Eat
Pursuing his paternal Indian heritage, Executive Chef Adam D’Sylva is joined by Head Chef, Hendri Budiman. The duo swap family recipes, recreate classics and serve Indian favourites while still focusing on their love of clean, punchy flavours. Two Tandoor ovens operated by Tandoor-trained experts form the heart of our kitchen, supported by our team of passionate chefs.
Smaller
| Shucked Oysters with tomato achar | $5ea |
| Pani puri, crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water | $4.5ea |
| Prawn balchão betel leaf with pineapple and anise | $11ea |
| Harvey Bay scallop, charred corn with curry cream and bottarga | $11ea |
| Crispy soft shell crab with spicy Jaffna Curry | $13ea |
| Masala crumbed lamb cutlet | $13ea |
In Between
| Tuna tartare, rice pappadum, pomegranate, ginger and fresh wasabi | $26 |
| Vindaloo steak tartare with fenugreek raita and mathri | $25 |
| Five spice calamari with squid ink boondi, celery, pickled onion and avocado raita | $25 |
| Mangalorean style spicy pippies, coconut and fennel | $25 |
| Pappadums with kachumber | $14 |
| Burrata cheese, fresh coriander relish and charred roti | $25 |
Tandoor
| Saffron spiced duck kofta with radicchio and pickled onion | $12ea |
| Petuna ocean trout | $39 |
| Whole spatchcock with pickles | $40 |
Bigger
| Palak Paneer gnudi with pine nuts and lemon pickle | $28 |
| Tonka’s butter chicken | $37 |
| Goan curry with Cone Bay Barramundi, school prawns and dill | $40 |
| Chicken biryani with Sella rice, saffron and cassia | $28 |
| Duck korma with spiced quince and rhubarb | $43 |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds | $42 |
On The Side
| Fried cauliflower, garam masala salt, fenugreek and yoghurt dressing | $13 |
| Chrysanthemum leaves, Granny Smith apple and walnut with coriander and honey vinaigrette | $11 |
| Mushroom Dal with puy lentils and coconut | $14 |
| Charred broccolini with confit garlic, sumac and smoked paneer | $12 |
| Chutney selection | $8 |
| Roti | $6 |
| Naan | $6 |
| India Gate basmati rice | $7 |
The Sweet Stuff
|
Carrot halwa, cream cheese ice cream, whipped mascarpone, apricot coulis |
$20 |
|
Coque meringue, strawberries, pine nut crumble, lemon curd and basil sorbet |
$20 |
|
Hibiscus compressed apples, whipped caramel, puffed pastry, elderflower jelly and yoghurt ice cream |
$20 |
| Malt Chantilly, roasted banana puree, sable breton and Milo marshmallows | $20 |
| Sweet corn and coconut Bombe Alaska with caramelised cornflakes | $20 |
| Gulab jamun with saffron syrup and gold leaf | $7 |
| Indian Mithai | $7 |
Cheese
| Comte Aranud – 15mths, Cow, Semi hard, Franche-Comté |
50g $18 |
| Brebirousse d’Argental – Cow, Washed rind, Rhone Alps |
50g $18 |
| Served with house made fennel seed lavosh and seasonal accompaniments |
*Public holidays incur a 15% surcharge
Please note: All credit card payments incur a 1.5% surcharge
GROUP BOOKINGS
For groups of 7 or more, we require that you partake in a set menu.
$65 Set Lunch Only Menu
| Pani puri, crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water |
| Prawn balchão betel leaf with pineapple and anise |
| Vindaloo steak tartare with fenugreek raita and mathri |
| Petuna ocean trout from the tandoor |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds |
| Fried cauliflower, garam masala salt, fenugreek and yoghurt dressing |
| India Gate basmati rice |
| Naan |
|
Tonka’s gulab jamun with saffron syrup and silver leaf |
$90 Set Lunch and Dinner Menu
| Pani puri, crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water |
| Prawn balchão betel leaf with pineapple and anise |
| Vindaloo steak tartare with fenugreek raita and mathri |
| Burrata cheese, fresh coriander relish and charred roti |
| Saffron spiced duck kofta with radicchio and pickled onion |
| Petuna ocean trout from the tandoor |
| Fried cauliflower, garam masala salt, fenugreek and yoghurt dressing |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds |
| Charred broccolini with confit garlic, sumac and smoked paneer |
| India Gate basmati rice |
| Naan |
| Tonka’s gulab jamun with saffron syrup and silver leaf |
| Sweet corn and coconut Bombe Alaska with caramelised cornflakes |