Group menu — The Great Indian Table, GOAT Auckland
GOAT
BY SID CHOPRA
A GROUP EXPERIENCE
THE GREAT
INDIAN TABLEA personal culinary journey through Chef Sid Chopra's heritage, travels and the regional flavours of India.
INDIAN TABLEA personal culinary journey through Chef Sid Chopra's heritage, travels and the regional flavours of India.
$120 PER PERSON
Tables of ten or more
The opening
Dahi Chaat Bomb
Crisp semolina shell, cumin potato, yogurt, tamarind, mint chutney, pomegranate, sev.
Aloo Patty
Spiced potato in crisp puff pastry, smoked tomato kasundi ketchup.
The middle
Tabak Maaz — Kashmir
Slow-braised lamb rib, saffron-spiced milk, crisp ghee finish, doon chutney, pickled radish.
Kaima Unde Saru — Bangalore
Chicken meatballs, green herb saaru, curry leaves, coconut, black pepper, onion.
Choose one main
Golmorich Murgi — Bengal
Ghee tempered chicken thigh, black pepper, caramelized onion, smoked cashew creme.
Beef Nihari — Old Delhi
Braised beef short rib, smoked marrow & lemon butter, ginger, coriander, green chilli.
Paneer Pyaz Ki Sabji — Murthal, Haryana
Tandoori paneer, baby onion, green chilli, kadhai spices, makhani, cashew creme.
Meen Manga — Kerala
Market fish, tomatoes, shallots, coconut, raw mango, curry leaves, green chilli.
For the table
Tandoori breads, Basmati Rice, Desi Salad
A moment of pause
Citrus Sorbet
Jamun, black salt, roasted cumin, mint.
The sweet ending
Mango Tres Leches
Vanilla sponge, saffron milk, mango, coconut, blueberries, dry fruits, rose Chantilly
Petit Four
A final taste from the GOAT kitchen
OR, TRUST THE CHEF
LEAVE IT
TO THE GOATa four-course tasting menu, per person
TO THE GOATa four-course tasting menu, per person
$85 PER PERSON
Wine pairing available · $49 per person
A recent journey may have included
Dahi Chaat Bomb
Crisp chaat shell, cumin potato, yogurt, tamarind, mint chutney, pomegranate, sev.
Mushroom Pepper Fry Tart
Medley mushroom pepper fry, caramelised shallot, curry leaf, coconut custard.
Koonthal Thenga Kothu
Squid, coconut, shallots, curry leaves, green chilli, black pepper.
Afghani Tawa Chicken
Malai-marinated chicken thigh, caramelised onion, green chilli, smoked cashew cream.
Golmorich Murgi
Ghee-tempered chicken thigh, crushed black pepper, caramelised onion, smoked cashew crème.
Meen Manga Curry
From Kerala's coastline, a comforting fish curry lifted by the gentle tang of raw mango. Market fish, tomatoes, shallots, coconut, raw mango, curry leaves, green chilli.
Served with butter naan and steamed rice for the table.
The sweet end
Mango Tres Leches
Mango-soaked sponge, three milk syrup, seasonal mango, whipped cream.
We'd love to host your group. Get in touch and we'll put together something special.
"A personal culinary journey through Chef Sid Chopra's heritage, travels and the regional flavours of India."
Sample menus only; dishes may change based on seasons and dietary preferences.