Puff pastry stuffed with Masala potatoes, green peas, pomegranate, sev, and curried chickpea.

Fried seabass with daikon kimchi salad, garlic & tomato sambal, and mint salsa

With infused ponzu sauce, yuzu mignonette, and chili lime.

With Asian pear, curry emulsion, tamarind ponzu sauce, and jalapeño.

With rose apple wasabi, Madras curry seasoning, nam-jim crispy garlic, and truffle oil.

30 kg.

Chicken thigh tikka with creamy butter tomato, fenugreek, and sauce. Served with basmati rice (long grained aromatic rice)

Seabass with turmeric, mustard, curry leaves, and coconut tamarind sauce. Served with basmati rice (long grained aromatic rice)

Mutton with bone gravy and whole roast spices. Served with basmati rice (long grained aromatic rice)

With cauliflower puree, beetroot, fennel, yuzu lime chat aioli, orange glaze, and amaranto eel sauce cooked in josper (charcoal grill & oven).

10oz Angara wagyu beef with Margaret River (AU) broccolini, romanesco, roast carrot purée, saffron porcini mushroom sauce, and balsamic curry glaze cooked in josper (charcoal grill & oven).

Chilean seabass, ajwain (Indian spices), Madras curry, tomato salsa, kachumber salad (w/ cucumbers, onions, tomatoes & herbs), tamarind, mint, and chutney.

Chicken thigh kebab with chili guajillo spiced, butter chat Masala, harissa garlic hummus, chutney, and cucumber salad.

Lumina farms “NZ” lamb chops with dry-spice rub, cumin, spinach & potato Masala, and pickled salad.

Stir-fried filet mignon with mushroom, celery, broccoli, and lemongrass. Served with basmati rice (long grained aromatic rice).

Yellow toor, chana lentils, onion masala, and butter garlic cumin. Served with basmati rice (long grained aromatic rice)

Housemade Cottage cheese with exotic spices, yoghurt, mint, and coriander gravy. Served with basmati rice (long grained aromatic rice)

Mustard leaves medley purée with indian herbs and spices. Served with basmati rice (long grained aromatic rice)

Purple cauliflower with roasted cherry tomato, green coconut curry, broccoli purée, and Japanese chili oil cooked in josper (charcoal grill & oven).

Housemade Cottage cheese with bell pepper, roasted cauliflower Masala purée, and mint garlic chutney.

With pickled cucumber, avocado, mint, sesame, and chutney.

Hamachi (w/ lemongrass, curry emulsion, garlic & cilantro), salmon (w/ citrus aioli, avocado & cured ikura) & tuna (w/ basil, amchur emulsion, seagrass & jalapeño).

Maine lobster tails with jasmine rice, kaffir lime leaves, lemongrass, Thai chili, and Szechuan sauce.

Vegetable tikki with saffron basmati rice (long grained aromatic rice) and Indian herbs & spices.

Saffron basmati rice (long grained aromatic rice) with chicken, Masala sauces, and nuts.

With seasonal vegetables, kaffir lime leaves, citrus soy, and chili garlic.

Homemade leavened flatbread cooked in a tandoor.

Homemade unleavened flatbread cooked in a tandoor.

Homemade flatbread with garlic and cilantro cooked in a tandoor.

Homemade flatbread with goat cheese and togarashi (Japanese spice blend) cooked in a tandoor.

Homemade flatbread with black truffle and fleur de sel (thin sea salt) cooked in a tandoor.

Made with sweet corn, almond cream, roasted cumin, ginger, and sesame cracker.

With heirloom tomato, coconut, shallots, garlic, peanut, and chili, lime & tamarind dressing.

Yogurt with grated cucumber and spices.

Long grained aromatic rice.

Crispy wafers with a blend of spices.

Quinoa pudding with berry compote, saffron gold kulfi (Indian-style ice cream), and almond maple syrup.

With yellow lentils, yuzu ghee, mango, and kaffir lime ice cream.

Cheese flat dumplings with milk, pistachio, lime mango cream, and berries.

Crispy jalebi (South Asian fried batter soaked in sugar syrup) with coconut pak passionfruit mousse, kaffir lime ice cream, pistachio-spiced crumble, and saffron lime syrup.