BRITISH CURRY CLUB
Chef Gurps Bagga and Manchester-born Chef Scott O’Sullivan are back in the kitchen together for one night only, reuniting for the British Curry Club. You’ll know Chef Scott from his days at Red Cabbage!
After the success of their Brick Lane Curry Night collaboration, Gurps and Scott return with a new menu inspired by the British curry houses that have become institutions across the UK. Think comforting classics, bold spice and a little nostalgia, all brought together with the pair’s own take on the dishes they grew up around and continue to love.
The menu moves from poppadums, onion bhaji, prawn cocktail and tandoori chicken tikka through to Chicken Jhalfrezi, slow-cooked Balti Beef, Bombay Aloo, naan and basmati pulao rice, finishing with Kashmiri Saffron Panna Cotta.
Thursday 8 October 2026
6.30pm - 9pm
Tickets $79pp
Sorry, no dietary requirements can be accommodated for this event.
It’s a one-night celebration of British and Indian food culture, bringing together familiar flavours, plenty of spice and a menu made for sharing around the table. Book now and join Gurps and Scott for the British Curry Club.
Menu
STARTER
Poppadums plate (g,d,n,v)
With riata, mango chutney and onion salad
Onion Bhaji (g,d,n,v)
With tamarind jaggery sauce, mint, coriander,
red cabbage pickle
ENTREE
Prawn Cocktail (g, n,)
BBQ prawns, spiced butter, coz lettuce, cucumber pickle,
curried mayo
Tandoori Chicken Tikka (g, n)
Tandoor roasted chicken marinated with Kashmiri chilli, garlic,
yoghurt, lemon and mint chutney
MAINS
Chicken Jhalfrezi (g)
Chicken, sauteed with onion, capsicum, green chillies
and tomatoes, finished in a thick jhalfrezi sauce with fresh coriander
Balti Beef (g)
Slow cooked beef with dry chillies, coriander, fenugreek, onions
and green chillies.
SIDES
Bombay Aloo (g,d,n,v)
Potato cooked with turmeric, onions, methi and cumin
Fresh Baked Plain Naan (v)
Peshwari butter
Basmati Pulao Rice (g,d,n,v)
Cooked with aromatic spices.
DESSERT
Kashmiri Saffron Panna Cotta
Macadamia spiced crumbs