| Menu – 1 - £35 | |
| Smoked Salmon Thayar Satham (South Indian curd rice), tomato pickle | |
| Chicken dim sum | |
| -------------------- | |
| Crispy fish, tossed celery and shiitake mushroom, hot garlic sauce | |
| Thai green curry with vegetables | |
| Burnt garlic fried rice | |
| -------------------- | |
| Roasted Sesame and White Chocolate Semi Freddo, wild berry coulis |
|
| Menu – 2 - £40 | |
| Corn and cheese spring roll, lemon sriraja dip | |
| Seafood Dim Sum | |
| -------------------- | |
| Curry leaf king prawns, wild rice uppama. | |
| Thai green curry, chicken, basil. | |
| Steamed Jasmine Rice | |
| -------------------- | |
| Roasted Sesame and White Chocolate Semi Freddo, wild berry coulis | |
| Seasonal Fruit satay | |
| Menu – 3 - £45 | |
| Sweet Chilli Lotus Root, chives, fresh coriander. | |
| Duck Spring Roll, pickled plum sauce. | |
| Black tiger prawns, butter pepper garlic | |
| -------------------- | |
| Curry leaf chicken, wild rice uppama. | |
| Lamb Malay curry, basil, cherry tomatoes | |
| Steamed Jasmine Rice | |
| Spring onion noodles with vegetables | |
| -------------------- | |
| Warm chocolate fondant, five spice ice cream. | |
| Menu – 4 - £50 | |
| Smoked Salmon Thayar Satham (South Indian curd rice), tomato pickle | |
| Duck Spring Roll, pickled plum sauce. | |
| Tossed baby idlis (rice cakes), cashew nut, madras gun powder |
|
| -------------------- | |
| Char grilled chicken salad, mango ginger on betel leaf | |
| Crispy fish, tossed celery and shiitake mushroom, hot garlic sauce |
|
| Scottish beef Malay curry, tomatoes, basil | |
| Fried mantou buns | |
| Steamed Jasmine Rice | |
| -------------------- | |
| Warm chocolate fondant, five spice ice cream. | |
| Seasonal Fruit satay | |
| Menu – 5 - £55 | |
| Smoked Salmon Thayar Satham (South Indian curd rice), tomato pickle | |
| Duck Spring Roll, pickled plum sauce | |
| Soft Shell Crab, flame roast coconut, masala mayo | |
| -------------------- | |
| Char grilled chicken salad, mango ginger on betel leaf | |
| Black tiger prawns, butter pepper garlic | |
| Curry leaf chicken, wild rice uppama. | |
| Thai green curry with vegetables | |
| Steamed Jasmine Rice | |
| Fried mantou buns | |
| -------------------- | |
| Roasted Sesame and White Chocolate Semi Freddo, wild berry coulis |
|
| Seasonal Fruit satay | |
| Menu – 6 - £60 | |
| Sweet Chilli Lotus Root, chives, fresh coriander | |
| Duck Spring Roll, pickled plum sauce | |
| Beef satay, warm peanut sauce | |
| Soft Shell Crab, flame roast coconut, masala mayo | |
| -------------------- | |
| Char grilled chicken salad, mango ginger on betel leaf | |
| Crispy fish, tossed celery and shiitake mushroom, hot garlic sauce |
|
| Wok tossed beef, Szechwan chilli sauce | |
| Thai green curry with vegetables | |
| Steamed Jasmine Rice | |
| -------------------- | |
| Chef’s Dessert Platter, a combination of Tamarai desserts | |
| Menu – 7 - £65 | |
| Tossed baby idlis (rice cakes), cashew nut, madras gun powder |
|
| Smoked Salmon Thayar Satham (South Indian curd rice), tomato pickle | |
| Chicken dim sum | |
| Duck Spring Roll, pickled plum sauce. | |
| Soft Shell Crab, flame roast coconut, masala mayo | |
| -------------------- | |
| Char grilled chicken salad, mango ginger on betel leaf | |
| Crispy fish, tossed celery and shiitake mushroom, hot garlic sauce | |
| Black tiger prawns, butter pepper garlic | |
| Scottish beef Malay curry, tomatoes, basil | |
| Steamed Jasmine Rice | |
| Fried mantou buns | |
| -------------------- | |
| Chef’s Dessert Platter, a combination of Tamarai desserts | |
| Menu – 8 - £45 (Vegetarian Menu) | |
| Sweet Chilli Lotus Root, chives, fresh coriander | |
| Corn and cheese spring roll, lemon sriraja dip | |
| Vegetarian Dim sum | |
| -------------------- | |
| Herb tofu steak, roast vegetable, Szechwan sauce | |
| Thai green curry with vegetables | |
| Steamed Jasmine Rice | |
| Spring onion noodles with vegetables | |
| -------------------- | |
| Warm chocolate fondant, five spice ice cream | |
| ---------------------------------------------------- | |
| All prices include VAT. For exclusive hire at Tamarai discretionary staff gratuity of 15% shall be added to your bill. For smaller party bookings a discretionary staff gratuity of 12.5% shall be added to your bill. |
|
| Make your own menu from al-a-carte menu. Chef Manish Mehrotra will give his suggestion and price it for you. |
02078319399 
reservations@tamarai.co.uk