An aged house cut, seared hard and finished with a mushroom-port glaze. The fullest thing the kitchen makes, and it lives in one room only. Served best medium-rare, the glaze does the rest.
Two cuts on one bone, the tenderloin and the strip, side by side. Work both, finish medium-rare.
The most marbled and the richest. The fat bastes it as it cooks, so it asks for nothing but heat.
The most tender, lean and buttery. A quiet, elegant cut. Best rare to medium-rare, salt at the table.
Brisket, slow-smoked low and long until the collagen turns to silk. Pulled, never sliced thin.
Thick paneer, char-grilled with the same fire and the same respect as the beef. The vegetarian centrepiece.
Steak prices are indicative and may vary by cut and weight on the day.
A clean fillet fried to a shatter, dressed light so the fish leads. Crisp, then soft.
The honest one. A juicy grilled chicken patty, the usual suspects, nothing it does not need.
Buttermilk-brined, fried gold and loud. The crunch you can hear across the table.
The crispy chicken, lit with peri peri. Heat that builds slow and stays welcome.
A patty with backbone, griddled and stacked properly. The vegetarian table holds its own here.
A fried egg with a soft yolk, melted cheese, the diner classic. The smallest number on the card.
The Egg Burger is egg-inclusive, marked with the vegetarian register on request.
Every dish above was reviewed and certified by Ninan's in-house consulting nutritionist, then verified and published on edible.factor so any guest can search the numbers. The calorie tags, and the diabetes-aware figures, are measured against the real recipe, not pulled from a database.
Nutritionist certified
Each dish on this card is reviewed by our in-house nutritionist and published on edible.factor, so every guest can look up macros, allergens and the diabetes-aware figures in one place. Final certified figures are being confirmed.