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.
$65 Set Menu (Lunch only)
| 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 Menu (Lunch and Dinner)
| 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 |
| 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 |