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Curry Vault Indian Restaurant & Bar
Curry Vault Indian Restaurant & Bar
18-20 Bank Pl
Melbourne VIC 3000
Phone: (03) 96000144
Curry Vault occupies a neat, subterranean space in a quaint building on Bank Place. In the cosy quarters of this timber-lined lair, diners can watch peoples' feet swish by while tucking into fine Indian fare. The menu features a combination of dishes from diverse regions of India, from northern Indian tandoori chicken to Goan fish curry.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree Min : $7.20
- Cost Entree Max : $11.90
- Cost Main Min : $13.00
- Cost Main Max : $23.00
- Cost Dessert Min : $6.00
- Cost Dessert Max : $6.00
- Setmenu Price : $32.00
- Seats : 70
- Bookings Accept
- Bookings Group
- Alcohol Wine By Glass
- Alcohol Bar
- Alcohol No Meal
- Menu Vegetarian Count : 15
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Menu Child
- Parking
- Outside Area
- Function Rooms
- Takeaway
- Alcohol Licensed
- Smoking Permitted
Copyright © [2012] HWW Pty Limited.
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Preparing a new Tajine
To prepare a new tajine before cooking; soak overnight in water (the bathtub is a good place). Then fill with water, add same salt and a few bay leaves and a few cardamom pods. Heat over a low gas flame, until boiling to infuse the herbs into the porous terracotta. If your tajine is used regularly this won't need to be redone. Tajines can be used on the barbecue, charcoal or low gas flame but are not recommended for electric cook tops or in the oven.
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Palm Oil
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