Food Menu

A Portobello mushroom stuffed with red onion and red pepper sauce, finished with crispy halloumi.

On a bed of fried onions, cooked in smoky brown sugar butter. Served with glazed flatbread.

Roasted red peppers with tomatoes and herbs.

Diced chicken breast, marinated in a special blend of spices.

Cooked in garlic & herb olive oil, served with flatbread.

Hand-dived scallops in our signature sauce, garnished with beef bacon and crispy onions.

With crispy onion, red onion and coriander chutney glazed flatbread (two to share).

Coated and deep fried, on a bed of baby gem.

In our house curry sauce, served with broccoli, asparagus, spinach and mash.

Served with fries.

In a mushroom sauce on a bed of grilled asparagus, with mashed potato or fries.

Flame-grilled half chicken marinated in olive oil with lemon, garlic, coriander and aromatic spices — fresh, zesty, with a smoky finish. Served with fries.

Chicken boti, lamb chop, sausages, prawns, chips, leafy salad and flatbread.

On a bed of fried onion and mint yogurt, served with chips and a side salad.

Diced chicken breast, marinated in a special blend of spices, served with fries.

With crispy onion, red onion and coriander chutney glazed flatbread. Served with chips.

Char-grilled paneer, finished in our house curry sauce, set over chilli-aïoli chips with red onion, sweet peppers, coriander and crisp shallot.

250g · dry-aged, basted in our house glaze.

300g · classic balance of marbling and bite.

300g · rich, marbled, full of character.

400–500g · the best of two cuts on one bone.

300g sirloin, cheese-crowned and finished in our house curry sauce, set over chilli-aïoli chips with red onion, sweet peppers, coriander and crisp shallot.

Min 700g · bone-in rib eye, the ultimate steak. Cooked to medium max. Perfect for sharing.

Min 500g · cut from the head of the fillet — our première cut of beef.

Add 4 fried king prawns to your choice of steak.

Butterflied chicken breast and beef bacon.

Butterflied fillet tail and beef bacon.

A blend of Wagyu-Angus cross mince, with beef bacon and fried onion.

Sea bass fillet, coated in breadcrumbs, deep fried.

A Portobello mushroom stuffed with crispy onion, red pepper sauce and topped with crisp halloumi.