INDU is a celebration of Southern Indian and Sri Lanka village culture, flavours and local hospitality.
The times, they are a changin'...
Our vegan events have become so popular we are doing them more and more often. Every month we dedicate the entire restaurant to an entirely vegan menu for the night.
On 20th April we are celebrating the humble mushroom and our menu will focus on one of the most popular Autumnal vegetables. Chef Subrata has put together a superb menu with various funghi and styles of cooking. You will not be disappointed.
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.
After missing out on Mother’s Day last year, make this year even more special for mum, with a beautiful lunch experience at INDU.
Our chefs are creating a stunning four course set menu with a signature gin & tonic, sparkling wine or beer included upon arrival, all priced at just $75 per head.
G&Ts will from be our Whitley Neill Range including the following creations.
Whitley Neill signature with burnt rosemary and orange
Whitley Neill Rhubarb and Ginger with Ginger snap
Whitley Neill Quince with Apple & Cucumber
For children under 12, we will also have a kid-friendly a la carte selection available
If you want to treat mum to a really special day this year, head to our website and book now. We will fill up fast, so don’t miss out.
Gin and Jazz is back for 2021. These events sell out quickly - a sensational afternoon of the finest gin, delicious food and a live jazz band. What more could you ask for?
INDU partners with some of the most diverse, interesting and boutique gin producers in Australia.
Your afternoon starts 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
Jamie moved to Australia over 5 years ago, and has been in the company for over 4 years. He started out as a waiter and has worked in every venue, and is now in charge of the newest member of the SPHG trilogy!
Hailing from the Isle of Wight, off England’s south coast, Aaron moved to Australia in 2015. Starting his SPHG at INDU in 2016 and including a stint at Mejico, he then briefly left us to join another venue in Sydney, but returned to the family in 2019. He is now proudly heading up the team where it all began - INDU. Aaron’s favourite dish is the mixed mushroom dosa.
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
Subscribe today to hear about the latest offers from Indu Sydney and the Sam Prince Hospitality Group