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Chef's Special Menu
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| Starters |
| Crocodile Bites |
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Fillet of tenderised crocodile meat marinated in tandoori paste and spices. Served with a homemade red sweet chilli jam.
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| Barbeque Beef |
| Fillet of Beef cubed and marinated in lemon juices, ginger, green chillies and barbeque sauce to give a smoky aroma with a kick.Served on a bed of fried onions and served with a leaf salad. |
| Zanfrani Fish |
| Fillets of fish marinated in a tumeric yoghurt with a blend of indian herbs & spices. Grilled in our tandoor oven to flakey perfection. Served with a leaf salad and a minty sauce. |
| Ostrich |
| Chunks of Ostrich seeped in citrus juices with Nutmeg, Cloves & Masala left overnight and then slowly cooked in our Tandoor. Served with Onion Salad and Mint. |
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| Main Course |
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| Kangaroo Kurry |
| Cubes of Kangaroo marinated in olive oil & whole spices to absorb flavour. Then simmered in an onion, tomato, and tumeric gravy together with the marinated reduction. Embellished with black pepper and chillies and then togetherwith fried baby potatoes. |
| Murgh Kali Mirch |
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| A smooth, buttery and spicy dish made with a generous combination of garlic, ginger. Added to strips of Chicken highly flavoured with black pepper and cardamom powder. All in a creamy white cashew nut curry. Finished with fresh coriander. |
| Biriyani |
| Basmati Rice herbed with freshly ground Black Pepper, Bay Leaves and Cardamoms. Garnished with Chef’s unique Spiced Poppadom and Crispy Onions. Accompanied with our "Tarka Daal", a mixed Leaf Salad and a cool Mini Raita. |
| Choice of Variant: - Chicken, Lamb, Beef, Prawns or Seasonal Vegetables. |
| Kolapuri |
| Choice of Lamb or Chicken marinated in a paste of shredded ginger, tomato and crushed green chillies. Sauteed in shallots till very tender and garnished with coriander to accentuate the flavour. |
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