Five Rivers Á la Carte

Amuse Bouche

• Chilli Pepper Lobster

  Fresh Lobster stir-fried with fiery capsicum, spring onions, ginger and garlic. A must for seafood connoisseurs!

Plated Starters

Please choose one of the following starters

• Samosa Chaat

  Flaky pastry filled with spiced potatoes, onions and peas, topped with sev, sweet yoghurt and tamarind chutney

• Manchurian

  A delightful mix of fresh vegetables bound and deep-fried to golden perfection, served in a tangy, full-bodied jus that brings out bold, vibrant flavours

• Paneer Hara Bara

  Miniature patties made up of Indian cottage cheese, green peas and fenugreek, flavoured with coriander

• Murgh Tikka

  Tender chicken breast marinated in our signature blend of spices, slow-roasted to perfection in the tandoor. Juicy, flavourful and irresistible

• Tandoori Jhinga

  Jumbo prawns marinated in our house blend of spices, cooked on skewers over the glowing embers of the tandoor. Smoky, juicy and packed with flavours

• Raunaq-E-Sheekh

  Minced lamb, enhanced with the vibrant flavours of coriander, capsicum, ginger and green chilli. Each bite delivers a symphony of taste, cooked to perfection

Main Course

All main course dishes will be served to share

• Award Winning Saag Punjabi

  This dish was crowned number one in the Hello Curry Awards hosted by Birmingham Airport. In total 7 finalists from the city’s most prestigious restaurants put their chefs to the test in order to create a signature curry to represent Birmingham globally. This award-winning dish has been recreated – using a special recipe from Rashpal’s ancestral kitchen – at international airports across the globe, including Abu Dhabi, Bangkok, Mumbai and Las Vegas

• Methi Malai Matar

  A rich and flavourful North Indian curry that combines the goodness of fenugreek leaves, green peas and a luscious creamy in a traditional Punjabi style

• Lasani Chilli Chicken

  A personal favourite of our chef’s. A native dish cooked with fresh garlic sauce, coriander and crisp green chilli with morsels of tender chicken

• Karahi Gosht

  Tender lamb braised in a fiery masala of garlic, ginger, onions and tomatoes. Cooked in a traditional karahi, this dish is bursting with the bold, spicy flavours of Punjab, balanced by fresh coriander

Accompaniments

The main course will be served with

• Jeera Rice

• Garlic & Coriander Naan

• Chef’s Raita

Palate Cleanser

To cleanse the palate for the next course

• Fresh Ginger and Orange Granita

Dessert

• Strawberry Falooda59,00 £

  Felicitous coupling of silky vermicelli noodles, rose strawberry infused syrup and sweet basil seeds topped with sweetened milk. A simple yet sweet pleasure

• Chocolate Piedmont59,00 £

  Layers of hazelnut praline cream, a light and tangy red berries mousse, and luscious chocolate cream and dry roasted hazelnuts, add a satisfying crunch to every bite