Mango Lounge

A delicious summer choice using Britain's best-loved berry. Served with fresh raspberries

Mixed berry Eton Mess flavored with the heady aroma of cardamom

Mango flavored reduced milk iced dessert served with passion fruit sauce

Cinnamon and star anise flavored soft carrot cake with delicious mascarpone-vanilla frosting

Spiced with organic chili and served with Crème Chantilly

Slow cooked rice in milk with pistachio and raisin spiced with cardamom and served with mango compote

Coffee and ginger, coffee and cardamom, coffee and cinnamon

Homemade ice cream served with seasonal berries

We have dedicated this dessert, a popular Royal choice during Elizabethan times, to the Duchess of Cambridge, our very own English Rose

Introducing another simple, but delicious dessert from the Elizabethan era, as a mark of our respect to the Royal household

please ask for selection

A mouth-watering combination of vodka, apple juice, ginger beer and pinch cinnamon

Bacardi muddled with mango,mint,lime served on ice

Made with Cachaça rum,Tia Maria, espresso and dash of gomme syrup

A Long refreshing drink containing Black Label Whiskey spice with ginger ale smoothed out with apple juice and fresh lime

Tequila, blue curacao, pineapple juice and dash of fresh lime juice

Bacardi rum, coconut cream ,fresh pineapple and vanilla ice-cream blended with ice

Vodka,tia Maria, martini rosso and orange juice shaken and served

Vodka, peach schnapps, cranberry juice shaken thoroughly and served

Gin,contreau shaken with orange juice, grenadine and tabasco

Bacardi rum, lime juice, fresh strawberry blended with ice and finished with lemonade

sweet or dry

A simple classic blend of Champagne with crème de cassis

A little smoother than the traditional made with Dubonnet a dash of angostura and Champagne

A lovely blend of Champagne with Blue Curacao

orange juice,pineapple juice, mango juice and coconut syrup

Pineapple juice, coconut cream and vanilla ice-cream blended with ice

Fresh Pear and tropical juice blended with berry compote

Mango Juice, fresh mint leaves, lime juice muddled and serve

A crisp, clean palate, is enhanced by spicy flavours and a clean, zesty finish

Light, fresh, delicate. This is an easy drinking wine and will match all types of light meat and seafood

Pure viognier with exotic peachy notes on the nose with hind of orange peel on the palate, it has a nice body balanced with fresh acidity and ripe

A fine example of good Chablis with fine minerality, restrained citrusfruit and green apple. Firm structure and dry finish

Rich, medium and long with good mineral character and hint of ripe melon

Crisp, fresh and dry to medium with a delicate touch of spice on the finish

Spicy with a pleasant mineral tone and crisp finish. Good with spicy food £27

Explosive spice, minerals and tropical fruits; the wine has characteristic Lychee and grapefruit notes but it also has a fabulous acidity

A light bodied, dry, crisp wine with typical Marlborough flavours of gooseberry guava, nettles and just a hint of honeysuckle and lime

This wine has the finesse and minerality given by mix of colluvial soils and fruit intensity

Fabulous native grape from Argentina. Exiting, fruity and Dry and great with spice

A classic chenin based blend with aromas of peach, lemon and melon, follow to the flavour with clean fresh acidity

From burgundy vineyards by arguably the best producer in the region

The rose is full of inviting aromas of raspberry and cherry

A fresh and fruity medium styled wine with an off-dry finish

An intense pink organic wine with wild cherries and bonbon notes

This fruity and spicy rose wine is perfect with Asiatic dishes

Climate area of the Franland River. Larry's wines have already 100% Tempranillo red made in the "joven"style meaning that the wine has no oak achieved cult status in Australia influence and is made to be drunk young when the fresh, juicy, berry fruit flavour

An Idiosyncratic red blend which combines the rich, herby character of the Grenache grape with the fresh cherry flavour of the pinot noir

Truly classic Chainti with all the rustic charm that gave Italy the romance

A medium bodied, easy drinking red wine berried fruit flavours and lingering finish

Red berries and wild strawberries with elegant notes of wood on the finish

Rich

Lovely nose of cedar combined with chocolate, which is carried through to the palate. A mouth filling and velvety texture with a pleasant, lingering finish a smooth and elegant wine. Excellent Claret for hearty meat

A good deep ruby colour with interesting, slightly smoky berry fruit flavours

Lovely Indian wine full bodied goes well with rich food

Intense aromas of red berries, blackberry jam, a touch of vanilla Oak and eucalyptus character

