MODERN MUMBAI DINING
Fresh, innovative and exotic
With millions of visitors arriving in Margate every year, we are proud to be able to offer them global cuisine made from the finest local ingredients. With his originality and creativity, Dev has combined traditional Indian dishes with influences from global cuisines, such as French and South East Asian. The result is a range of modern, subtly flavoured food that is sure to delight, made from a variety of local ingredients. Foraged seaweed, game, and traditional lamb and chicken from local suppliers are just a few of the ingredients that go into our dishes to make them unique.
A LA CARTE MENU
Monday to Sunday from 5.30pm
This is a sample menu and may change due to the availabilty of seasonal ingredients. For detailed allergen information please contact us. We cannot adapt menus to meet special dietary requirements. All our dishes may contain traces of allergens and are therefore not suitable for those with allergens.
WILD MUSHROOMS THEEYAL TARTLET
Organic cherry tomatoes. Roasted spices and tamarind infused Mushrooms, homemade tomato sauce, chutneys, mango and red onion salad, mushroom soup. Available as a vegan option.
Dosai with gently spiced potatoes, mustard and onion. Sambar, coconut chutney. The dosai is a South Indian crepe and is rich in carbohydrates and proteins. Available as a vegan option.
TRIO OF VEGETARIAN STREET FOOD
Crispy poori, steamed chick pea flour cake, vegetable samosa, tomato chutney. Available as a vegan option.
TANDOORI KENTISH QUAIL
Tandoori Kentish quail marinated in fresh turmeric and cumin. Chilli pineapple chutney, game samosa, mango red onion salad and bacon chutney naan.
BREAST OF WOOD PIGEON
Breast of wood pigeon smoked with cloves.
Rosemary and cinnamon poached peach, game samosa, Mango red onion salad, bacon chutney naan
(It is possible shot traces to still be contained within the meat.)
Seafood, pickled samphire, wild salmon caviar.
Piri piri prawn tempura, grilled Tilapia, Himalayan salt crust squid
VEGETARIAN SHARING PLATTER FOR TWO
Vegetarian sharing platter for two.
Tartlet of exotic mushrooms, Dosai with gently spiced potatoes, crispy Poori, vegetable samosa, chick pea flour cake, chutneys. Also available as a vegan option.
MEAT SHARING PLATTER FOR TWO
Meat sharing platter for two.
Tender breast of quail, breast of wood pigeon, lamb sausage, game samosa rosemaryand cinnamon poached peach, chutney, mango, red onion salad and bacon chutney naan.
(Our wood pigeon is shot in the wild. It is possible shot traces to still be contained within the meat.)
SEAFOOD SHARING PLATTER FOR TWO
Seafood sharing platter for two.
Soft Shell Crab, Grilled Tilapia, Piri piri Prawn tempura , wild salmon caviar, pickled samphire, Himalayan salt crust squid, crab raita
(We take great care to remove bones from our fish wherever possible.It is possible that some bones remain in the fish.)
Large dosai with tempered potatoes, mustard and onions.
Sambar, coconut chutney and seasonal vegetable stir fry. The dosai is a South Indian crepe and is rich in carbohydrates and proteins. Available as a vegan option.
CALABASH FILLED WITH QUIONA
Young Indian calabash filled with quinoa and mung lentil kedgree, stir fry vegetable and halloumi. Bottle gourd stuffed with quinoa mung lentil kedgree,asparagus, crispy okra, herb dauphinoise potatoes, chutney, sauce of yoghurt,green pea and spinach. Available as a vegan option.
BUTTERNUT SQUASH WITH RISOTTO
Butternut squash stuffed with exotic mushroom risotto, asparagus and Parmesan.
Cumin spiced red lentil and spinach, parmesan paprika crisp, sauce of yoghurt , green pea and spinach. Flaked rice crust masala potato sphere. Available as a vegan option.
Smoked aubergine filled with aubergine caviar and peas with Kentish goats cheese. Cumin spiced red lentil and spinach, asparagus, sauce of tomato and smoked garlic, paprika fenugreek potatoes, Lemon grass infused rice. Available as a vegan option.
Tender poussin on the bone tikka biryani. Cucumber raita, Green chilli salan, seasonal vegetables, paprika fenugreek potatoes.
FRESH FISH OF THE DAY
Fresh fish of the day, locally grown sea spinach and red lentil with crispy tilapia.
Crispy Kale, Lemon grass infused rice, flaked rice crust masala potato sphere. Kerala coconut sauce. (It is possible that some bones will remain in the fish)
BELLY OF BRITISH PORK
Belly of British Pork, seasonal vegetables, herb dauphinois potatoes. Biryani rice, crackling, Goan style sauce of malt vinegar and garlic.
FORE SHANK OF GOAT
Fore shank of goat. Paprika fenugreek potato, biryani rice, crisp potato julienne, seasonal vegetables.
JACOBS LADDER OF SLOW COOKED BRITISH BEEF
Jacobs ladder of slow cooked British beef. Seasonal vegetables, paprika fenugreek potatoes.
South Indian style sauce, telicherry pepper and marmite straws, biryani rice.
EXTRA LARGE GIANT BLACK TIGER PRAWN
Extra large giant black tiger prawn.
Lemon grass infused rice, flaked rice crust masala potato sphere, spinach with red lentil, Kerala coconut sauce. Limited availability.
LIST ITEM TITLE
This is your item description. Use this space to add a description of the services, products, team members or any other items you want to highlight on your site. Have a lot to say? Easily turn any item into a full page by clicking ‘Create a page from this item’ in the edit panel.
MAINS COURSES TO SHARE
VEGGI FEAST FOR TWO
Baked aubergine, quinoa, biryani rice, red lentil & spinach, asparagus, goat's cheese, crispy okra, chickpea masala mash cake, grilled vegan cheese, seasonal vegatables, sauce of buttermilk and gram flour.
WHOLE ROAST CHICKEN, TANDOORI SPICES FOR TWO
Biryani rice, mint and coriander chutney, dauphinoise potatoes, seasonal begetables, south Indian style sauce.
WILD BOARD TENDERLOIN, SOUTH INDIAN SPICES FOR TWO
Biryani rice, dauphinoise potatoes, seasonal vegetables, sauce of tomato and ginger.
BEEF RIBEYE FOR TWO
Mango chutney, dauphinoise potatoes, stir fried greens, biryani rice, saffron veloute sauce.
SADDLE OF BRITISH LAMB
Mango chutney, dauphinoise potatoes, biryani rice, seasonal vegetables, saffron lamb veloute.
ROSE AND VANILLA CREME BRULEE
Rose and vanilla creme brulee. Rose petals crisp
Poached pear with red wine and aromatic spices. Vegan option.
LEMON AND POMEGRANATE BAVAROIS
Lemon and pomegranate bavarois. Brandy cream
Chocolate samosas, passion fruit and guava parfait. Cardamom scented chocolate sauce
Mango kulfi, flaked coconut, poppy seeds and almonds.
Ambrette style profiteroles with orange and saffron cream. Cardamom scented chocolate sauce
The Ambrette chocolate platter. White chocolate silk, chocolate tart, dark chocolate and nectarine ice-cream
THE CHEESE PLATTER
A selection of Kentish artisan cheeses with biscuits and chutneys