Web References
Key Offerings
Sea Food
Merchant Comments
Exudes the quintessential qualities that are true to its name, a rugged atmosphere that is stylish and contemporary with a wide range of seafood from the regions of coastal India, Italy and Lebanon. The shack might not be able to physically transcend reality to take you to a different vista, but the food and the ambiance here certainly can.
Other Branches
Curry Leaf: Ground Floor
Sushi: 1st Floor
Stone: 2nd Floor
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| SOUPS | |
| PRAWN CHOWDER SOUP | 180 |
| (Prawn soup with diced bacon and potatoes.) | |
| SEAFOOD BISQUE SOUP | 190 |
| (Mixed seafood and lobster soup, blended with cream & shrimps) | |
| MOSAIC CHICKEN TOMATO SOUP | 140 |
| (Garnished with diced chicken & flavoured with pepper.) | |
| CREAM OF CORN MARYLAND | 110 |
| (Diced potato and corn soup finished with tobasco and cream) | |
| PAUR AND RED PESTO SOUP | 110 |
| (Creamy soup with dried potatoes & leeks) | |
| RASAM | 110/140/190 |
| (Choice of veg, chicken and seafood) | |
| SALADS | |
| PIQUANT PRAWN SALAD | 250 |
| (Served with glass noodles and rocket lettuce) | |
| PRAWNIEST COCKTAIL | 250 |
| (Classic prawn cocktail) | |
| FRESH TUNA SALAD NICOISE | 250 |
| (Tuna fish in creamy vinaigrette dressing) | |
| VIETNAM SQUID SALAD | 250 |
| (Mint and coriander flavour) | |
| WINE MARINATED KALAMARI SALAD | 180 |
| (Rings of kalamari, mixed lettuce in a choice of dressing ) | |
| BASILCO CHICKEN SALAD | 220 |
| (Strips of chicken, mixed lettuce in basil dressing) | |
| CHICKEN TRIO SALAD | 220 |
| (A combination of smoked chicken, chicken sausages and chicken salami tossed | |
| with garden fresh salad leaves and bell peppers in a vinaigrette dressing) | |
| CEASAR SALAD (VEG / CHICKEN) | 130/170 |
| (A salad with a combination of ice berg lettuce, marinated peppers, parmesan, | |
| croutons, anchovies, bacon and chicken served with ceasar dressing) | |
| GREEK SALAD | 160 |
| (Dices of cucumber, onion, bell pepper, tomato & feta cheese tossed with | |
| vinegrette dressing) | |
| TURKISH SALAD | 150 |
| (Juliennes of fresh veg’s tossed with sundried tomatoes) | |
| FATOUSH SALAD | 130 |
| APPETIZERS | |
| VEGETARIAN | |
| NACHOS WITH SALSA / CHEESE | 110/125 |
| FRENCH FRIES | 100 |
| HERB GRILLED POTATO | 120 |
| TANDOORI PANEER TIKKA | 180 |
| CHILLI PANEER | 160 |
| MUSHROOM DUPLEX | 180 |
| (Fried mushroom, stuffed with spicy cheese) | |
| POPPYE ROLLS | 160 |
| (Vegetable rolls served with sweet & spicy sauce) | |
| VEGETABLE BRIOCHETTE | 160 |
| (Skewer’s with cottage cheese & vegetable) | |
| VEGETABLE SEEKH KEBAB | 160 |
| TANDOORI PLATTER | 200 |
| (Combination of paneer tikka, tandoori aloo, tandoori mushroom & veg seekh) | |
| NON VEGETARIAN | |
| BATTER FRIED PRAWNS | 425 |
| SHARABI TANDOORI JHINGA | 425 |
| SEA FOOD CROSSITNI | 350 |
| (Mixed seafood spread in tomato flavour, served on garlic bread.) | |
| CHAR GRILLED FISH TIKKA | 310 |
| CHILLI CHICKEN | 250 |
| SOLE FISH FINGER | 275 |
| CHICKEN WINGS TEX MEX | 220 |
