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Prawns cooked in onion and coconut-based gravy tempered with Panch Phoran (five whole dry spices)
King prawns stir fried with juliennes of onion tomato capsicum, whole red chillies, and dash of vinegar.
Salmon fillet chunks cooked in coconut paste based sauce with hint of tamarind pulp.
Fish simmered in coconut cream-based sauce tempered with mustard seeds and curry leaves.
Assorted seafood gently cooked in combination of onion and buttered tomato gravy garnished with freshly chopped coriander leaves.