Hors D’oeuvres Gourmet cuisine, inspired by the Indian Ocean rim, brings together flavours from the islands, East Africa, COLD STARTERS GADO GADO SALAD L’INDOCHINE WAY 300 India and the far East in an exquisite celebration of taste. An Indonesian inspired salad of steamed vegetables, hard boiled quail eggs, tofu, vegetable crackers and coconut peanut dressing

CHOLE CHAAT SALAD 300 An Indian chickpeas salad with chopped vegetables, avocado, green mango and chaat masala spice mix Vegetables

YELLOW FIN TUNA TARTARE FROM OCEAN NEXT DOOR 320 FRESH ASIAN MOMO 220 A beautiful catch of the Indian Ocean with creole touch, homemade pickled Homemade south Asian dumpling stuffed with vegetables in tomato onions, mango, avocado, saffron lemon and soy dressing Fish & Seafood fenugreek sauce WAGYU BEEF YU-KE CHEF HAMZEH STYLE 350 MALAI ALOO PANEER KOFTA 330 Our chef added his own twist a Korean inspired dish, sliced seasoned raw Classic Punjabi homemade kofta stuffed with fresh mozzarella cheese, wagyu beef garnished with toasted sesame, peanuts sauce, green onion, SELECTION sun dried tomato, pine nuts, basil, cooked in a special creamy Malai coriander and pomegranate syrup sauce

JUMBO CRAB MEAT SALAD 400 AMBUR CAPITAINE BLANC FISH BIRYANI 360 A Japanese inspired crab salad with homemade tomato pickles, Takuan and a Masala risotto, raita dip, homemade mango chutney, crispy fried secret dressing with lime and togarashi spices banana and onion pakora Meat BLACK LOCAL GROUPER TANDOORI 380 HOT STARTERS Spicy potato, yellow dal tadka, roasted madras vegetables and MILD SPICY ROAST LAMB LOIN 650 papadum WARM GRILLED WHITE ASPARAGUS 300 A gorgeously tender lamb loin with mint chimichurri sauce, masala Fresh asparagus that gets grilled to perfection, served with a tea duck egg, couscous and vegetables ginger oyster sauce, garnished with crispy tofu chips and oyster mushrooms STEAMED RED SNAPPER 400 WITH GARLIC BUTTER WAGYU BEEF TENDERLOIN IN SOY SAUCE 1400 Baby marrow with fennel salad, saffron breadfruit, cherry tomato Whole tenderloin slow cooked in soy sauce with cinnamon and PAN SEARED SCALLOPS 350 grapefruit with vanilla sauce Beautifully pan seared scallops served with green peas curry, crispy Enoki star anise. It is garnished with ratte potato, candied tomatoes and mushrooms, a lime coconut emulsion, and red cherry and tomato chutney mushrooms TIGER SHRIMP 650 WITH COCONUT YELLOW CURRY PAN ROASTED DUCK FOIE GRAS 420 Sticky rice in banana leaves, coconut milk, cauliflower, bean Famous French culinary delicacy, twisted by our chef. With a miso crème sprout, coriander and green asparagus brulee, bok choy in sweet soy and sesame, maple caramelized figs with soy, rosemary and balsamic MIXED SEAFOOD PLATTER 1,390 Grilled half lobster, local fish fillet, tiger prawn, octopus, scallop, Poultry SOUP calamari, asparagus and strawberry-curry dressing BUTTER MASALA CORN FED BABY CHICKEN 450 SUBZI MULLIGATAWNY 200 POACHED LOBSTER 1,400 Soft baby chicken butter masala with fried paneer, pongal cumin rice A south Indian cuisine inspired soup of vegetables, chickpeas. Flavoured with Soba noodles, mix vegetable, boiled quail eggs, balsamic vinegar and mint and mango chutney garam masala, coconut milk, garlic and crispy bread soy sauce, crispy garlic and matcha tea VANILLA DUCK LEG CONFIT 480 SPICY SEAFOOD TOM YUM 300 A French classic with a Creole touch, breadfruit, figs and an orange A Thai classic soup with seafood and local fish flavoured with fresh coriander emulsion and red chili

HOMEMADE BLACK SESAME ICE CREAM 200 WHITE CHOCOLATE DOME 220 Homemade, unbelievably rich and nutty with sandy crumble and black meringue Magical white chocolate dome with fresh berries, yuzu chantilly, and yuzu sorbet

BASIL MARINATED PINEAPPLE TARTARE 220 DECONSTRUCTED WARM CARROT HALWA 220 A refreshing explosion of flavours at the end of a meal. A low sugar mango ginger A carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent Opening hours: 19:00 to 22:30 Desserts sorbet and passion fruit sauce prepared with traditional rabri in parfait style Reservations are highly recommended MASALA CHAI CRÈME BRULEE 220 ORANGE SCENTED APPLE PURSE 220 Dress Code Policy: An Indian take on the classic dessert! This crème brulee has all the flavours of chai A beautiful purse on a bed of lychees with a lemon grass sorbet We request that you be considerate of other guests with a touch spicy crumble, cardamom gel and saffron Ice cream dining at the restaurant and adhere to a premium casual dress code, covering shoulders and knees.

All prices are in SCR and are inclusive of 15% VAT and 10% service charge.