| (Chicken wings in BBQ sauce, flavored with sesame seed) | |
| CHICKEN KASTOORI KEBAB | 225 |
| CHICKEN TIKKA | 200 |
| FLAMING CHICKEN | 250 |
| (Butter coated fried chicken with jack daniel sauce) | |
| SEEKH KEBAB (Chicken / Mutton) | 200/225 |
| SHACK KEBAB PLATTER | 320 |
| (Different kebab combinations) | |
| SHISH TAOUK | 250 |
| (Boneless chicken marinated in lemon boharat) | |
| LEBANEESE MIX GRILL | 350 |
| (Combination of shish taouk, lamb riyash shish kofta halabi) | |
| COASTAL APPETIZERS FROM SOUTHERN INDIA | |
| COTTAGE CHEESE 65 (ANDHRA SPECIALITY) | 160 |
| POTATO 65 (ANDHRA SPECIALITY) | 130 |
| PRAWN TAMIL MASALA | 425 |
| (South Indian style fried prawns marinated in special herbs and chilly paste) | |
| FISH KAITHILI | 250 |
| (Fingers of sole marinated in poppy seeds & deep fried) | |
| CHICKEN 65 (ANDHRA SPECIALITY) | 210 |
| KERALA MUTTON FRY | 250 |
| (Mutton fried with coconut slice & curry leaves) | |
| MAIN COURSE | |
| NON VEG | |
| LOBSTER | |
| LOBSTER ON FIRE | 850 |
| (Char grilled omani lobster, flavoured with exotic omani herbs, | |
| served with grilled veg. & khabsa rice) | |
| LOBSTER BONANZA | 850 |
| (Grilled lobster in lemon, garlic & cajun butter served with beet root risotto) | |
| PRAWNS | |
| DRACULA PRAWNS | 450 |
| (Grilled jumbo prawns with garlic, onions in white wine and lemon juice sauce) | |
| HERB GRILLED PRAWNS | 450 |
| (Grilled prawns served with saffron cardon & vegetables) | |
| GRILLED PRAWNS WITH WILD RICE RISOTTO | 500 |
| (Served in tangy tomato sauce) | |
| SEAFOOD PLATTER | 550 |
| (Chef’s special assortment of grilled sea food) | |
| CAMBERETTE CON SALSO PICCANTE | 750 |
| (Jumbo prawns grilled in bar-be-que sauce,served with sauteed vegetables) | |
| CRAB | |
| GARLIC BUTTER CRAB | 480 |
| (Whole crab served with grilled vegetables & parsley potato) | |
| CRAB CAKE WITH MAYONNAISE MAYO | 550 |
| (Served with herb rice and mustard mayonnaise sauce) | |
| SALMON | |
| GRILLED SALMON STEAK | 650 |
| (Served with new potatoes, green peas in a creamy sherry wine sauce.) | |
| FISH | |
| GRILLED TROUT | 425 |
| (Served with sauteed vegetables, honey glazed potatos served with creamy tarragon sauce.) | |
| GRILLED WHOLE RED SNAPPER / POMFRET | 425 |
| (Grilled whole snapper served with sauteed vegetables,sliced potato & chilly jam sauce) | |
| ENGLISH FISH & CHIPS | 380 |
| TANDOORI WHOLE POMFRET / TROUT | 425 |
| GRILLED SOLE FILLET IN LEMON BUTTER SAUCE | 380 |
| BAKED PESTO FISH | 425 |
| (Baked fillet of sole fish coated with pesto sauce, served with jacket potatoes, and garlic bread) | |
| CHICKEN | |
| ROAST SPRING CHICKEN | 310 |
| (Served with greens & jacket potatoes with chilly barbecue sauce) | |
| PEPPER CORN CHICKEN | 310 |
| (Served with stuffed vegetables, mashed potatoes in red wine reduction) | |
| CHICKEN VASLIGOS | 310 |
| (Grilled chicken breast stuffed with ham & mushrooms, served in creamy pesto sauce) | |
| POLLO ALA FUNGI | 310 |
| (Herb grilled steak of chicken stuffed with mushrooms and served with garlic rosemary sauce) | |
