The culinary heritage of Southern India is bold, flavour-forward and focused on detail. Each season, our menu showcases regional produce, transformed into delicious, unique plant-forward dishes that celebrate texture and technique.
South Indian aromas meet seasonal, regional produce.
Small Plates
Sourdough Bread with Caramelised Onion Butter
Organic Ouwe sourdough, whipped organic butter
6,0
Steamed Beetroot with Turmeric & Cashew v
Beetroot cubes, cashew paste, sourdough chip
12,0
Mushroom & Kale Puff with Herb Salad v
Oyster mushroom and kale, lemon-dressed herbs
13,0
Purple Cabbage with Pea & Boondhi v
Roasted cabbage, green pea curry, chilli oil
13,0
Mangalore-Style Idli with Smoked Brussels Sprouts v
Steamed rice-and-lentil cakes, Brussels sprouts, tomato chutney
15,0
Alsanda Vada, Scallion Thecha & Blood Orange Chutney v
Black-eyed pea fritters, scallion relish, blood orange chutney
14,0
Mushroom Rasam Consommé with Biryani Arancini v
South Indian-style mushroom broth, crisp biryani rice arancini
19,0
Pasta Ribbon with Tamarind Sambhar, Carrot & Pastinake
Homemade pasta sheet, spiced lentil sauce, burrata
19,00
Masala Chai Panna Cotta with Carrot & Fennel
Chai-spiced panna cotta, cumin seed shortbread
13,0
v: vegan