Sweet ‘n’ Crunchy (GF/V) 4.50
each
Papadum cones filled with spicy chickpeas, rice bubbles, sev, topped
with tamarind and green chutney Cucumber and Lime Leaf ‘Thandai’
(GF) 4.50
each
A Shot Glass of Pure Refreshment
Melt in the Mouth Vegetable
Samosas (VP) 12.00
Pastry Triangles wrapped around spiced vegetable filling, green
chutney
(Spy Valley Riesling)
A Seasonal Medley of Vegetable
Pakoras (GF) 16.00
Seasonal Vegetables fried in a crisp chickpea batter served with a mango
yogurt dipping sauce
(Delatite “Dead Mans Hill)
‘Ragda Pattice’ (GF/V)
16.00
Crispy potato patties with pigeon pea, tamarind and dark green chutneys
(Sinclair’s Gully Sauvignon Blanc)
Prawn and Coconut Chaat ‘Cocktail’ (GFP) 19.00
Prawn, potato, papdi, chickpeas, salad greens, hardboiled egg, and
cherry tomatoes, Coconut, tamarind, lime and vodka dressing served
chilled
(Woodstock Riesling)
Pepper Chicken Chetinad (GF) 16.00
Peppery Chicken on Oatmeal ‘Upma’ in a crunchy lettuce cup with mint and
lemon ‘thandai’
(Skillogalee Riesling)
‘The Duck Sandwich’ 18.00
BRoasted duck sandwiched between Tandoori mushroom and a fresh yogurt
cheese fritte
(The Bonython Pinot Noir)
Mixed Entrée Platter (V/GFP) 18.00 per person
Your Choice of any 4 - minimum of 2 people
(Louis Bouillot Perle de Vigne “Grand Reserve”)
‘Dum Ki Machli’ (GF) 34.00
Indian roasted fish with sultana grapes served with fried eggplant
and ‘Dum Aloo’ (Curried potatoes with asafoetida)
(Esk Valley Sauvignon Blanc)
Chicken Makhani Maharani (Royal Butter Chicken) (GF) 26.00
Tandoori chicken tikka finished with a rich tomato, fenugreek leaf sauce
(Fox Creek Verdelho)
Chicken Pasanda Shahi with Date Biryani (GF) 28.00
Tender boneless chicken pieces in a fragrant cashewnut gravy accompanied
by Basmati rice cooked in chicken and date stock
(Paracombe Chardonnay)
“Kashmiri Lamb Korma ‘Badami’with Silverbeet 29.00
and Radish (GF) Tender pieces of lamb cooked in an almond thickened gravy
scented
with cardamom and mace, contrasted with astringent greens
(Heathfield Ridge Cabernet Sauvignon)
Beef, Caramelised Onion Chocolate and Rum Masala(GF) 29.00 with ginger green peas
(Torbreck ‟Wood Cutters‟ Shiraz)
Duck and Cherry Temperado (GF) 32.00
Marinated roasted duck simmered in a cherry vinegar gravy, with fig
and duck liver chutney
(The Bonython Pinot Noir)
Chicken Hara Masala (GF) 26.00
Traditional north Indian chicken curry thickened with spinach, mint and
spring onions
(Turkey Flat Rose)
Kid Goat Rojanjosh (GF) 26.00
Farmed baby goat in an old fashioned tomato ginger curry
(Temple Bruer Cabernet Merlot)
Himachal Lamb and plum curry 29.00 With crisp baby corn ‘Amritsari’
(Penley Estate Merlot)
The Four Vindaloos (GF) 30.00
Beef & Beetroot, Pork belly, Chicken Liver, Eggplant
(Nine Vines Tempranillo Shiraz)
Chicken tikka Biryani with Dahi Chutney (GFP) 26.00 A new take on the traditional Biryani, Basmati rice and Tandoori
chicken cooked in a rich fragrant stock under a whole wheat dough lid
and served with mint, coriander, green chilli yoghurt
(Delatite “Dead Man‟s Hill”)
The Spice Kitchen Thali (GFP) 30.00
Lamb, Chicken, Beef and Vegetarian curries with rice and poories
(Temple Bruer Cabernet Merlot)
Tandoori
Chicken Extravaganza (GF) 30.00
Traditional Tandoori chicken, Malai chicken tikka with cheddar cheese
and chicken marinated in a curry leaf paste
(The Lane Pinot Gris)
Tandoori Mustard Prawn (GF) 34.00 Marinated tandoor roasted South Australian King Prawns served with
Rajasthani yoghurt ‘shorba’ with Tandoori fruit chaat
(Turkey Flat Rose)
Goat Seenkh Kebab two Ways with savory naan crumb 28.00
filled roasted tomato Succulent goat shank ground with spices and cooked on skewers served
two ways just off the skewer and under ‘purdah’ (with a pastry lid)
(Little Brampton Wines Rose)
Goan Beef Short Ribs (GF) 28.00
Slow Cooked in Dark Rum and Portuguese inspired spice blend crisped in a
hot tandoor before serving. Fresh Green Bean salad
(Nine Vines Tempranillo Shiraz)
Our Special Mixed Tandoori Platter (GF) 34.00
Meat Only
(Zema Estate Cabernet Sauvignon)
Meat and Seafood 36.00
(Jenke Cabernet)
The Vegetarian Thali (GFP/VP) 28.00
Assortment of five vegetable dishes with pulao rice and poories
(Kangarilla Road Chardonnay)
Masala Dosa (GF/VP) 24.00 Crisp pancake of fermented rice and lentil batter with mustard
seed potatoes, coconut chutney and sambar dal
(Delatite “Dead Man‟s Hill” Gewurztraminer)
Tandoori Panir Makhani (GF/) 22.00 Marinated panir cheese pieces, grilled in the tandoor and finished
in a tomato and fenugreek leaf sauce
(Sinclair‟s Gully Sauvignon Blanc)
Nizaam Tarkari Biriani (GFP/V) 18.00 Basmati rice layered with yogurt, seasonal vegetables, nuts &
caramelised onion, with mint, coriander & green chilli yogurt
Palak Panir (GF ) 18.00 Spinach puree with panir cheese
Yoghurt Lassi (Seasonal Flavour) ... $6.50
Fruit Juices ... $5.00
Sparkling Mineral Water (1lt) ... $9.50
Still Mineral Water (750ml) ... $6.00
Soft Drinks ... $4.90
Tea with Indian Style Petit Fours ... $4.00
Masala Tea with Indian Style Petit Four ... $5.00
Coffee with Indian Style Petit Fours ... $4.50
Madras Coffee with Indian Style Petit Fours ... $5.00
Organic Hot Chocolate with Cinnamon and Indian Style Petit Fours ... $5.00
