- Open for DINNER: Tue-Sun 5:30-10:30PM | LUNCH: Thur-Fri 11:00AM-3:00PM
Your culinary journey begins with our small bites, which are like little explosions of flavour, each one a joyful first impression that sets the stage for the feast to come. Crafted from our chef’s cherished recipes and the freshest ingredients, these are more than just appetisers, they’re the perfect prelude to an unforgettable Nepalese dining experience. From these first bites, you’ll be guided toward our rich, traditional curries and the chef’s exotic fusion creations, culminating in a complete and memorable story on your plate.
Discover our exquisite Chicken Momo, a beloved Nepalese staple. These delicate, hand-folded dumplings are filled with juicy marinated chicken minced then steamed to perfection and served with our traditional tomato and sesame Chutney.
Tender chicken thigh fillet marinated with mustard leaves, yoghurt, garlic, ginger and cumin.
Steamed momos served with tomato and sesame chutney.
Pan fried fish fillets marinated with turmeric and rock salt coated with flour, simmered with spicy garlic, yoghurt and lime leaves.
Grilled pork belly marinated with garlic, ginger, onion, coriander and chilli with a touch of lime.
Selection of popular small bites, Aloo chop, Momo, Beans, Pork Choila, and Pan Fried Chicken (for 2pp $22 & for 4 ppl $44)
Soup cooked with black eye beans in a chicken broth.
Potato patties battered in chickpea and rice flour. Served with cucumber, onion, tomato salsa & drizzled with tamarind sauce.
Aloo chop mixed with crispy ajwan seed pastry pieces and drizzled with yoghurt and tamarind sauce
Aloo chop mixed with crispy ajwan seed pastry pieces and drizzled with yoghurt and tamarind sauce
Slow-cooked goat curry.
Cooked with butternut pumpkin.
Pan fried king prawns sauteed with capsicum, onion, green beans, lime leaves, diced tomatoes and soy sauce.
Stir fried tender chicken fillets with capsicum, green ebans, onion, soy sauce and dried chilli.
Pan fried fillets marinated with turmeric and rock salt and simmered with tomato and coconut milk based sauce with a touch of mustard seeds and lime leaves.
Lamb shank cooked in a curry sauce, served with potatoes and spinach.
Roasted eggplant and pumpkin cooked with green peas in a tomato based gravy.
Combination of tiger prawns, scallops, calamari and fish fillets cooked in a light curry sauce with a touch of coconut milk, mustard seeds and a hint of lime juice.
Stir fried noodles with king prawns, sauteed with scallops, calamari, fish fillet and vegetables in a tomato based sauce and garnished with coriander.
Pan fried steamed momos with onion, capsicum, tomatoes, green beans and chilli.
Cooked with mixed beans in tomato and onion gravy with a touch of cream.
Cooked with capsicum, cumin, mustard seeds, garlic, ginger, onion and curry leaves in a tomato and coconut based sauce.
Mixed vegetables, cooked in a mild curry sauce.
King prawns pan fried with garlic, onion, tomato and mushroom in a creamy sauce.
Pork curry with bok choy.
Fish fillets cooked with fenugreek seeds, garlic, ginger, coriander, tomato and onion.
Chicken thigh fillet marinated with garlic, ginger, onion, coriander and chilli with a touch of lime. Served with salad and tomato chutney.
Sweet potatoes, black eye beans and spinach cooked with tomato, onion, garlic, ginger and cumin powder.
Cauliflower, baby potatoes and green peas cooked with garlic and ginger in a hot pot.
Stir fried noodles with assorted vegetables and tofu with soy sauce, Nepalese spices and garnished with spring onion and coriander.
Stir fried noodles with chicken fillets, vegetables, garlic, ginger and tomatoes.
Plain Basmati Rice
Nepalese rice cooked with cumin seeds and turmeric.
Lightly spiced pan fried mixed beans sprout sprinkled with coriander and lemon juice.
Cooked with garlic, mustard seeds and lemon juice.
Yellow lentil soup.
Fresh spinach infused with garlic.
Spicy and tangy condiment made with chilli peppers.
Rice cooked with ghee, cashews and sultanas.
Soft, wholemeal flatbread, gluten-free
Stir fried bok choy with dried chilli and ginger.
Pan fried potatoes with garlic, ginger, tomatoes, chillies, lime and ground sesame seeds
Mixed seasonal vegetables, steamed to perfection.
Radish pickle
Served with vanilla ice cream
Served with pistachio ice cream
Creamy pistachio flavoured ice cream, gluten-free.
Evaporated milk dumplings served with vanilla ice cream and with or without mixed berries.
Sweet and refreshing strawberry treat.
Opening hours:
Dinner: 5:30 pm – 9:30 pm
Lunch: 11:30 am – 3:00 pm (Thu-Fri)
Monday: Closed
Lamb shank cooked in a curry sauce, served with potatoes and spinach.
Combination of tiger prawns, scallops, calamari and fish fillets cooked in a light curry sauce with a touch of coconut milk, mustard seeds and a hint of lime juice.
Slow cooked goat curry.
Booking request for Event , Function, Catering or above 30 people, please call us +61 (03) 9569 3358
156 Waverley Rd, Malvern East VIC 3145
Tue-Sun 5:30 PM -9:30 PM
Thur-Fri 11:00 AM-3:00 PM
With over 18 years of culinary expertise, Chef Hem Ghale leads Nepal Dining Room, drawing from prestigious roles at the Station Hotel, Crown’s Margos Restaurant, and the Sheraton Hotel. Beyond the restaurant, Chef Ghale and his team actively engage in catering, personal chef services, and are regular participants at Melbourne’s vibrant markets and festivals like the Night Market and Moomba Festival, sharing their passion for Nepalese cuisine.
