Fitoor Fusion Kitchen and Bar

Fried egg, Barossa bacon tomato sauce, BBQ sauce, tomato chutney sweet brioche.

Choice of egg, furikake.

Breakfast baguette with tomato chutney, rocket, coriander and mint pesto.

Confit garlic labneh poached eggs, chilli oil, and sourdough.

Quinoa, soft boiled eggs, avocado, saute mushroom, furikake, wakame, sweet potato.

Served with chickpeas and a lot of butter.

Mushy vegetables, onion tomato masala finished with cheese.

Turmeric, onion tomato masala, served with soft sourdough.

Wilted spinach, cheesy pav bhaji, chilli oil, crostini.

Basil, cilantro and scallion spiced rub, earthy hand crush spiced dust, cooked on charcoal, for smoky flavour and served with garlic labneh.

Soft mouth melting galouti of lamb haleem, fragrant spices, cooked on a griddle, served with mint chutney on a bed of lettuce.

Delicacy from Awadh, 7 times hand pounded chicken mince, fragrant spices, cooked on charcoal, masculine and garnished with liquid cheese.

Lettuce, tomato, cheese, tandoori mayo serves with chips.

Spiced fried salmon and squid, unique combo of spices and herbs, gram flour. Serve with beetroot and cucumber yoghurt and seasonal salad greens.

Roomali roti and garlic naan nachos, served with creamy garlic dip and salsa.

Your choice of toping served in bao bun, and fresh salad.

Chunks of succulent soya marinated with creamy yoghurt cooked in clay oven, served with mint chutney.

Pesto marinated cottage cheese steak cooked in clay oven, served with mint chutney.

Kidney bean and beetroot Galouti kebab, mouth melting trio of Galouti with an aromatic spice, served with mint chutney.

Smokey basil panner tikka, fresh coriander, mint chutney, pickled onions and chilli yoghurt.

Spiced fritter, hand beaten sweet curd, young mint and wild coriander chutney, confit chili, dusted burnt cumin.

Crispy corn tortillas, potatoes, spiced yoghurt, young mint chutney, sour tamarind chutney and pomegranate.

Tender pieces of chicken cooked in onion and tomato gravy, finished with fresh coriander and chef Maheep’s secret spices.

Succulent morsels of charcoaled chicken, creamy smoked tomato sauce, dehydrated fenugreek.

4 hours slow cooked lamb shank, brown gravy, curd, fragrant spices, fragrant essence, fresh coriander.

Our chef's special. Marinated with, yoghurt, fenugreek and cardamom, oven roasted cashews and a lot more.

Grass fed goat, ghee, ginger, garlic, onion, yoghurt and mélange of whole and ground spices.

Chef's special. Cooked overnight under low heat for extra harmony.

Paneer, trio of fresh gravies, finished off with cream, fenugreek and cardamom.

Cooked with fresh onion, tomatoes and aromatic spices, best paired with soft Indian bread.

Cooked in cashew gravy, cardamom, fenugreek, onion, capsicum and finish with chilli oil and ginger.

Chef's Special. Cottage cheese marinated with aromatic spices, cooked over griddle finished with pearl onions.

Fresh onion, tomato, turmeric and ginger spiced coconut curry.

Any 3.

Canoli, dried rose petals compote cooked with small grain rice and reduced milk, serve chilled, garnish with freeze dried mandarin.

Banana, blueberry, maca powder, hemp seeds, dates, almonds, natural peanut butter.

70% Melted dark chocolate, organic cacao powder, peanut butter, cacao nibs, Greek yoghurt or choice of milk.

Walnuts, beetroot, oats, banana, flax seeds, peanut butter.

Coffee, oats, Greek yoghurt, protein powder chia seeds.

Kiwi, basil seeds, curd, apples, honey, dates.