Spice Town Menu in Western Australia

Frenched chicken winglet marinated with chef's special spices. Served with homemade sauce.

Traditional Nepalese-style dumplings stuffed with spice and herb-infused vegetables or chicken.

A potato-based side dish featuring aromatic spices all the way from Nepal.

Stir-fried noodles with mixed vegetables, soy sauce, aromatics, and spices.

Rice sautéed with cumin seeds.

Lamb curry with curry leaves and roasted spices with a hint of coconut.

Lamb cooked in a spicy vindaloo sauce.

Mild lamb curry with a base of cashews and herbs, finished with cream.

A fiery Rajasthan based lamb curry, smoked with spices and a variety of herbs.

A medium spiced Indian-style dish cooked with fresh spices and garnished with fresh coriander.

A combination of tender diced lamb cooked with garden fresh spinach and various aromatic spices.

A chef's special dish cooked with tender pieces of goat meat and aromatic spices.

Baby goat in a thick onion-tomato gravy with aromatic spices finished with fresh coriander.

Tender goat pieces cooked in a sauce that is smoked with charcoal, chilli, and garlic.

Chef's signature hot dish perfectly made with boned chicken with exotic ground spices and flavors.

Chicken thigh fillets with curry leaves and roasted spices also with a hint of coconut.

Marinated in spicy yogurt and slowly char-grilled, before being cooked with capsicum, onion, tomatoes, green herbs and garnished with fresh coriander.

Boneless chicken fillets in a spicy vindaloo sauce.

A comforting chicken curry fortified with chickpeas.

Chicken thigh cooked with cashew, ginger, garlic, and Indian spices garnished with crispy fried onions.

Chicken thigh fillets cooked in a sauce that is smoked with charcoal, chilli, and garlic.

Tender chicken thigh pieces cooked with cashews and herbs, finished with cream.

Smoked and marinated chicken fillet in a creamy-mild tomato base.

Plain, chilli, ajwain (carom), fenugreek, mint.

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Leavened bread stuffed with mash potato, onion, and spices baked to a delightful perfection in tandoor.

Leavened bread stuffed with dried fruit, coconut, nuts and baked to a delightful perfection in the tandoor.

Leavened bread stuffed with savory minced lamb seasoned with garlic, coriander and masala.

Potatoes cooked with a variety of spices.

Cottage cheese pieces cooked in onion and tomato sauce, topped with onion and bell paper cubes.

Mix of yellow lentils slow-cooked together with chef's special tadka.

Chickpeas simmered in onion-tomato gravy using dry roasted and grinded spices.

Creamy north Indian dish mildly spiced made with a mix of black lentils.

Cottage cheese sautéed in butter, fresh green leafy spinach blended with exotic Indian spices.

Cottage cheese and bell peppers, in a mixed special gravy with a blend of spices.

Potato dish sautéed with cumin and a mix of everyday spices and garnished with coriander.

Served with raita.

Served with raita.

Served with raita.

Served with raita.

Served with raita.

Deep-fried onion fritters cooked in a chickpea batter infused with herbs.

Homemade pastry filled with potatoes, peas, nuts infused with Indian herbs and spices.

Freshly fried potato chips sprinkled and coated with special masala mix.

White flat mushrooms stuffed with cheese and spices cooked over coal.

Lightly battered crispy chicken chunks, tossed in a spicy chilli sauce.

Thigh fillets marinated in spices and yoghurt cooked over coal.

Minced lamb and spices smoke-roasted on a skewer over charcoal.

Cottage cheese stir-fried with capsicum, and onion, in a spicy & tangy sauce.

Coal-smoked thigh fillets completely doused in a special spicy marinade.

Chicken marinated in spices, ginger, garlic, lemon juice, yoghurt and cooked in a tandoor.

Masala marinated lamb chops, cooked in a tandoor.

Barramundi battered with Indian spices and herbs.

Stir-fried prawns cooked in onion, garlic, ginger, and tomatoes, finished with coconut milk.

Barramundi cooked in onion, garlic, ginger, tomatoes and finished with coconut milk.