The Holy Pundit - Full Menu

Vibrant invigorating with notes of elderflower, pear green herbs. A tropical sauvignon that breaks The mould. Crisp, fresh dry on the palate

Ripe rich wine from the De Bortoli family with full fruit a lovely buttery softness

Elegant lightly wooded with fresh lime peach flavours and a touch of vanilla

Unoaked modern-styled wine, dry with incisive flavours of pear stone fruit and an almost creamy palate

Fresh, fruity zesty blend of Ugni Blanc Colombard

Lovely viscous texture and plump body with flavours of honeysuckle, apricot peach

Stylish generous, showing all the varietal characteristics of gooseberry guava expected from a really good New Zealand Sauvignon

Broad, textural wine with peachy palate with lemon and herbal characters and crisp, citrus-tinged finish

Vibrant and versatile with floral nose and hints of apples pears, excellent with spicy food

Rich complex, medium flavours of lychee rose in the palate but with a drier, lingering finish

Crisp dry with lovely ripe fruit flavours, made from grapes grown organically in the heart of Kent

Dry, soft Piemontese wine made from Cortese with slightly savoury characteristics and hints of lime apple

A superb easy drinking unoaked wine from one of the best vineyards in the Mâconnais region

From a small grower around St Bris, dry unoaked with typical steely quality and excellent body, length depth

Delicately aromatic with wild strawberry fruit characters, light and crisp on the palate with ripe flavours balanced by tangy acidity

with potato fries

Sweet corn, green chilli, mixed pepper, date, and tamarind chutney

Orange, cinnamon, honey organic rose petal ice cream. Allergens: Dairy

Grilled chicken breast cooked with almond, cashew, poppy seed, melon seed. Garam masala, yoghurt. Allergens: Nuts, Dairy

with potato fries

Organic goat cheese, puff pastry, honey, candy pine nuts, onion marmalade, masala balsamic. Allergens: Gluten, Dairy, Nuts

Green beans, cauliflower, carrot, peas, potato, poppy seed, coconut. Allergens: Dairy, Nuts

Softshell crab, ginger, garlic, rice flour, semolina, mustard oil. Papaya and coconut salad. Allergens: Mustard, Gluten

Bagara Baingan is a popular Hyderabadi dish. Fried eggplants with coconut, sesame seeds,peanut and tamarind. Allergens: Nuts

With green cardamom forest berry compote. Allergens: Dairy

With roasted pistachio. Allergens: Dairy, Nuts

organic brown rice with coconut, ginger curry leaf and mustard

Organic rose petal ice cream, chocolate garam masala reduction. Allergens: Dairy

Allergens: Dairy, Nuts

with curry sauce

Marinated salmon with panch pooron, raw mango, ginger, annar dana powder

with potato fries

Onion, spinach, and potato rosti, sweet potato, mango, and ginger chutney

Cauliflower, potato beet parcel, spiced herbs, spring roll pastry. Allergens: Gluten

Sweet corn, green chilli, mixed pepper, date and tamarind chutney

Traditional home style Chicken curry cooked with Indian onions, tomato, ginger garlic, and whole spices

Goat pan roasted in clarified butter with ginger, garlic, dry Kashmiri chilli, cloves, fennel star anise, curry leaves

Monk fish and prawn cooked together with ginger, chilli, onion, coconut milk

Mangalore style chicken curry with dry chilli, sesame seed, tamarind paste, coconut, curry leaves, black pepper

Balchao is a fiery dish from Goa (in coastal western India) which is almost like a pickle. Mixed seafood cooked with onion, tomato, dry chilli, mustard, clove, cinnamon, vinegar

Lamb pieces cooked with red kidney beans, Indian onions, peppers, tomatoes, coriander

Vindaloo pronounced vinyush de alyoosh is a traditional Portuguese Goan curry The Portuguese classically pickled the pork in wine vinegar and garlic, hence the name. Our pork is organically sourced from Studdal Pork Farm

Cottage cheese, Indian onion, tomatoes, shallot. Allergens: Dairy

Tender Lamb cooked on a slow fire using the dum style of cooking and rich spices like cardamom, Kashmiri chilli, mint saffron

Allergens: Nuts

Tomato, onion, cucumber, chat masala, lime

A fish dish from Kolkata, Shallow fry Pungas tomato, onion, garlic, green chilli, potato, baby aubergine, fresh coriander

Venison, red wine, thyme, cardamom, chocolate infused sauce

Potato, Kashmiri chilli, yoghurt, cashew nut, fennel, asafoetida. Allergens: Dairy, Nuts

with mozzarella cheese and fries

Mixed vegetable mashed and cook with plum tomato, garam masala, ginger, garlic served with toasted bun. Allergens: Gluten

Potato vegetable dumplings cooked in rich creamy cashew and tomato gravy. Flavours of cardamom, dried fenugreek. Allergens: Dairy, Nuts

Tea infused chick peas, tangy tomato, onion sauce, black pepper, garam masala

Supreme of chicken with ginger, garlic, green chilli, cream-cheese, coriander-stem, cashew and cardamom. Carrot and coriander slaw. Allergens: Dairy, Nuts

Kolkata style fried fish, raw mango, mint coriander, bread crumb. Allergens: Gluten

Chicken thighs, kaffir lemon, coriander, green chilli, chat masala

Duck breast marinated with honey, ginger, Cointreau. Plum chutney, beet root salad

New Romney lamb, jaggery, papaya, olive oil, mint, home ground spices

Jumbo prawns marinated with Kashmiri chilli paste, Bengal lemon, ginger, garlic. Channa chaat

With chutneys. Allergens: Gluten

Allergens: Dairy

Grilled cottage cheese cooked with almond, cashew, poppy seed, melon seed. Garam masala, yoghurt. Allergens: Nuts, Dairy

Green beans, cauliflower, carrot, peas, potato, shallots, Indian onion

Young jackfruit cooked with pickling spice tempering, tomato, mango

Steamed Gram flour dumplings flavoured with dry spices, onion, fennel, tomatoes

Button mushrooms, peas lotus seeds cooked in a tomato and onionbased sauce, cumin tempering and flavours of fenugreek

Marinated seabass, chilli flakes, carom seed, rock salt, chick pea flour

Prawn, avocado, tomato, pomegranate, Indian chutneys

Deep fried chicken, chilli, lemon, mustard seed, curry leaves, yoghurt. Allergens: Dairy

Onion, spinach, and potato rosti, sweet potato, mango, and ginger chutney

From a small estate in the Matra Hills, citrussy notes backed up by floral aromas and soft refreshing fruit

Galouti kebab is a traditional Awadhi recipe popular in Lucknow. The word 'Galouti ' or 'Galawati ' means 'melt in the mouth '. Lamb mince marinated with raw papaya, garam masala, almond and gram flour, shallow fry in a tawa pan. Allergens: Nuts

Red kidney beans, Urad dall, methi, plum tomato, butter, cream. Allergens: Dairy

Five types of Indian lentil cooked together with cumin and garlic tempering

Okra, garlic, onion, cumin, mango powder, garam masala