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Salmon fillet chunks cooked in coconut paste based sauce with hint of tamarind pulp.
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.
Fish fillet cooked in onion tomato semi thickened sauce with freshly pounded spices and chopped coriander leaves.
Fish simmered in coconut cream-based sauce tempered with mustard seeds and curry leaves.