Sunraysia Pure Squeezed Juice
         *No Preservatives, No Artificial Colours, Flavours or Sweeteners
         Mango, Pear, Apple, Cranberry, Orange, Carrot
         Or
         Half Pint of Cobra beer
         Or
         Glass of Josmeyer Blanc d'Alsace A.O.C.
         Or
         Glass of Minervois Famille Léonor, Roussillon, France

Starters
      Chicken Pepper Tikka
         Marinated with cream cheese, green pepper, garlic and
         mace and grilled in the tandoor.
    Roasted Chilli Seekh Kebab
         Minced lamb smoked with red chilli, garlic and herbs
         complemented with a fruit chutney.
         Dahi Puri
         Pastry cases filled with sprouted mung bean and peanuts.
         Served with a medley of chutneys and pomegranate kernels.
         Beignets d’ Aubergine
         Roundels filled with a sensational cheese and herb ‘pâté’.
         A specialty from Pondicherry.

Main Courses
      Salmon Assadh
         Simmered with green chilli, ginger, raw mango and coconut.
         Poulet Rouge
         Sauteed in mild spices and onions in a butter cream sauce.
    Rogangosh
         Slow braised with cinnamon, cardamom and cloves
         finished with tomatoes.
  Pork Vindaloo
         Slow cooked pork with goan red chillies, garlic and
         malt vinegar prepared by our chef Francisco Marques.
     Paneer Matter Masala
         Home made cottage cheese and green peas simmered with
         yogurt and finished with cumin.
   Tawa Subzi
         Vegetables sautéed with onions, tomatoes and a touch of spice.

Accompanied with
         Kesaria Pillav
         Aromatic Basmati rice with saffron.
         Red Onion and Garlic
         Tandoori Naan.

        

Curry’n More
         Vegetable Samosa: Pastry with spiced vegetables/tamarind sauce.
         Barra Lamb Chops: Marinated with browned onions,
         yoghurt and garam masala.
   Dhaba Murgh: Home style chicken curry with red chillies
         and tomatoes.
         Tadka Dhal: Tempered yellow lentils.

Tandoori Mixed Grill
         Achari Macchi: Salmon marinated with pickling spices.
         Barra Lamb Chops: Steeped in caramelised onions, garlic
         yoghurt and garam masala.
         Tandoori Murgh: Chicken leg with with mustard and fenugreek.
         Tadka Dhal: Tempered yellow lentils.

Vegetarian Platter
         Dhokla: Steamed gram flour cakes/green herb chutney.
      Paneer Matter Masala: Cottage chesse and green peas
         in a rich gravy.
      Saag Aloo: Stir fried spinach and potatoes with cumin and ginger.
         Tadka Dhal: Tempered yellow lentils.

Served with Cucumber Raita, Saffron Basmati Rice
and Garlic Naan
 

Choose any one
Vitamin C: Orange, Lime, Passion Fruit, Mango, Lemongrass
“Rich in antioxidants, Vitamin C”
Aloe Vera: Aloe vera, Apple, Manuka Honey
“Rich in dietary fibre, Iron, anti-viral, and anti-bacterial”
Five a Day: Carrot, Brocoli, Spinach, Beetroot, Celery
“Vitamin A, C, Potassium, Manganese and Sodium”

Starter
         Broccoli:
         Tandoori grilled florets marinated with green lime
         and lemongrass and yoghurt
         “Rich in Iron, Calcium and Vitamin A, C”

Main Course
         Wild Salmon:
         Tandoori grilled steaks rolled in mustard, fennel,
         chillies, and aniseed.
         “Rich in Omega 3, 6, 9 and Zinc”
         OR
         Portobello Mushroom:
         Marinated with green herbs and grilled in the tandoor
         served with tomato rouail.
         “Highest source of selenium, B-Vitamins: riboflavin, niacin
          Tomato rich in Lycopene, Potassium and B-Carotene”

Accompanied with
         Organic Red Rice
         “Naturallly high in fibre, Vitamin B, Magnesium
          and Potassium”
         Wholemeal Thyme Roti
         “Nutrient rich in B vitamins thiamin and niacin”

Dessert
         Pomegranate Sorbet
         “Rich in antioxidants and free radicals”

Starters
         Sea Scallops
         Lightly grilled with a hint of garlic in a mild saffron sauce.
    King Prawns
         Marinated with garlic, star anise and coriander. Smoked in the
         tandoor and served with a fresh red chilli sauce.
      Soft Shell Crab
         Crisp fried with garlic and green pepper with a ginger
         and green mango dip.
         Free Range Chicken
         Minced with vegetables encased in a crunchy samosa and
         served with mango chutney.
         Broccoli
         florets marinated with lime, lemongrass, cheese and grilled in
         the tandoor.
         Bombay Chaat
         Pastry cases filled with potatoes, red onions, green mango.
         White Lentils
         Dumpling with ginger and chillies, raisins, cashew nuts and
         doused in a cool yoghurt sauce with tamarind chutney.

Accompanied with
         Red Onion and Garlic Naan.

Main Courses
  Ocean Prawns
         Simmered with roasted coconut, red chillies, ginger and
         smoked tamarind from Kerala.
    Chicken
         Sautéed with coriander, sun dried chillies, turmeric, mustard
         and red onion in Chettinad style.
         Lamb Chops
         Char grilled with cinnamon, cardamom and cloves
         finished with caramelised onions.
      Beef
         Fillet stir fried with black pepper, coastal spices and
         fresh curry leaves
  Barbary Duck
         Tender breast fillets served pink with a spicy tamarind
         sauce unique to the Creole community of Pondicherry.
         New Potatoes
         Filled with cottage chesse steeped in a buttery
         tomato sauce, spiced to perfection.
      Water Chestnut
         Stir fried with asparagus and plum tomatoes with a touch of spice.
         Black Lentils
         Slow cooked overnight on live coals with robust
         spices and finished with cream.

 Accompanied with
         Carrot and Raisin
         Tempered with mustard seeds,red chillies and
         natural yogurt.
         Basmati
         Aromatic pillav rice tempered with mustard seed,
         curry leaves and lime.
         Mint
         Tandoori Kulcha.

Desserts
         Chestnuts
         Roasted and encased with Belgian chocolate samosa.
         Served with salty caramel ice cream.
         White Chocolate
         Mousse flavoured with green lime.
         Nutmeg
         Spiced, warm layered cake, trailed with molasses,
         served with Madagascan vanilla ice cream.
         Organic Red Rice
         Pudding with clotted cream and flavoured
         with cardamom and honey.
         Milk
         Nuggets caramelised and dunked in a cinnamon syrup.

Discover the flavours of Asian fruits through this range
of “Artisanal” ice creams and sorbets developed
by the Blue Elephant Group.

Ice-Cream
       • Chickoo (Sapodilla/Mud Apple)
       • Green Tea and Mandarin
       • Yoghurt and Sun Dried Alphonso Mango

Sorbets
      • Pomegranate
      • Lychee and Rose (No Added Sugar)
      • Indian Tamarind
      • Imperial Passion Fruit

 MEDIUM HOT

 HOT