The normal price is £89.99 for 12 courses
£120 with matching wines 

Special Deal :

Book before 30th of September to get special price.

£60 - 12 course Tasting Menu
£89.95 with matching wines (50 ml served with every course)

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Privilege Card Holders:

 Enjoy a 2 for 1 Offer!

T&C

Special offer cannot be used in conjunction with any other offer, promotion or voucher.

2-for-1 offer at normal price only.

 We offer vegetarian options and can accommodate special dietary needs. However, we have to be informed of these requirements at least 24 hours in advance. 

Pre-Booking: This offer is available by pre-booking only.

Exclusive Offer: This offer is exclusively for customers in our email database.

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​Menu​​

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​​Coconut water, mango and dark rum cocktail
A decadent cocktail inspired by produce from the state.
( Coconut, mangoes and sugarcane)

Mackerel patra poda, coriander chutney

Gobsmackingly delicious, aromatic, and wholesome, Machha Patra Poda is a one-
of-a-kind fish dish. Fish pieces are marinated in mustard paste, wrapped in banana

leaves, and either steamed or pan-cooked to perfection.

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Soft shell crab jhola, crispy potatoes
Odisha style crab in a broth of crab and curry leaves

Wild Bream Bhaja, onion and tomato salad

A quintessential element in a Odia meal,, Machha Bhaja is “simplicity at its best”.
Fish pieces are first marinated in salt, turmeric powder and red chilli powder and

then either pan-fried or deep-fried.

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Squid Ambila with Vegetable Idli

Ambila is a blanket term in Odia cuisine for soupy dishes that taste tangy, a flavour which is difficult to delineate like umami. It’s a bit sour with a hint of sweetness and a mild saltiness that you cannot quite tell. With the right seasoning, it lingers in your mouth and keeps you coming back for more like South Indian rasams.

Wild Bass

Head chinchida, Dal, Paratha

A decadent fish head and vegetable dish, Machha Chhinchada is popularly
savoured in numerous parts of Odisha. Highly nutritious and filling, Machha
Chhinchada is made with fish head, Bengal gram, and an assortment of vegetables.

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Fresh water prawn malai, pitha

Well, as the name suggests, this dish is all about the delicious creamy prawn curry,
where the creamy part comes from the coconut milk. The richness and silkiness of
this fantastic dish are further enriched by light and mild spices that add a unique
character to it. Absolutely delightful, mouth-watering and flavoursome! Best served
with steamed basmati rice, this delicacy is a must try if you are in and around

Odisha.

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Hilsa chop besara with pitha

Yet another simple and delicious Odia delicacy. Croquette of hilsa pieces served in creamy yoghurt sauce. Hilsa is a very popular and sought-after fish in Odisha and West Bengal, and is the national fish of Bangladesh and the state fish of West Bengal.

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Homemade white lentil Poppadoms with Anchovy chutney​

Hake Tarkari, steamed cumin rice

A staple curry in almost all Odia households, Macha Tarkari is made by cooking
fried fish in an onion and tomato gravy. Personally, making Machha Tarkari is a
mandatory ritual for at least two weekends. You can try the recipe below and

savour this curry with steamed rice.

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Jumbo rasgulla

Jumbo Rasgulla is an enlarged version of the traditional Indian sweet, made from
soft, spongy balls of chenna (Indian cottage cheese) cooked in a light sugar syrup.
This dessert is known for its larger size and its juicy, melt-in-the-mouth texture.

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Mango Kulfi

It is a traditional Indian Ice cream. Every region has its own flavour and speciality​

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