Non Veg Main Course

Prawns in Thai green or red curry with coconut milk.

Fish fillets poached in light ginger and rice wine sauce.

Spicy garlic-chilli chicken in Chinese-style gravy.

Lamb slow-roasted with Korean gochujang spices.

Grilled lamb pieces tossed in spicy chilli sauce.

Sliced lamb stir-fried in mild soya?chilli gravy.

Sliced fish tossed in your choice of classic Asian sauces.

Steamed whole or fillet fish with lemon, Thai bird chilli and sweet?sour?spicy sauce.

Thai crispy fish topped with thick sweet, sour and spicy chilli sauce.

Char-grilled prawns in gochujang marinade.

Prawns stir-fried in Malaysian sambal chilli paste.

Prawns in delicate ginger and rice wine sauce.

Shredded chicken stir-fry with onions and capsicum in Oriental sauce.

Rolled chicken breast stuffed or served with asparagus and leek cream sauce.

Grilled chicken breast topped with mushroom and green peppercorn sauce.

Roast chicken served with rich red wine and herb jus.

Minced chicken cooked in creamy black pepper sauce.

Marinated chicken grilled and served with house special roast sauce.

Grilled fish finished with lemon-herb butter.

Blackened or grilled Indian salmon with pepper or teriyaki sauce, served with mash, asparagus and baby carrots.

Roast lamb slices with deep red wine reduction.

Roast lamb served with green peppercorn cream sauce.

Slow-cooked Irish lamb stew served with toasted brioche bun.

Slow-roasted lamb with ghee and South Indian spice blend.

Slow-cooked tandoori chicken simmered in a rich tomato-butter-cream gravy.

Chicken cooked down in a thick, spicy onion-tomato masala.

Parsi-style chicken with lentils, vegetables and mild spices.

Mangalorean-style chicken cooked with ghee, roasted spices and red chillies.

Whole leg of lamb marinated in Hyderabadi spices and slow-roasted till falling off the bone.

Kashmiri-style mutton curry with yogurt and aromatic whole spices.

Slow-cooked mutton bhuna with reduced onions, tomatoes and spices till clingy and rich.

Overnight-braised mutton shanks in a silky, spiced gravy.

Slow-cooked mutton shank, marrow-infused gravy, intense spices.

Rajasthani fiery red mutton curry with Mathania chillies.

Slow-braised Bengali mutton curry with onions, yoghurt and warm spices.

Punjabi Lahori-style chicken curry in tomato-yoghurt gravy with spices.

Goan-style fish in a coconut-based curry with tamarind and red chillies.

Bengali fish curry with sharp mustard, turmeric and mustard oil.

Spicy tomato-based fish curry with green chillies and coriander.

Goan prawn curry in a tangy coconut gravy with spices.

Chicken slow-roasted in spicy Korean gochujang marinade with vegetables.

Wok-tossed chicken with peanuts, dried chillies and Sichuan pepper in kung pao sauce.

Shredded chicken stir-fried with red and green peppers in a savoury chilli sauce.

Chicken simmered in Thai green or red curry paste with coconut milk and basil.

Stir-fried chicken in your choice of bold Asian sauces from Hunan to sambal or hot basil.

Wok-tossed chicken with fresh basil, garlic and chilli.