THE MENU

Our tasting menu is our team at their most expressive. Think Indian roots, European techniques and smiles per minute.

Six Course Tasting Menu / / £70

Amuse Bouche

Selection of snacks from the kitchen.

Gajar (D)(G)

Tandoori carrot, grated carrot salsa, lentil pakora

Tisria (D)

Orkney scallop, baby leek, monks beard, black garlic

Allepy

Poached skrei cod, sea kale, pakora, tempered coconut milk & raw mango

Chettinad (D)

Marinated mallard breast, spiced confit leg, aubergine, Tellicherry pepper & stone moss sauce

Aam (D)

Mango tapioca, lychee sorbet

Kaveri (D)(N)

Passionfruit, Manjari Chocolate

Different dishes call for different wines, and sophisticated flavours call for sophisticated varietals.

Wine Flight / / £35

Bisol Valdobbiadene, Brut Jeio Prosecco

Served with Amuse Bouche.

Jean Pincher, Pinot Blanc

Served with Gajar

Domaine Les Ronces, Picpoul de Pinet

Served with Tsiria

Le Versant, Viogner IGP D’OC

Served with Allepy

Masseria Borgo Dei Trulli Lucale, Primitivo Appasimento

Served with Chettinad

Lafage Maury Grenat

Served with Aam

Quinto 10 Vallado Tawny Port

Served with Kaveri
Our winter lunch menu relies on the availability of fresh, seasonal ingredients. As a result, the menu may vary from day to day.
TO BEGIN

PALAK TIKKI (D)

Spinach, carrot, beetroot.

SHAAMI (G)

Mutton kebab, tomato, green chutney.

SAMOSA (G)

Wild boar, savoy cabbage, naga chilli, carrot, black garlic.
TO FOLLOW

MEEN

Day Boat Fish, greens, coconut milk.

THANGRI MASALA (ND)

Tandoori chicken, tomato and fenugreek sauce.

PANEER SAG (D)

Paneer, lentils, spinach sauce.

ALL SERVED WITH RICE

TO FINISH

SEB

Apple marigold, sorrel, granny smith.

SHRIKHAND

Sheep yoghurt, liquorice, cardamom, milk.

TWO COURSE

21.95

THREE COURSE

24.95

TUESDAY – FRIDAY
Sometimes nothing but some good traditional home cooking from my mother will do;
here are a few of my current faves!
Only available during weekday dinner service Tuesday-Thursday
SIDES
RICE & BREADS

BHUNA GOSHT

£16.95

Mutton slow cooked with whole spices in reduced onion sauce.

MURGH MAKHANI

£15.95

Marinated chicken roasted in the tandoori, simmered in a tomato, honey and fenugreek sauce.

KHATTA JINGHA

£18.90

Fresh water King prawns cooked with semi-ripe mango and coconut milk.

KARAHI

£16.95

Chicken tossed with whole coriander seeds, Kashmiri chilli and bell pepper.

PALAK PANEER

£13.95

Soft paneer simmered in a smooth spinach and coriander sauce.

DAAL MAKHANI

£13.95

Black lentils simmered with chopped tomatoes, peppered with fenugreek and garlic.

GOBHI (D)(V)

£6.95

Roasted cauliflower, nigella seed and onion.

HAAK (V)

£6.95

Lotus stem, Kashmiri greens, tempered with garlic.

JEERA ALOO (V)

£6.95

Anya potato tossed in cumin and jakha mustard.

PORYAL (V)

£6.95

Beetroot stir fried in south Indian spice finished with grated coconut.

DAAL (D)(V)

£6.95

Hyderabadi style moong and toor lentils tempered with curry leaves.

STEAMED BASMATI (V)

£3.50

WILD MUSHROOM PILAU (V)

£4.50

NAAN (D)(G)(V)

£3.00

GARLIC AND CORIANDER (D)(G)(V)

£3.50

HONEY AND ALMOND NAAN (D)(G)(N)(V)

£3.95

WHOLEMEAL ROTI (G)(V)

£3.95

TO BEGIN

GAJAR Lucknow

£9.95

Tandoori carrot, grated carrot salsa, lentil pakora.