The first release of this stunning single vineyard Shiraz from the cool climate area of the Franland River. Larry's wines have already achieved cult status in Australia

Smart full bodied Chateauneuf du Pape, predominantly Grenache and syrah. Perfect as complement to the heavier or spice dishes

Really exotic and alluring with incense and warm fig cake aromas that then meld into warm bittersweet chocolate genache, blackberry confiture, graphite and Turkish coffee aromas. Fined grained and long on the finish

Intense and mineral with typical saline notes, pure Chablis expression

Classically styled Puligny from this stylish house with mineral tones on the palate leading to a ong fresh finish

Made from a blend of chardonnay, friulano and sauvignon. Full bodied, round and well balanced with great complexity with lingering fresh citrus notes and an aroma-rich finish

Ripe fruit characters with lovely cherry, rose petal and tobacco aromas. Good concentration and balance. An elegant and approachable style

The third wine of Cahteau Cantenac Brown, this wine is velvety and smooth with classic cedar and some chocolate hints

Rice crusted King prawns, cardamom chicken tikka, pickling chicken, battered monkfish and seekh kebabs

Samosa, paneer tikka, aubergine, potato patties, onion and potato fritters

(Winner of the Best Traditional Dish award in the National Curry Week competition) A fiery lamb curry from western India. Cubes of lamb steeped in a spice-laced yogurt marinade and cooked with a generous amount of chilies and a hint of cardamom and cumin

Chicken tikka cooked in the clay oven and simmered in a fenugreek-scented tomato sauce

Cumin-scented Indian cheese (paneer) cooked with spinach, fenugreek leaf, tomato and spring onion

Cauliflower and potatoes braised with mustard seeds, cumin, caramelized onion and green chilies

The ever- popular Dal Makhani with tomato and fenugreek

A delicious summer choice using Britain's best-loved berry. Served with fresh raspberries

Mixed berry Eton Mess flavored with the heady aroma of cardamom

Mango flavored reduced milk iced dessert served with passion fruit sauce

Cinnamon and star anise flavored soft carrot cake with delicious mascarpone-vanilla frosting

Spiced with organic chili and served with Crème Chantilly

Slow cooked rice in milk with pistachio and raisin spiced with cardamom and served with mango compote

Coffee and ginger, coffee and cardamom, coffee and cinnamon

Homemade ice cream served with seasonal berries

We have dedicated this dessert, a popular Royal choice during Elizabethan times, to the Duchess of Cambridge, our very own English Rose

Introducing another simple, but delicious dessert from the Elizabethan era, as a mark of our respect to the Royal household

please ask for selection

A mouth-watering combination of vodka, apple juice, ginger beer and pinch cinnamon

Bacardi muddled with mango,mint,lime served on ice

Made with Cachaça rum,Tia Maria, espresso and dash of gomme syrup

A Long refreshing drink containing Black Label Whiskey spice with ginger ale smoothed out with apple juice and fresh lime

Tequila, blue curacao, pineapple juice and dash of fresh lime juice

Bacardi rum, coconut cream ,fresh pineapple and vanilla ice-cream blended with ice

Vodka,tia Maria, martini rosso and orange juice shaken and served

Vodka, peach schnapps, cranberry juice shaken thoroughly and served

Gin,contreau shaken with orange juice, grenadine and tabasco

Bacardi rum, lime juice, fresh strawberry blended with ice and finished with lemonade

sweet or dry

A simple classic blend of Champagne with crème de cassis

A little smoother than the traditional made with Dubonnet a dash of angostura and Champagne

A lovely blend of Champagne with Blue Curacao

orange juice,pineapple juice, mango juice and coconut syrup

Pineapple juice, coconut cream and vanilla ice-cream blended with ice

Fresh Pear and tropical juice blended with berry compote

Mango Juice, fresh mint leaves, lime juice muddled and serve

A crisp, clean palate, is enhanced by spicy flavours and a clean, zesty finish

Light, fresh, delicate. This is an easy drinking wine and will match all types of light meat and seafood

Pure viognier with exotic peachy notes on the nose with hind of orange peel on the palate, it has a nice body balanced with fresh acidity and ripe

A fine example of good Chablis with fine minerality, restrained citrusfruit and green apple. Firm structure and dry finish

