The Silk

Spinach fettuccine with marinated classic deep-fried pastry filled with seasoned potatoes and peas. Served with mint and tamarind.

Crisp samosa pastry shards, spiced potato and pea mash, tamarind glaze, mint sauce, and pomegranate pearls.

Crispy golden paneer bites served with your choice of sauce.

Crispy golden cauliflower bites served with your choice of sauce.

Served with your choice of sauce.

Lightly battered calamari tossed with pickled chilies, lemon zest, and crispy garlic. Served with chili-lime dipping sauce.

Button mushrooms tossed in a spicy chili garlic sauce with bell peppers and water chestnuts.

Tofu marinated in Thai basil, garlic, and bird’s eye chili. Served on steamed bao buns with pickled daikon and carrot slaw.

Marinated salmon with herb-citrus rub, grilled and served with garlic tahini sauce.

Small tender parcels of dough filled with vegetables and shaped into crescent form steamed, boiled and fried. 26 pieces.

Small tender parcels of dough filled with chicken and shaped into crescent form steamed, boiled and fried. 26 pieces.

Ground spiced lamb with chili flakes, roasted red pepper, pomegranate molasses, and parsley.

Marinated chicken with a spicy peri-peri sauce, mozzarella, bell peppers, and red onion.

Creamy goat cheese, caramelized onions, fresh figs, and balsamic glaze on a crispy flatbread.

Roasted red peppers, garlic, broccoli, kale, and pomegranate seeds with roasted shallot sauce.

Basil pesto base with fresh mozzarella, roasted cherry tomatoes, and a drizzle of balsamic glaze.

Char grilled soft Indian cheese, roasted cherry tomatoes, and garlic confit with a coriander-yogurt drizzle.

Pulled chicken tikka with a buttery tomato sauce, mozzarella, and cilantro, and finished with a swirl of spiced cream.

Crisp tofu cubes and mixed vegetables in a spicy sesame sauce. Served with jasmine rice and garnished with toasted black and white sesame seeds lotus root.

Fresh soft Indian cheese cheese simmered in creamy baby spinach sauce. Served with house-made naan and basmati rice.

Tender chicken in a spiced tomato-cream sauce. Served with steamed rice and naan.

Tender chicken in a luscious, rich buttery creamy cashew sauce with fenugreek leaves. Served with house-made naan and basmati rice.

Salmon marinated in turmeric and grilled. Served with garlic mashed potatoes and roasted baby carrots.

New Zealand lamb chops marinated in rosemary and garlic. Served with parsnip purée, heirloom carrots, and pomegranate jus.

Linguine pasta served with jumbo shrimp or chicken, chili garlic sauce, and Goan spices. Finished with fresh curry leaves, cherry tomatoes, and a splash of coconut cream.

Linguine pasta tossed in a light coconut curry sauce with shrimp, calamari, and mussels. Garnished with fresh cilantro, red chili, and a squeeze of lime.

Smoky tomato bisque with basil and a touch of coconut cream. Served with a mini grilled cheese toast on the side.

Spicy and sour broth with tofu.

Spicy and sour broth with chicken.

Romaine lettuce with grilled halloumi, sun-dried tomatoes, olives, and herb croutons.

Fresh greens, pomegranate seeds, feta cheese, shaved fennel, walnuts, and a pomegranate molasses vinaigrette.

Classic creme brulee infused with masala chai spices, topped with a caramelized sugar crust and pistachio dust.

Infused with saffron threads and pistachio brittle.