The Menusix cuisines, one garden.

कुखुरा मोमो

Hand-folded steamed dumplings of minced chicken, ginger and coriander. Served with the house tomato-sesame chutney.

दाल भात तरकारी

The Himalayan classic — steamed rice, slow-cooked black lentils, seasonal vegetable curry, achar and a green leaf.

थुक्पा

Tibetan noodle broth with hand-cut vegetables and Himalayan herbs. The cure for a cold Kathmandu evening.

तरकारी मोमो

Steamed dumplings filled with spiced cabbage, carrot and Himalayan paneer.

The dish that made Northfield famous. Marinated chicken seared on a screaming-hot iron plate with peppers, onions, soft flour tortillas and a trio of salsas.

House-fried tortilla chips, melted yak-cheese blend, jalapeños, sour cream and guacamole.

Crisp-fried wheat tortillas stuffed with spiced chicken or beans, finished with cheese and salsa verde.

Scrambled eggs, refried beans, peppers and cheese rolled in a soft tortilla. Available 7 AM onwards.

Charred chicken breast, lettuce, tomato, smoked-paprika aioli on a brioche bun. Hand-cut fries.

Quarter-pound buffalo-beef patty, smoked bacon, sharp cheddar, caramelised onion and house pickle.

Tandoor-charred chicken simmered in a velvet tomato-cream gravy with fenugreek and cardamom.

Hand-stretched leavened bread, tandoor-baked and brushed with cultured butter.

House-made cottage cheese in a silken tomato-fenugreek gravy. Vegetarian, generous, comforting.

Marinated chicken on a cast-iron platter with sautéed vegetables, mash and gravy. Arrives loud.

Indo-Chinese street classic — wok-tossed chicken with green chillies, peppers and soy.

House signature — chicken in a saffron-cashew gravy with raisins and rose water.

Centre-cut tenderloin, rested and sliced for two. Béarnaise, roasted root vegetables, pommes Anna.

Wood-fired thin crust, San Marzano, mozzarella, prosciutto, rocket and shaved Grana.

Roasted peppers, courgette, mushroom, red onion, basil pesto base, mozzarella di bufala.

Romaine, grilled chicken, blue cheese, avocado, egg, smoked bacon, cherry tomato — red-wine vinaigrette.

Bolognese or aglio e olio — your choice. House-extruded pasta, parmesan, fresh basil.

Twice-cooked potatoes, sea salt, smoked paprika aioli on the side.

Three-egg omelette with green chilli, tomato, onion and Himalayan cheese.

Eggs your way, bacon, sausage, sautéed mushrooms, grilled tomato, sourdough toast, fresh juice and a hot drink.

Crisp Nepali lager, served Himalayan-cold.

Kathmandu's favourite session lager. Bright, dry finish.

House cocktail — bourbon, smoked maple, blackberry, citrus oil. Named for the outlaw, served by the firepit.

Fresh garden mint, hot water, raw honey on the side.

Hand-squeezed lime, soda water, choice of sweet, salty, or both.

Mustang-apple pie, butter crust, vanilla bean ice cream. A Mike Frame original.

Dark-chocolate brownie, sea salt, vanilla ice cream, warm chocolate sauce.