INDU is a celebration of village culture, flavours and local hospitality.
The times, they are a changin'...
Our vegan nights are a huge success and therefore we’ve decided they’re staying. We are now holding exclusively vegan nights every month. Unique menus are being created for each occasion, and we also include some of our favourites from the menu. At each event, the entire restaurant is dedicated solely to a vegan menu for the night.
Tickets are only $69 per person. We have even paired a great selection of vegan wines to complement your night for only an additional $30 per person.
We have two sittings available with limited available spaces in each. Book now at either 530pm or 8pm.
There is no better way to show you care, than taking your loved one for a full INDU experience this Valentine’s Day. To make this year’s event even better, we are celebrating over two days; Saturday 13th and Sunday 14th.
Our talented team of chefs are creating two special tasting menus* for the weekend priced at $65 and $80 per person and our sommelier has sourced some special sparkling wine that will be provided on arrival for every guest.
Please book early as we will definitely fill quickly. To ensure we remain COVID-safe, we are only able to have a very limited number of diners in at any point.
*Exact dishes will be confirmed by 1st February 2021
Gin and Jazz is back for 2021. A sensational afternoon of the finest Australian gin, delicious food and a live jazz band. What more could you ask for?
This time, INDU will be partnering with Australian wine and spirits merchant, Bibendum who will be supplying some of the best gin from all around Australia, including Animus.
Your afternoon will start with an exclusive cocktail on arrival, followed by a tasting paddle of gins with premium mixes and garnishes. Our gin expert will walk you through different flavour combinations as you master your very own signature cocktail. We’ll also be serving a specially curated menu full of flavour to go with the drinks. All you have to do is relax, sip and enjoy the music!
Tickets are just $85pp.
Every Wednesday, we will be serving any of our signature Gin and Tonics for only $10. INDU practices RSA and a meal must be consumed with this offer. Please note this offer is only available on Wednesdays and only for reserved tables.
Enjoy our Sri Lankan favourite Lamprais lunch for just $20 per person available every Tuesday lunch until 4pm.
Our INDU Lamprais plate includes our Goan style pork belly curry, tuna croquette with black garlic aioli, lunumiris, kale mallung salad, Amma’s daal, lemon rice and a house made paratha bread.
Ian has been involved as a Director with the group since Mejico opened in Sydney in 2013, providing guidance and advice, in particular with the group’s expansion into his home town of Melbourne in 2020
A hospo-veteran, Karen moved from London 15 years ago. With a career working for Antonio Carluccio and Jamie Oliver, among others, she took over the helm at the Sam Prince Hospitality Group 5 years ago. She is now firmly settled in Australia, with no intention of returning to the UK and her two loves of food and live music, are easily satisfied across Melbourne and Sydney.
Always inspired by travel, Amanda has worked in kitchens in Uluru and Tasmania before heading abroad to London for 10 years. Working alongside the Great British Menu judge Oliver Peyton, Amanda brings unique experience to the SPHG team.
Chris moved to Australia 6 years ago from North Lincolnshire in the NE of England. He’s been with the group for over 4 years and now works as our Group General Manager in Sydney
Born in Calcutta, Su first came to Australia almost 15 years ago where he kick started his career as a chef at the Hilton. Luckily for us, he made the move to INDU when we opened in November 2015. Passionate about produce, provenance and pickles, Su can be found combining his Indian roots with INDU’s Sri Lankan vibes
Tom came to Australia in 2016 and started at Mejico as a waiter the day he landed. He has worked his way around all 3 venues in different roles before becoming the restaurant manager at INDU. He loves being able to give every guest the best experience possible and helping them celebrate their special occasions - favourite dish is our take on the traditional egg hopper!
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