Abhis North Strathfield
- 150 Max Attendees
- 20.9 km from Airport 13 miles from Airport
- 1 Event Rooms
- 0 Accomm. Rooms
Description
Drawing on influences from the major food regions of India, our dishes use only the best local produce and combine classical traditional recipes with a modern interpretation creating a true culinary experience.
ABHI's Indian Restaurant is available for all your function requirements. The restaurant can be booked for functions upto 150 Guests. Special...
Drawing on influences from the major food regions of India, our dishes use only the best local produce and combine classical traditional recipes with a modern interpretation creating a true culinary experience.
ABHI's Indian Restaurant is available for all your function requirements. The restaurant can be booked for functions upto 150 Guests. Special Menus can be designed to suit your personal preferences.
Event Rooms
Upstairs Blue Section
Upstairs Gold Section
Event Room Layouts
Packages
Banquet 1 Package Starting At $45.50 Per Person
-Banquet 1 Package Starting At $45.50 Per Person -Banquet 1 Package Starting At $48.50 Per Person Read more
Banquet 1 Package Includes:
E n t r é e
PRAWN SUNEHRI
- Pan fried green prawn cutlets cooked with aspice mix of dry chillies, garlic, ginger and fresh curry leaves
CHICKEN TIKKA
- Boneless free range chicken pieces marinated in yoghurt, mace, ginger and tandoor roasted
SEEKH KEBAB
- Soft minced lamb kebabs with mace, ginger, coriander and fresh green chillies
PALAK PATTA CHAAT (v)
- Spinach leaves in a crispy lentil batter, topped with yoghurt, date & tamarind and chilli & mint sauces
M a i n s
BEEF AMOTIK
- Tangy sweet and sour flavour vindaloo with tender cubes of prime beef, cooked in onion,
- tomato, cumin, ginger and peppercorns
LAMB KHORMA
- A lightly spiced dish in a thick sauce of cashew flavoured with green cardamom
CHICKEN MAKHNI
- Tender boneless chicken roasted in the tandoor then finished with a subtly
- flavoured blend of tomato & cream
ALOO MATAR
- Potatoes, diced butternut pumpkin and green peas cooked in a sauce of tomatoes,
- turmeric, kalaunji & fennel
A c c o m p a n i m e n t s
- Basmati Rice & Naan Breads,
- Pappadums, Tomato & Onion ‘Kachumber’; Cucumber & Yoghurt ‘Raita’; Sweet Mango ‘Chutney’
E n t r é e
PRAWN SUNEHRI
- Pan fried green prawn cutlets cooked with aspice mix of dry chillies, garlic, ginger and fresh curry leaves
CHICKEN TIKKA
- Boneless free range chicken pieces marinated in yoghurt, mace, ginger and tandoor roasted
SEEKH KEBAB
- Soft minced lamb kebabs with mace, ginger, coriander and fresh green chillies
PALAK PATTA CHAAT (v)
- Spinach leaves in a crispy lentil batter, topped with yoghurt, date & tamarind and chilli & mint sauces
M a i n s
BEEF AMOTIK
- Tangy sweet and sour flavour vindaloo with tender cubes of prime beef, cooked in onion,tomato, cumin, ginger and peppercorns
LAMB KHORMA
- A lightly spiced dish in a thick sauce of cashew flavoured with green cardamom
CHICKEN MAKHNI
- Tender boneless chicken roasted in the tandoor then finished with a subtly flavoured blend of tomato & cream
ALOO MATAR
- Potatoes, diced butternut pumpkin and green peas cooked in a sauce of tomatoes, turmeric, kalaunji & fennel
A c c o m p a n i m e n t s
- Basmati Rice & Naan Breads,
- Pappadums, Tomato & Onion ‘Kachumber’; Cucumber & Yoghurt ‘Raita’; Sweet Mango ‘Chutney’
Banquet 2 Package Starting At $52.50 Per Person
-Banquet 2 Package Starting At $52.50 Per Person Banquet 2 Package Starting At $55.50 Per Person Read more
Banquet 2 Package Includes:
E n t r é e
CHATPATA SQUID
- Salt & pepper squid dusted with spiced flour, lightly fried and served with a tamarind & ginger dipping sauce
HARIYALI CHOPS
- Tandoor roasted lamb cutlets marinated in a green masala of coriander leaves, pureed spinach, roasted gram flour and fresh green chillies
CHICKEN TIKKA
- Boneless free range chicken pieces marinated in yoghurt, mace, ginger and tandoor roasted
MASALA DOSA
- Light and crisp rice flour pancakes accompanied by lentil 'sambar' and onion & tomato chutney
PALAK PATTA CHAAT (v)
- Spinach leaves in a crispy lentil batter, topped with yoghurt,date & tamarind and chilli & mint sauces
M a i n s
GOA FISH CURRY
- Barramundi fillets cooked in a sauce of coriander seeds, cumin, turmeric and freshly ground coconut
PATIALA GOAT CURRY
- Punjabi style slow cooked goat with milled chilies, tomato, mace and garam masala, finished off with fresh coriander
CHICKEN MAKHNI
- Tender boneless chicken roasted in the tandoor then finished with a subtly flavoured blend of tomato & cream
BEEF AMBOTIK
- Tangy sweet and sour flavour vindaloo with tender cubes of prime beef, cooked in onion, tomato, cumin, ginger and peppercorns
ENNAI KATHRIKAI (v)
- Whole baby eggplant in a ground paste of cashew, peanut, coconut, cooked in Hyderabadi style
A c c o m p a n i m e n t s
- Basmati Rice & Naan Breads,
- Pappadums, Tomato & Onion ‘Kachumber’; Cucumber & Yoghurt ‘Raita’; Sweet Mango ‘Chutney’.
