Windmills

Burrata cheese, roasted beetroot, cantaloupe melon, crispy quinoa, mesclun, and candied pistachio.

Wine‑poached pears, asparagus, fennel, goat cheese foam, and walnut crumble.

Classic Caesar salad with warm malai chicken tikka and herb croutons.

Pan‑seared salmon, Hass avocado, mesclun, roasted baby potatoes, pumpkin seeds, and honey mustard dressing.

Potato patty topped with sweetened yogurt, tamarind chutney, mint chutney, onions, pomegranate, sev, crisp lotus stem, and potato shoestring fries.

Tortilla chips, kidney bean sauce, cheese sauce, salsa, jalapeños, and sour cream.

King oyster, button, and shimeji mushrooms with brie cheese, garlic, and parsley on multigrain toast.

Crisp potato wedges tossed with honey, chilli, and sesame seeds.

Beaten rice and spice‑crusted paneer. Served with mint chutney.

Chickpea falafel with pita bread, lavash chips, tzatziki, muhammara, baba ganoush, hummus, and Greek salad.

Crisp fried chicken wings tossed with aged cayenne pepper, chipotle chilli, and maple glaze. Served with green apple salad.

Bacon‑wrapped jalapeños stuffed with pulled pork, smoked scamorza, black‑eyed bean succotash, and ancho honey glaze.

Salame Milano, Salame Napoli, Coppa ham, Emmental and Brie cheese, whipped feta, fresh fruits, olives, caperberries, baby gherkins, sourdough toast, whole grain mustard, walnuts, and fig jam.

Ras‑el‑Hanout roast chicken croquettes served with muhammara.

Kerala‑style beef fry with onion, chilli, coconut, cardamom, and ginger. Served with nool puttu.

Chickpea kebabs made with roasted gram flour, onion, and garam masala. Served with mint chutney.

Stuffed broccoli tikki with cumin, chilli, ginger, coriander, cheese, and cashew nuts. Served with mint chutney.

Tandoori paneer kebab with caramelised garlic, gram flour, and yogurt. Served with mint chutney.

Yogurt kebabs with ginger, chilli, raisins, cashews, and cardamom. Served with mint chutney.

Seekh kebab with corn, mawa, cottage cheese, walnuts, green chilli, and cardamom. Served with mint chutney.

Traditional lamb seekh kebab with chilli, coriander, ginger, and mint. Served with mint chutney.

Hyderabadi mutton and chana dal kebabs with onion, ginger, garlic, coriander, and chilli. Served with mint chutney.

Charred chicken tikka with chilli, black pepper, fennel, and garlic. Served with mint chutney.

Marinated chicken kebab with lentils, sesame seed, coconut, and curry leaf mayonnaise.

Chicken marinated in Persian spices, served with salad, and borani dip.

Sweet and spicy guava‑marinated tandoori chicken kebab. Served with guava mayo.

Tandoor‑cooked pomfret marinated with carom seeds, chilli, and mustard oil. Served with mint chutney.

Fresh sea prawns cooked with chilli, yogurt, turmeric, cumin, and mustard oil. Served with mint chutney.

Kulchas stuffed with Parmesan, cheese, fresh green chilli, and coriander, served with pickled laban.

Whole grain artisan toast with muhammara, aubergine caponata, sesame, bocconcini, and an arugula‑radish salad.

Spiced chickpea patty, paprika hummus, whipped feta, and onions. Served with a potato bun.

Crumb‑fried quinoa and beet patty with feta, cheddar, and guacamole on a potato bun.

Spiced ground lamb patties, sautéed onions, peppers, and mint chutney. Served with pav buns.

Traditional lamb seekh kebab, potato buns, Monterey Jack cheese, and onions. Served with jalapeño‑cilantro sauce.

6‑ounce prime tenderloin patty (contains pork), sea salt, aged cheddar, crisp bacon, caramelized onions, smoked pepper aioli, and brioche bun. Served with rosemary‑garlic fries.

Smoked beef pastrami, Emmental cheese, sauerkraut, Thousand Island dressing, sourdough bread, and gherkins. Served with rosemary‑garlic fries.

Crisp chicken breast, Nashville spice mix, chilli honey ranch, garlic toum, cheddar cheese, and brioche bun. Served with rosemary garlic fries.

Buttermilk‑marinated crispy chicken breast with smoked pepper aioli, English yellow cheddar, and marinated cucumber, served with mini brioche buns.

