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.
*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. These set menus are only available for large groups.
$65 per person lunch set 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 |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds |
| Ocean trout with kohlrabi salad |
| Fried cauliflower, garam masala salt, fenugreek and yoghurt dressing |
| India Gate basmati rice |
| Naan |
| Gulab jamun with saffron syrup and silver leaf |
$90 per person lunch OR dinner set 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 |
| Spencer Gulf Kingfish tartare, pomegranate, ginger and fresh wasabi |
| Burrata cheese, fresh coriander relish and charred roti |
| King prawn with cabbage slaw, pickled chili and cos lettuce |
| 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 |
| Guava and lemon Bombe Alaska with caramelised puffed rice |