Red Pepper Indian Restaurant

German-style pilsner from Austria

brewed with corn, coriander leaf & lime peel, zesty

classic Belgian blonde recipe with natural mango blend

hoppy, refreshing & crisp, light - 3.5% abv, canned

strong ale, fragrance of fresh yeast, light rosy touch 9% abv

unfiltered & cloudy, made in collaboration with godfather of Hoegaarden, herbal-spicy coriander notes, 5.5% abv

cloudy, multi-award winner, gentle spices & orange zest, 150yr old brewery, named after a 14th century princess, 4.5% abv

Ispired by the Pale Ales that travelled from England to the East Indies, and precious tea that returned on those same ships

American Pale Ale, rich, malty and very bitter, "the beer that made Nøgne Ø" – ranks in the world's 50 best breweries

100+ award winner, complexity of flavour created by a sixdimensional hop experience, rich mouthfeel, canned, 5.9% abv

strongly hopped, dry Australian finger lime peel, 6.2% abv

hop dominant, mangoes, award winning brewery, canned

light malt, citrus, with starfruit from Ono Farms, 6.1% abv

made with Normandy apples, gold amber in colour, complex notes, medium-dry

served on ice to stimulate appetite – bittersweet botanical aperitif made with 47 plants, 33% abv

served chilled, after-dinner digestif made with plums in Alsace, France, 40% abv

light (8%), Moscato & mango blend, bright with tropic notes, gentle fizz

stands up to spices, a fine expression of the classic Riesling, dry

dry, bright & refreshing from Austria's oldest wine regions

from one of the pioneers of Central Otago, a region blessed with one of the world's best cool climate grapes

succulent Bordeaux blend from the left bank - Médoc

from the Cava capital, full bodied, fruity, appley, blend of Cava grapes-Macabeo (38%), Xarel Lo (28%) and Parellada (34%)

Clare Valley's signature variety, balanced citrus fruit & acidity

chardonnay, winemaker Clare Naudin, focus on minimalist intervention winemaking with very little sulphur, blend of fresh fruits and white flowers on nose, mineral on entry

gamay, medium-bodied, spicy notes, stone fruits

lighter style, complex aromas, acidity balanced with honey notes

red pepper chutney

mint & mustard chutney

manchurian, vegetarian

Bombay's fishermen starter - crispy Prawn morsels

with bones, spicy hot

spicy hot

free range

free range boneless chicken, lemon, coriander, green chillies

free range

Aloo Gobhi

village style mustard leaves, spinach, onions, tomato, garlic, ginger, green chillies

chickpeas, spices

mild

spicy hot

Kashmiri speciality bread with nuts and raisin

rice lightly spiced with cumin

1 service is 4 pcs

mango or almond

aperol, prosecco, orange

campari, white vermouth, gin, masala bitters

Mango lassi, Malibu coconut-rum liquor

gin, soda, curry leaves, spice

home-made cooling drink for Indian summers

apple juice, ginger ale

German-style pilsner from Austria

brewed with corn, coriander leaf lime peel, zesty

classic Belgian blonde recipe with natural mango blend

hoppy, refreshing crisp, light - 3.5% abv, canned

strong ale, fragrance of fresh yeast, light rosy touch 9% abv

unfiltered cloudy, made in collaboration with godfather of Hoegaarden, herbal-spicy coriander notes, 5.5% abv

cloudy, multi-award winner, gentle spices orange zest, 150yr old brewery, named after a 14th century princess, 4.5% abv

Ispired by the Pale Ales that travelled from England to the East Indies, and precious tea that returned on those same ships

American Pale Ale, rich, malty and very bitter, "the beer that made Nøgne Ø" – ranks in the world's 50 best breweries

