A la Carte
Our executive chef Rajeev Kumar was previously at the 5 star Oberoi Cecil Hotel in Shimla, India, and also at Cinnamon Club in London.
Our a la Carte menu of beautifully presented contemporary plated food is an absolute treat. Stylish with a European twist, we like to call it Indo-French. Freshly cooked dishes that will melt in your mouth.
The menu is constantly changing and evolving to celebrate the very best in regional cooking from across the Indian continent. Whether you prefer meat, fish or vegetable variations, you´ll love our choice of classic Punjabi dishes such as Makani Labadar.
Fish lovers will enjoy our famous Goan fish dishes and for those who prefer to spice up their lives our Royal Rajasthani and malwari dishes like fiery hot lamb curry and lamb shank are highly recommended.
Some say our Hydrabadi biriani is the best they have ever tasted.
Naturally our vegetarian guests are just as well catered for with an outstanding range of tasty vegetable dishes such as Massala mash potato and aubergine crush.
Soft shell crab with spiced crab meat, mustard mayonnaise
Tandoori king prawns in a rich marinade of cheddar cheese, yoghurt and cream
Parsee style stir fried squid in hot, sweet and sour spices
Pan seared king scallops and tiger prawns with mango and mint salad
Fresh green spiced chicken breast with garlic and chive dip
Fennel and garlic infused blenheim lamb chops with cucumber dip
Bombay style typical spicy potato cakes with mixed chutneys
Spinach cakes stuffed with goats cheese and raisins
Char grilled chunks of halibut with coconut, onion and ginger sauce served with garlic spinach and steamed rice
Goan style fish curry with coconut, coriander, garlic, curry leaves, steamed rice
Lobster pepper fry with stir fry vegetable and saffron rice
Tandoori king prawns saffron with prawn and almond sauce, served with pilao rice
Cloves and garlic infused saddle of venison with hot tomato sauce, served pilao rice
Roasted rack of lamb with pickling sauce served with mashed potato
Rajasthani style fiery lamb leg curry served with pilao rice
Grilled breast of guinea fowl with lavender kurma sauce, pilao rice
Spinach dumpling with tomato and fenugreek sauce, served with steamed rice
Mustard and curry leaf tempered crushed potato
Khumb matter mushroom in rich onion gravy
Yellow lentil tempered with garlic and red chillI
Tandoori roasted aubergine mash with tomatoes
Stir fry of okra in carom seed and garlic
Chick pea cooked with dry mango and garlic
Garlic flavoured spinach
Saag paneer - North Indian style
Cheese and chilly
Prawn fried rice
Sambuca flamed gulab jamun and vanilla
Passion fruit and mango brulee with vanilla
Homemade rhubarb kulfi