Sydney Restaurant Re-Launches New Not-Quite-Indian, Not-Quite-Sri Lankan Experience
Sydney boasts a slew of tantalising restaurants serving up fresh and innovative dishes; but when a favourite comes back with a brand new menu, we tend to double take.
INDU launched in the CBD back in 2015, but as of this month has appointed a brand new Head Chef in Gordon Ramsay protégé James Wallis.
Wallis has carefully crafted a gentle fusion of flavours from Sri Lanka and India that highlight both cuisines, yet are in no way traditional. You leave feeling satisfied, but not heavy (a rarity with most Indian meals we've come across).
Arrive ready to share your feast. Start with the seared salmon dosa and dip into a kale, pomegranate and coconut sambal with a cardamom aioli. Next, move on to the scallops atop a cauliflower puree infused with cumin, finger lime and green mango pickle. If you're at all unsure, the well-versed staff are more than willing to lead you with personal recommendations.
But whatever you choose, you must leave room for the twice-cooked lamb ribs, sourced from only the best local produce.
Remember this isn't about over-loading your plate with oil-laden curries; pick in line with your taste buds and combine with 'INDU essentials' like the pomegranate and roasted pistachio raita. We opted for the Goan pork belly curry with crispy crackling and had zero regrets.
Nearing the end of your meal, lean back and realise how impossibly light you feel - a sure sign that dessert is a must.
We couldn't choose between the 'Mango marshmallow' and the 'Gin & Tonic Cheesecake' - so we didn't. (And you shouldn't either.)