Soup

Daily Soup Flight

First Course

Crab Cakes with Vindaloo Aioli

Second Course

Tandoori Quail
Stuffed with Mission Fig, Black Currants & Pine nuts
Served on Baby Spinach with a Port Wine Reduction
Or Tandoori Prawn & Scallop
with Spicy Beurre Blanc

Intermezzo

Sorbet

Third Course

Tandoori Sea Bass on a Bed of Baby Spinach
with Mango Chutney & Jumbo Asparagus
Or Tandoori Rack of Lamb
with Mixed Berry Chutney
Both come with
Mushroom & Apricot Biryani
Garlic New Potatoes
Buttered Naan

Dessert

Cardamom-Spiced Chocolate Molten Cake
with Vanilla Bean Ice Cream & Fresh Berries
Or Saffron Creme Brulee
75/per person