Boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base, with tomatoes and cashews (no cream) – a must try for the die hard Kiwi butter chicken fans
Chicken 65 $10.50
Boneless marinated chicken pieces deep fried then sautéed with chef’s speciality tomato based sauce
Beef Dry Fry $11.00
Slow cooked beef, fried with a mildly spiced chef’s special 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).
Kadala Masala $14.00
Tender Chickpeas cooked with coconut, herbs and spices from south India
Traditionally a hot dish made world famous by the Chefs of Goa. It has a Portugese influence and is cooked with vinegar capsicum and whole spices. Put rice supplement to this dish
Lemon Rice 3.50
Cooked with roasted mustard seeds and fresh coriander, tomatoes and lemon juice
Lamb Korma 15.90
Traditionally a mild dish cooked in a sauce made of cashew nut paste, cream and spices
Beef Rocanjosh 14.90
Diced beef cooked in onion and tomato gravy chefs special sauce
Pickles 3.50
Fries (1 Scoop 1/2 Scoop) >> New Zealand hot chips fried in Canola oil
Thai Beef and Prawn Salad (GF without noodles) Beef fillet, tiger prawns sautéed and bound in a coconut, soy, lime and sweet chilli dressing, tossed with mesculin leaves, red onion, carrot ribbons, mu $21
Sautéed Button Mushrooms $8
Kim Crawford, Marlborough 8.00 / 38.00
Stella, Corona, Steinlager Pure, Speights Summit, Heineken, Speights Old Dark 7.00
Thai Beef and Prawn Skewers Tender beef & prawns grilled, dusted with chilli lime dukkah. Served on an Asian salad with Thai dressing $21
Wild Rock, Hawke’s Bay 8.00 / 38.00
Bethany’s Chicken Salad (GF without noodles) Succulent chicken strips sautéed with peppers, onions, button mushrooms and ginger served on mesculin, crispy noodles. Finished with honey dill and mustard $21