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

Pani puri, crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water $4.5ea
Blue swimmer crab puttu betel leaf with pomelo, celeriac and coconut $10ea
Crispy king prawn poha with pink peppercorn and white coconut curry $10ea
Kale pakora with tomato chutney $5ea
Nargisi kofta, tomato chilli jam, pickled radish $11ea
Pearl meat, charred leeks, sea vegetables and curry cream $29
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 $22
Mangalorean style spicy pippies, coconut and fennel $23
Pappadums with kachumber $12
Burrata cheese, fresh coriander relish and charred roti $25

 

Tandoor

Mustard chicken tikka with radicchio and puffed wild rice $9.5ea
Achari lamb cutlets $23
Petuna ocean trout $39
Corn fed chicken $35

 

Bigger

Palak Paneer gnudi with pine nuts and lemon pickle $27
Tonka’s butter chicken $32
Bengali curry with John Dory, Spring Bay mussels, Crystal Bay prawns and Kalonji $43
Chicken biryani with Sella rice, saffron and cassia $28
Duck korma, apple and vanilla spiced beetroot $40
Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds $40

On The Side

Fried cauliflower, garam masala salt, fenugreek and yoghurt dressing $11
Chat potatoes with green chutney $9
Hot and sour pumpkin, iceberg and goat cheese dressing $11
Dal with black lentils, smoked garam masala butter and Kashmiri chilli $11
Brussel sprouts poriyal $10
Roti $6
Naan $6
India Gate basmati rice $7

 

The Sweet Stuff

Carrot cake, carrot halwa, cream cheese ice cream, whipped mascapone, apricot coulis and cinnamon walnut crumble

$19
Coque meringue, strawberry balsamic sorbet, rose cream, hazelnut dacquoise
and fresh watermelon
$19

Roasted banana jaggery puree, pistachio sponge cake, dark chocolate crémeux and sour cherry sorbet

$18

Coffee kulfi, brownie, rum raisin, coco crumb and mandarin sorbet $18
Green apple bergamot Bombe Alaska with caramelised puffed rice $20
Tonka’s gulab jamun with saffron syrup
and gold leaf 
$7
Indian mithai $7

 

Cheese

Drunken Buffalo  – Buffalo, Soft, Australia

 

50g $20  100g $35

Panettone – Cow, Semi-Hard, Australia

 

50g $18  100g $32

Served with house made fennel seed lavosh and seasonal accompaniments

 

 

 

GROUP BOOKINGS

For groups of 7 and 8 people 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
Vindaloo steak tartare with fenugreek raita and mathri
Crispy king prawn poha with pink peppercorn and white coconut curry
Corn fed chicken 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
Blue swimmer crab puttu betel leaf with pomelo, celeriac and coconut
Vindaloo steak tartare with fenugreek raita and mathri
Burrata cheese, fresh coriander relish and charred roti
Mustard chicken tikka from the tandoor with radicchio and puffed quinoa   
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
Brussel sprouts Foriyal
India Gate basmati rice
Naan
Tonka’s gulab jamun with saffron syrup and silver leaf
Bombe Alaska, caramelised puffed rice, palm seeds and passionfruit