the drink arrives with panni puri for snacking.

There’s a quirkiness to Bar Goa that’s humourous but endearing. Such as their washrooms, which are the public ones used in the office building… that also have a shower in it. The night just seemed to consist of a series of surprises that made it stand out. Here’s hoping customers can see past the restaurant’s exterior and find the place so they too can experience its quirkiness, flavourful dishes, and unique cocktails.