Malaysian Malay
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Malaysian
Chinese ●
Malaysian Indian
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Vegetarian
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Desserts
(PDF)
2 Courses ~£19.50 ~ 3
Courses ~ £23.50
4 Courses ~ £25.00
~ Appetisers ~
Murtabak
~ Malaysian Indian bread layered with minced beef
lightly toasted on a griddle ~ the texture is light and crisp
Madras Koli ~ Baked chicken
pieces with pepper and served with iceberg and mango
~ Second Courses ~
Mysore Aadu
~ A ramekin of slow cooked lamb served with roti chanai segments and
Malaysian coleslaw
Indian Mee Goreng ~ Stir fried Indian noodles cooked with
chillies, chicken, prawns, spinach, cauliflower and beansprouts.
Garnished with fried shallots and served with lime
~ Main Courses ~
Chettinad Koli ~ Crisp and
spiced chicken served with biryani rice, a light kuruma, sautéed
aubergines and ladies fingers. A traditional Malaysian Indian dish
originating from Tamil Nadu
Lamb Biryani ~ Spiced lamb pieces gently cooked with cashew nuts
and screwpine leaves served with basmati rice. Accompanied by
aubergines, kuruma, yoghurt coleslaw, appalam and 'Acar' ~ a cucumber,
carrot and chilli pickle with shrimp paste
Captain's Curry ~ The notorious 'Captain's Curry' originates from
Penang in the colonial days ~ this dish of spicy chicken flavoured with
coconut milk is served with roti chanai which is a feather light crisp
traditional Malay bread. Accompanied by fine green beans and beetroot
Pandri Perratal ~ Pan fried spicy pork in a uniquely blended rich
sauce served with yoghurt rice, beetroot, ladies fingers, coleslaw and
appalam ~ an exquisite dish given the contrasting spicy pork together
with cool yoghurt rice.
(A ten percent service charge will be
added to the bill)
