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Bookings Open For Indoor Dining

 We’re delighted to announce that we’ll be reopening on Monday 17th May, ready to welcome you back for our Indian coastal classics.

You can now book up to four weeks in advance for the dining area.

Restaurant Opening Hours

Monday – Thursday

5:00pm-10:15pm

Friday – Saturday

12:00pm-3:00pm – 5:00pm-10:15pm

Sunday

12:00pm-3:00pm – 5:00pm-9:45pm

Make a reservation

Delivery

NYE Vegetarian Tasting Menu

NYE Tasting Menu

A La Carte

STARTERS

ALOO TOKRI CHAT [ratte potatoes, masala chickpeas, tamarind, sweet yoghurt]
11.00
Fiano di Avellino, Guido Marsella, Campania, Italy 2018
12.00
COCONUT & CORN TIKKI [sweetcorn, curry leaves, mint & mango murabba, baby corn bhajji]
10.00
Marsanne, Jean-Baptiste Souillard, Ardeche, France 2018
11.00
TELICHERRY SQUID & SHRIMPS [curry leaves, Indian onion, raw mango & coconut chutney]
13.00
Riesling Trocken, Weingut Schafer-Frohlich, Nahe, Germany 2018
10.00
NANDU VARUVAL [soft shell crab, green chilli, white crab, tomato chutney]
14.50
Dinamite, Blanc de Blancs, Grand Reserva, Brut Nature, Douro Portugal 2016
12.00
QUAIL PEPPER FRY [Indian onion, curry leaf, pepper, Malabar parotta]
14.50
Sankt Laurent, Jungle, Weingutjurtschitsch, Kamptal, Austria 2017
12.00

TANDOOR

PANEER TIKKA ANARDANA [cottage cheese, raw mango, mint, sweetcorn & pomegranate chat]
11.00
Philippe Gonet, Brut Reserve, Champagne, France NV
15.00
BADAMI BROCCOLI [cardamom, mace, almond, gajar murabba, broccoli & garlic chutney]
10.00
Fiano di Avellino, Guido Marsella, Campania, Italy 2018
12.00
TANDOORI MUSTARD PRAWNS [Dijon & whole grain mustard, shrimp chutney, idiyappam]
24.00
Bandol, Oomaine La Suffrene, Provence, France 2019
11.00
SHAHI SALMON TIKKA [royal cumin, dill leaves, smoked raw papaya & samphire chat]
17.00
Dinamite, Blanc de Blancs, Grand Reserva, Brut Nature, Douro Portugal 2017
12.00
HARIYALI BREAM [green chilli, coriander, smoked tomato kachumber]
16.00
Chenin Blanc, Secateurs, A.A. Badenhorst, Swartland 2019
8.00
NARIYAL SCALLOPS [coconut chips, vermicelliupma, chilli & coconut chutney]
16.00
Pais Volcanico, A Los Vinateros Bravos, Leonardo Erazo, Itata Valley, Chile 2018
8.00
DUCK CHUTNEY SEEKH [tomato tokku, Kashmiri chilli, shallots, pineapple chutney]
20.00
Riesling Kabinett,Graacher Himmelreich, Weingut Joh Jos Prüm, Mosel 2018
14.00
TANDOORI LAMB CHOPS [Kashmiri chilli, ginger, crushed onion, kasundi mooli]
24.00
Saumur-Champigny, La Folie, Château Yvonne, Loire, France 2019
10.00
LEMON CHICKEN TIKKA [kaffir lime, lemongrass, lime zest, fried lentil chat]
16.00
Chardonnay, Bien Nacido Vineyard, Ojai, Santa Maria Valley, USA 2018
17.00
TANDOORI MIXED GRILL [lamb chop, lemon chicken tikka, mustard prawns, duck seekh kebab]
35.00
Riesling Kabinett,Graacher Himmelreich, Weingut Joh Jos Prüm, Mosel 2018
14.00

MAINS

BHAGARE BAIGAN [aubergine, peanut, sesame, coconut]
13.00
Pais Volcanico, A Los Vinateros Bravos, Leonardo Erazo, Itata Valley, Chile 2019
8.00
HYDERABADI SUBZ KOFTA [saffron, cashew nuts, almond, cardamom]
16.00
Sankt Laurent, Jungle, Weingut Jurtschitsch, Kamptal, Austria 2017
12.00
DORSET BROWN CRAB [coconut oil, pepper, garlic, curry leaf]
25.00
Chardonnay, Bien Nacido Vineyard, Ojai, Santa Maria Valley, USA 2018
17.00
KERALA PRAWN CURRY [coconut, mustard, Malabar tamarind]
22.00
Marsanne, Jean-Baptiste Souillard, Ardeche, France 2018
11.00
KOZHIKODE CHICKEN MASALA [corn-fed chicken, coconut, fennel, peppercorns]
19.00
Syrah Oppie Koppie 80.0000, Blank Bottle, Swartland, South Africa 2018
14.00
GONGURA LAMB [Welsh lamb shoulder, pickled sorrel leaves, Guntur tea chilli]
22.00
Cabernet Sauvignon, Notary Public, Santa Barbara County, USA 2016
16.00

BIRYANI

WILD MUSHROOM PILAU [basmati rice, oyster, shiitake, shimeji, truffle oil, pink peppercorn raita]
17.00
Sankt Laurent, Jungle, Weingut Jurtschitsch, Kamptal, Austria 2017
12.00
SEAFOOD PILAU [basmati rice, prawn, scallops, salmon, pink peppercorn raita]
23.00
Fiano di Avellino, Guido Marsella, Campania, Italy 2018
12.00
CHICKEN TIKKA BIRYANI [basmati rice,kashmiri chilli,saffron,pink peppercorn raita]
21.00
Chardonnay, Bien Nacido Vineyard, Ojai, Santa Maria Valley, USA 2018
17.00

VEGETARIAN

DAL PANCHMEL [masoor-toor-chana-urad-moong lentils, mustard, garlic]
7.00
COASTAL BHINDI [fennel seeds, fenugreek seeds, coconut]
10.00
MAKAI PALAK [babycorn, sweetcorn, fenugreek ]
9.00
CARROT & BEAN THORAN [edamamebean, coconut, curry leaf]
9.00
ACHARI ALOO [palm vinegar, onion seed, fennel]
8.00

SIDES

PAPADUMS & CHUTNEYS
4.00
ISLE OF MULL CHEDDAR, BLUE CHEESE & CHILLI KULCHA
7.00
BREAD BASKET (3 pieces)
9.00
DUCK KEEMA NAAN [ginger, green chilli, pink peppercorn raita]
9.00
LEMON RICE [cashew nut, mustard seeds, curry leaf]
7.00
BASMATI RICE
4.00
PINK PEPPERCORN RAITA
4.00
INDIAN ONION & GREEN CHILLI
3.00
HOUSE PICKLE
2.00

Lunch Tasting

Early Evening

Koliwada Menu

Vegetarian Koliwada Menu

Early Week Menu

Wine

Delivery Menu

Aperitif

Dessert

Reheating your takeaway

Trishna at Home [Allergens PDF]

Private Dining

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