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.

 

$60 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
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

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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