Cauliflower Manchurian is an adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. Batter fried florets are then cooked with a chef’s special sauce of herbs and spices
Chicken Chettinad $16.50
Pronounced ‘Chetti – Knaud’. A classical dish from the South Indian State of Tamil Nadu. Bring some magic to your plate with chicken braised in tomatoes, onions and aromatic spices mixed in a traditional Chettinad recipe.
Kerala Paneer Curry $15.00
Creamy tomato simmered with light spices, studded with home-made cottage cheese
Lamb Stew $17.00
Lamb simmered in a light creamy coconut base and flavoured with whole black pepper, cardamom, ginger and fresh curry leaves
Beef Ularthu (Semi Dry Dish) $16.50
Pot roasted beef cooked with onions, shaved coconut and chef’s speciality spice mix
Thin crispy savoury pancake made with a batter of ground rice and lentils and fermented overnight. Served with coconut chutney and Sambar (lentil soup).
Duo of Kapiti Ice Cream Four scoops, two flavours, cinnamon tuile. $14
Grilled Sirloin Steak (GF) Cooked to your liking and served with butter mash, sautéed button mushrooms, red onions, green beans and silver beet, hollandaise sauce, balsamic reduction and kumara chips. $29
Cheese Board with House Port Two cheeses, crostinis, crackers, Grapes, dried fruits and nuts. $18
Arrabiata Chicken Linguine Sautéed strips of chicken breast, chorizo sausage, kalamata olives, button mushrooms, red onions, artichoke hearts, bound in a tomato and chilli sauce, tossed with linguine $21
Chicken Salad Succulent chicken strips marinated in Moroccan spice. With peppers, onions, button mushrooms and ginger on baby leaf salad. Finished with yoghurt and coriander $20 (GF)
Bethany's Tempura fish & Chips One of Bethany's favourites; Today's fresh fish fried in crispy tempura batter, served with crispy fries, baby leaf salad, lemon wedge, tartar and tomato sauces. $18