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1st Course
with Sara- Sunset Rosé Bekaa Valley
THREE BIRD SAMOSA
Pheasant, Partridge & Grouse minced together, gently spiced and filled into Samosa pastry. Served with a Tamarind sauce. (Gluten)
PASTEIS DE BACALHAO
Goan Portuguese style salt cod fritters. (Gluten, Egg, Fish)
PRAWN PATIA PATTICE
Potato cake filled with diced prawns in a light masala-crumb-fried. (Crustaceans, Gluten, Egg)
MIXED MUSHROOMS & ARTICHOKE SALAD
Salad of Mushrooms & Artichoke in an olive oil & garlic based marinade. (Mustard)
2nd Course
with Riesling Calcaires Jaunes Muré
CHICKEN KIEV PASANDA KOHLAPURI
Breast of chicken stuffed with crushed whey cheese, butter, pistachio nuts, mildly spiced, crumbed, baked and served on a bed of creamy coconut sauce. (Gluten, Egg, Dairy, Nuts)
PARATHA
(Indian layered flat bread) (Gluten)
3rd Course
with Pulenta Estate 1 Malbec
KERALAN LAMB BIRYANI
A light delicately spiced lamb biryani. (Dairy)
POTATO & CUMIN BHAJI
Baby potatoes tossed with toasted cumin.
CUCUMBER RAITA
Yogurt, fresh cucumber with spices (Dairy)
RED ONION AND MANGO SALAD
Dessert
HAZELNUT AND COFFEE KULFI
A traditional Indian iced cream with Hazelnut and Coffee. This is a freeze it yourself product. (Dairy, Nuts)
Dinner with Cyrus Todiwala & Three Fantastic Wines