Rich, medium and long with good mineral character and hint of ripe melon

Crisp, fresh and dry to medium with a delicate touch of spice on the finish

Spicy with a pleasant mineral tone and crisp finish. Good with spicy food £27

Explosive spice, minerals and tropical fruits; the wine has characteristic Lychee and grapefruit notes but it also has a fabulous acidity

A light bodied, dry, crisp wine with typical Marlborough flavours of gooseberry guava, nettles and just a hint of honeysuckle and lime

This wine has the finesse and minerality given by mix of colluvial soils and fruit intensity

Fabulous native grape from Argentina. Exiting, fruity and Dry and great with spice

A classic chenin based blend with aromas of peach, lemon and melon, follow to the flavour with clean fresh acidity

From burgundy vineyards by arguably the best producer in the region

The rose is full of inviting aromas of raspberry and cherry

A fresh and fruity medium styled wine with an off-dry finish

An intense pink organic wine with wild cherries and bonbon notes

This fruity and spicy rose wine is perfect with Asiatic dishes

Climate area of the Franland River. Larry's wines have already 100% Tempranillo red made in the "joven"style meaning that the wine has no oak achieved cult status in Australia influence and is made to be drunk young when the fresh, juicy, berry fruit flavour

An Idiosyncratic red blend which combines the rich, herby character of the Grenache grape with the fresh cherry flavour of the pinot noir

Truly classic Chainti with all the rustic charm that gave Italy the romance

A medium bodied, easy drinking red wine berried fruit flavours and lingering finish

Red berries and wild strawberries with elegant notes of wood on the finish

Rich

Lovely nose of cedar combined with chocolate, which is carried through to the palate. A mouth filling and velvety texture with a pleasant, lingering finish a smooth and elegant wine. Excellent Claret for hearty meat

A good deep ruby colour with interesting, slightly smoky berry fruit flavours

Lovely Indian wine full bodied goes well with rich food

Intense aromas of red berries, blackberry jam, a touch of vanilla Oak and eucalyptus character

The first release of this stunning single vineyard Shiraz from the cool climate area of the Franland River. Larry's wines have already achieved cult status in Australia

Smart full bodied Chateauneuf du Pape, predominantly Grenache and syrah. Perfect as complement to the heavier or spice dishes

Really exotic and alluring with incense and warm fig cake aromas that then meld into warm bittersweet chocolate genache, blackberry confiture, graphite and Turkish coffee aromas. Fined grained and long on the finish

Intense and mineral with typical saline notes, pure Chablis expression

Classically styled Puligny from this stylish house with mineral tones on the palate leading to a ong fresh finish

Made from a blend of chardonnay, friulano and sauvignon. Full bodied, round and well balanced with great complexity with lingering fresh citrus notes and an aroma-rich finish

Ripe fruit characters with lovely cherry, rose petal and tobacco aromas. Good concentration and balance. An elegant and approachable style

The third wine of Cahteau Cantenac Brown, this wine is velvety and smooth with classic cedar and some chocolate hints

Rice crusted King prawns, cardamom chicken tikka, pickling chicken, battered monkfish and seekh kebabs

Samosa, paneer tikka, aubergine, potato patties, onion and potato fritters

(Winner of the Best Traditional Dish award in the National Curry Week competition) A fiery lamb curry from western India. Cubes of lamb steeped in a spice-laced yogurt marinade and cooked with a generous amount of chilies and a hint of cardamom and cumin

Chicken tikka cooked in the clay oven and simmered in a fenugreek-scented tomato sauce

Cumin-scented Indian cheese (paneer) cooked with spinach, fenugreek leaf, tomato and spring onion

Cauliflower and potatoes braised with mustard seeds, cumin, caramelized onion and green chilies

The ever- popular Dal Makhani with tomato and fenugreek

(Winner of the Best Signature Dish award in the National Curry Week Competition 2011) Pan seared scallops with chilli, chives and coriander, served with spiced green pea mash and chilli jam. (fish)

(Winner of the Best Signature Dish award in the National Curry Week Competition 2010) Succulent warm water prawns marinated in lemon juice, ginger, garlic and anise, coated with rice flakes and deep-fried. Presented in a shot glass, layered with a trio of chutneys and topped with a dash of martini (Crustacean / egg / mustard)

Tiger prawn martini, chilli scallop, batter-fried monkfish (Crustacean / egg / mustard / fish)

Star anise smoked lamb chops marinated in yoghurt, ginger, cumin, and garam Masala and cooked in a clay oven

