Treat yourself


You don’t need to wait for a special occasion to treat yourself. Our two-course pre-theatre menu is available every day. Enjoy the delicious choices of starters and main courses
Monday – Friday: 5pm to 6.30pm
Saturday – Sunday: 1pm to 6pm

Please check availability during the festive season.

All the food on this menu are prepared without using gluten, nuts, peanuts, sesame, celery, lupin, molluscs and sulphites. Our standard operating procedure ensures that all the ingredients we use in our kitchen are always free from these allergens.

With the exception of gluten, please note that some of the products we procure may have been packaged in facilities that also handle some of these allergens.

Tables back in 1hour 30minutes.  Available for groups up to 8 people.

Two Courses



Mamsam Pepper Fry

A delicacy served all across Kerala, this is pan-seared lamb with black pepper and green chillies. Its flavour is the stuff of legend.

Karveipullei Koli

Shreds of chicken flavoured with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

Batata Bonda

Soft battered dumplings of spiced potato — based on a recipe found in an old 12th-century manuscript, the Mānasollāsa.

Keerai Bhajji

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside.


Masa Kondhapur

This hot lamb preparation is typical of the cuisine of Kondhapur known for its richness and liberal use of red chillies.

Mamsam Nilgiri

From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing!

Mysore Chilli Koli

Chicken cooked in a blend of onions, tomatoes, coconut milk and green chillies — from the old Kingdom of Mysore.

Kori Mangalorean

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

Bendakya Pulusu

Okra with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

Batata Keerai Soung

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.


Indigenous to the South India, the dosa can be traced back over two thousand years. They are crêpes made from a batter of rice and lentils, usually served with a variety of fillings. Always served with Sambhar and Thengai Chutney.


Keerai Kootu

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant! 7.50


A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices. 7.50


A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves. 7.50

Manga Pickle

Spicy, salty South Indian pickle made from unripe mangoes and red chillies. 3.50


Seasonal vegetables, lentils, tamarind and spices, stewed together create this most popular South Indian staple. 7.50


A delectable salad of tomatoes, cucumber, radish, red onions, carrots and lemon juice. 4.95