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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
Lunch Set Menu's 2019
During November and December 2019. We will be offering specialty lunch set menus. Groups up to 12 are required to dine on the $80pp set menu. Groups of 12+ are required to dine on the $110pp premium lunch set menu. Please contact our reservation team for any enquiries or to make a reservation on 03 9650 3155.
$80 Lunch Set 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 |
| King prawn with cabbage slaw, pickled chili and cos lettuce |
| Spencer Gulf kingfish tartare, pomegranate, ginger and fresh wasabi |
| Ocean trout with kohlrabi salad |
| Fried cauliflower, garam masala salt, fenugreek and yoghurt |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds |
| India Gate basmati rice |
| Naan |
| Guava and lemon Bombe Alaska with caramelised puffed rice |
$110 Premium Lunch Set Menu
| Oyster shucked to order served with cucumber, black pepper and ginger dressing |
| 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 |
| Hervey Bay scallop, hazelnut crumb with achari peas |
| Spencer Gulf kingfish tartare, pomegranate, ginger and fresh wasabi |
| Morton Bay Bug Tikka |
| (Premium course of your choosing) |
| Whole roasted flounder/King George whiting |
| or |
| Indian Porchetta |
| or |
| Achari Tandoor Lamb Rack |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds |
| India Gate basmati rice |
| Naan |
| Bombe Alaska with caramelised cornflakes |
Group Bookings
Group bookings can be made for groups of 7 to 12 guests for lunch; and up to 7 guests for dinner. For all groups of 7 or more, we require that you partake in our set menu. These set menus are only available for large groups.
$65 per person lunch set menu
| If you are booking a reservation for 2020, please note that the lunch set menu is $65 per person. This will be accessible from January 2020. |
| During November and December. We will be offering specialty lunch set menus. |
| Please find below. |
$90 per person dinner set 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 |
| 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 |
Credit card details will be required to secure your booking. If you cancel your booking within 24 hours for groups of up to 12 a $50 per booking fee will apply (Groups of 12+ requires 48 hours’ notice for cancellations) This does not apply to a change in numbers. Please also note that for any group bookings of 8 people or more, there will be a 10% service charge added to your final bill