Last Train to Bombay (Crows Nest)
Cuisine: Indian
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Last Train to Bombay (Crows Nest)
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Last Train to Bombay (Crows Nest)
Established over 16 years ago by experienced restaurateur Harry Virk, The Last Train To Bombay restaurants are celebrated for their unique Indian cuisine, relaxed ambience and excellent service.
Harry Virk and his specialist chefs offer a truly authentic Indian dining experience, creating the finest dishes, famous for their intricate spicing, skilful sauces and delicious flavours.
“Don’t miss The Last Train To Bombay. Anyone on a journey to explore India’s regional culinary delights should climb aboard. There’s a choice of destinations, thanks to a team of specialist chefs … We’ve reached not Bombay, but foodie Nirvana.” Joland Waskito, Sunday Telegraph, 4 March 2007
“Eating here is like being in a first class dining car chugging across India. Atmospheric snaps of railway scenes from the sub-continent adorn a wall and behind a glass panel, chefs are slapping chapattis between their hands and spoon out exotic fare such as goat aloo (baby goat with potatoes and coriander).”
“When Prince Raj Mewar, son of the Majaharajah of Udaipur, studied hotel management here, he was a regular at Last Train To Bombay. On what we saw, the Prince is a pretty good judge.” Jeff Collerson, Daily Telegraph, 6 January 2007.
Harry Virk and his specialist chefs offer a truly authentic Indian dining experience, creating the finest dishes, famous for their intricate spicing, skilful sauces and delicious flavours.
“Don’t miss The Last Train To Bombay. Anyone on a journey to explore India’s regional culinary delights should climb aboard. There’s a choice of destinations, thanks to a team of specialist chefs … We’ve reached not Bombay, but foodie Nirvana.” Joland Waskito, Sunday Telegraph, 4 March 2007
“Eating here is like being in a first class dining car chugging across India. Atmospheric snaps of railway scenes from the sub-continent adorn a wall and behind a glass panel, chefs are slapping chapattis between their hands and spoon out exotic fare such as goat aloo (baby goat with potatoes and coriander).”
“When Prince Raj Mewar, son of the Majaharajah of Udaipur, studied hotel management here, he was a regular at Last Train To Bombay. On what we saw, the Prince is a pretty good judge.” Jeff Collerson, Daily Telegraph, 6 January 2007.
Latest User Reviews
"Amazing really authentic tasting Indian food. Best curry house I've been to in Sydney - well worth a trip."
"Not the best atmosphere but there is a variety of really good dishes. Takeaway is very well portioned, as well." more reviews
Price Guide | Entrée $4.90 - $13.90, Main $12.90 - $17.90, Dessert $4 - $6.90 |
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Payment Options | Cash, Amex, Visa, Mastercard, Diners, Eftpos |
Features | $2 corkage Per-head, BYO (Wine Only), Deliveries, Dress smart casual, Licensed, Limited parking, No dress code, Street parking, Takeaway, Wheelchair access |
Ambience | Buzzy, Relaxed, Suitable for business, Trendy |
Food | Ginger Free Option, Gluten Free, Halal, Vegetarian option |
Styles | Sit down |
Suitable For | Birthday/Anniversary, Bucks / Hens night, Business lunch/dinner, Christmas party |
Restaurant areas and private dining
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Established over 16 years ago by experienced restaurateur Harry Virk, The Last Train To Bombay restaurants are celebrated for their unique Indian cuisine, relaxed ambience and excellent service.
Harry Virk and his specialist chefs offer a truly authentic Indian dining experience, creating the finest dishes, famous for their intricate spicing, skilful sauces and delicious flavours.
“Don’t miss The Last Train To Bombay. Anyone on a journey to explore India’s regional culinary delights should climb aboard. There’s a choice of destinations, thanks to a team of specialist chefs … We’ve reached not Bombay, but foodie Nirvana.” Joland Waskito, Sunday Telegraph, 4 March 2007
“Eating here is like being in a first class dining car chugging across India. Atmospheric snaps of railway scenes from the sub-continent adorn a wall and behind a glass panel, chefs are slapping chapattis between their hands and spoon out exotic fare such as goat aloo (baby goat with potatoes and coriander).”
“When Prince Raj Mewar, son of the Majaharajah of Udaipur, studied hotel management here, he was a regular at Last Train To Bombay. On what we saw, the Prince is a pretty good judge.” Jeff Collerson, Daily Telegraph, 6 January 2007.
Harry Virk and his specialist chefs offer a truly authentic Indian dining experience, creating the finest dishes, famous for their intricate spicing, skilful sauces and delicious flavours.
“Don’t miss The Last Train To Bombay. Anyone on a journey to explore India’s regional culinary delights should climb aboard. There’s a choice of destinations, thanks to a team of specialist chefs … We’ve reached not Bombay, but foodie Nirvana.” Joland Waskito, Sunday Telegraph, 4 March 2007
“Eating here is like being in a first class dining car chugging across India. Atmospheric snaps of railway scenes from the sub-continent adorn a wall and behind a glass panel, chefs are slapping chapattis between their hands and spoon out exotic fare such as goat aloo (baby goat with potatoes and coriander).”
“When Prince Raj Mewar, son of the Majaharajah of Udaipur, studied hotel management here, he was a regular at Last Train To Bombay. On what we saw, the Prince is a pretty good judge.” Jeff Collerson, Daily Telegraph, 6 January 2007.
DELIVERY SCHEDULE
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Delivery to
Courses
(latest menu at restaurant prices)
Entrees/ Shuruaat | Main Courses | Speciality of The House | Seafood | Vegetarian | Rice/ House Special Biryani | Breads From Tandoor | Chaat - Bombay Ki Sadko Se | South Indian Corner | Samplers | Side Dishes | Soft Beverages | Dosa
Entrees/ Shuruaat | Main Courses | Speciality of The House | Seafood | Vegetarian | Rice/ House Special Biryani | Breads From Tandoor | Chaat - Bombay Ki Sadko Se | South Indian Corner | Samplers | Side Dishes | Soft Beverages | Dosa
Please note: Extras will become available upon adding an item to your order.
Chaat - Bombay Ki Sadko Se
typically served from roadside stalls in India, Chaat is traditional Indian street food that fires the appetite with aromas to awaken the senses, chaat dishes are mixed with tamarind juice which does wonders for your health, it's very popular amongst women in general and especially expectant mothers
South Indian Corner
dosa: crisp South Indian pancakes rolled with the fillings of your choice and served with lentil "sambar" and coconut chutney, all South Indian dishes are served with sambar and chutney
Dosa
crisp South Indian pancakes rolled with fillings of your choice and served with lentil sambar (spiced stew) and coconut chutney
Last Train to Bombay (Crows Nest) offers home delivery of Indian food to Kirribilli, Milsons Point, Sydney CBD, Northbridge, Chatswood, Chatswood West, Willoughby, Willoughby East, Willoughby North, Cremorne, Cremorne Junction, Cremorne Point, Artarmon, Cammeray, Neutral Bay, Neutral Bay Junction, Lavender Bay, Mcmahons Point, North Sydney, Crows Nest