Wicken Tandoor & Café Menu

24-hour yoghurt, chilli and fenugreek marinade; roasted on the bone and served with saffron cumin rice, pickled onion ribbons and mint yoghurt.

Cream-and-cashew marinated thigh fillets with charred mushrooms, peppers, garlic naan shards and smoked butter.

Pickle-spice marinated lamb cutlets with charred baby potatoes, cucumber-herb salad and coriander yoghurt.

Charred paneer, onion petals and capsicum brushed with a makhni-peri glaze, served with cumin potatoes and green chutney.

Chicken tikka, malai boti, lamb seekh and paneer shashlik with butter naan, pickled slaw, mint chutney and tamarind glaze.

Tandoor-charred chicken tikka over saffron pilaf, finished with reduced butter-chicken sauce, burnt onion raita and crisp shallots.

Double-skewered lamb kofta with smoky capsicum masala, cumin rice and mint yoghurt.

Hoki fillet marinated with carom seed, garlic and lemon, served with roasted potatoes, curry-leaf butter sauce and cucumber salad.

Pulled tandoori chicken, two poached eggs, masala hollandaise and spiced tomato relish over crisp kumara rosti.

Slow-cooked tomato-pepper masala with lamb seekh medallions, baked eggs, feta and toasted butter naan.

Savoury saffron waffle, chilli-honey glazed boneless chicken, whipped labneh, pickle slaw and a fried egg.

Cumin potato hash, charred paneer, garlic mushrooms, baby spinach, poached eggs and coriander hollandaise.

Char-grilled chicken breast with roasted garlic mash, corn-pepper succotash and green chilli jus.

Tandoor chicken in a rich makhni filling under puff pastry, finished with crispy onion and a side leaf salad.

Spice-crusted lamb rump, mustard-kasundi potato crush, sautéed greens and cumin jus.

Pan-roasted hoki with saffron coconut sauce, lemon rice cake and charred greens.