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 |
| Zucchini and potato pakora, Chana masala with tomato chutney | $7.5ea |
| Nargisi kofta, tomato chilli jam, pickled radish | $11ea |
| Hand dived scallop, sea vegetables, finger lime and curry cream | $13.5ea |
| 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
| Spicy Goan pork tikka with radicchio and pickled onion | $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 |
| Chrysanthemum leaves, Granny Smith apple and walnut with coriander and honey viniagrette | $11 |
| Dal with black lentils and smoked garam masala butter | $11 |
| Sautéed cavalo nero with Kashmiri chilli and crispy garlic | $10 |
| Seasonal pickles | $8 |
| Chutney selection | $8 |
| Roti | $6 |
| Naan | $6 |
| India Gate basmati rice | $7 |
The Sweet Stuff
|
Carrot halwa, cream cheese ice cream, whipped mascapone, apricot coulis and cinnamon walnut crumble |
$19 |
| Coque meringue, spiced rhubarb compote, lemon curd, rose cream, pistachio dacquoise and green rhubarb sorbet | $19 |
|
Coconut rice pudding, saffron honey ice cream, pineapple, lime and vanilla tuile |
$18 |
| Mont blanc, chestnut financier, ginger poached pear and chai ice cream | $18 |
| Bombe Alaska with caramelised puffed rice | $20 |
| Gulab jamun with saffron syrup and gold leaf | $7 |
| Indian mithai | $7 |
Cheese
| Cendre Royale – Cow, Semi hard, Franche-Comté |
50g $18 100g $30 |
| Bleu de Lacqueuille – Cow, Blue vein, Auvergne |
50g $20 100g $34 |
| 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 |
| Spicy Goan pork tikka with radicchio and pickle 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 |
| Sautéed cavalo nero with Kashmiri chilli and crispy garlic |
| India Gate basmati rice |
| Naan |
| Tonka’s gulab jamun with saffron syrup and silver leaf |
| Green apple and bergamot Bombe Alaska with caramelised puffed rice |