INDU is a celebration of Southern Indian and Sri Lanka village culture, flavours and local hospitality.

Welcome to the village

About us

The times, they are a changin'...

Meet INDU

We believe that the best form of hospitality is that found in the home, and it’s our aim to bring village culture to our guests. Our food is coastal and village inspired, and we pride ourselves on using the freshest and most seasonal produce.

Opened in Angel Place, Sydney in November 2015 and Collins Street, Melbourne in February 2021, INDU has been delighting locals ever since with dimly lit, terracotta-clad dining spaces. Come and experience our rural flavours and cookery elements of southern-Indian and Sri Lankan villages for yourself.

Who is SPHG?

The Sam Prince Hospitality Group (SPHG), incorporating Hicks Hospitality (HH), is a bold Australian restaurant group including the popular restaurants Mejico, INDU and Kid Kyoto.

Founded in 2013 by Sam Prince, an award winning philanthropist, entrepreneur and medical doctor, and successful Melbourne businessman, hospitality professional and philanthropist, Ian Hicks.

With venues across two states and growing, SPHG continues to push the boundaries of hospitality with innovative personality driven venues.

What we stand for

By providing you with a feast for the senses, we enable a lasting bond with the villages we borrow from. INDU has partnered with ACFID accredited grassroots organisation, Palmera, to establish the Village to Village Program.

Our program will enable communities to build thriving village economies through building the infrastructure for local village enterprises.

V2V’s first project is to build a chicken coup in Northern Sri Lanka. This project will directly assist 20 widows from war-torn Sri Lanka who have been displaced by civil war by providing them employment to generate a meaningful income. The program provides job security, skills training, and vertical business opportunities such as crop farming.

How can you help?

Some of the dishes from these villages we support can be found on our menu, and can also be found in Palmera’s cookbook, HANDMADE, which is available for purchase at INDU. Visit Palmera’s website here to learn more about their work on the ground.

What's On

Father’s Day Lunch

Sunday 4th September

**TELL DAD TO PUT THE TONGS DOWN, CELEBRATE FATHER’S DAY AT INDU INSTEAD! SAY THANK YOU BY TREATING DAD TO A SRI LANKAN INSPIRED FEAST (& MAYBE A BOTTLE OF WINE or 2)! **

Go all out & choose from our VEGETARIAN ($65pp), INDU ($70pp) or SIGNATURE ($85pp) “FEAST” menus or dine on our full a la carte menu. 

IF YOU DINE ON OUR FEAST MENU, DAD WILL ALSO GO HOME WITH A $50 INDU VOUCHER TO BE USED THE NEXT TIME THEY DINE!

PLEASE NOTE: ALL BOOKINGS HAVE A 10% SUNDAY SERVICE CHARGE THAT WILL BE ADDED TO THE FINAL BILL.

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INDU BITES & BOTTOMLESS SATURDAY

Launching 12pm Saturday August 27th

Indu Sydney are proud to launch our first ever BOTTOMLESS LUNCH!

Launching Saturday 27th August, every Saturday, from 12pm - 3pm, we are serving up a selection of Sri Lankan inspired bites AND 2 hours of bottomless signature INDU drinks! ALL FOR ONLY $85PP!

SAMPLE MENU ITEMS: 
Egg hopper  
​​​String hoppers
Besan fritters 
Smoked leg’s Goat dosa 
Eggplant moju Dosa  

So call your friends & come and experience our rural flavours within our dimly lit, terracotta-clad dining spaces.

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New menu launched

Try some old classics or new hits

Our chefs have been hard at work, developing some new dishes to delight & bringing back some old favourites to keep everyone happy!

Join us Tuesday - Sunday through vivid where you can savour on dishes such as:
- Kottu Roti with grilled cuttlefish, fried cumin egg
- Beef Tartare with cassava chips, black pepper cracker 
- Colombo Fish with Jaffna curry, gunpowder, fennel 
- Egg Hopper with eggplant pickle, pomegranate pearls, goat’s curd, coconut sambol (pictured)

Book a table with us today & let us treat you!

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Spring Vegan Night

Tuesday, 18th October

Spring is one of Australia’s most fruitful seasons for fresh produce! We are celebrating with a vegan feast designed to delight all the senses! Head Chef Erry Saliman, will be working with our suppliers to create a beautiful vegan menu showcasing our favourite time of the year!

In classic INDU style, this dinner is a celebration of the heart-warming spices and flavours of the subcontinent.

TICKETS WILL BE AVAILABLE TO PURCHASE SOON! Keep an eye out!

Meet our team

Dr Sam Prince

Founder

Dr Sam Prince is an award winning humanitarian, philanthropist, entrepreneur and doctor. With a passion for Mexican cuisine, Sam founded Mejico in 2013, and promised to deliver innovative and modern Mexican fare in Australia.

Learn more about Sam >

Ian Hicks

Director

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

Karen Westfield

Chief Operations Officer

A hospo-veteran, Karen moved from London 17 years ago. With a career working for Antonio Carluccio and Jamie Oliver, among others, she’s been with the group 6 years.  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.

Amanda Fuller

Group Executive Chef

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. 

Jamie Heather

Group General Manager

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.  Jamie is now our Group General Manager spanning Melbourne and Sydney.

Max Dennis

Beverage Operations Manager

Our resident expert on all things beverage - whether it’s gin, tequila or sake, Max has the answer.  Having moved to Australia 7 years ago, Max has now settled in Bondi with his family.  He’s a massive fan of Disco drinks but finds it hard to look past a well made classic marg. 

Erry Saliman

Head chef

Matt Usta

Restaurant Manager

Matt was born and raised in Istanbul, where his love for all things hospitality blossomed! His career was kick-started working events and in some of the cities most vibrant restaurants and bars! In 2016, he found his way to Sydney. Since than he has been working for variety of cuisines and joined our team in July 2022. 

Join the team

At "The Sam Prince Hospitality Group", our people are our major focus. If you're interested in a great place to work with an incredible team, career opportunities then we are the people for you. click on the Join Now button and we will be intouch

Gift Vouchers

Perfect for Christmas, birthdays, farewells or to say thank you.

Gift vouchers can be redeemed at any Sam Prince Hospitality Group venue including:

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Group bookings

For booking requests of 8+ people, please fill-in your details & our friendly team will email you back as soon as possible.

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