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Wine paring starts from \u00a360 per person however; our Sommelier team have created a beautiful list of wines for our guests to choose from if preferred.
Kindly note that we only stock a limited number of bottles and would recommend pre-ordering your wines to avoid disappointment. To do this, please select 'Wine' as and add on, and a member of our team will be in touch to make the necessary arrangements.
For the ultimate tasting experience, our sommelier has created an extra special prestige wine paring at \u00a3110 per person.\nNote Prestige Pairing is subject to changes
'Cuv\u00e9e 741' Brut, Jacquesson, Champagne, France NV
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Arbois Tradition, Domaine Rolet P\u00e8re et Fils, Jura, France 2011
or
Roussanne, Domaine de la Terre Rouge Monarch Mine Vineyard, Sierra Nevada Foothills, USA 2010
Cabernet Franc, Ronco delle Betulle, Friuli-Venezia Giulia, Italy 2014
Rioja Reserva Especial, Urbina, Spain 1998
Meursault, Morey-Blanc, Burgundy, France 2000
Cuv\u00e9e Fernand Vaquer, Domaine Vaquer, Cotes Catalan, France 1986
Riesling Kappelweg de Rohrschwihr Vendanges Tardives, Rolly Gassmann, Alsace, France 2005
Justino\u2019s Colheita, Madeira, Portugal 1996
10 Year old Tawny Port, Quinta de Romaneira, Douro, Portugal
Prunus Branco, Gota Winery, D\u00e3o, Portugal 2017
Bandol Ros\u00e9, Domaine La Suffr\u00e8ne, Cedric Gravier, Provence, France 2018
Gran Reserva, Bodegas Petralanda, Rioja, Spain 2008
Pinot Gris, Domaine Marcel Deiss, Alsace, France 2015
Cabernet Sauvignon, Notary Public, Santa Barbara County, USA 2015
Riesling Sp\u00e4tlese Trocken, Weingut Sybille Kuntz, Mosel, Germany 2012
Dosset, Principiano Ferdinando, Piemonte, Italy 2018
Chinon, La Plaisante et l'Oyeuse de Bon Breton, Maison Foucher-Lebrun, France 2018
L`Ondenc Doux, Domaine Plageoles, Gaillac, France 2017
*All menus are subject to change*\n\nALOO CHAT [potato, masala chickpea, tamarind, sweet yoghurt]
TAWA SUBZ SALAD [candy beetroot, asparagus, lotus root, pea shoot, wild garlic]
COCONUT & CORN TIKKI [sweetcorn, curry leaves, mint & mango murabba, baby corn bhajji]
PANEER TIKKA ANARDANA [cottage cheese, raw mango, mint, corn & pomegranate chat]
BADAMI BROCOLLI [cardamom, mace, almond, gajjar murabba, broccoli &garlic chutney]
IYENGAR AUBERGINE VARUVAL [fennel, dry red chilli, shallots, curry leaf]
HYDERABADI SUBZ KOFTA [saffron, cashew nuts, cardamom, paneer]
WILD MUSHROOM PILAU [girolles, trompette, shimeji, pink peppercorn raita]
Served with [Makai Saag, Dal Panchmel, Bread Basket, Basmati Rice]
TANDOORI PINEAPPLE & COCONUT [smoked pineapple, coconut malai, coconut & lime sorbet]
CHOCOLATE MOUSSE CHIKKI [pistachio chikki, orange zest, cardamom ice cream]
Add wine pairing for the perfect way to compliment your meal at just \u00a375 per person
Brut R\u00e9serve, Philippe Gonet, Champagne, France NV
Prunus Branco, Dao, Portugal 2017
Unlitro, Ampeleia, Tuscany, Italy 2017
Furmint, Bott Frigyes, Ju\u017enoslovensk\u00e1, Slovakia 2014
Sino da Romaneira, Quinta do Romaneira, Douro, Portugal 2013
Lost Barrel, Oveja Negra, Curic\u00f3 and Maule Valley, Chile 2014
Malvazija Santa Lucia, Kozlovic, Istria, Croatia 2015
Vall Por, Celler Sangen\u00ecs i Vaqu\u00e9, Priorat, Spain 2006
Gew\u00fcrztraminer Granos Nobles, Luigi Bosca, Mendoza, Argentina 2017
Maury \u2018Solera 1928\u2019 Cask 931, Roussillon, France NV
7 courses at \u00a375.00 per person*
NARIYAL SCALLOPS [coconut chips, vermicelli upma, chilli & coconut chutney]
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HARIYALI BREAM [green chilli, coriander, smoked tomato kachumber]
NANDU VARUVAL [soft shell crab, green chilli, white crab, tomato chutney]
CHICKEN PEPPER FRY [Indian onion, curry leaf, pepper, Malabar parotta]
DUCK CHUTNEY SEEKH [tomato tokku, Kashmiri chilli, shallots, pineapple chutney]
