129.0 per person
Phool Makhana, Mushrooms and Peas
A combination and deconstructed dish from the North-Eastern State of Bihar.
Tandoori Potato, Vegetables and Nuts
Potato treated with farm hay smoked in a hessian sack with tandoori spices.
Razor clams, black pepper, and green coconut Malai. These masalas were dried under the sun to increase
Shahi Paneer Gold and Silver
Royal cashew cream gravy with cured Paneer and turmeric cumin pilaf. Influenced by royal Mughals
in the northern regions of India.
Goat Lal Maas and Pickled Onions
Black garlic crusted Australian cashmere goat, famous for its hardiness and flavour.
The traditional dish called ‘Laal Maas’ from Rajasthan is modified to give a slowly building smoky heat.
Khaman Dhokla and Pan Seared Scallops
Fresh coconut, kokum and bush herbs. Nostalgia from the north-western state of Gujrat.
Banana Artichoke and Beetroot Lentil Palya
The heart of banana flower cured in whey for 48 hours.
Finger limes, majiga pulusu, crispy curry leaves and our own tempered oils.
Lantern Butter Chicken
A classic butter chicken redefined with street food soft egg bhurjee and Achari vine tomato
Compressed Shoulder of Lamb Rogan Josh
Mughal migration into Kashmir brought this aromatic Persian lamb dish to India.
Khada Masala, “Mirch Ka Salan” and crushed pappadam.
Red Snapper and Lobster
Coronation dhal, pickled shalgam and mussel charu. An Aussie inspired dish plated by a progressive Indian.
Pepper in Smoke
Coconut rabri, black apple syrup, fried singhoda sponge, mulberry jelly and cheeku Ice cream
Saffron yogurt ice-cream, broken pistachio and cardamom
Menu Regularly Subject To Change