The Curry Kitchen

Tender lamb cooked with warrigal leaves and fragrant spices for a distinctive, richly flavoured curry with Australian character.

Pan-seared New Zealand rockling with pine nut, mango chutney, and coconut gravy for a fresh, fragrant seafood dish.

Marinated beef gently cooked in a rich, creamy curry sauce with aromatic spices for a smooth, comforting finish.

Silky tomato and cashew curry infused with cardamom and fenugreek, creating a rich, creamy signature favourite.

Tender beef cooked with dry herbs and aromatic spices, creating a rich, robust curry with deep savoury flavour.

Tender chicken fillets simmered in fresh spinach puree with gentle spices for a smooth, comforting curry.

Beef cubes cooked with onion, tomato, capsicum, and herbs for a hearty, aromatic curry with balanced flavour.

Aromatic South Indian chicken curry with coconut, curry leaves, sesame, and warming spices for rich, complex flavour.

Tender beef simmered in a hot, tangy curry with vinegar, chilli, and bold aromatic spices for deep flavour.

Tender chicken cubes cooked with fenugreek leaves and aromatic herbs for a fragrant, gently spiced curry.