Menu from Spice Lounge
Menu highlights
Samosa
Homemade pastry, filled with spiced potatoes and green peas.
Vegetable Pakora
Florets of seasonal vegetables dipped in chickpea batter and fried.
Amritsari Fish
Fillets of rockling marinated in 49 spices and shallow fried. 5-6 pieces
Nibbles
Naan
Plain flour bread baked in tandoor clay oven.
Kashmiri Naan
Naan bread stuffed with dried fruits.
Cheese Naan
Naan stuffed with tasty cheese
Signature
Sheekh Kebab
Minced lamb with ginger, garlic, fresh coriander and freshly ground 49 spices rolled on a skewer and cooked in our tandoor oven.
Chicken Tikka
Morsels of boneless chicken, marinated in yogurt and exotic spices cooked to perfection in our tandoor oven.
Tandoori Sizzler
An assortment of exotic meats from the tandoor served on a sizzler.
Meat
Lamb Rogan Josh
A traditional vibrant kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel. This is a personal favorite of our chef, not only because of the amazing flavours but also because of its history. 'Rogan' means oil in Persian or red in Hindi and 'josh' refers to passian or heat, so this dish is all about cooking in an oil-based sauce with an intense heat.
Goat Curry with Bones
Pieces of goat gently simmered in onion & creamy coconut sauce tempered with mustard seeds & fresh curry.
Chicken
49 Spices Butter Chicken
Marinated boneless chicken pieces cooked in tandoor clay oven & gently simmered in spicy tomato & cashew sauce.
Chicken Tikka Masala
Marinated chicken pieces cooked in tandoor clay oven finished in pan with diced red/green pepper with a pinch of freshly cracked black pepper.
Chicken Handi Lazeez
Cottage cheese, lemon and chicken cooked with onion and a tomato base.
Seafood
Prawn Masala
Prawns marinated in yoghurt garlic sauce & finished in pan with red & green peppers with a dash of lemon juice.
Prawn Curry
This is a subtle yet richly flavoured curry that compliments prawns perfectly.
Fish Curry
Pieces of fish gently simmered in onion & creamy coconut sauce tempered with mustard seeds & fresh curry.
Classics
Chili Gobi
Cauliflower florets in Indo Chinese spices.
Chili Paneer
Cottage cheese cubes with Indo Chinese spice, capsicum & red onion.
Chili Chicken
Boneless chicken with Indo Chinese spices, capsicum & red onion.
Curry
Korma
Choice of lamb, beef, chicken, prawn & fish For mild taste buds,cooked with coconut cream and cashew nut sauce. Lamb 24.0 Beef 24.0 Chicken 19.0 Prawn 25.0 Fish 26.0
Bhuna
Choice of lamb, beef, chicken, prawn & fish Tender meat tossed with onion and capsicum and finished with chefs own secret style. Lamb 24.0 Beef 24.0 Chicken 19.0 Prawn 25.0 Fish 26.0
Madras
Choice of lamb, beef, chicken, prawn & fish A combination of hot spices and coconut Lamb 24.0 Beef 24.0 Chicken 19.0 Prawn 25.0 Fish 26.0
Rice Dishes
Zeera Pulao
Basmati rice cooked with cumin seeds.
Zeera Matar Pulao
Basmati rice cooked with garden peas & cumin seeds.
Kashmiri Pulao
Basmati rice cooked with dried fruits.
Vegetarian
Kofta Curry
Balls of seasonal fresh vegetables deep fried before putting them in spicy curry.
Pumpkin Masala
Pumpkin cooked in 49 spices aromatic blend garnished with fresh coriander.
Dhal Makhani
A traditional way of cooking black lentils in spicy creamy onion & tomato sauce.
Beers
James Boag's Light
Kingfisher
Corona
Beverages
Soda water
Lemon Lime and Bitters
Coke, Diet Coke, Sprite, Lift
Cocktails
49 Spices Signature Cocktail
Fresh lime wedges muddled and doused with havana club rum, shaken with pomegranate juice and crushed ice and served long.
Berry Butterfly
A delicate combination of irish cream, southern comfort and creme de cassis enhanced by the freshness of wild berries and dash of orange juice, blended to perfection to bring in the sunset in style.
White Apple Martini
Belvedere vodka, green apple liqueur and a touch of butterscotch schnapps is shaken not stirred, then topped with apple juice.
Desserts
Gulab Jamun
Golden fried dumplings soaked in cardamon flavoured sugar syrup.
Pista Kulfi
Homemade Indian ice-cream enriched with almond and pistachio.
Mango Kulfi
Kulfi is a frozen milk based Indian dessert enriched with mango.
More about the restaurant: Spice Lounge
There’s great Indian cuisine, then there’s Melbourne’s Spice Lounge. Formerly known as 49 Spices, this Port Melbourne restaurant changed names and location to bring you an even better dining experience than ever before. Found on Station Pier, Spice Lounge is right on the waterfront to take your meal to the next level with incredible views and a stunning dining space. From vegetarian curries to tandoori favourites, Spice Lounge’s cuisine is in a league of its own. Book your table today.
Frequently asked questions
Does the restaurant Spice Lounge have Outdoor seating?
Does the restaurant Spice Lounge have parking?
Thinking about making a Spice Lounge booking?
Providing an all-around incredible dining experience, Spice Lounge has become one of Melbourne’s go-to restaurants for exquisite Indian cuisines right on the waterfront. This Port Melbourne restaurant boasts floor-to-ceiling windows that provide incredible views of Port Phillip Bay, making it an ideal location for a romantic evening out or a special occasion. With attentive service to boot, Spice Lounge lets no detail go overlooked.
On Port Melbourne’s Station Pier, Spice Lounge takes guests on a flavour trip to the Indian subcontinent through their bold specialities and curries. The menu features a wide variety of dishes to choose from including vegetarian favourites like channa masala and mutter paneer to heartier options like lamb madras and beef bhuna. Fans of fresh seafood will love the Goan fish curry, boneless pieces of fish slowly simmered in a creamy coconut sauce with onion, curry leaves and mustard seeds. Desserts are a must at Spice Lounge, especially the pista badam kulfi, a homemade Indian ice cream made with pistachio and almond. With stunning views, amazing food and such friendly service, it’s without any wonder Spice Lounge stays so busy – book ahead to secure your table.