Menu from Le Bukhara
Menu highlights
Includes dishes that are:
Vegetarian
Chicken Tikka (4 pc)
Juicy boneless chicken marinated
Roast Duck Mini Faratha (4 pc)
Thin sliced of duck marinated and mixed with exotic herbs, rolled in a mini faratha
Butter Chicken
Boneless chicken half cooked in tandoor
Chicken Khorma
A mouth watering chicken
Rogan Josh
Lamb cooked in a traditional Northern Style
Mauritian Beef
Beef marinated overnight and pan-fried
More about the restaurant: Le Bukhara
Gone are the days when you could order up a dish of dodo, but Mauritian cuisine is alive and well at Le Bukhara Mauritian Indian Restaurant in Sydney’s beautiful Double Bay. Always already a fusion of Indian, Chinese, European – particularly French - cuisines, food from the Indian ocean island of Mauritius is dominated by seafood, curries, and South Asian spice. You can find this unique opportunity to dine Mauritius-style down Bay Street.
Frequently asked questions
Can I pay with a credit card at Le Bukhara restaurant?
Does the restaurant Le Bukhara have parking?
Thinking about making a Le Bukhara booking?
The most popular dishes at Le Bukhara Mauritian Indian Restaurant are typically Indian, with classics like chicken tikka, butter chicken, chicken korma, and rogan josh taking pole position. That said, we’d encourage Sydney’s more adventurous foodies to go for the sought-after Mauritian beef, marinated overnight and pan-fried with onions, garlic, shallots, and thyme, then finished with a tomato-based sauce that can be ordered mild, medium, or hot and spicy. This is only one of the Mauritian specialties on offer from Le Bukhara’s Double Bay restaurant.
Taking a survey of Le Bukhara Mauritian Indian Restaurant’s house specials, we can see the maritime staples of this island cuisine showing through, with the influence of French cookery also notable. The prawn a la Mauritian is head chef Vijay’s specialty, a hot prawn rougaille that’s best served spicy. Another clearly European-Mauritian dish is the chicken aux crevette, with marinated chicken taking the place of the Mauritian beef, pan-fried and served in a spicy tomato base. The duck canelle rouge is simmered with whole spices, red wine and orange, while the Atlantic salmon with avocado salsa and the vindaille fruit de mer offers up fresh seafood cooked with onions, mustard seeds, turmeric, lemon juice and colourful peppers. This last is a popular dish in Mauritius and a perfect demonstration of this island’s typical approach to food. Make a booking at Le Bukhara’s Bay Street premises in Sydney’s Double Bay and enjoy a cuisine that’s a real rarity in the city.