banquet menu

drinks menu

drink packages

cocktail foods

entrees

pappadums thin and crispy indian crackers, best with chutney and pickle 3                                                   

prawn crackers prawn flavoured crackers the same ones from south east asia 3                          

spring rolls asian vegetables rolled in puff pastry, fried with a sweet chilli sauce 8                                  

samosas crispy pastry filled with vegetables and served with a mint chutney 8                                             

buddha basket three types of flat indian breads served with mint yoghurt 10                               

sang choi bow chicken, shitake mushroom and honey soy sausage to wrap in lettuce 13                 

oyster platter ½ dozen oysters : natural, chilli and lime, sambuca and lime 15                                           

steam basket a selection of steamed asian dumplings, served with marinated soy sauce 16                    

stir-fried beef salad tender beef with asian vegetables thai chilli & lime sauce 15                                

masala grilled calamari served with cucumber raita on a bed mixed indian lettuce 16                   

tikka platter chicken & vegetable tikkas, with  traditional spices with a mint yoghurt 16                

japanese squid salad specially marinated and, chilled and served on a mixed salad 12 / 23

sides

bok choy stir-fried asian greens with garlic and oyster sauce 10 with chicken and rice 16               

snow peas stir-fried with garlic 10 with chicken and rice 17                                                                   

rice biriyani steamed with carrots, beans & peas spiced with coriander, chili, tumeric 4pp

basmati rice                            3p.p                             jasmine rice                             3p.p                                        

plain naan                               4                                  cucumber riata                       3                           

buttered naan                        4                                  fresh cut chilli                          1

garlic naan                              4.5                               mixed pickle                            2          

chapatti                                   3                                  sweet mango chutney            2

aloo paratha                           4                                   

vegetable mains

aloo gobi cubes of potato and chunky cauliflower steamed with tamaric,                                                

then quickly pan-fried with a flavoursome onion tomato sauce topped with

garam masala, cumin and finely cut coriander leaves  12

dahl palak “we eat this almost everyday back home”                                                                              

lentils slowly cooked till tender finished with spinach, coriander leaves , indian spices 15

vegetable jal frezi garden fresh vegetables, carrots, cauliflower, onion, capsicum and                        

potato tossed in a tomato and onion gravy, makhni sauce, spices and lime juice 15

add chicken 20

saag walla paneer cottage cheese made on premise cooked with spinach puree,                         

cumin, garam masala and other special fresh ingredients we can’t tell you 17

bok choy stir-fried asian greens with garlic and oyster sauce 10 with chicken and rice 16               

snow peas stir-fried with garlic 10 with chicken and rice 17                                                                   

main course

balinese nasi goreng “we make this dish the way they make it in bali”                                                

stir fried rice stir fried in a “very very very” hot wok with prawn crackers on top

served either seafood 23, chicken 20 or vegetarian 17

masala grilled fish “as featured in scoop magazine”                                                                               

marinated pink snapper with special masala mix and served on a

bed of an asian influenced sun dried tomato and mango salad 30

malaysian mee goreng “a famous hawker favorite served hot off the pan”                                               

fried noodles, we use hokkien egg noodles and stir-fried with prawn crackers on top

served either seafood 23, chicken 20 or vegetarian 17

butter chicken “our most famous dish”                                                                                                    

marinated with yogurt, mild chili powder and tomato, ground cashews, garam masala,

fenugreek leaves and topped with finely cut coriander leaves, yum! 20

malabari beef curry “this dish originates from a coastal town in india called kerala”                          

traditional slow cooked chunky beef curry with potatoes and coconut milk 22

lamb palak “my mums favourite dish that she taught me – indian style green curry”                           

chunky bits of lamb cooked in a spinach sauce and finished with freshly grounded

cashews, cumin powder, fenugreek leaves and garnished with a splash of cream 22

chicken tikka masala “most popular dish 2007”                                                                                     

spicy home-style chicken marinated overnight and cooked in an onion and tomato

gravy served in a smooth sauce with freshly ground cashews and garam masala 19

lamb korma “this is our chefs most beloved dish”                                                                         

slowly cooked chunky lamb in exotic spices, finished with cream and cashews 22

seafood moily

prawns, mussels, squid, scallops cooked in a lime, tomato and coconut milk sauce 25

lamb cutlets “we love our lamb”

marinated grilled lamb cutlets served on a bed of potato, carrot and beans jal frezi 30

tandoori chicken “served on a sizzling hot plate – be careful”                                                               

marinated chicken cooked in the tandoor with spices and served with mint chutney

half chicken 12 full chicken 22