Meals:

• Thai Veg Green Curry: Thick creamy coconut curry with vegetables, herbs.
• Thai Chicken Green Curry: Creamy coconut curry with chicken and herbs.
• Thai Chicken Red Curry: Mild Thai curry with coconut and herbs.
• Chicken Ghee Roast Meal: Tangy, spicy chicken roasted in ghee flavors.
• Fish Curry Meal: Fish cooked in Goan spices with coconut curry.
• Thai Prawns Green Curry: Creamy coconut curry with prawns and herbs.
• Thai Prawns Red Curry: Mild curry with prawns and coconut flavors.
• Prawns Curry Meal: Prawns cooked in Goan spices with coconut curry.

Soups and Salads:

• Old School Vegetable Sweet Corn Soup: Indo-Chinese style soup with mixed veggies, sweet corn.

• Vegetable Manchow Soup: Thick soup flavored with soya and fried noodles.

• Tomato Soup: Slow-roasted tomatoes in a herb-infused creamy soup.

• Old School Chicken Sweet Corn Soup: Indo-Chinese soup with chicken, sweet corn kernels.

• Chicken Manchow Soup: Soya-flavored thick soup with fried noodles.

• Wharf Signature Seafood Soup: Smooth coconut milk-based soup with seafood.

• Garden Salad: Assorted garden vegetables with vinaigrette dressing.

• Greek Salad: Tossed veggies, lettuce with lemon herb vinaigrette.

• Vegetable Caesar Salad: Crisp lettuce with creamy garlic dressing and croutons.

• Chicken Caesar Salad: Crisp lettuce with creamy garlic dressing and croutons.

Starters:

• Badami Broccoli: Broccoli marinated in cashew and almond paste, baked.
• Honey Chilli Chicken: Stir-fried chicken in honey and oriental sauces.
• Rava Fried Chicken: Crispy chicken crusted with semolina and fried.
• Chicken Hot Wings: Crispy chicken wings tossed in spicy Goan sauce.
• Sichuan Chicken: Stir-fried chicken and bell peppers in Sichuan sauce.
• Murgh Malai Kebab: Chicken marinated in cashew paste, grilled on skewers.
• Classic Chicken Tikka: Chicken marinated in yogurt and roasted with spices.
• Tandoori Chicken: Chicken marinated with yogurt and spices, charcoal grilled.
• Chicken Pepper Fry: Stir-fried chicken with pepper and South Indian spices.
• Wings White Cheddar Cheese Rub: Crispy wings with cheese spice mix.
• Slow Smoked Oriental Pork Ribs: Pork ribs slow-cooked in plum sauce.
• Fish Rawa Fried: Semolina-crusted fish, shallow fried until crispy.
• Sichuan Chilli Fish: Fish slices battered and tossed in Sichuan sauce.
• Fish Tikka: Fish marinated in special marinade, roasted in clay oven.
• Rava Fried Prawns: Semolina-coated prawns, shallow fried until golden.
• Prawns Chilli Fry: Stir-fried prawns with chillies, onion, and tomatoes.
• Scrambled Crab: Crab meat cooked with onions, curry leaves, and spices.

Main Course:

• Kadhai Paneer: Spicy paneer cooked with bell peppers, onions, tomatoes.

• Paneer Butter Masala: Paneer in rich buttery makhani gravy, slow-cooked.

• Dum Aloo Kashmiri: Traditional Kashmiri dish of spicy braised potatoes.

• Dal Tadke Wali: Yellow lentils tempered with garlic, cumin, and chillies.

• Butter Chicken: Clay oven-cooked chicken in rich tomato, cashew gravy.

• Kadhai Murgh: Chicken cooked with onion, bell peppers, and spices.

• Bhuna Gosht: Braised mutton with ginger, cumin, and aromatic spices.

• Mutton Rogan Josh: Traditional Kashmiri mutton curry with aromatic spices.

• Kadhai Jhinga: Fresh prawns sautéed with onion, tomatoes, and spices.

• Vegetable Xacuti: Rich coconut curry with assorted vegetables.

• Veg Hooman Curry: Seasonal vegetables in a chili, coconut-based curry.

• Chicken Xacuti: Tender chicken cooked in spicy coconut curry.

• Mutton Xacuti: Spicy coconut curry with tender mutton pieces.

• Pork Vindaloo: Pork cooked in spicy, tangy vinegar gravy.

• Pork Assad: Traditional Goan pot roast of marinated pork.

• Prawns Balchao: Prawns in tangy, spicy authentic Goan balchao gravy.

• Lazeez Paneer: Paneer stuffed with assorted nuts, marinated with spices.

• Chicken Cafreal: Spicy, tangy chicken in Goan cafreal masala.

