Saddle of beef loin Badin Badin - with grilled black tiger prawns, braised brocolinni and Cajun roasted potato, finished with mustard and light garlic cream sauce $38.00
Twice baked trio cheese soufflé - asparagus, zucchini and macadamia nut salad with Pernod and parsley sauce $18.50
Natural (Half/Whole) $15.00/$25.80
Smoked salmon & herb crust (Half/Whole) $16.00/$26.80
Char Sui BBQ pork - on coriander and five spiced cous cous with sweet chilli, lime and ginger glaze $19.90
Pan seared John Dory fillet - With creamy baby caper and shallot ragout on garlic mash potato and wilted green beans Market Price
Cheese plate - of fine Australian cheeses, assorted muscatel, quince paste and bacos biscuits $15.20
Chef’s dessert tasting plate for two - with surprise garnishes and coulis $13.50
METHI MALAI CHICKEN Tender pieces of chicken simmered in Mughlai sauce (creamy sauce with cashews) flavoured with fenugreek leaves. $14.50
HALDI JEERA RICE Basmati rice cooked in cumin seed, peas and turmeric. $4.00
CHAPLI KEBAB Lamb Mince cooked with Spices such as brown cardamom, Cumin, cinnamon, ginger, coriander cotted with egg yolk and Deep fried. $8.50
KASHMIRI BIRYANI Biryani was brought to India by the invading Mughal army of Aurangzeb, it is a traditional dish made using Basmati rice, meat/vegetables and various other exotic spices. (Ch $15.50
VINDALOO A very hot Goanese style curry cooked using tender pieces of meat simmered in vinegar and spices (Choice of Beef, Lamb and Chicken). $15.50
GARLIC NAN Flavour of fresh garlic and coriander. $3.50
MANGO CHICKEN Boneless chicken curry cooked in mild curry sauce and mango puree. $14.00
BARRAH KEBAB Lamb cutlets marinated in spices and aromates, skewered and broiled in Tandoor. $16.00