| CHICKEN IN A BASKET | 310 |
| (Deep fried crumbed chicken) | |
| CHICKEN MARINGO | 310 |
| (Dices of chicken in mushroom sauce) | |
| LAMB | |
| RACK OF SPRING LAMB DIJONNAISE | 450 |
| (Lamb chops marinated with garlic, fresh herbs baked with Dijon mustard and root vegetables) | |
| BIG JIM CHILLY | 325 |
| (Boneless chunks of lamb, perfected with jalepeno in red wine sauce) | |
| TENDERLOIN STEAK | 325 |
| (Tenderloin steak served with bouquiter vegetables & mushroom in a red wine sauce.) | |
| VEGETARIAN | |
| GRILLED GHERKIN CHEESE STEAK | 280 |
| (Grilled slice of cottage cheese stuffed with gherkins in a creamy mushroom sauce, served with sauteed vegetables and rice) | |
| GRILLED GARDEN GREEN VEGETABLES | 260 |
| (Choice of mushrooms & pink pepper mustard in a spicy basil sauce.) | |
| CRAPADE HONGO | 260 |
| (Pancake stuffed mushrooms & olives served with baked tomato & mushroom sauce) | |
| CRISPY VEGETABLES CAGE BRETONNE | 260 |
| (Deep fried vegetables in bretonne sauce) | |
| THAI VEGETABLE CURRY WITH RICE | 260 |
| (Red/Green curry ) | |
| MUSHROOM RISSOLE | 260 |
| (A creamy mushroom mixture filled in pancakes, golden fried served with fries) | |
| CAJUN SPICED GRILLED VEGETABLES | 260 |
| (Grilled farm fresh vegetables topped with mozzeralla cheese and creamy pesto sauce) | |
| SAUTEED WILD MUSHROOM IN SHERRY WINE SAUCE | 260 |
| (Served with rice and grilled vegetables) | |
| COASTAL CUISINE FROM SOUTHERN INDIA | |
| MAIN COURSE | |
| ANDHRA PRAWN CURRY | 425 |
| (Prawns cooked in thick masala) | |
| MEEN KOZHAMBU (TAMIL) | 320 |
| (Fillets of sole cooked in roasted ground South Indian spices) | |
| MALABAR FISH CURRY (KERALA) | 320 |
| (Fillets of sole cooked in coconut gravy) | |
| CHAPA PULSU- (ANDHRA) | 320 |
| (Sole fillets in a gravy of tamarind, onion & tomato) | |
| CHICKEN CHETTINARD (TAMIL) | 300 |
| (Boneless chicken morsels with a distinct flavoured with chettinard spices.) | |
| VEINCHINA MAMSAM (ANDHRA) | 310 |
| (Boneless pieces of lamb simmered with coriander & garam masala) | |
| MYSORE CHICKEN (KARNATKA) | 280 |
| (Lemon flavoured boneless chicken curry) | |
| GHONGUNA MAMSAM (ANDHRA) | 310 |
| (Boneless tender lamb pieces cooked with leafy greens & spices) | |
| PANEER CHETTINARD (TAMIL) | 260 |
| (Paneer morsels with a distinct taste & flavour of fresh chettinard masala.) | |
| CAULIFLOWER MELAGU PIRATTL (TAMIL) | 210 |
| (Cauliflower cooked with coconut & black pepper) | |
| KAR KHORMA (KARNATKA) | 250 |
| (Mixed veg. in a coconut & poppy seed paste) | |
| AVIAL (KERALA) | 250 |
| (Assorted seasonal veg.fingers simmered in coconut milk.) | |
| DAL TAMATER (ANDHRA) | 180 |
| (Lentil cooked with tomatoes, onions & green | |
| chillies tempered with mustard & garlic) | |
| CHETTINARD BIRYANI (Chef’s Speciality) | 200/275/300 |
| (Veg / Chicken / Mutton ) | |
| (*ALL ABOVE ITEMS ARE SERVED WITH LEMON RICE | |
| & MALABAR PARATHA.) | |
| DESSERTS | |
| CHOCOLATE LAVA | 140 |
| CHOCOLATE SWAMP | 140 |
| TIRAMISU | 140 |
| CHOICE OF ICE CREAMS | 100 |
| (Vanilla, Strawberry, Chocolate, Coffee) | |
