OUR SPRING MENU
Spring ’20
Shā Jahān
Majalise Vazn - Shah Jahan weighed against gold and silver twice a year on his ‘Lunar & Solar’ birthdays
Painting by Manohar Das (1610AD)
Jashan-e-Bahār
A celebration of Spring with the world’s first ittar (South Asian fragrance) pairing.
We bring you recipes derived from a 17th century book titled ‘Nushka-e-ShahJahani’ about Shā Jahān – one of the most opulent and awe-inspiring kings to have ever lived.
While he is infamously known for building the Tāj Mahāl, Shā Jahān was an epicure of Indian cuisine. There was no stone left unturned when it came to food during this period with therapeutic value, quality ingredients, meticulous sourcing, and constant innovation with each dish. For example, ice for cool drinks was sourced from the Himalayā, drinking water from the Gangā, and cooking water from the Yamunā Rivers.
This Spring at Lavendra, nourish your senses with the very first ittar (South Asian fragrance) pairing and painting album to compliment the Shā Jahān tasting menu. Our team, now spellbound in Mughal culture and attire, is ready to take you back to Shā Jahān’s reign for a fine dining metamorphosis at Lavendra.
Regards,
Inderpreet and the Lavendra Family
SPRING 2020
This Spring at Lavendra, all five senses will be set alight with recipes coupled with the very first ithar pairing in the world.
Be one of the first to encounter Lavendra’s exclusive, rare and immersive dinning experience in Sydney.
Shuruaat (Starters)
Non – Vegetarian
Samosā Pulāo
Venison, Carom Pastry, Masālā Mix 22.9
Kofte Shamī Māhī
Trout, Green Gram, Kurmā 24.9
Murg-e-Tāus
Chicken Thigh, Mughlaī Masālā, Uzbeki Dry Fruit 22.9
Kābāb-e-Dariāī
Lamb Rump, Saffron, Beetroot Juice 22.9
Vegetarian
Navratan Kormā
Vegetable Mix, Cashew Paste, Panīr 19.9
Lazīz Chāṭ
Potato Fritters, Saffron Yoghurt, Roasted Nut Trail 19.9
Panīr Mughlaī
Cottage Cheese, Hung Yoghurt, Radish Pickle. 19.9
Harā Bharā Kabāb
Spinach, Potato, Spicy Mint Chaṭnī 19.9
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Khana – E – Khaas (Mains)
Non – Vegetarian
Zāpharāni Chāshnīdār
Chicken Thigh, Saffron, Rose Syrup 32.9
Harisā Bādshāhī
Diced Lamb, Broken Wheat, Ghee 32.9
Goshṭ Ammbā
Goat Leg, Raw Mango, Rice Paste 29.9
Kalīyā Māhī
Kingfish, Raw Banana, Sesame 29.9
Vegetarian
Dopiāzā Zamīnkhanḍ
Sweet Potato, Gooseberries, Tamarind 29.9
Zīr Bariān Panīr
Cottage Cheese, Green Gram, Dum Rice 27.9
Bhartā Shirāzī
Eggplant, Taṛkā, Caramelized Egg 29.9
Chanā Masālā
Chickpeas, Pañjābī Masālā, Tamarind 29.9
Please ask for our Vegan Menu
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Naan (Breads)
Plain, Roti, Garlic 3.9
Lacha – Layered Roti 5.9
Nān-e-Kurmā – Date & Rosewater 7.9
Cheese, Garlic and Cheese 5.9
Khaana – E - Saath (Sides)
Papad and Condiment Plate 15.9
Āsh-e-Lang Bharā
Lamb Stock & Noodle Soup 12.9
Homemade Pickles, Chutney & Raita
Mango Pickle, Radish, Coconut 3.9 each
Zaird Pilāv
Raisin & Cinnamon Rice 6.9
Basmati Rice 3.5
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Dessert
Lauzīnā
White bread, Milk Fudge, Central Asian Dry Fruit 14.9
Saffron Kulphī & Baklāvā
Saffron, White Chocolate, Sweetmeats 15.9
Motīchur Laḍū
Bengal Gram, Yoghurt, Silver Foil 14.9
Mano Ranjan
Lauzīnā, Kulphī & Motīchur Laḍū 29.9
Dessert Wine
Ricca Terra Broken Forklift
Zibibbo, Vermentino & Muscat
Riverland, SA 75ml $18
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AUTUMN Tasting Menu
79 PP or 149 PP w/ wine pairing
ENTREES
Khajuri Murgh – Chicken Thigh, Date Paste, Labneh
Papri Chaat – Shortbread Pastry, Sauce Trio, Dry Fruits
2018 Flying Fish Cove Chardonnay, Margaret River, WA
Khata Mita Mushrooms – Button Mushrooms, Sweet Chilli, Sesame
Gaad Nadur – Snapper, Lotus Stem , Radish
2018 Panthers Patch Sauvignon Blanc, Borenore, NSW
MAINS
Dum Aloo – Baby Potato, Kashmiri Yoghurt, Pine Nuts
Nehari Ghost – 36 Spice mix, Goat Curry, Fenugreek
Served with Zeera Rice
2017 Orange Mountain Shiraz Viognier, Orange, NSW
Kadhi Pakora – Onion fritters, Yoghurt Curry, Garam Masala
Murgh Makhani – Butter chicken, Fenugreek, Coconut Saffron
Served with Naan & Garlic Naan
2017 Phillip Shaw Cabernet Franc, Orange, NSW
DESSERT
Kulfi – Saffron, White Chocolate, Sweetmeats
Ricca Terra Broken Forklift Zibibbo, Vermentino & Muscat, Riverland, SA
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