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Authentic Asia

Friday 13th September

6pm - 8:30pm


a very popular, signature entree dish in Nepal, originally influenced from neighbouring Tibet, served with a tomato and sesame seed chutney and goat soup on the bone.

from the char grill and combi oven (traditionally cooked on a charcoal tandoori oven), served with mint chutney and cucumber salad.

Tandoori lamb chops – 2 PCS
Tandoori chicken – 1 PC
Chicken Tikka – 1 PC
Beef Sheekh Kebab – 2 PCS
Tandoori Prawns – 4 PCS

boneless fried chicken, korean sweet chilli sauce, cabbage salad and almond flakes


  • Goat curry on bone
  • Cottage cheese and pea curry
  • Mixed lentils and marinated spiced pork
  • Spiced fried barramundi
  • Fragrant basmati rice
  • Nepalese bread


  • tomato and fried anchovy chutney
  • potato and pea pickle
  • mixed raita (yoghurt dip)
  • papadum

a signature dish from the southern region of India. crispy crepe made from fermented batter of rice and lentil flour, a touch of fenugreek seeds, stuffed with spiced potatoes and carrots. serevd with Sambhar – a mixed vegetable stew and coconut chutney. vegetarian.

slow brasied whole duck on a pot with stock and asian spices, glazed with honey and hoisin sauce and roasted to finish. served with crispy chilli potatoes and sauteed asian greens.

Mixed Seafood Hot Bowl (Thailand) – $25

rich fish stock, variety of mixed seafoods including fresh fish, calamari rings, mussels, prawns, scallops, bugs, a touch of coconut milk, lemongrass, lime leaves, beansprouts and spring onions. served with a side of sourdough garlic bread.

chicken, prawns and egg fried rice, chicken satay, prawn cracks, fried egg, fried shallot, homemade peanut sauce.

[Bul = fire, gogi = meat] – a soyabase marinated beef served with bibimbap [bibim = mixed, bap = rice] – korean medium grain rice, beef bulgogi, carrots, zuchini, shitake mushrooms, beanshoots, korean chilli paste (gochujang). vegetarian option available.

[Ton = pork, Katsu = deep fried and crumbed] – a deep fried, japanese crumbed, pork loin cutlet served with a cabbage salad and sesame katsu sauce


slow stewed grated carrots with milk, nepalese aromatics, coconut, nuts. served warm with vanilla ice cream, fresh berries, sesame and cashew nuts.

a traditional frozen dessert made with mango, almond meal and saffron custard. served with fresh strawberry coulis, chocolate threads and pistachios.