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, mango achar and finger lime  $4.5ea
Pani puri, crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water $4.5ea
Western Victoria smoked eel betel leaf, pickled fennel, pink peppercorn, yogurt and Yarra Valley salmon caviar $10ea
Zucchini and potato pakora, Chana masala with tomato chutney $7.5ea
Crispy soft shell crab with spicy Jaffna Curry         $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

Spicy Kashmiri pork tikka with radicchio and pickled onion $12ea
Achari lamb cutlets $25
Petuna ocean trout $39
Corn fed chicken $36

 

Bigger

Palak Paneer gnudi with pine nuts and lemon pickle $28
Tonka’s butter chicken $37
Goan curry with Cone Bay Barramundi, Padron peppers, school prawns and dill $40
Chicken biryani with Sella rice, saffron and cassia $28
Duck korma with teppal spiced packham pear and blood plums $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 viniagrette $11
Dal with black lentils and smoked garam masala butter $12
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 Ispahan, rose cream, lychee, raspberry sorbet and almond dacquoise   

$20

Mango mousse, yoghurt ice cream, milk crumb and pomegranate

$20

Honey parfait, paan ice cream, cranberry vodka compote and ginger tuile $20
Bombe Alaska with caramelised puffed rice $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 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
Tuna tartare, rice pappadum, pomegranate, ginger and fresh wasabi
Zucchini and potato pakora, Chana masala with tomato chutney
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
Western Victoria smoked eel betel leaf, pickled fennel, pink peppercorn, yoghurt and Yarra Valley smoked salmon caviar 
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
Bombe Alaska with caramelised cornflakes

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