Main courses

Chinese chicken prepared over charcoal cooked together with rice, bok choy and fresh mushrooms

Indonesian traditional fried rice with vegetables, chicken, seafood, topping with one poached egg with a variety of pickles and chili sauce

Traditional indonesian meal marinated and grilled served with glutinous rice, marinated pickles and peanut sauce

Fried chicken breast with teriyaki sauce made with soy, sake, mirin and brown sugar served with side salad, rice, miso soup, pickles and yellow mustard

Pan roasted fillet served with chinese stir fried veggies and steamed rice

Prepared in the traditional manner served with tartar sauce and french fries

Crispy Fried Hilsha Fish with Fried Onion

Spicy Marinated and Deep Fried Silver Pomfret

Rui or Vetki Fish Cooked in Thick Gravy and Onion

Traditional Curry Cooked with Satkora Lemon

Mutton Cooked in Traditional Style with Hot Pickles

Boneless Chicken Pieces Cooked in Traditional Curry Spices

Locally caught squid in Portuguese chili and garlic sauce, grilled until charred and tender. Finished with fresh herbs, crispy shallots, and spicy olive oil.

Pan-seared salmon served with smoky baba ganoush and a bouquet of sautéed mushrooms.

Plump poached tiger prawns served cold with mustard curd, frozen cocktail sauce granita, and flavors of tomato, citrus, and celery.

Roasted catch of the day with smoky wilted greens, fresh citrus, hollandaise, and a local citrus kosho. Subject to market availability.

A New Orleans twist on a Mediterranean classic. Braised cuttlefish in a rich Creole sauce with fragrant pilaf and lemon-parsley aioli.

Slow-simmered Spanish rice enriched with seafood and bold Mediterranean notes.

Grilled Salmon, Garlic Lemon Butter, Baby Carrots, Mushrooms, Cherry Tomatoes and Sautéed Spinach

Marinated Prawns, Mix Bengali Spices and Homemade Chutney

Marinated Boneless Chicken, Cajun Seasoning and Herbs

Prime Beef, Crushed Black Pepper, Herbs, Roasted Baby Potatoes (Béarnaise / Peppercorn / Mushroom Sauce)

Grass Fed Prime Rib Eye