Entrees
| Momo Chicken -Tibetan Treasures | 13 |
| Homemade steamed dumplings filled with chicken and fresh herbs and served with a coriander and tomato achar (four pieces). | |
| Momo Vegetable -Tibetan Treasures (VG) | 13 |
| Homemade steamed dumplings, filled with seasonal vegetables and fresh herbs and served with coriander and tomato achar (four pieces) | |
| Sekewa (Clay Oven Cooked Chicken) (GF) | 14.5 |
| Tender chicken pieces marinated with yoghurt a little ginger and garlic, cooked in the clay oven and served on a bed of salad accompanied with raita and hot tomato achar. | |
| Poleko Lamb (Clay Oven Cooked) (GF) | 16.5 |
| Lamb pieces marinated with cardamom, cumin, ginger, garlic, lemon juice and chilli, cooked in the clay oven. Served on a bed of salad accompanied with raita and hot tomato achar. | |
| Bereco Roll (Spring Rolls) | 11 |
| Crispy rolls filled with chicken, fresh herbs and seasonal vegetables. | |
| Pakora (Onion Fritters) (VG) | 11 |
| Onions, spring onions and potatoes lightly fried in chickpea batter marinated with mustard oil. | |
| Singada (Samosa) (VE) | 11 |
| Spiced potatoes and vegetables wrapped in homemade pastry, served with a coriander and tomato pickle. | |
| Four Seasons (Combination Entree) | 15 |
| A combination of momo, spring roll, sekewa and pakora, served with coriander, tomato pickle and raita. | |
”The best curry I have had in Australia!”-TripAdvisor
Main
| Chicken (Kukhura) | |
| Sekewa (Clay Oven Cooked Chicken) (GF) | 26 |
| Tender chicken pieces marinated with yoghurt a little ginger and garlic, cooked in the Clay oven and served on a bed of salad accompanied with raita and hot tomato achar. | |
| Pokhara Ko Kukhura (Coconut Chicken) (GF) | 23.5 |
| Tender chicken pieces marinated in yogurt enriched with cardamon and tomato and gently simmered in coconut milk. | |
| Festival Chicken (GF) | 23.5 |
| A Tibetan festival specialty. Pieces of chicken pan cooked with red chilli, basil, seasonal vegetables and tomato. | |
| Chicken Curry (GF) | 23.5 |
| Chicken marinated with yogurt, first grilled and then simmered in a fresh tomato sauce. | |
| Fish (Macha) | |
| Annapurna Macha (GF) | 26 |
| Fish fillet pieces, simmered in coconut milk and enriched with basil, tomato and a little black pepper | |
| Jinge Macha (GF) | 29.9 |
| Prawns cooked Nepalese Style, in a delicious red chilli and coconut sauce, enriched with fenugreek leaves | |
| Tharu Macha (GF) | 29.9 |
| Prawns and chickpeas cooked in a traditional style of the Terai region with tomatoes, garlic, delicate spices and fresh coriander | |
| Meat (Masu) | |
| Sherpa Lamb Curry (GF) | 26.9 |
| Tender lamb and potato, slow cooked with cardamom and cinnamon. | |
| Khasiko Masu (Goat Curry) (GF) | 26.9 |
| Slow cooked tender goat in traditional Tibetan manner enriched with mustard oil and fenugreek. | |
| Lamb Pharsi (GF) | 27.5 |
| A slow cooked lamb and pumpkin curry flavoured with the chefs delicate spice mix and fenugreek. | |
| Vegetarian (Shakahari) | |
| Channa (GF-VG) | 20 |
| Plump chickpeas and cubed potatoes, simmered in a tomato and garlic sauce. Garnished with fresh coriander. | |
| Dal Sag (GF-VG) | 20 |
| A richly flavoured lentil dish with garlic, cumin and ginger. Served with spinach leaves. | |
| Chitwan Vegetable Curry (GF-VG) | 21.5 |
| A freshly cooked seasonal vegetable curry, simmered with, ginger, cumin, mustard seeds and tomato. | |
| Palungo Ko Tarkari (GF-VE) | 21.5 |
| Fresh hand made cheese in a creamy and delicately spiced spinach puree, enriched with garlic and tomato. | |
| Pharsi (GF-VG) | 20 |
| A pumpkin curry flavoured with the chefs delicate spice mix and fenugreek. | |
Side Dishes
| Dal (GF-VG) | 9 |
| Traditional red lentils simmered with cumin and garlic. | |
| Lemon Pumpkin (GF-VG) | 9.5 |
| Butternut pumpkin lightly fried with mustard seeds, onion and lemon juice. | |
| Raita (GF-VE) | 7.5 |
| Yogurt flavoured with cumin, mint and cucumber | |
| Pappadums (Four Pieces) (VG) | 3.9 |
| Chickpea batter fried, served as a thin crispy chip | |
| Roti (Clay Oven Cooked Bread) (VE)(VG on request) | |
| Clay Oven Cooked Bread | 4.5 |
| Clay Oven Cooked Bread With Garlic | 4.7 |
| Rice (Bhat) (GF-VG) | |
| Steamed basmati rice | 3 |
| Achar (Chutney) (GF-VG) | |
| Nepali Piro Achar (GF-VG) | 3.5 |
| Pickled hot chillies in Nepalese spices | |
| Fermented Bitter Melon Achar (GF-VG) | 4 |
| Fermented Bitter Melon Pickle, flavoured with sesame, chilli, garlic and spices.
*Achar is a tasty sauce/chutney that is an essential part to Himalayan meals. |
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| Desserts | |
| Himalayan Milk Dumplings (VE) | 10 |
| Light and fully dumplings served in warm cardamom syrup | |
| Himalayan special Ice Cream (VE) | 10 |
| Traditional style ice cream prepared with mango, pistachio nuts and whole milk | |
| Coconut and Rosewater Fudge (GF-VE)(VG on request) | 10 |
| Moist coconut simmered with a little dried fruit, nuts and rosewater, served with a scoop of vanilla ice cream | |
*All main courses are available Gluten Free and Nut Free. Please advise staff if you require a gluten free meal as well as any other specific dietary requirements.
| GF | Gluten Free |
| VE | Vegetarian |
| VG | Vegan |
The Himalayan Kitchen 