The Mustard Seed - Hahndorf

Prawns cooked in a blend of spices.

Prawns cooked in thick tomatoes and onion based gravy.

Barramundi cooked in tamarind, onion, garlic, tomatoes, coriander and coconut cream.

Goat curry with bones.

Served with salad, cacik, butter sauce, basmati rice and garlic naan.

Punjabi samosa served with a salad and tamarind sauce.

Potato and cheese balls cooked in chilli sauce.

Tender pieces. Nut free. Chicken cooked in tandoor, served on a sizzler with salad and mint sauce.

Tequila garlic prawns with tomato salsa, served with lime and pita crisps.

Served with za'atar dip.

Served with a salad and mint sauce.

Served with aioli.

Served with truffle aioli and pine nuts.

Gluten free and Vitamin E Acetate (VEA). Served with chipotle aioli.

Crumbed squid served with citrus aioli.

Nut free. Forty eight hours marinated, slow cooked cutlets, served on a sizzler with salad and tzatziki.

Served with a salad and tamarind sauce.

Three dips served with crispy butter naan.

Onion bhaji, corn ribs, pakoras, samosa and crumbed halloumi served with salad, chipotle aioli and tamarind sauce.

A platter of lamb cutlets, chicken tikka, salt and pepper squid and corn ribs. Served with salad, aioli, mint sauce, cacik and tartare sauce.

Tossed in balsamic vinaigrette.

Chicken coated in buffalo sauce. Served with a blue cheese sauce, ranch or aioli.

Served with labneh and sweet chilli.

Spanish fried potatoes, tossed in a bravas sauce and topped with aioli or hummus.

Beetroot and basil arancini with aioli.

Boneless tandoori chicken cooked in mildly spiced tomato and butter sauce.

Gluten free and Low fat (LF). Tender pieces of meat cooked in chilli and cardamom based sauce.

Simmered in mild sauce with onion, capsicums and tomatoes.

Gluten free and Low fat (LF). Chicken cooked in a blend of spices, green vegetables and coconut cream.

Boneless tandoori chicken simmered in mild sauce with onion, capsicums and tomato.

Tender pieces of meat gently simmered in mildly spiced mango gravy.

Tender pieces of meat gently simmered in cashew nut gravy, mildly spiced with cream.

Cottage cheese and potato dumplings, lightly fried and simmered in a cashew based sauce.

Meat cooked in spinach puree with tomatoes and onion gravy.

Eggplant cooked with onion, tomato, coriander and capsicums.

Indian cottage cheese cooked in thick tomato sauce with a touch of cream.

Lamb cooked with tomatoes, onion, cloves and kashmiri red chillies.

Gluten free and Low fat (LF). Beef curry cooked in onion based gravy with capsicum, coconut cream and spices.

Gluten free and Low fat (LF). Meat cooked in a blend of South Indian spices, onion sauce and coconut milk.

Gluten free and Low fat (LF). Lamb stewed in coconut milk and chilli gravy, tempered with spices and broccoli.

Spinach purée cooked in herbs and spices with Indian cottage cheese.

Split lentil cooked in thick cream sauce and finished with coriander leaves.

Cauliflower and potatoes pan-fried in onions, tomato, ginger and spices.

Gluten free and Vitamin E Acetate (VEA). A mix of vegetables cooked in a mild tomato based curry.

Low fat (LF). Pumpkin cooked in South Indian spices, onion sauce and coconut milk.

Indian bread topped with butter.

Indian flatbread stuffed with melted cheese, finished with a touch of coriander.

Indian bread stuffed with grated cheese and garlic.

Indian bread stuffed with grated cheese and chili flakes.

Indian bread stuffed with dry fruits and sugar.

Indian bread topped with garlic and parsley.

Indian flat bread with wholemeal flour.

A single serve of basmati rice cooked with cumin seeds, bay leaves, cloves and cardamoms.

Tender chicken in a rich, creamy tomato sauce served with rice.

Tender chicken and mango served with a side of rice.

Served with a side of fries, corn ribs and tomato sauce.

Creamy Indian-style ice cream infused with pistachio.

Served with warm chocolate ganache and vanilla ice cream.

Chocolate walnut and pecan brownie, served on a bed of chocolate ganache and topped with vanilla ice cream.

Mango ice cream.

Hot dumplings of semolina and condensed milk served with vanilla ice cream.

Yoghurt with a touch of spices.

A blend of pickled vegetables and spices.

Three pieces.

Mango-based condiment with a sweet and tangy taste.