Located in Wyndham Street, this Indian restaurant is part of the Black Sheep Group, the most personal project of the owner Syed Asim Hussain who came from Punjab. Awarded Michelin one-star in 2019, the restaurant is renowned for its tandoor bringing traditional flavours to diners.
The restaurant is quite small, with leather booth seating on both sides and tables in the middle. The décor design has a post-colonial theme, contrasted by the contemporary paintings on the walls, created a cozy and relaxing ambience.
Ordering a glass of Cava ($138) to start, we were provided an appetizer Phalli. The roasted peanuts were very good, with many spices to give a nice kick but not overpowering. The lime juice added refreshing acidity which made it difficult to stop eating.
We had Murgh Methi Tikka ($218) to start. The marinated three yellow chicken breast came from local farms, grilled nicely and the meat was juicy and tender. On the side was dressed poona onions, which helped to balance with crunchy and cleansing flavours. The methi sauce was also a perfect companion to the chicken breast. A really good appetizer.
The main appeal was the tandoor, and we chose Tandoori Cobia ($428). The line-caught cobia came from South China Sea, with really nice marinade to give a charred skin, flaky and tender flesh, full of flavours. The portion was also big with the two fillets both large. On the side was smoked tomberries and sapphire chutney which added further complexity in taste. Another great dish.
Tandoori Gobhi ($338) was another tandoor dish we had. The cauliflower was grilled and accompanied with spiced lentil chutney, and was a great alternative for meat, with the flavours nothing inferior.
Wrapping up we had Butter Naan ($88), which was of fluffier texture than naan I had eaten in other restaurants. The buttery note was appealing too.
Even though we were full, there was room for dessert and we opted for Sticky Toffee Pudding ($158). The pudding was served with a popcorn ice-cream on top, and then the hot toffee sauce was poured over. Very sweet in taste, the contrast of the warm pudding and the cold ice-cream was interesting, and the toffee sauce added further flavours. A satisfactory finale to the meal.
Service was very good with the staff friendly and explained to us the full menu at the beginning, and when each dish was served there was also brief introduction. The bill was $1,816 which considering the overall experience, food and quality, was very reasonable.
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