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
and cinnamon walnut crumble

$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
100g $32

Brebirousse  d’Argental – Cow, Washed rind, Rhone Alps

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.  

$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

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