Minced lamb spiced with cinnamon, cardamom ginger, garlic and grilled in the tandoor

Marinated overnight in yoghurt, laced with cardamom, clove and garlic, then tempered with mustard oil, and grilled in the tandoor (Crustacean)

With the distinctive taste of cardamom, succulent chicken breast tikka marinated in a blend of rose water, mace powder, ginger, chilli, yoghurt and mild cheddar cheese

Marinated in Persian spices (chilli, coriander, clove, cinnamon, ginger, garlic, apricot) and yoghurt. Served with cucumber yogurt and plum sauce

Tender and juicy chicken thigh tikka containing pickling spices infused with mustard oil, garlic, ginger and chilli (mustard seeds)

New Zealand monkfish (Star Gazer) marinated in lemon, carom seeds, ginger, green chilli and nutty gram flour (fish)

Marinated in lemon, black pepper, garlic and pickling spice (punch phoran), dipped in spiced batter and crisp-fried. Served with chilli jam (crustacean)

Squids tossed in garlic, red chilli, coriander seeds, red onion, tomato paste and garam masala. Served with a sprinkling of lemon juice and spring onions. (mollusks)

Crispy duck rolls spiced with chilli and scented with fragrant lemongrass. Served with a delicious soy and honey sauce (celery)

Samosa, paneer tikka, aubergine, potato patties, onion and potato fritters

Marinated rice crusted king prawn, cardamom chicken tikka, pickling chicken tikka batter fried monkfish and lamb seekh kebabs (crustacean / egg / mustard seeds)

Delectable cutlets made with avocado and soya mince, spiced with green chilli, red onion, coriander, garam masala and fresh rosemary

Lightly spiced with cumin, green chilli and garam masala flattened to form a cake and served on a bed of fragrant chickpeas

Three cheese spiced mushroom stuffed with deghi chilli, mace powder, ginger, pomegranate powder and raisins for a contrast in flavour. Batter fried and tossed in chilli-garlic sauce (celery)

Tender morsels of paneer, marinated in yoghurt, lemon juice, garam masala and sandwiched with three freshly made chutney

Green marrow steamed and stuffed with figs and chickpeas; spiced with mint, green, chili, ground coriander and a dash of Greek yoghurt

Popular north Indian dish, cubes of paneer, red and green peppers are stir-fried with garlic, ginger, red onion, soy sauce, chilli powder and sweet chilli sauce with a sprinkling of spring onion (celery)

Asparagus batter fried in gram floor, carom seeds ginger, green chilli

Spiced with roasted cumin and chilli; raisins are added to lend a delightfully fruity note (mustard Seeds)

Breast of chicken stuffed with spinach, raisins and cashew nuts cooked in an enticing South Indian-style sauce with coconut and curry leaves (mustard seed nuts)

(Winner of the Best Traditional Dish award in the National Curry Week competition) Aggressively spiced, but mellowed with yogurt and coconut, a black pepper infused chicken curry in an onion and tomato sauce (Mustard seeds)

Breast of chicken in golden saffron sauce with creamy coconut and cashew nut puree and a hint of sweetness. Garnished with dried rose petals in the true Mughal tradition. (n -d)

Tender morsels of chicken supreme cooked in an Indian-style pesto with green chilli, fresh coriander leaves, fresh mint, onion tomatoes, cashew nuts, cumin, ricotta cheese, spinach and further enriched with single cream. (d)

A highly popular north Indian chicken dish stir-fried in an Indian cast-iron wok. Spectacular flavours and appearance

Originated in the Royal kitchens of Western India, guinea fowl cooked in a silky smooth cardamom-cream sauce containing yoghurt, pistachio and onion. Generously spiced with black pepper and a touch of fresh chillies

A classic dish from Hyderabad in South India, cubed chicken layered with India's heritage product, the fragrant basmati rice, and served with a spiced sauce and raita

Chicken tikka cooked in the clay oven and simmered in a fenugreek-scented tomato sauce

Tandoor- cooked rabbit, marinated in an infusion of spice-laced creamy yogurt and gently simmered in an onion and tomato based semi sauce, with fenugreek, butter and single cream

Duck slow cooked in the oven; the tender meat pulled and tossed with onion, pepper, ginger, garlic, chilli, fresh tomatoes and chilli sauce

(Winner of 'Best Traditional Dish award in the National Curry Week competition) A fiery lamb curry from Western India. Cubes of lamb steeped in a spice-laced yogurt marinade and cooked with a generous amount of chillies and spiced with cardamom and cumin

