Delicious, vegetarian, completely unique.

Our menu is seasonal and ingredient-led, presented through a modern, vegetable-strong lens. We draw on South Indian techniques such as steaming, tempering, fermentation and slow roasting to build depth, while keeping flavours clear and balanced.

True to Indian tradition, our dishes are meant to be shared. They change with the seasons, and are strongly guided by the produce and producers we work with.

Bowl of hand-made dumplings with sauce, garnished with fried shallots and microgreens on a white tiled surface with a blue floral cloth nearby.
Three pieces of chickpea flour dhokla with herbs, grated coconut, and sauce on a beige Playground ceramic dish, with a purple floral napkin underneath, on a white tiled surface.

Small Plates Menu

Sourdough Bread with Caramelised Onion Butter
Organic Ouwe sourdough, whipped organic butter
6,00

Steamed Beetroot with Turmeric & Cashew  v
Beetroot cubes, cashew paste, sourdough chip
12,00

Mushroom & Kale Puff with Herb Salad v
Oyster mushroom and kale, lemon-dressed herbs
13,00

Purple Cabbage with Pea & Boondhi v
Roasted cabbage, green pea curry, chilli oil
13,00

Mangalore-Style Idli with Smoked Brussels Sprouts v
Steamed rice-and-lentil cakes, Brussels sprouts, tomato chutney
15,00

Alsanda Vada, Scallion Thecha & Blood Orange Chutney v
Black-eyed pea fritters, scallion relish, blood orange chutney
14,00

Mushroom Rasam Consommé with Biryani Arancini v
South Indian-style mushroom broth, crisp biryani rice arancini
19,00

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, 13,00

v: vegan

Sunday Brunch at Kismet.

Our Sunday Brunch brings together familiar flavours and our signature creativity with flavours and ingredients. The menu changes with the season and as always, the dishes invite sharing.

Join us from 11:30 a moment to slow down, gather, and begin the week well.

A small cast iron skillet filled with a Dutch Baby pancake topped with cherry compote topped with powdered sugar, served on a wooden board. In the background, there are two glasses of water, a glass pitcher with a dark beverage, a window.
A salad in a black Playground bowl with mixed greens, chopped nuts, cubed cheese, and a crispy breadstick on top, next to a toast topped with cherry tomatoes and whipped feta, and sprouts, with drinks and a napkin nearby.

Sunday Brunch Menu

Whipped Feta & Garam Masala Confit Tomato Toast
Organic Ouwe sourdough, slow-roasted tomatoes, nigella seeds
11,00

Spiced Rice Vermicelli with Cashew, Ginger & Curry Leaf v
Toasted rice vermicelli, tomato jelly, ginger, curry leaves, fresh herbs.
14,00

Dosa & Tom Yum Pumpkin Curry v
Crisp fermented rice-and-lentil crêpes, lemongrass-scented pumpkin curry, coconut chutney.
14,00

Egg Bhurji Paratha Wrap
Soft-scrambled organic eggs with onion, tomato and spices, on a warm paratha, fresh herbs.
14,00

Turmeric–Cashew Granola with Mango Shrikhand
House-made turmeric–cashew granola, thick yoghurt folded with mango purée.
9,00

Ragi Waffles with Caramelised Pear & Clove Gelato v
Finger millet waffles, caramelised pear, sesame–jaggery caramel, Antipodean clove gelato.
12,00

Fennel–Sugar Dutch Baby with Plum Compote
Fluffy, oven-baked pancake, caramelised plum, fennel sugar.
14,00

v: vegan

Reservations recommended,
walk-ins welcome!

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