SYDNEY
Former Firedoor talent Ahana Dutt is heading up the kitchen at newcomer in Potts Point. It comes from the team behind the neighbouring Ezra, and with that you can expect a colourful and convivial take on Indian cuisine, more specifically inspired by Mumbai. Drawing upon Dutt’s time living and working in Mumbai, the menu takes Australian menu staples and adds Indian condiments, spice mixes and takes. Starters like oysters, stracciattela and albacore tuna get amped up with plum spiced sweet chutney; achaar (Indian lime pickles); and gunpowder (an essential South Indian condiment) respectively. Small plates include beef tartare and masala-spiced clams; while mains include butter, garlic, pepper crab; and a Goan take on a spicy sour curry with John
