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.

 

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
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

 

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