NOTE: If you suffer from any allergies please state the allergen note on your selected item so that the kitchen is aware
MASALA SALMON and GREEN PEPPERSSucculent grilled fillets, mixed with lightly spiced peppers.
LAMB CURRY and RICEA tangy curry cooked with picked mango & potatoes. (request if you like it spicy).
GULAB JAMUNWarm indian dessert, soft spongy balls flavoured with cardamom & pistachio nuts in sweet syrup.
GAJAR HALWAMade with carrots, flavoured with cardamom pistachios & almonds a sweet dessert pudding.
Chenin Blanc. Stomy Cape. S.Africa. (v)Think passion fruit & green apple with a snappy finish. (dry)
FOOD ALLERGY NOTICE:
PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS:
MILK, EGGS, WHEAT, SOYBEAN, PEANUTS, TREE NUTS, FISH, AND SHELLFISH.
All prices include VAT where applicable.
our chef has many years of experience working in india. he is committed to creating delicious innovative dishes from our open kitchen and regularly updates the menu, a graduate who trained at India’s most prestigious hotel management institute before taking his role at hyatt hotel delhi then quickly moving to a position of senior chef at the taj hotel, mumbai. he continued his career in london working for exclusive fine dinning and casual dinning restaurants before taking role as head chef at bonoo. our tapas dishes come fresh and seasonal with quality ingredients and authentic bold flavours with our own healthy interpretation. they include biryanis, curries, grilled dishes from the tandoor and a huge selection of vegetarian options.
It is important to us how we source our ingredients and where we buy them from. all our eggs are free range. our fresh lamb and chicken carries the red tractor certification and is halal.
our seasonal vegetables and fruits are local fresh.