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 Sydney Rock Oysters with tomato achar	$5.5ea
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

Spencer Gulf Kingfish tartare, pomegranate, ginger and fresh wasabi	$26
Vindaloo steak tartare with fenugreek raita and mathri	$25
Five spice calamari chakodi with burnt garlic aioli	$26
Mangalorean style spicy pippies, coconut and fennel	$27
Pappadums with kachumber	$14
Burrata cheese, fresh coriander relish and charred roti	$25

Tandoor

Portland Rock Ling with wombok, pickled onion and cos lettuce	$13ea
Petuna ocean trout with kohlrabi salad	$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, octopus and asparagus	$40
Chicken biryani with Sella rice, saffron and cassia	$28
Madras duck breast with curd, blood plums and samphire	$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	$14
White peach, cos lettuce, fennel with coconut vinaigrette	$14
Chrysanthemum leaves, apple, walnut with coriander and honey dressing	$12
Yellow Dal Tadka with Kashmiri chili and warrigal greens	$14
Charred broccolini with confit garlic, sumac and smoked paneer	$14
Chutney selection	$8
Roti	$6
Naan	$7
India Gate basmati rice	$7

The Sweet Stuff

Carrot halwa, cream cheese ice cream, whipped mascarpone and cinnamon walnut crumble	$22
Coque meringue, Davidson plum jam, ginger snap and roasted milk ice cream	$22
Chocolate mousse, strawberry ice cream and vanilla semifreddo	$25
Macadamia mousse, mango sorbet and blackberry coulis	$22
Sweet corn and coconut Bombe Alaska with caramelised cornflakes	$22
Gulab jamun with saffron syrup and gold leaf	$7
Indian Mithai	$7

Cheese

Section 28 Fontina– Cow, Raw, Semi hard, Adelaide Hills	50g $18, 100g $32
Tomme Perigourdine – Goat, Chèvre, Perigord France	50g $18, 100g $32
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. These set menus are only available for large groups.

Lunch Set Menu

$65 per person set menu

$90 per person set menu

Dinner Set Menu

$90 per person set menu