“Food tells a story – make it a good one. Food sustains us – it must be sustainable. Food brings people together – nobody should be harmed in the making of the feast!”

Saffrron butter chicken; Humpty Doo Barramundi mooli; and local snake beans poriyal.

There are not too many restaurants that actively encourage diners to take home the leftovers (in biodegradable packaging). But Selvam Kandasamy’s values around sustainable food production were set in his childhood growing up on a rice and buffalo farm in India, where resources were precious and the efforts of farmers were valued. So fish on the regional Indian menu is from sustainable local producers, like salt water Humpty Doo Barramundi, poached in a ginger, turmeric and coconut based sauce infused with Keralan spices, or locally caught pan-fried banana prawns, marinated with garlic, chilli, turmeric, and lime juice.

There’s an appealing vegetarian menu, an equally interesting, mildly spiced menu for the kids’ first Indian meal, and a wine list that’s spice-friendly enough for the tandoor dishes. As Selvam says, “food is the spice of life. The mouth should water, and the eyes too”.

“We’ve been supplying our sustainably farmed barramundi to Saffrron for last ten years and love to see and taste how Chef Selvam uses our product, especially the Barramundi Mooli (southern Indian fish curry), which is to die for.”

–Dan Richards, Humpty Doo Barramundi