Geist Brewing Co.

Chickpea hummus, tomato olive salad, spent grain pita, lavash.

Caramelized mushrooms, port‑braised shallot, soy, mirin, cream, butter, pickled mushrooms & onion, grilled sourdough.

Japanese milk bun with flavoured butter; ask your server for the flavour of the day.

Nendran bananas tossed in house chaat masala with tamarind chutney, onions, pomegranate and sev.

Black vinegar, sugar, ginger, soy, red chilli, roasted peanuts and scallions.

Coriander, besan, ginger & garlic paste, turmeric, chilli, tamarind, cumin with tamarind chutney.

Indonesian‑style fried chicken leg marinated in lemongrass, fresh turmeric and curry leaves, coated with rice flour.

Crispy lotus stem tossed in honey‑chilli sauce with scallions and sesame seeds.

South Indian style fried chicken marinated in spiced yogurt with curry leaves and chilli.

Spicy mutton mince with onion and herbs in a tomato emulsion, served with coriander chutney and grilled sourdough.

Buff tenderloin cooked with Korean chilli paste, mirin, honey, sesame oil, soy, ginger and garlic, finished with toasted sesame seeds and scallions.

Pork ribs glazed with Geist Uncle Dunkel and soy, ginger, togarashi and sesame seeds with scallion and pickled onion.

Prawns tossed in red chilli & garlic thecha with pickled onion and coriander curd.

Pork sausage and streaky bacon served with Geist Uncle Dunkel beer mustard.

Soft taco filled with Monterey Jack and cheddar cheese, sour cream and a spicy tomato & pineapple salsa.

Soft taco filled with Monterey Jack, cheddar cheese, mixed beans & vegetables, sour cream and a spicy tomato & pineapple salsa.

Yeast‑raised khamiri naan stuffed with mozzarella and processed cheese, spiced with chilli and brushed with garlic butter.

Khamiri naan stuffed with mozzarella, processed cheese, sautéed wild mushrooms and mushroom parfait, finished with Grana Padano.

Boiled chickpeas, carrots, cucumber, tomato, onion and shredded lettuce tossed with Congress peanut and chaat dressing.

A classic combination of bacon, lettuce and tomato served with sourdough croutons and Japanese mayo.

Crushed avocado on sourdough with cherry tomato salad, arugula, bocconcini, microwaved egg and pepper & onion pickle.

Sweet soy chicken with miso aioli, pickled carrot, cucumber and red chilli, served in shokupan bread.

Buff bulgogi topped with miso mayo, pickled vegetables and fresh greens, served as a Japanese‑style sando.

Green Thai curry sauce on sourdough crust with assorted vegetables, crispy eggplant, basil, mozzarella and fresh bird's eye chilli.

Goan chorizo with San Marzano tomato sauce, red paprika, bird's eye chilli, mozzarella, onion and microgreens on a sourdough base.

Herb‑grilled chicken with fresh bird's eye chilli, black olives, onion, sriracha aioli, Grana Padano, mozzarella and San Marzano tomato sauce.

Sourdough pizza topped with bacon, caramelised onion, mozzarella and Geist Witty Wit cheese sauce.

Cylindrical pasta with rocket pesto, Grana Padano, butter and fresh green peas.

Ragi gnocchi tossed with assorted wild mushrooms, green peas, chilli, garlic and tadka tomato sauce, finished with crispy curry leaf and Grana Padano.

Stuffed half‑moon pasta filled with ricotta cheese and mushroom parfait, served with sautéed wild mushrooms, Grana Padano fondue, olive oil and walnut.

Flat ribbon pasta with butter, pepper, lamb bolognese, Grana Padano, garlic and chilli.

Creamy polenta with cream cheese, Grana Padano, garlic butter and a medley of shiitake, oyster and champignon mushrooms.

Clear chicken broth with sliced chicken, homemade noodles, fish cake (Naruto), scallions, jammy egg, bamboo shoots, nori, bok choy and bean sprouts.

Spicy miso and shiitake broth with homemade noodles, shiitake mushrooms and silken tofu.

Grilled bratwurst sausage served with mashed potato, bacon‑buttered peas and caramelised onion gravy.

Evaporated milk with jelly, seasonal fruits, garbanzo beans and homemade ice cream.

Condensed milk custard with egg and vanilla served with orange brandy sauce and honeycomb.

Spent grain sablé biscuit layered with coffee & milk chocolate ganache, coffee caramel, coffee ground ice cream, tuile and crispy lentils.

Congress peanut tossed with onion, tomato, pomegranate, coriander, tamarind chutney, boondi, fried chana dal and sev.

Nachos dusted with peri podi rub and served with cheese sauce, tomato jalapeño salsa and sour cream.

V‑cut potato fries tossed in peri podi rub with cheese sauce and mango tartar.

Paneer sautéed with red chilli paste, vegetable oyster sauce, bell pepper and onion.

Tender broccoli florets marinated in malai, grilled and served with herbs and spices.