BHARA KEBAB Mughal (D)

£11.90

Smoked Dorset Cross Hoggat, cracked coriander, cumin, Kashmiri chilli.

HARÁ PYAZ Punjab (D)(G)

£10.90

Tandoori leeks, parsley root, curry oil, seeds.

THANGRI KEBAB Lucknow (D)

£10.90

Goosnargh chicken, onion, bulger wheat, pickled gem.

TISRIA West Bengal (D)

£13.50

Orkney Scallop, beluga lentils, Jerusalem artichoke, coriander and chilli.

KEKDA Kerala - winning course on Great British Menu (G)

£13.50

Soft shell crab, caraway seed tempura, crab shaami.
TO FOLLOW

PARDA GOSHT Arab influence circa 11th to 15th Century - inspired by Aktar’s winning course on the F Word (D)(G)

£22.90

Herdwick lamb pavé, confit shoulder, charred broccoli,
smoked mathania chilli & bone marrow sauce.

ALLEPY Kerala - winning course on Great British Menu

£23.90

Halibut, spinach, kohlrabi, squid, tempered, Keralan coconut milk & raw mango.

ELACHI GOSHT Sindh (N)(D)

£23.90

72 hour short rib, spiced fillet, cime di rapa, kohlrabi,
black cardamom, braising liquor.

CHAPPA Nellore

£22.90

Tandoori monkfish, curried gourd, cauliflower, coconut milk & fish tamarind.

CHETTINAD Tamil Nadu (D)

£22.90

Marinated mallard breast, spiced confit leg, aubergine, Tellicherry pepper and stone moss sauce.

PATAGOBHI Punjab (D)

£19.00

Roast hispi cabbage, smoked kashmiri chilli marinade,
lentils, puréed mustard greens.

HYDERABADI BIRYANI Hyderabad (D)(G)

£21.00

Boer goat, basmati in yakhni, black cardamom, raitha.

PHUL GOBHI Kerala (V)

£18.95

Tandoori cauliflower, spiced aubergine, lentil bhajee, tempered coconut milk.
TO FINISH

SEB Arabian/Moghul

£7.00

Apple marigold, sorrel, granny smith.

AAM Maharashtra (D)

£7.00

Mango tapioca, lychee sorbet,
mango mousse.

GULAB JAMUN Turkic/Persian (D)(N)

£7.00

Buffalo milk khoya, vanilla, orange.

KAVERI Karnataka (D)(N)

£7.00

Passionfruit, manjari chocolate.

MADHU (I just love cheese! This is one of my son’s favourites) (D)

£7.00

Tet de moine, truffle, honey, figs.

Menu Pricing:

When dining from our the a la carte menu we recommend that in order to get the best experience, that diners order three courses. The average price of a three course meal at Opheem is £45.50, plus 10% service charge, drinks not included. For the ultimate experience, we strongly recommend the six course tasting menu (with four complimentary courses). This is priced at £70 per head, plus 10% service charge.

Menu Disclaimer:

Website menus are subject to change due to customer demand, so if you specifically like something from the menu please ask for availability when making your reservation. From time to time, the demand for a popular dish may result in us selling out, and in this instance, an alternative dish may be offered. We will always try and accommodate customers needs where possible.

Allergens Advice:

All Items are subject to availability. Dishes may contain nuts or nut derivatives. Fish dishes may contain small bones. Olives may contain stones. All of our food is freshly prepared and cooked to order. If you have allergies, please inform a member of staff, who will be able to advise on all the ingredients used.

Menu Terms:

  • (G) Contains Gluten
  • (D) Contains Dairy
  • (V) Suitable for Vegetarians
  • (VG) Suitable for Vegans
  • (N) Contains Nuts