100+ award winner, complexity of flavour created by a sixdimensional hop experience, rich mouthfeel, canned, 5.9% abv

strongly hopped, dry Australian finger lime peel, 6.2% abv

hop dominant, mangoes, award winning brewery, canned

light malt, citrus, with starfruit from Ono Farms, 6.1% abv

made with Normandy apples, gold amber in colour, complex notes, medium-dry

served on ice to stimulate appetite – bittersweet botanical aperitif made with 47 plants, 33% abv

served chilled, after-dinner digestif made with plums in Alsace, France, 40% abv

light (8%), Moscato mango blend, bright with tropic notes, gentle fizz

stands up to spices, a fine expression of the classic Riesling, dry

dry, bright refreshing from Austria's oldest wine regions

from one of the pioneers of Central Otago, a region blessed with one of the world's best cool climate grapes

succulent Bordeaux blend from the left bank - Médoc

from the Cava capital, full bodied, fruity, appley, blend of Cava grapes-Macabeo (38%), Xarel Lo (28%) and Parellada (34%)

Clare Valley's signature variety, balanced citrus fruit acidity

chardonnay, winemaker Clare Naudin, focus on minimalist intervention winemaking with very little sulphur, blend of fresh fruits and white flowers on nose, mineral on entry

gamay, medium-bodied, spicy notes, stone fruits

lighter style, complex aromas, acidity balanced with honey notes

red pepper chutney

mint mustard chutney

manchurian, vegetarian

Bombay's fishermen starter - crispy Prawn morsels

with bones, spicy hot

spicy hot

free range

free range boneless chicken, lemon, coriander, green chillies

free range

Aloo Gobhi

village style mustard leaves, spinach, onions, tomato, garlic, ginger, green chillies

chickpeas, spices

mild

spicy hot

Kashmiri speciality bread with nuts and raisin

rice lightly spiced with cumin

1 service is 4 pcs

mango or almond

aperol, prosecco, orange

campari, white vermouth, gin, masala bitters

Mango lassi, Malibu coconut-rum liquor

gin, soda, curry leaves, spice

home-made cooling drink for Indian summers

apple juice, ginger ale

German-style pilsner from Austria

brewed with corn, coriander leaf & lime peel, zesty

classic Belgian blonde recipe with natural mango blend

hoppy, refreshing & crisp, light - 3.5% abv, canned

strong ale, fragrance of fresh yeast, light rosy touch 9% abv

unfiltered & cloudy, made in collaboration with godfather of Hoegaarden, herbal-spicy coriander notes, 5.5% abv

cloudy, multi-award winner, gentle spices & orange zest, 150yr old brewery, named after a 14th century princess, 4.5% abv

Ispired by the Pale Ales that travelled from England to the East Indies, and precious tea that returned on those same ships

American Pale Ale, rich, malty and very bitter, "the beer that made Nøgne Ø" – ranks in the world's 50 best breweries

100+ award winner, complexity of flavour created by a sixdimensional hop experience, rich mouthfeel, canned, 5.9% abv

strongly hopped, dry Australian finger lime peel, 6.2% abv

hop dominant, mangoes, award winning brewery, canned

light malt, citrus, with starfruit from Ono Farms, 6.1% abv

made with Normandy apples, gold amber in colour, complex notes, medium-dry

served on ice to stimulate appetite – bittersweet botanical aperitif made with 47 plants, 33% abv

served chilled, after-dinner digestif made with plums in Alsace, France, 40% abv

light (8%), Moscato & mango blend, bright with tropic notes, gentle fizz

stands up to spices, a fine expression of the classic Riesling, dry

dry, bright & refreshing from Austria's oldest wine regions

from one of the pioneers of Central Otago, a region blessed with one of the world's best cool climate grapes

succulent Bordeaux blend from the left bank - Médoc

from the Cava capital, full bodied, fruity, appley, blend of Cava grapes-Macabeo (38%), Xarel Lo (28%) and Parellada (34%)

Clare Valley's signature variety, balanced citrus fruit & acidity

chardonnay, winemaker Clare Naudin, focus on minimalist intervention winemaking with very little sulphur, blend of fresh fruits and white flowers on nose, mineral on entry

gamay, medium-bodied, spicy notes, stone fruits

lighter style, complex aromas, acidity balanced with honey notes

red pepper chutney

mint & mustard chutney