Roxie

Pull apart soft Korean style bun filled with Philadelphia cream cheese and garlic butter

Vibrant beetroot tikki with a melty core of exquisite cheese, a melody of flavours in every bite

Fresh baked focaccia topped with flavourful cherry tomatoes, baby hydroponic rocket leaves and drizzled with balsamic reduction

Teleport to the ghats of Benaras with palak chaat with saunth chutney, mint and curd

The most popular Spanish tapas, made of crispy fried butter-fried potato wedges layered in bravas sauce and garlic aioli

Boneless mutton pieces slow roasted with onions, crushed black pepper and warming spices

Freshly baked pavs stuffed with ghati masala spiced potato filling, a homage to the all time favourite Mumbai vada pav

Fried noodles, purple cabbage and peanuts tossed with fresh made garlic-sweet chilly sauce, lip-smacking snack all the way from Rangoon

Crispy batter fried wings tossed in a sweet and spicy Korean sauce topped with sesame seeds, a recipe from my close friend Praang-chi

Tender roasted chicken wings in a zesty spicy buffalo sauce and cool garlic aioli, accompanied by crisp carrot sticks and celery sticks

Mutton kheema slow cooked with freshly pound spice mix, served with onions and buttered Bombay pav

Baby goat leg minced with coorg peppers, garlic, onions and coriander root, served with miniature naan, parsley and sumac onions. The no-nonsense pure mutton seekh

A secret recipe — flaky fried chicken served with a finger-licking gold sriracha mayo

Minced cold chicken seasoned with pounded Thai aromats served on crispy fried prawn crackers with signature umami dipping sauce

Croissant filled with mushromic pate, sautéed mixed wild mushrooms, balsamic glaze, zesty chimichurri, colby cheese and fresh microgreens

Flaky croissant filled with roasted tomatoes, creamy avocado, a savory cheesy spinach blend and a delightful drizzle of garlic aioli

Smoked chicken, fresh arugula, sweet caramelised onions, confit cherry tomatoes and a drizzle of tangy balsamic glaze

Slow-cooked chicken in homemade barbecue sauce simmered for hours, a symphony of flavors

Roasted pistachio creme, cold smoked sliced chicken, crowned with a pesto filled burrata

Firewood roasted marinati mushrooms, Italian mozzarella, tomato sauce made from hand crushed tomatoes from Naples, hand plucked basil leaves

Ricotta stuffed pockets, sundried tomatoes, peppers, fior di latte, topped with basil-wild garlic pesto

Hand crushed tomatoes from Naples, roasted yellow and red bell pepper, sour and sweet pearl onion, sliced jalapeño, Italian mozzarella, pesto filled burrata, garlic butter on crust

Fresh mozzarella cheese, confit garlic, roasted red and yellow bell pepper, sweet & sour onion, sautéed spinach, ricotta cheese, confit cherry tomatoes, hand plucked basil

Roxie's smoky chicken sausage, infused with the bold, spicy depth of authentic gochujang — a culinary masterpiece

Italian mozzarella, tomato sauce made from hand crushed tomatoes from Naples, hand plucked basil leaves

Mozzarella and goat cheese, tomato sauce, garlic, arugula, sundried tomatoes, smoked and spicy chicken

Firewood roasted marinati mushrooms, lamb pepperoni, Italian mozzarella, tomato sauce made from hand crushed tomatoes from Naples, hand plucked arugula

Succulent Mangalore bay prawns marinated in a harmonious blend of Indian, Middle Eastern and East Asian spices, reflecting diverse cultures of the ancient silk route

Fermented chilli sambal and coconut marinated Mangalore bay prawns, crusted with panko crumbs and served with a spicy ranch dip

Prawns (gambas) pil pil cooked in olive oil with garlic and chilli peppers, with house made madras curry spice and selam chilli flakes