Named after the stunning mountain range in South India, cubes of lamb marinated in yogurt, mint and coriander and cooked in a light onion coconut sauce with chillies, black pepper, mustard seeds and curry leaves (mustard seeds nuts). Chef Ashwani Kumar's signature dish (highly commended in the semi-finals of National Chef of the Year Competition 2012)

A new twist on this classic dish where lamb shank is simmered in a rich onion based sauce, with yoghurt to tenderise the meat, Kashmiri chilli and garam masala to add punch and fabulous figs to add an exotic touch

lamb knuckles cooked with apricots, garlic, ginger, green chilli, onion tomato and aromatised with garam masala

A classic South Indian offering, cubed lamb cooked with onion, ginger, garlic, cumin and nutmeg, layered with naturally fragrant pearls of basmati rice and served with a spiced sauce and raita

Roe deer meat bathed in a pool of superb tomato and chilli sauce with the warmth of cumin and garam masala

Marinated lobster tail cooked in a green spice mix with mint, fresh coriander, green chilli, basil, pine nuts and fresh lemon juice

Tiger prawns simmered in spiced coconut milk with mustard seeds, lemon and curry leaves (mustard seeds)

An Indo-Portuguese dish with soft shell crabs in a Goan-style coconut and chilli sauce

New Zealand monkfish marinated in lemon, carom seeds, ginger, green chilli and cooked in north Indian style tomato and onion sauce (fish)

A classic south Indian offering; tiger prawns cooked with onion, ginger, garlic, cumin and nutmeg and layered with saffron infused basmati rice and served with a spiced sauce and raita

With basil, pine nuts, coconut, mustard and a dash of red wine (nuts, mustard seeds, sulphites)

Two of India's most popular ingredients meet in one dish; the timeless paneer with India's jewel in the crown, the most fragrant of them all, tandoor seared marinated paneer served in cashew and almond sauce (nuts)

Exotic lotus flower seeds and green peas cooked in solidified milk (khoya), onions, tomato, saffron, cardamom, and single cream

Indian cheese cooked in an onion and tomato based semi sauce with fenugreek, butter, green chilli, ginger and mixed peppers

A stunning array of mixed vegetables in a silky smooth sauce with subtle aromas

The ever- popular Dal Makhani with tomato and fenugreek

Tarka Dal at its best; tempered with red chillies and cumin

Chickpeas in a spice infused tomato sauce with chilli, root ginger, cumin, and fresh coriander

Cauliflower and potatoes braised with mustard seeds, cumin, caramelized onion and green chilli (Mustard seeds)

Cumin spiced pak choy and broccoli with red onion ginger and chili

Baby potatoes cooked in yoghurt, with aniseed, red chilli, green chili, red onion and tomatoes

Okra cooked with red onions and fresh tomatoes, tempered with punch phoran (a mixture of five types of whole spices) (Mustard seeds)

served with chutneys

Butter-enriched layered flat bread

Mint flavored flat bread

Whole meal flat bread

Stuffed with spiced minced duck

Stuffed with spiced ground lamb

A delicious summer choice using Britain's best-loved berry. Served with fresh raspberries

Mixed berry Eton Mess flavored with the heady aroma of cardamom

Mango flavored reduced milk iced dessert served with passion fruit sauce

Cinnamon and star anise flavored soft carrot cake with delicious mascarpone-vanilla frosting

Spiced with organic chili and served with Crème Chantilly

Slow cooked rice in milk with pistachio and raisin spiced with cardamom and served with mango compote

Coffee and ginger, coffee and cardamom, coffee and cinnamon

Homemade ice cream served with seasonal berries

We have dedicated this dessert, a popular Royal choice during Elizabethan times, to the Duchess of Cambridge, our very own English Rose

Introducing another simple, but delicious dessert from the Elizabethan era, as a mark of our respect to the Royal household

please ask for selection

A mouth-watering combination of vodka, apple juice, ginger beer and pinch cinnamon

Bacardi muddled with mango,mint,lime served on ice

Made with Cachaça rum,Tia Maria, espresso and dash of gomme syrup

A Long refreshing drink containing Black Label Whiskey spice with ginger ale smoothed out with apple juice and fresh lime

Tequila, blue curacao, pineapple juice and dash of fresh lime juice

Bacardi rum, coconut cream ,fresh pineapple and vanilla ice-cream blended with ice

