For us, South Indian Heritage Kitchen means working with traditional preparation methods like fermentation, spice techniques and regional cooking knowledge - not as replication, but as a living practice shaped by the seasons and produce around us.
South Indian aromas meet seasonal, regional produce.
Small Plates
Sourdough, Curry Butter
Organic Ouwe sourdough, whipped organic curry-scented butter
6,0
Potato Bonda v · gf
Potato purée fritters in chickpea batter, seasonal rhubarb chutney
13,0
Carrot Orange Soup v · gf
Espuma, peanut, tamarind, chilli
13,0
Lacy Rice Pancake v
Coconut milk, turmeric, herb & spring leaf salad
14,0
Seared Red Cabbage v · gf
Green pea curry, crisp boondhi, pickled daikon
15,0
Charred Green Asparagus gf
Ricotta, Sicilian lemon, spiced tamarind glaze
16,0
Mujh – Seared Daikon gf
Anise-spiced yoghurt sauce, pickled radish, spring onion oil
16,0
Chicory Akki Roti gf
Small rice flatbreads, honey chilli yoghurt sauce, pickled wild garlic buds
16,00
Ishtoo v · gf
Vegetable stew, paprika, green cardamom, coconut, sourdough
17,0
Grilled Pineapple v · gf
Fresh pineapple, Antipodean pineapple sorbet,
chilli soy reduction
14,0
v: vegan · gf: gluten-free