TANDOORI LAMB CHOP [Kashmiri chilli, ginger, crushed onion, kasundi mooli]
KOZHIKODE CHICKEN MASALA [corn fed chicken, coconut, fennel, peppercorns]
DORSET BROWN CRAB [coconut oil, pepper, chilli, garlic]
INDIAN MANGO & PISTACHIO KHEER [smoked mango jelly, mango pearls, pistachio nougat]
For the ultimate tasting experience, our sommelier has created an extra special prestige wine paring at \u00a3110 per person
Zinfandel, Sebastiani, Sonoma County, USA 2014
Finca Allende Blanco, Rioja, Spain 2014
Sauvignon Blanc/Chenin, Notary Public, Santa Barbara County, USA 2014
6 courses at \u00a395.00 per person
SHAHI SALMON TIKKA [royal cumin, dill leaves, smoked raw papaya & samphire chat]
NATIVE LOBSTER CHUKKA [curry leaves, black pepper, string hoppers]
MALLARD CHUTNEY SEEKH [tomato tokku, Kashmiri chilli, shallots, pineapple chutney]
TANDOORI LAMB CHOPS [Kashmiri chilli, ginger, crushed onion, kasundi mooli]
MEEN MANGA CURRY [hake fillet, raw mango, malabar tamarind]
GONGURA LAMB [pickled sorrel leaves, poppy seeds, Guntur teja chilli]
Served with [Makai Saag, Hyderabadi Dal, Bread Basket, Basmati Rice]
GULAB JAMUN [mini jamun, earl grey ice cream]
CHOCOLATE MOUSSE CHIKKI [pistachio chikki, orange zest, cardamom ice cream] \n \n
7 courses at \u00a370.00 per person*
ALOO CHAT [ratte potato, masala chickpea, tamarind, sweet yoghurt]
BADAMI BROCOLLI [cardamom, mace, almond, gajar murabba, broccoli & garlic chutney]
MUSHROOM PEPPER FRY [Indian onion, curry leaf, pepper, Malabar parotta]
PANEER TIKKA ANARDANA [cottage cheese, raw mango, mint, sweetcorn & pomegranate chat]
BHAGARE BAIGAN [aubergine, peanut, sesame, coconut]
HYDERABADI SUBZ KOFTA [saffron, cashew nuts,almond,cardamom]
5 courses \u00a360.00 per person*
BADAMI BROCOLLI [cardamom, mace, almond, gajjar murabba, broccoli & garlic chutney]
WILD MUSHROOM PILAU [basmati rice, oyster, shitake, shimeji, truffle oil, pink peppercorn raita]
BLACKBERRY & SALTED CARAMEL CHEESECAKE [orange & ginger candy, cashew caramel ice cream]
5 courses at \u00a365.00 per person *
TELICHERRY SQUID & SHRIMPS [curry leaves, Indian onion, raw mango & coconut chutney]
LEMON CHICKEN TIKKA [kaffir lime, lemongrass, lime zest, fried lentil chat]
KERALA PRAWN CURRY [coconut, mustard, Malabar tamarind]
GONGURA LAMB [Welsh lamb shoulder, pickled sorrel leaves, Guntur teja chilli]
BLACKBERRY & SALTED CARAMEL CHEESECAKE [orange & ginger candy, cashew caramel ice-cream]
Reto, Juan Antonio Ponce, Manchuela, Spain 2017
Vouvray, Cuv\u00e9e de Silex, Domaine des Aubuisi\u00e8res, Loire, France 2017
Ravent\u00f3s i Blanc, De Nit, Ros\u00e9, Pened\u00e8s, Spain 2015
Petit Manseng, Symphonia, King Valley, Australia 2008
Riesling Sp\u00e4tlese, Erdener Treppchen, Weingut Max Ferdinand Richter, Germany 2015
Zweigelt Kieselstein, Claus Preisinger, Neusiedlersee, Austria 2017
TAWA SUBZ SALAD [candy beetroot, broccoli, lotus root, peashoot, mustard dressing]
ALOO CHAT [potato, masala chickpea, tamarind, sweet yoghurt]
ARTICHOKE & SQUASH SAMOSA [masala peas, toasted pumpkin seeds, chutney, murabba]
WILD MUSHROOM CHUKKA [shimeji, shitake, oyster, curry leaves, black pepper, parotta]
SUBZ SEEKH KEBAB [organic sprout chat, curry leaf oil, mint chutney]
PANEER MATAR MAKHANE [lotus seeds, snow peas, cashew, kasoori methi]
BAIGAN KOHLAPURI [baby aubergine, dry red chilli, sesame seeds]
From a Champagne drinks reception to our club cocktails, please do let us know if you\u2019d like to arrange pre-dinner drinks before your meal.
We\u2019re more than happy to tailor your selection based on your preferences and budget.
*All menus are subject to change*\n\nNANDU VARUVAL [soft shell crab, green chilli, white crab, tomato chutney]
HIRAN KI BOTI [tandoori venison haunch, pickled venison, bonda]
SCOTTISH BLUE LOBSTER CAFREAL [coriander, peppercorn, spiced rum, string hoppers]
CHOCOLATE MOUSSE CHIKKI [pistachio chikki, orange zest, cardamom ice cream\n