Vodka,tia Maria, martini rosso and orange juice shaken and served

Vodka, peach schnapps, cranberry juice shaken thoroughly and served

Gin,contreau shaken with orange juice, grenadine and tabasco

Bacardi rum, lime juice, fresh strawberry blended with ice and finished with lemonade

sweet or dry

A simple classic blend of Champagne with crème de cassis

A little smoother than the traditional made with Dubonnet a dash of angostura and Champagne

A lovely blend of Champagne with Blue Curacao

orange juice,pineapple juice, mango juice and coconut syrup

Pineapple juice, coconut cream and vanilla ice-cream blended with ice

Fresh Pear and tropical juice blended with berry compote

Mango Juice, fresh mint leaves, lime juice muddled and serve

A crisp, clean palate, is enhanced by spicy flavours and a clean, zesty finish

Light, fresh, delicate. This is an easy drinking wine and will match all types of light meat and seafood

Pure viognier with exotic peachy notes on the nose with hind of orange peel on the palate, it has a nice body balanced with fresh acidity and ripe

A fine example of good Chablis with fine minerality, restrained citrusfruit and green apple. Firm structure and dry finish

Rich, medium and long with good mineral character and hint of ripe melon

Crisp, fresh and dry to medium with a delicate touch of spice on the finish

Spicy with a pleasant mineral tone and crisp finish. Good with spicy food £27

Explosive spice, minerals and tropical fruits; the wine has characteristic Lychee and grapefruit notes but it also has a fabulous acidity

A light bodied, dry, crisp wine with typical Marlborough flavours of gooseberry guava, nettles and just a hint of honeysuckle and lime

This wine has the finesse and minerality given by mix of colluvial soils and fruit intensity

Fabulous native grape from Argentina. Exiting, fruity and Dry and great with spice

A classic chenin based blend with aromas of peach, lemon and melon, follow to the flavour with clean fresh acidity

From burgundy vineyards by arguably the best producer in the region

The rose is full of inviting aromas of raspberry and cherry

A fresh and fruity medium styled wine with an off-dry finish

An intense pink organic wine with wild cherries and bonbon notes

This fruity and spicy rose wine is perfect with Asiatic dishes

Climate area of the Franland River. Larry's wines have already 100% Tempranillo red made in the "joven"style meaning that the wine has no oak achieved cult status in Australia influence and is made to be drunk young when the fresh, juicy, berry fruit flavour

An Idiosyncratic red blend which combines the rich, herby character of the Grenache grape with the fresh cherry flavour of the pinot noir

Truly classic Chainti with all the rustic charm that gave Italy the romance

A medium bodied, easy drinking red wine berried fruit flavours and lingering finish

Red berries and wild strawberries with elegant notes of wood on the finish

Rich

Lovely nose of cedar combined with chocolate, which is carried through to the palate. A mouth filling and velvety texture with a pleasant, lingering finish a smooth and elegant wine. Excellent Claret for hearty meat

A good deep ruby colour with interesting, slightly smoky berry fruit flavours

Lovely Indian wine full bodied goes well with rich food

Intense aromas of red berries, blackberry jam, a touch of vanilla Oak and eucalyptus character

The first release of this stunning single vineyard Shiraz from the cool climate area of the Franland River. Larry's wines have already achieved cult status in Australia

Smart full bodied Chateauneuf du Pape, predominantly Grenache and syrah. Perfect as complement to the heavier or spice dishes

Really exotic and alluring with incense and warm fig cake aromas that then meld into warm bittersweet chocolate genache, blackberry confiture, graphite and Turkish coffee aromas. Fined grained and long on the finish

Intense and mineral with typical saline notes, pure Chablis expression

Classically styled Puligny from this stylish house with mineral tones on the palate leading to a ong fresh finish

Made from a blend of chardonnay, friulano and sauvignon. Full bodied, round and well balanced with great complexity with lingering fresh citrus notes and an aroma-rich finish

Ripe fruit characters with lovely cherry, rose petal and tobacco aromas. Good concentration and balance. An elegant and approachable style

The third wine of Cahteau Cantenac Brown, this wine is velvety and smooth with classic cedar and some chocolate hints

Rice crusted King prawns, cardamom chicken tikka, pickling chicken, battered monkfish and seekh kebabs

