South Asia
Indian Fine Dining
Starters
First CourseTandoori Scallops with Tamarind Gel
Scallops marinated with tandoori spices, charred in the tandoor, served with tangy tamarind gel and a cucumber and radish salad.
Palak Patta Chaat V
Crispy battered spinach leaves topped with tamarind and mint chutneys, sweet yoghurt, pomegranate seeds, and spiced chickpea flour.
Murg Malai Kebab with Smoked Tomato Chutney
Chicken thighs marinated in cream and mild spices, grilled to perfection and served with a smoked tomato and chilli chutney.
Kashmiri Morel Mushrooms with Saffron Cream V
Wild morel mushrooms sautéed with onions and Kashmiri spices, finished with saffron cream and served with a crispy papad tuile.
Dhokla with Avocado and Coconut Chutney VE
Light steamed gram flour cake topped with tempered mustard seeds, served with avocado and coconut chutney and a drizzle of lemon oil.
Fish Course
Second CoursePan-Seared Sea Bass with Coconut Curry Foam
Crispy-skinned sea bass with a delicate coconut curry foam, tempered mustard seeds, and baby aubergine confit.
Masala Crusted Lobster with Tomato Fennel Bisque
Lobster tail in a delicate masala crust, served with a rich tomato and fennel bisque, garnished with micro herbs.
Saffron Poached Monkfish with Spiced Cauliflower Purée
Monkfish medallions poached in a saffron broth, with a velvety spiced cauliflower purée and roasted cauliflower florets.
Amritsari Soft-Shell Crab
Lightly battered crispy soft-shell crab with mango and green chilli salsa, pickled red onions, and a drizzle of coriander oil.
Smoked Salmon Tartare with Green Chilli Aïoli
Salmon tartare marinated with lime, coriander, and green chilli, served with avocado purée and crisped curry leaf.
Main Courses
Third CourseLamb Shank Rogan Josh with Celeriac Purée
Slow-braised lamb shank in a rich Kashmiri chilli and yoghurt gravy, served on silky celeriac purée with fried shallots.
Stuffed Paneer Roulade with Makhani Sauce V
Paneer rolls filled with nuts and dried fruits, served with a smooth tomato and butter sauce finished with fenugreek and truffle oil.
Black Pepper Venison with Masala Dauphinoise
Seared venison medallions with a spiced black peppercorn sauce and a creamy potato dauphinoise infused with garam masala.
Coconut and Green Mango Prawn Curry
Fresh prawns in a tangy spiced coconut and green mango curry, served with steamed basmati rice and stir-fried okra.
Jackfruit Biryani with Smoked Aubergine Raita VE
Aromatic basmati rice with young jackfruit, whole spices, and saffron, served with a smoky aubergine raita and pomegranate seeds.
Desserts
Fourth CourseSaffron and Cardamom Ras Malai V
Cottage cheese dumplings soaked in chilled saffron and cardamom milk, garnished with pistachio slivers and rose petals.
Warm Chocolate Chilli Fondant with Thandai Ice Cream V
Molten dark chocolate fondant with a hint of chilli, served with spiced almond and saffron thandai ice cream.
Mango Shrikhand Cheesecake with Pistachio Crust V
Creamy mango shrikhand layered over a pistachio biscuit base, with fresh mango and a drizzle of saffron syrup.
Rose and Paan Macaron with Gulkand Ganache V
Rose-flavoured macaron shells filled with gulkand and paan-flavoured ganache, served with a side of fresh berries.
Spiced Coconut Rice Pudding with Jaggery Caramel VE
Coconut milk rice pudding with nutmeg and cinnamon, topped with a jaggery caramel sauce and toasted coconut flakes.
All menus are fully customisable. Allergen information and dietary alternatives always available on request.