Baz Kreole

Crunchy fritters consisting of ground yellow split peas, chilies, spices, and herbs

Traditional Mauritian appetizer, crunchy golden crust with a fluffy creamy potato and tuna filling (Mauritian potato and tuna croquettes)

Mauritian flatbread stuffed with lightly spiced yellow chana dal (split chickpeas), wrapped around with Cari Gros pois (lima bean curry), rougaille (creole tomato sauce) and pickled vegetables

Classic Mauritian dish, chicken cooked in a rich, flavourful sauce with red wine and Mauritian spices

Fish of the day (Red Emperor) cooked with mustard seeds, turmeric, onion, chilies and garlic

Mauritian Lamb and jackfruit curry, slow cooked for over 4 hours with potatoes, yoghurt and Mauritian spices

Noodles wok-tossed with mushroom flavoured soy sauce, fish sauce, and oyster sauce. Noodles freshly made in house daily

Mauritian boiled Noodle

Lamb slow cooked for over 5 hours with red lentils, black lentils, yellow split peas, cracked wheat and Mauritian spices, served with slice of bread and vinegar (comforting stew-like soup)