Samosa, paneer tikka, aubergine, potato patties, onion and potato fritters

(Winner of the Best Traditional Dish award in the National Curry Week competition) A fiery lamb curry from western India. Cubes of lamb steeped in a spice-laced yogurt marinade and cooked with a generous amount of chilies and a hint of cardamom and cumin

Chicken tikka cooked in the clay oven and simmered in a fenugreek-scented tomato sauce

Cumin-scented Indian cheese (paneer) cooked with spinach, fenugreek leaf, tomato and spring onion

Cauliflower and potatoes braised with mustard seeds, cumin, caramelized onion and green chilies

The ever- popular Dal Makhani with tomato and fenugreek

(Winner of the Best Signature Dish award in the National Curry Week Competition 2011) Pan seared scallops with chilli, chives and coriander, served with spiced green pea mash and chilli jam. (fish)

(Winner of the Best Signature Dish award in the National Curry Week Competition 2010) Succulent warm water prawns marinated in lemon juice, ginger, garlic and anise, coated with rice flakes and deep-fried. Presented in a shot glass, layered with a trio of chutneys and topped with a dash of martini (Crustacean / egg / mustard)

Tiger prawn martini, chilli scallop, batter-fried monkfish (Crustacean / egg / mustard / fish)

Star anise smoked lamb chops marinated in yoghurt, ginger, cumin, and garam Masala and cooked in a clay oven

Minced lamb spiced with cinnamon, cardamom ginger, garlic and grilled in the tandoor

Marinated overnight in yoghurt, laced with cardamom, clove and garlic, then tempered with mustard oil, and grilled in the tandoor (Crustacean)

With the distinctive taste of cardamom, succulent chicken breast tikka marinated in a blend of rose water, mace powder, ginger, chilli, yoghurt and mild cheddar cheese

Marinated in Persian spices (chilli, coriander, clove, cinnamon, ginger, garlic, apricot) and yoghurt. Served with cucumber yogurt and plum sauce

Tender and juicy chicken thigh tikka containing pickling spices infused with mustard oil, garlic, ginger and chilli (mustard seeds)

New Zealand monkfish (Star Gazer) marinated in lemon, carom seeds, ginger, green chilli and nutty gram flour (fish)

Marinated in lemon, black pepper, garlic and pickling spice (punch phoran), dipped in spiced batter and crisp-fried. Served with chilli jam (crustacean)

Squids tossed in garlic, red chilli, coriander seeds, red onion, tomato paste and garam masala. Served with a sprinkling of lemon juice and spring onions. (mollusks)

Crispy duck rolls spiced with chilli and scented with fragrant lemongrass. Served with a delicious soy and honey sauce (celery)

Samosa, paneer tikka, aubergine, potato patties, onion and potato fritters

Marinated rice crusted king prawn, cardamom chicken tikka, pickling chicken tikka batter fried monkfish and lamb seekh kebabs (crustacean / egg / mustard seeds)

Delectable cutlets made with avocado and soya mince, spiced with green chilli, red onion, coriander, garam masala and fresh rosemary

Lightly spiced with cumin, green chilli and garam masala flattened to form a cake and served on a bed of fragrant chickpeas

Three cheese spiced mushroom stuffed with deghi chilli, mace powder, ginger, pomegranate powder and raisins for a contrast in flavour. Batter fried and tossed in chilli-garlic sauce (celery)

Tender morsels of paneer, marinated in yoghurt, lemon juice, garam masala and sandwiched with three freshly made chutney

Green marrow steamed and stuffed with figs and chickpeas; spiced with mint, green, chili, ground coriander and a dash of Greek yoghurt

Popular north Indian dish, cubes of paneer, red and green peppers are stir-fried with garlic, ginger, red onion, soy sauce, chilli powder and sweet chilli sauce with a sprinkling of spring onion (celery)

Asparagus batter fried in gram floor, carom seeds ginger, green chilli

Spiced with roasted cumin and chilli; raisins are added to lend a delightfully fruity note (mustard Seeds)

Breast of chicken stuffed with spinach, raisins and cashew nuts cooked in an enticing South Indian-style sauce with coconut and curry leaves (mustard seed & nuts)

(Winner of the Best Traditional Dish award in the National Curry Week competition) Aggressively spiced, but mellowed with yogurt and coconut, a black pepper infused chicken curry in an onion and tomato sauce (Mustard seeds)

Breast of chicken in golden saffron sauce with creamy coconut and cashew nut puree and a hint of sweetness. Garnished with dried rose petals in the true Mughal tradition. (n -d)

