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Nepalese Asian
17 Kearns Cres, Ardross, 6153
Pick-up from 12:20
GF = Gluten Free.
Roasted soy beans mixed with chopped onion, ginger, chopped chilli, coriander and a twist of lemon.
Spicy
Vegetarian
from $12.00
Minced vegetable dumplings specially spiced and wrapped in dough, served with homemade tomato pickle.
from $14.00
Minced chicken dumplings specially spiced and wrapped in dough, served with homemade tomato pickle.
Spiced hard boiled eggs marinated Nepalese style with yoghurt and sesame seed.
Cheese balls, encased in flour and deep-fried.
Fried chicken wings marinated with Nepalese herbs and spices, served with homemade tomato pickle.
Traditional Nepalese dish of soft shredded chicken and flavoured with a mixture of herbs, served warm.
from $20.00
A traditional, superb Nepalese chicken curry, served in a mild spicy sauce.
from $25.00
Stir-fried chicken flavoured with our herbs and spices, served with a mixture of seasonal vegetables.
Chicken cubed, pan-fried with garlic, ginger and herbs.
from $27.00
Chicken marinated for 10 to 12 hours in special Nepalese spices, then grilled on an open fire. Highly recommender by our chef.
A chilli spiced chicken curry with thick gravy.
from $26.00
Half capsicum cups fried then filled with pan-fried chicken and herbs.
Mild beef curry served in a Nepalese spicy sauce.
Flavoured with traditional herbs and spices.
A chilli spiced beef dish served on a bed of thick spicy sauce. For those who want a little hot stuff.
Typical Nepalese dish found in Newari households. Sliced of grilled beef marinated with Nepalese herbs and spices, with lemon juice, chilli and garnished with onion and tomato.
A lovely, mild lamb curry, served with a flavourful sauce.
A traditional village lamb dish cooked with spinach.
A chilli spiced lamb dish, served on a bed of thick spicy sauce.
French lamb cutlets, specially marinated for 10 to 12 hours in our spices and grilled on an open fire. A prized recommendation by our chef.
from $28.00
Mild goat curry served with Nepalese sauce in a traditional style.
from $23.00
Classic royal dish from Kathmandu. This is an aromatic rice dish with the rich flavours of goat meat, herbs and spices served with cucumber yoghurt.
$25.00
Fish fillets marinated in a special batter mix, seasoned with traditional Nepalese spices and deep-fried.
A tasty fish curry, cooked village style served in a thick sauce.
King prawns in curry style.
Nepalese style garlic prawns tossed with garlic and herbs.
King prawns, cooked in traditional Nepalese style, accompanied with spinach, flavoured with garlic and an assortment of spices.
Seasonal fresh garden vegetables stir-fried Nepalese village style.
from $16.00
Spinach sauteed with ginger, garlic and other spices.
Nepalese style potato chips. Spiced and fried in our unique style.
Aromatic curry of bamboo shoots and potatoes with black eyed beans.
Potatoes and chickpeas in a thick curry sauce.
Delicious eggplant, pan-fried with onions, tomatoes and served in a thick spicy sauce.
Corn off the cob, marinated specially and pan cooked.
Button mushrooms cooked with peas in a rich sauce.
Fresh cauliflower and peas mixed with spices and pan-fried.
Plain steamed rice.
from $7.00
Special deep-fried soft flour bread.
Vegetarian saffron pulao cooked in typical Nepalese style.
$11.00
Chef's special garden salad with Nepalese style dressing.
Combination of 5 selected lentils, prepared with spices and often eaten as a compliment to rice or Nepalese bread.
Lentils with stir fried spinach.
from $13.00
A home recipe, tender sliced chicken flavoured with herbs, a great start to any meal.
from $11.00
Selection of fresh seasonal vegetables blended with traditional Nepalese herbs and spices.
A brave soup. A proud assortment of specially selected beans, decorated with bean sprouts. Flavoursome!
Nepalese style mixed seafood soup of fish and prawns.
Fresh sliced cucumber, marinated with herbs and yoghurt.
$6.00
Potatoes mixed in an assortment of herbs and spices, a little hot, a little sour.
$7.00
Refreshing yoghurt and cucumber with roasted cumin powder and black salt.
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