• Fish Recheado: Fish fillet marinated in recheado masala, fried.

• Indian Fish Tawa Masala: Fish fillet cooked in Indian spices, pan-fried.

• Prawns Recheado: Prawns marinated and cooked in recheado masala.

• Indian Prawns Tawa Masala: Prawns marinated in Indian spices, cooked on tawa.

Breads:

• Plain Naan: Leavened dough cooked in clay oven, soft bread.
• Butter Naan: Soft naan brushed with rich butter after baking.
• Garlic Naan: Naan flavored with garlic and cooked in clay oven.
• Cheese Garlic Naan: Garlic naan stuffed with cheese, baked to perfection.
• Plain Tandoori Roti: Soft wheat dough cooked in tandoor, flatbread.
• Butter Tandoori Roti: Tandoori roti brushed with butter for richness.
• Laccha Paratha: Flaky, layered paratha cooked in the clay oven.
• Methi Paratha: Paratha flavored with fenugreek leaves, cooked in tandoor.
• Pudina Paratha: Paratha flavored with mint leaves, baked in tandoor.
• Plain Kulcha: Soft stuffed dough, kneaded and baked in clay oven.
• Butter Kulcha: Buttered kulcha, soft and flavorful from the oven.

Rice:

• Jasmine Rice: Steamed fragrant jasmine rice for a flavorful base.
• Steamed Basmati Rice: Soft, steamed basmati rice, perfect for curries.
• Green Peas Basmati Pulao: Basmati rice with green peas cooked in spices.
• Mushroom Basmati Pulao: Fragrant basmati rice cooked with mushrooms.
• Mixed Vegetable Basmati Pulao: Basmati rice with assorted mixed vegetables.
• Cumin Seeds Basmati Pulao: Basmati rice infused with cumin seeds for flavor.
• Cottage Cheese Basmati Pulao: Basmati rice cooked with soft paneer cubes.
• Pork Sausage Pulao: Traditional Goan pulao cooked with spicy pork sausages.

Fried Rice and Noodles:

• Vegetable Hakka Noodles: Stir-fried noodles with mixed veggies in soy sauce.

• Chicken Hakka Noodles: Chicken and veggies stir-fried in Chinese-style noodles.

• Prawns Hakka Noodles: Prawns and veggies stir-fried in Hakka noodles.

• Seafood Hakka Noodles: Mixed seafood stir-fried in Hakka-style noodles.

• Vegetable Fried Rice: Stir-fried rice with mixed vegetables and spices.

• Chicken Fried Rice: Stir-fried rice with chicken and aromatic spices.

• Prawns Fried Rice: Stir-fried rice with prawns, veggies, and seasoning.

• Seafood Fried Rice: Mixed seafood fried with aromatic rice and spices.

Small Plates:

• Wok Tossed Broccoli: Blanched broccoli tossed in garlic and greens.
• Chilli Paneer: Stir-fried cottage cheese in spicy sweet-sour sauce.
• Honey Chilli Lotus Stem: Crispy lotus stem tossed in honey-chili sauce.
• Cheddar Stuffed Mushroom: Button mushrooms stuffed with aged cheddar, crumb-fried.
• Mushroom Rissois: Creamy mushroom ragout encased in delicate pastry.
• Butter Garlic Prawns: Prawns cooked in Wharf’s signature butter garlic sauce.
• Sea Devil: Prawns wrapped in bacon, grilled until juicy.

Pasta:

• Veg Spaghetti in Tomato Sauce: Spaghetti in a tangy, spicy tomato sauce.
• Chicken Spaghetti in Tomato Sauce: Spaghetti with chicken in a tangy tomato sauce.
• Seafood Spaghetti in Tomato Sauce: Seafood spaghetti cooked in a tangy tomato sauce.

Snacks:

• Basket of Goan Bread: A basket of traditional Goan bread served warm.
• Vegetable Kulcha: Soft, stuffed leavened dough baked in clay oven.
• Chicken Tikka Kulcha: Mini kulcha stuffed with juicy chicken tikka.
• Chorizo Poi: Goan-style spicy pork sausage served with traditional poi bread.
• Fish & Chips: Crumb-fried fish fillets served with fries and tartar sauce.

Baos:

• Teriyaki Chicken Bao: Chicken tossed in teriyaki sauce, served in bao.
• Butter Chicken Bao: Pulled butter chicken tikka in steamed bao.
• Ghee Roast Bao: South Indian ghee roast chicken served in a bao.

Desserts:

• Bebinca: Traditional Goan layered cake, sweet and decadent.
• Blueberry Cheesecake: Cream cheese dessert topped with blueberry and crumb base.
• Burnt Basque Cheesecake: Soft cheesecake baked with a chard flavor for richness.