Steamed pork dumplings tossed in celery and garlic sauce 6.75
Chicken Three Ways-Oregano, paprika, rapeseed oil; green herbs; trio cheese 8.50
Pigeon Salad, Cheese sambol (Caramalised onion with cheese) and black garlic 9.25
Scottish Salmon smoked with honey and dill; goat cheese salad 9.75
White lentil dumplings with three chaat chutnies 6.75
Mashed Artichoke, Parsnip and Broccoli tikki stuffed with cheese, coated with poppy seeds.676
Corn Fed Chicken in tomato, fenugreek jus 13.75
Venison simmered in wine and red chilli sauce 16.50
Welsh Lamb curried with bell pepper and tamarind 14.75
King Prawn in Kerala style molly (coconut and lime leaves) sauce 16.75
King Fish in fish tamarind and Kashmiri chilli sauce 14.75
Grilled Seabream (slow roasted fillet parcels) coated with chilli ,Indian shallots and curry leaves masala bond , with lentil sauce 14.75
Chicken\ Lamb Biriyani with vegetable curry and raita 14.75
Masala Dosa- lightly spiced potato stuffed rice crepe, chutney and sambar 12.50
Aubergine In perfection of kadai spices 11.50
Romero Pepper Stuffed with spiced potato, in truffle jus 11.50
Aloo Gobi - Potato and cauliflower in roasted coconut and coriander 12.50
Lentils
In creamy sauce
Stir fried with carrot and coconut
Yoghurt with onion and cucumber
Whilst we will do all we can to accommodate guests with food allergies and intolerance,we are unable to guarantee that dishes will be completely allergen free.