Spinach and ricotta ravioli with Parmesan, garlic, and cream cheese, served with brown caper butter sauce, artichokes, roasted cherry tomatoes, and Kalamata olives (contains egg).

Baked square flat pasta layered with zucchini, peppers, aubergine, basil, plum tomatoes, Parmesan, mozzarella, and bocconcini.

Arborio rice cooked with Sauvignon Blanc, edamame, zucchini, Pecorino cheese, and muhammara.

Spiced cauliflower steak with cannellini bean purée and chimichurri.

Spiced raw mango and coconut stew with broccoli, baby potato, peppers, carrot, green haricot, baby corn, and peas. Served with buttered rice.

King oyster, shimeji, and button mushrooms in red wine sauce. Served with truffle potato mash.

Baked bell pepper, zucchini, and aubergine, topped with potato mash.

Risotto with Maghrebi‑style lamb merguez sausage, chilli, rosemary, marinated peppers, walnuts, Gorgonzola, and a Parmesan crisp.

Pulled red wine‑braised lamb shoulder and lamb shank with mash and toasted sourdough.

Chicken marinated with cumin, soy, and chilli; served with fondant potato and jalapeño‑cilantro sauce.

Grilled buffalo tenderloin with sautéed leeks, asparagus, fondant potatoes, parsley butter, and peppercorn jus.

Braised baby back pork ribs with kokum and maple glaze, served with charred corn and a green apple salad.

Salmon tikka flavoured with kaffir lime, chilli, coriander, and ginger, served with coconut risotto, and garlic‑tossed pak choi and beans.

Fresh prawns in a raw mango and coconut stew flavoured with green chilli, turmeric, and curry leaves. Served with buttered rice.

Tandoor‑grilled half chicken with dal makhani, naan, and mint chutney.

Vodka and beer‑batter‑fried sea perch fillet with tartar sauce and French fries (contains alcohol).

Macaroni pasta with cheddar cheese sauce.

French fries topped with cheese and gratinated.

Choice of pasta (spaghetti or penne) with cheese sauce, tangy tomato sauce, or aglio olio.

Grilled mini sandwich made with milk bread and yellow cheddar, served with French fries.

Mini potato patties with mint ranch, sautéed onions, and bell peppers, served with mini whole wheat buns.

Mini pancakes served with fresh fruits, marshmallows, sprinkles, and chocolate sauce.

Crispy fish fingers with shoestring fries, served with tartar sauce.

Crispy chicken nuggets with shoestring fries, served with parsley mayo.

Mini beef patties with smoked pepper aioli, sautéed onions, and bell peppers, served with mini brioche buns.

Vanilla ice cream with cream liqueur, dried figs, salted cashew nuts, chocolate sauce, and pecans.

Traditional carrot halwa cake served with orange and vanilla ice cream.

A classic Southern American pie with pecans infused with bourbon whiskey, served with vanilla ice cream (contains egg, contains alcohol).

Hazelnut‑flavoured rich French custard with a caramelised crust (contains egg).

La Viña‑style creamy cheesecake with a burnt top, served with poached rhubarb and fresh blueberries (contains egg).

Traditional sticky toffee pudding with dates, toffee sauce, vanilla ice cream, and honeycomb toffee (contains egg).

Crispy cheese poppers filled with cheddar, spring onion, hot sauce, green chilli, and coriander. Served with chipotle ranch.

Crunchy, golden‑fried sweet onion rings spiced with chilli and carom seeds, served with mint chutney.

Classic potato and pea samosa served with tamarind and mint chutney.

Crispy fried naan chips tossed with house spice mix, served with a Chettinad dip.

Fried chicken wings tossed in Nashville spice mix, served with garlic labneh.

Crispy spiced calamari, served with chilli‑garlic aioli.

South Germany’s classic wheat beer made with imported malts and traditional yeast that imparts distinctive clove and banana flavours. Refreshing, slightly tart and fruity.

American brewpub‑style ale made with Czech Pilsner malt and Saaz hops; crisp, slightly bready with floral hop character.

IPA featuring a blend of Columbus, Cascade, Centennial, Amarillo and Salvo hops; flavours of pine needles, fresh cut grass, raw mango peels, ripe melon and grapefruit pith with a deep golden hue and balanced bitterness.

Traditional Blonde Ale brewed with wildflower honey; floral bouquet and orange zest aroma with citrusy sweetness balanced by a crisp lager‑like finish.

Amber and caramel malt ale with flavours of light caramel, cotton candy, toasted bread, and piney orange marmalade from Summit, Amarillo and Cascade hops; moderate bitterness and off‑dry finish.