Monk Nepalese Restaurant Menu (Update 2025)

Vegetarian. Diners Favourite Again, one of the most popular dishes cooked in our own recipe. It has been as popular as an appetiser; diners have it as mains as well as Desert!!

Vegetarian. Round shaped, package of vegetables sauteed onion, garlic, coriander, tightly wrapped in crispy pastry and fried, served with tamarind sauce. (Cooked in our own Nepalese Recipe)

Vegetarian. Classic Indian starter

Classic Indian starter

Vegetarian. Traditional Nepalese vegetable (yam) steamed, then fried and cooked in various spices with green chilli.

Vegetarian. Mouth-watering baby potatoes wedges tampered with fusion of monk spices and served crispy for potato lovers.

Vegetarian. Paneer cheese cooked with capsicum, chilli, onion and special sauce sweet sour and hot.

Vegetarian. Nepalese cottage cheese paneer fried in Nepalese spices, hints of mint & fresh coriander. Served with tomato chutney.

Vegetarian. Spicy, crispy Nepalese fritters, finely sliced onions tampered with our own recipe. (a big plus point for gluten-free dinners!)

Nepalese style dumpling, steam-cooked, served with tomato chutney.

Nepalese style dumpling, steam-cooked, served with tomato chutney

Nepalese style dumpling, steam-cooked, served with tomato chutney.

A typical Nepalese dish made from slices of chicken breast, marinated in spices, cooked with onion, tomato, capsicum and green chillies. An Excellent choice.

Succulent lamb marinated with five different spices char grilled, again must have dish, got to try to believe it - AWESOME!

For mincemeat lovers, mince lamb balls, tangy, garlicky, hotties served with freshness of greenery. Simply mouth-watering.

Lamb chops marinated in ginger, garlic, fresh green chili paste with Monk’s medium masala

Black pearl sea scallops slightly tampered with sea foods spices, grilled in clay oven exclusive at monk only.

Baby squid stuffed with our own ingredients X. Chargrilled and served with Nepalese salad.

New Extra Large

The Classic Chicken

Monk recommendation for kebab lovers

Succulent prawns wrapped in chicken breast, cooked slowly in a mild sauce, fresh cream, cashew nuts, methi leaves and ground spices. (Chef’s recommendation)

Breast of chicken, skewered with onions and peppers half cooked in clay oven then, pan cooked in new blend of spices all to create a mouth-watering sensation.

Cooked in rich creamy sauce in a dopiza style & with our secret ingredient (ingredient x!)

Special for chicken lovers off the bone, half grilled in clay oven, thereafter, cooked in a rich monk sauce. (Begs for Chills!) (Contain Nuts)

Chicken cooked in rich sauce of fresh tomatoes, onions and pepper cooked hot with fresh green chillies for that sensational Nepalese heat.

Breast of chicken cooked with mild to medium to hot herbs and spices in garlic sauce. (Fantastic for garlic lovers).

Boneless chicken pieces cooked with spinach and herbs served medium to hot.

Slices of spring lamb cooked in Monk’s own recipe must have dish begs for extra friendly chillies!

Spicy Nepalese lamb cooked with fresh chillies, peppers and onions. Eaten all over Nepal especially in the winter. Thoroughly enjoyed by the Gurkha’s

Lamb cooked in medium sauce and tossed in spring onion, ginger and garlic. Another of our house specialities eaten daily.

Spicy Nepalese lamb cooked with fresh chillies, peppers and onions. Eaten all over Nepal especially in the winter. Thoroughly enjoyed by the Ghurkha’s. (At your own risk).

Succulent spring lamb, cooked with the finest red wine, cashew nuts, saute onions and a hint of pepper and coconut, served mild. (Usually cooked in rice wine in Nepal).

Tender pieces of lamb meat, initially cooked in clay oven to seal in juices, finally and slowly cooked in sea of special tomato sauce mild to hot. (superb)

U4 King Prawns cooked in hot sweet and sour in tamarind sauce to give that tangy taste. They say it has secret power.

U4 King Prawn Prepared With A Blend Of Herbs And Spices And Cooked With Thai Lemon Grass For That Extra Zing. (Superb)

(New Recipe) Monkfish half - cooked in the tandoori thereafter, in a pan cooked with rich tomato sauce medium to hot

Boneless chunks of salmon marinated in natural yoghurt and subtle spices grilled in the clay oven. Served in medium coconut sauce.

Succulent U4 King Prawns half - grilled in the clay oven cooked in a special tomato sauce designed to capture and hold all of the flavours. With extra power and extra chillies just imagine.

Monkfish marinated and cooked in clay oven, thereafter, cooked in coconut milk, balsamic vinegar.

