Menu from Red Clove
Menu highlights
Includes dishes that are:
Vegetarian
Zucchini Flower
Beer battered baby zucchini flowers stuffed with herbed and spiced cottage cheese
Lamb Magaz
Lamb brains infused with aromatic spices, crumbed and pan fried
Calamari Phillauri
Calamari dusted with spiced tapioca flour and deep fried
Mussels Thisri
Fresh Tasmanian mussels cooked in ginger, garlic, chilli, Red Clove’s 5 spice masala and coriander
Nihari Lamb Shank
Lamb shanks in garam masala, saffron and yogurt sauce, served with cumin flavoured polelenta
Masala Batakh
Red Clove’s special herb infused duck for six hours topped with mild spiced blueberry chutney
Desserts
Mango kulfi
Home made mango ice cream
Kala Jamun
Reduced milk dumpling soaked in a rose water sugar syrup, served with vanilla ice cream
Khoya Anjeer
Fresh figs and screwpine infused reduced milk, served with vanilla beans ice cream
More about the restaurant: Red Clove
Red Clove is one of those places that stand out among the Indian restaurants in Sydney for their acute awareness of the traditions of which they are the guardians – and the proof is in each and every dish. Located in Seaforth, at the junction of Sydney Road and Manly, Red Clove’s menu is renowned for its considered approach to the ancient art of Indian cookery, with experienced restaurateur Narendra bringing a lifetime spent in Indian kitchens at home plus a couple of decades embedded in the hospitality industry to bear on an establishment that attracts rave reviews. Book a table at Red Clove and experience real gourmet Indian cuisine for yourself.
Frequently asked questions
Does Red Clove serve Indian food?
Does the restaurant Red Clove have Outdoor seating?
Thinking about making a Red Clove booking?
We hear a lot these days about the five basic tastes – sweetness, sourness, saltiness, bitterness, umami, and (a new player) oleogustus. But in the Indian kitchen, where culinary arts developed over five millennia prevail, traditions informed by Ayurvedic practice, it’s all about sweet, sour, salty, pungent, bitter and astringent, giving rise to the attributes of essence and effect. You might scoff, but Red Clove’s founder Narendra takes it seriously. You don’t even have to understand, but at least take note that it was the effect that Indian dishes had upon guests at his family home back in India that enraptured Narendra as a child, inspiring him to become the masterful chef he is today. Narendra and the Red Clove crew invite Sydney’s discerning diners to their restaurant along Seaforth’s Sydney Road to experience cuisine based upon an authentic Indian understanding and the real Indian kitchen.
Red Clove’s gourmet offering is sure to satisfy both connoisseurs of Indian cuisine that are looking for familiar dishes and those intrepid Sydney foodies looking for something new. Those fresh to the delights of South Asian food are advised to surrender to the recommendations of the friendly wait staff at Red Clove, one of Seaforth’s most trusted Indian restaurants, and find out why Indian ranks among the world’s most rich, complex, nuanced and sought after cuisines. Failsafe recommendations from Red Clove’s list of popular favourites include the Pubjabi bakre ka gosht, goat on the bone slow-cooked with an exquisite, pungent masala mix perfectly reminiscent of the mountains of northern India. Sydney’s seafood lovers will flip for the Kokani fish, oven-roasted red snapper with a special spice mix and Mumbai-style potatoes. Vegetarian? Never fear – the Indian culinary tradition has a whole lot to offer on this tip, and two of Red Clove’s less common dishes are the veggie nargisi kofta (Indian cottage cheese – paneer – and dried fruit dumplings cooked in alightly spiced white gravy), and the ande wali moong masoor.