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 | $11ea |
| 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, school prawns and dill | $40 |
| Chicken biryani with Sella rice, saffron and cassia | $28 |
| Duck korma with spiced quince and rhubarb | $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 |
| Mushroom Dal with puy lentils and coconut | $14 |
| 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
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Carrot halwa, cream cheese ice cream, whipped mascarpone, apricot coulis |
$20 |
|
Coque meringue, gingerbread, vanilla semifreddo, persimmon, mandarin curd and cinnamon ice cream |
$20 |
|
Hibiscus compressed apples, whipped caramel, puffed pastry, elderflower jelly and yoghurt ice cream |
$20 |
| Pistachio ice cream, dark chocolate brownie, roasted banana and nutmeg cream | $20 |
| Sweet corn and coconut Bombe Alaska with caramelised cornflakes | $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 |
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*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 |
| Charred broccolini with confit garlic, sumac and smoked paneer |
| India Gate basmati rice |
| Naan |
| Tonka’s gulab jamun with saffron syrup and silver leaf |
| Bombe Alaska with caramelised cornflakes |