Grilled paneer, tomato, onion & peppers, half cooked then cooked in a pan with a blend of medium to hot rich tomato sauce.

Grilled Paneer in tandoor with peppers, tomatoes & onions.

A delightfully spicy paneer scrambled dish, sauteed onions & tomatoes in Nepalese spices. It’s simply irresistible – Medium / Hot.

Potatoes & black eye beans, eaten nationally in Nepal throughout the years. Just yammi for vegan lovers – Mild, Medium / Hot. Choice is yours!

(Jackfruit) One of the Nepalese favourite fruit, meaty and earthy taste cooked in our very own recipe. Please don’t be surprised by the Jackfruit in the Himalayans!

Paneer cooked with leafy spinach & fresh methi. Medium to Hot.

(Fresh Tofu) Tofu with tomato, onions and peppers in Monk’s mouth-watering spices. Great for vegan lovers!

Tofu delicately spiced overnight then pan cooked in our own masala sauce. Best served Medium to Hot.

Large button mushrooms marinated in Monk’s own spices with olive & rapeseed oil, then carefully placed in the tandoor. Not just for mushroom lovers – Just TANTALISING! Begs for extra chillies!

Lentils traditionally prepared and cooked with onion, ginger, garlic and tempered with cumin and garlic.

Monk special black lentil full of goodness slow cooked overnight over clay oven for the richness

Mouth-watering potatoes tampered with cumin and fusion of Monk spices.

Baby egg plant marinated in yoghurt and cooked fresh to our own recipe.

Chickpeas and potato cooked in popular Nepalese spices.

Fresh steamed spinach sauteed with fenugreek seeds of goodness and delicious. (Eaten daily)

Leafy fresh spinach cooked with homemade Nepalese cheese medium spiced.

Lightly spiced okra cooked crispy

Home-made cheese cooked with green peas with touch of mixed spices.

Spicy cauliflower cooked with spring onion, tomatoes and fresh chillies and a touch of soya sauce to give that oriental flavour

Combination of mushrooms, simmered with herbs and spices. Perfect with any dishes.

Potatoes & black eye beans, eaten nationally in Nepal throughout the years. Just yammi for vegan lovers – Mild, Medium / Hot. Choice is yours!

One of the Nepalese favourite fruit, meaty and earthy taste cooked in our very own recipe. Please don’t be surprised by the Jackfruit in the Himalayans!

Tofu with tomato, onions and peppers in Monk’s mouth-watering spices. Great for vegan lovers!

Large button mushrooms marinated in Monk’s own spices with olive & rapeseed oil, then carefully placed in the tandoor. Not just for mushroom lovers – Just TANTALISING! Begs for extra chillies!

Lentils traditionally prepared and cooked with onion, ginger, garlic and tempered with cumin and garlic.

Monk special black lentil full of goodness slow cooked overnight over clay oven for the richness.

Mouth-watering potatoes tampered with cumin and fusion of Monk spices.

Baby egg plant marinated in yoghurt and cooked fresh to our own recipe.

Chickpeas and potato cooked in popular Nepalese spices.

Fresh steamed spinach sauteed with fenugreek seeds of goodness and delicious. (Eaten daily)

Leafy fresh spinach cooked with homemade Nepalese cheese medium spiced.

Lightly spiced okra cooked crispy.

Home-made cheese cooked with green peas with touch of mixed spices

Spicy cauliflower cooked with spring onion, tomatoes and fresh chillies and a touch of soya sauce to give that oriental flavour

Combination of mushrooms, simmered with herbs and spices. Perfect with any dishes

Basmati rice, with peas, egg and spring onion.

Cooked with baby mushrooms

Basmati rice flavoured with Saffron, fresh lemon leaves, tampered with mustard seeds and garnished with fresh lemon.

(Garlic) Basmati rice cooked with fresh garlic.

This Viognier From The Sunny Languedoc-roussillon Region Is Rich In Flavour 20.95 With Apricot And Peach Flavours Perfectly Chilled With Spicy Food.

Bright And Generous Flavours Of Papayas Bring A Rich Fruit Intensity. Fresh Citrus, Grapefruit And Melon Notes With Fruit Flavours And an aromatic finish

Ro The Wine Has Moderate Acidity And Light, Crisp Flavours, Made With Cortese Grapes, tend to be medium bodied with notes of limes, honeydew melon and greengage plum.

A classic Sancerre, full of crisp ripe acidity and gooseberry fruit flavour from this excellent producer based in the hill-top town of Sancerre.

Delicious Black And Red Cherry Fruit Layered With Winter Spice, Plum And Vanilla.

This Lovely Gamay Grape Produces A Fruity, Floral, Light & Delicious wine