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
| Pani puri, crispy parcel filled with spiced potato, mung beans, date and tamarind chutney with aromatic water | $4.5ea |
| Blue swimmer crab puttu betel leaf with pomelo, celeriac and coconut | $10ea |
| Crispy king prawn poha with pink peppercorn and white coconut curry | $10ea |
| Kale pakora with tomato chutney | $5ea |
| Nargisi kofta, tomato chilli jam, pickled radish | $11ea |
| Pearl meat, charred leeks, sea vegetables and curry cream | $29 |
| 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 | $22 |
| Mangalorean style spicy pippies, coconut and fennel | $23 |
| Pappadums with kachumber | $12 |
| Burrata cheese, fresh coriander relish and charred roti | $25 |
Tandoor
| Mustard chicken tikka with radicchio and puffed wild rice | $9.5ea |
| Achari lamb cutlets | $23 |
| Petuna ocean trout | $39 |
| Corn fed chicken | $35 |
Bigger
| Palak Paneer gnudi with pine nuts and lemon pickle | $27 |
| Tonka’s butter chicken | $32 |
| Bengali curry with John Dory, Spring Bay mussels, Crystal Bay prawns and Kalonji | $43 |
| Chicken biryani with Sella rice, saffron and cassia | $28 |
| Duck korma, apple and vanilla spiced beetroot | $40 |
| Avani’s lamb curry with roasted coconut, black cardamom and white poppy seeds | $40 |
On The Side
| Fried cauliflower, garam masala salt, fenugreek and yoghurt dressing | $11 |
| Chat potatoes with green chutney | $9 |
| Hot and sour pumpkin, iceberg and goat cheese dressing | $11 |
| Dal with black lentils, smoked garam masala butter and Kashmiri chilli | $11 |
| Brussel sprouts poriyal | $10 |
| Roti | $6 |
| Naan | $6 |
| India Gate basmati rice | $7 |
The Sweet Stuff
|
Carrot halwa, cream cheese ice cream, whipped mascapone, apricot coulis and cinnamon walnut crumble |
$19 |
| Coque meringue, spiced rhubarb compote, lemon curd, rose cream, pistachio dacquoise and green rhubarb sorbet | $19 |
|
Roasted banana jaggery puree, pistachio sponge cake, dark chocolate crémeux and sour cherry sorbet |
$18 |
| Coffee kulfi, brownie, rum raisin, coco crumb and mandarin sorbet | $18 |
| Green apple bergamot Bombe Alaska with caramelised puffed rice | $20 |
| Tonka’s gulab jamun with saffron syrup and gold leaf | $7 |
| Indian mithai | $7 |
Cheese
| Drunken Buffalo – Buffalo, Soft, Australia |
50g $20 100g $35 |
| Panettone – Cow, Semi-Hard, Australia |
50g $18 100g $32 |
| Served with house made fennel seed lavosh and seasonal accompaniments |
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 |
| Vindaloo steak tartare with fenugreek raita and mathri |
| Crispy king prawn poha with pink peppercorn and white coconut curry |
| 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 |
| Blue swimmer crab puttu betel leaf with pomelo, celeriac and coconut |
| Vindaloo steak tartare with fenugreek raita and mathri |
| Burrata cheese, fresh coriander relish and charred roti |
| Mustard chicken tikka from the tandoor with radicchio and puffed quinoa |
| 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 |
| Brussel sprouts Foriyal |
| India Gate basmati rice |
| Naan |
| Tonka’s gulab jamun with saffron syrup and silver leaf |
| Green apple and bergamot Bombe Alaska with caramelised puffed rice |