Tender morsels of chicken supreme cooked in an Indian-style pesto with green chilli, fresh coriander leaves, fresh mint, onion tomatoes, cashew nuts, cumin, ricotta cheese, spinach and further enriched with single cream. (d)

A highly popular north Indian chicken dish stir-fried in an Indian cast-iron wok. Spectacular flavours and appearance

Originated in the Royal kitchens of Western India, guinea fowl cooked in a silky smooth cardamom-cream sauce containing yoghurt, pistachio and onion. Generously spiced with black pepper and a touch of fresh chillies

A classic dish from Hyderabad in South India, cubed chicken layered with India's heritage product, the fragrant basmati rice, and served with a spiced sauce and raita

Chicken tikka cooked in the clay oven and simmered in a fenugreek-scented tomato sauce

Tandoor- cooked rabbit, marinated in an infusion of spice-laced creamy yogurt and gently simmered in an onion and tomato based semi sauce, with fenugreek, butter and single cream

Duck slow cooked in the oven; the tender meat pulled and tossed with onion, pepper, ginger, garlic, chilli, fresh tomatoes and chilli sauce

(Winner of 'Best Traditional Dish award in the National Curry Week competition) A fiery lamb curry from Western India. Cubes of lamb steeped in a spice-laced yogurt marinade and cooked with a generous amount of chillies and spiced with cardamom and cumin

Named after the stunning mountain range in South India, cubes of lamb marinated in yogurt, mint and coriander and cooked in a light onion & coconut sauce with chillies, black pepper, mustard seeds and curry leaves (mustard seeds & nuts). Chef Ashwani Kumar's signature dish (highly commended in the semi-finals of National Chef of the Year Competition 2012)

A new twist on this classic dish where lamb shank is simmered in a rich onion based sauce, with yoghurt to tenderise the meat, Kashmiri chilli and garam masala to add punch and fabulous figs to add an exotic touch

lamb knuckles cooked with apricots, garlic, ginger, green chilli, onion & tomato and aromatised with garam masala

A classic South Indian offering, cubed lamb cooked with onion, ginger, garlic, cumin and nutmeg, layered with naturally fragrant pearls of basmati rice and served with a spiced sauce and raita

Roe deer meat bathed in a pool of superb tomato and chilli sauce with the warmth of cumin and garam masala

Marinated lobster tail cooked in a green spice mix with mint, fresh coriander, green chilli, basil, pine nuts and fresh lemon juice

Tiger prawns simmered in spiced coconut milk with mustard seeds, lemon and curry leaves (mustard seeds)

An Indo-Portuguese dish with soft shell crabs in a Goan-style coconut and chilli sauce

New Zealand monkfish marinated in lemon, carom seeds, ginger, green chilli and cooked in north Indian style tomato and onion sauce (fish)

A classic south Indian offering; tiger prawns cooked with onion, ginger, garlic, cumin and nutmeg and layered with saffron infused basmati rice and served with a spiced sauce and raita

With basil, pine nuts, coconut, mustard and a dash of red wine (nuts, mustard seeds, sulphites)

Two of India's most popular ingredients meet in one dish; the timeless paneer with India's jewel in the crown, the most fragrant of them all, tandoor seared marinated paneer served in cashew and almond sauce (nuts)

Exotic lotus flower seeds and green peas cooked in solidified milk (khoya), onions, tomato, saffron, cardamom, and single cream

Indian cheese cooked in an onion and tomato based semi sauce with fenugreek, butter, green chilli, ginger and mixed peppers

A stunning array of mixed vegetables in a silky smooth sauce with subtle aromas

The ever- popular Dal Makhani with tomato and fenugreek

Tarka Dal at its best; tempered with red chillies and cumin

Chickpeas in a spice infused tomato sauce with chilli, root ginger, cumin, and fresh coriander

Cauliflower and potatoes braised with mustard seeds, cumin, caramelized onion and green chilli (Mustard seeds)

Cumin spiced pak choy and broccoli with red onion ginger and chili

Baby potatoes cooked in yoghurt, with aniseed, red chilli, green chili, red onion and tomatoes

Okra cooked with red onions and fresh tomatoes, tempered with punch phoran (a mixture of five types of whole spices) (Mustard seeds)

served with chutneys

Butter-enriched layered flat bread

Mint flavored flat bread

Whole meal flat bread

Stuffed with spiced minced duck

Stuffed with spiced ground lamb