Prawns cooked in a mild butter sauce with a touch of fenugreek.
LAMB CHOPS - SMALL PORTION (4 PIECES) $17.00
Fresh ginger flavoured young lamb cutlets, marinated in yoghurt and tandoori masala roasted in the Tandoor.
BAIGAN BHARTA (SEASONAL) $18.00
Eggplant roasted in Tandoor, then mashed and cooked with garlic, ginger and seasoned with herbs and spices. To request vegan, please ask for the duty manager.
CHICKEN TIKKA MASALA $20.00
Marinated chicken tikka cooked in the Tandoor then prepared in the pan with a selection of spices and cream.
MEAT BHUNA MASALA $22.00
A dry dish. Lamb chunks stir fried with onion, ginger, garlic, herbs and spices, crushed tomatoes, fresh coriander and curry masala. To request dairy free, please ask for the duty manager.
ONION BHAJI $6.50
Crispy onion fritters, fresh herbs mixed with chickpea our, deep-fried. Three pieces per portion.
MUSHROOM MASALA $17.00
Mushrooms and green peas cooked in a vegetable gravy with garlic. To request vegan, please ask for the duty manager.
BOMBAY CHICKEN $21.00
Diced chicken fillets cooked in a vegetable gravy with freshly ground herbs and spices, cream and fresh coriander.
16 pieces of fresh salmon sushi is topped off with 8 pieces of fresh salmon nigiri. This is what a salmon lover dreams of. (Price includes all the extras ginger, soy, wasabi and chopsticks). Delivery free may apply)
(GF) = Gluten Free
Half Salmon and Half Chicken
The best of both world. Teriyaki Chicken and Fresh Salmon are put together
Rice Balls $4 each
Eat like an apple. Your choice of teriyaki chicken tuna or vegetarian is engifted by rice and sprinkled with sesame seeds, or add all the trimmings such as avocado, red pepper an mayo for $1
Fresh Salmon (GF)
New Zealand's finest King Salmon from the Marlborough Sounds is rolled up with avocado to give you a real omega 3 hit.
Nigiri (GF)
A real sushi connoisseurs dream. Nigiri slices of fresh salmon are placed on beds of rice
Chicken Supreme
Mayo and Katsu sauce is drizzled over teriyaki chicken to create this saucy number
Vegetarian (GF)
A Vegetarian and vegan's delight. The goodness of pickle, cucumber, avocado, red pepper and carrot are all rolled into one
1. Eat the skin by dipping it in a salted black doris plum sauce then sugar, we call it ‘Duck candy’. 2. Wrap the meat with your choice of 5 spice duck stuffing sauce, hoisin or chili mayo with crisp vegetables or fruits. 3. Finish with warm brandy and duck stock shooter.
Kung Pao Pow! $24
So the idea of this dish to hunt through the chillies in the tangy hot sauce, discovering the braised chicken and roasted peanuts.