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Beginning January 8, chef Sujan Sarkar will be offering two new tasting menus (Non-Vegetarian, $125 and Vegetarian, $115) at Indienne. A vegan tasting menu is available as well. 

NON-VEGETARIAN 

  • BLACKBERRY (PANI PURI) Buckwheat Tart, Tamarind
  • MUSHROOM (GALOUTI) Éclair, Goat Cheese, Truffle  
  • DAHI (BHALLA) Lentil Doughnut, Tamarind, Mint, Raspberry
  • SCALLOP (BALCHAO) Cauliflower Mousseline, Golden Kaluga, Finger Lime  
  • LAMB (KEBAB) Shami, Ribs, Mint, Persimmon & Chili Supplement: Green Pea Kulcha $6
  • SEA BASS (ROULADE) Supplement Course +$28 Courgette Bisi Bele Bath, Crab, Brown Butter
  • CHICKEN (MAKHANI) Pistachio, Fenugreek, Red Pepper, Black Dairy Dal, Garlic Naan
  • CHOCOLATE (PHIRNI) Apple Halwa, Emperors Jaggery, Chocolate Cryo
  • TREATS PEANUT – Fudge, MANGO – Cream Tart, SESAME – Chikki  

VEGETARIAN

  • BLACKBERRY (PANI PURI) Buckwheat Tart, Tamarind
  • MUSHROOM (GALOUTI) Éclair, Goat Cheese, Truffle  
  • DAHI (BHALLA) Lentil Doughnut, Tamarind, Mint, Raspberry
  • JACKFRUIT (HALEEM) Potato Mousse, Caramelised Onion, Taftan
  • AVOCADO (KEBAB) Celeriac Pate, Toasted Ponkh, Yellow Pepper Pachadi Supplement: Green Pea Kulcha $6
  • BUTTERNUT (MANTI) Supplement Course +$21 Parmesan Yakhani, Fava, Winter Truffle
  • PANEER (ROULADE) Pistachio, Fenugreek, Makhani Variations, Black Dairy Dal, Garlic Naan
  • CARROT (HALWA) Ghewar, Milk Cloud, Pistachio, Crispy Honey
  • TREATS PEANUT – Fudge, MANGO – Cream Tart, SESAME – Chikki  

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