Penang Chicken Curry
Rich coconut, kaffir lime, and a hint of peanut in this Malaysian North-West curry
Chili King Prawns
Local king prawns simmered in garlic & ginger tomato & chilli sauce finishes with egg drop
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Beef Massaman
Tender beef and potato, in a bright but earthy peanut and tamarind curry finished with dried shallots
Butter Chicken
Marinated in yogurt and spice mix, simmered in a tomato and cream curry sauce finished with cashews
Lamb Korma
Tender lamb with potato in korma gravy a distinct nuttiness and rich texture comes from the addition of ground cashews
Creamy Garlic Prawns
Juicy local king prawns tossed in a rich, spiced garlic cream with tomato, onion & finished with fresh coriander
Nirvana Main Menu
STARTER
Tom Yum Goong Soup - $16
Hot and sour prawn soup infused with lemongrass, galangal, kaffir lime leaves, chilli and fresh lime juice.
Tom Kha Gai - $15
Lemon and galangal-infused coconut chicken soup with mushrooms.
Thai Grilled Beef Salad - $22
A vibrant salad packed with cucumber, cherry tomatoes, red onion, capsicum, coriander and mint.
Warm Grilled Thai Style Oysters (6) - $26
NZ Pacific oysters lightly grilled with house-made lemongrass, lime and sweet chilli dressing.
Warm Grilled Thai Style Oysters (12) - $48
NZ Pacific oysters lightly grilled with house-made lemongrass, lime and sweet chilli dressing.
Tandoori Chicken - $18
Chicken thigh pieces marinated in a spiced yoghurt blend with onion and garlic.
Chicken Larb - $20
Minced chicken salad tossed with fresh herbs, lemongrass, chilli and roasted rice.
Pandan Chicken Parcels - $18
Marinated chicken infused with local pandan leaf wrapping.
Satay Chicken - $18
Marinated chicken skewers served with Nirvana's signature peanut sauce.
Loh Bak (Five Spice Pork Rolls) - $16.50
Minced pork with five spice wrapped in bean curd and fried until crispy.
Pork Spring Rolls - $16.50
Blend of minced pork, glass noodles and black fungus.
Vegetarian Spring Rolls - $16.50
Seasoned shredded vegetables and glass noodles in a crispy wrapper.
Curry Puffs - $16.50
Spiced potato, green peas and onion encased in flaky pastry.
Vegetable Pakoras - $16.50
Local vegetables coated in naturally gluten free chickpea batter and served with minted yoghurt.
Roti & Pappadum Dip Plate - $19
Roti bread and crispy pappadums served with peanut sauce and yoghurt raita.
Half Shell Scallops - $22
Grilled scallops with sweet sesame sauce and spring onions.
CHIKEN CURRIES
Butter Chicken - $33
Marinated chicken simmered in a tomato and cream curry sauce finished with cashews.
Green Chicken Curry - $33
Classic Thai curry with sweet basil, kaffir lime leaf, galangal and green chilli.
Chicken Korma - $33
Chicken thigh with broccoli in a rich korma gravy finished with cashews.
Penang Chicken - $33
Rich coconut curry from north-west Malaysia with kaffir lime and a hint of cashews.
SEAFOOD
Stir Fried Seafood - $38
Prawns, calamari, scallops and local fish stir fried with mixed vegetables in spicy nam prik sauce.
Yellow Fish Curry - $36
Local fish and vegetables cooked in a sweet and mild yellow coconut curry.
Thai Fried Fish - $42
Threadfin salmon fillets flash fried and finished with a sweet, hot and sour sauce.
Chilli King Prawns - $44
Local king prawns simmered in garlic, ginger, tomato and chilli sauce finished with egg drop.
Creamy Garlic King Prawns - $44
King prawns tossed in a rich garlic cream sauce with tomato, onion and fresh coriander.
Tandoori Prawns - $44
King prawns marinated in a spiced yoghurt blend and roasted until smoky and tender.
Spicy Salt Squid - $38
Lightly floured squid tossed with spicy salt, onion, garlic, chilli and shallots.
Nirvana Bugs - $49
Bug tails simmered in Penang sauce with potato, coconut cream and kaffir lime.
SIGNATURE MAINS
Beef Mussaman - $33
Tender beef and potato in a peanut and tamarind curry finished with crispy shallots.
Beef Vindaloo - $33
Traditional South West Indian curry with bold spices and a fiery finish.
Shaking Beef - $36
Beef tossed with black pepper sauce, potato and mixed vegetables.
Red Duck Curry - $38
Twice-cooked duck breast in aromatic Thai red curry with pumpkin, pineapple, vegetables and Thai basil.
Lamb Korma - $36
Tender lamb and potato in a rich korma gravy finished with cashews.
Pork Belly - $33
Twice-cooked pork belly stir fried with local vegetables, chilli and lemongrass.
VEGETARIAN & NOODLES
Stir Fried Vegetables - $28
Market vegetables wok tossed with chilli and soybean paste.
Creamy Aloo Gobi - $28
Potato and cauliflower cooked with ginger, tomato, onion, coriander and cream.
Kang Koong - $27
Local water spinach stir fried with preserved soybean sauce and topped with fried shallots.
Pad Thai Noodles - $28.50
Traditional stir-fried rice noodles with egg, tofu, bean sprouts, garlic chives and tamarind sauce finished with crushed peanuts.
Nasi Goreng - $26.50
Wok-fried rice with prawns, chicken, vegetables, egg and sambal topped with crispy shallots.
SIDES
Roti Bread - $7
Pappadums - $6
Jasmine Rice - $5
Coconut Rice - $6
Yoghurt Raita - $4
Peanut Sauce - $4
Fresh Chilli - $2