Served with a light broth of miso & soya, topping with shitake mushroom, tofu and bokchoy.

Served with a spice miso clear broth and topping with nori sheet, shimeji mushroom, pickle radish, chicken and half boiled egg.

Served with a spice seafood broth topping with pickled radish, nori sheet, sesame seeds, squid, prawns, half boiled egg, red chilli, shimeji, mushroom.

Tandoori broccoli, achari paneer tikka, tandoori aloo ke gutke, bhuvarn tandoori mushrooms, French fries, green chutney.

Mushroom tokaz, jalapeno cheese poppers, paneer sesame toast, nachos, potato wedges, salsa, chipotle mayo, garlic aioli.

Tempura prawns, masala fish fingers, batter fry squids, French fries, tartar sauce, hot garlic sauce, chipotle mayo.

Murg Tangdi Amritsari, Lucknowi mutton seekh, Murg Malai tikka, Kasoodi Tandoori Jhinga, green chutney.

Chicken sausages, peppery lamb cubes, garlic prawns, potato wedges, served with pepper sauce, garlic aioli, chipotle mayo.

Paired with: Apple Cider Taste theory: The sweetness of the apple cider balances the spiciness of the khow suey filling, while its acidity cuts through the richness.

Paired with: Rice Lager Taste theory: The crisp, refreshing quality of the rice lager pairs perfectly with the light, delicate flavors of the vegan spring roll.

Paired with: Indian Pale Ale (IPA) Taste theory: The bitterness of the IPA complements the richness of the chicken and cheese, while its citrus notes enhance the overall flavor.

Paired with: Belgian Wit Taste theory: The Belgian wit's citrus and spice notes complement the seafood's brininess, while its creamy texture enhances the overall flavor experience.

Crispy rice paper wrapped around spicy khow suey filling, with noodles, vegetables, and herbs.

Delicate rice paper wrapped around shredded vegetables, tofu, and fresh herbs.

Crispy rice paper wrapped around shredded chicken, melted cheese, and fresh herbs.

Crispy rice paper wrapped around shrimp, scallops, and fish, with fresh herbs and spices.