Malaysian Malay
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Malaysian
Chinese ●
Malaysian Indian
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Vegetarian
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Desserts
~ Appetisers ~
Murtabak
~ £3.50 ~ Malaysian Indian bread layered with minced beef lightly
toasted on a griddle ~ the texture is light and crisp
Madras Koli ~
£4.00 ~ Baked chicken pieces with pepper and served with iceberg and
mango
~ Second Courses ~
Mysore Aadu ~
£6.25 ~ A ramekin of slow cooked lamb served with roti chanai segments
and Malaysian coleslaw
Indian Mee Goreng ~ £6.75 ~ 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
~ £10.25 ~ 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 ~ £12.75 ~ 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
~ £11.75~ 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
~ £11.50 ~ 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)
