Manjit Gujral and his family delved into the restaurant business in 1984, opening an Indian restaurant in Potts Point. Manjits made a reputable name for itself within the Indian community, catering and hosting weddings, functions and providing event management. This quickly expanded his business and saw Mr. Gujral and his partners open up several restaurants across Wollongong, Corrimal, Balmain and most recently King Street Wharf.
Located towards the quieter end of the harbourside stretch, right across from The Maritime Museum, Manjits at The Wharf offers a modern and elegant dining space. This open plan venue is designed to be versatile for dinner, drinks and elaborate functions with a capacity for up to 250 people.
It’s contemporary Indian cuisine at it’s best – utilising classic spice and flavour combinations with creative presentation.
The menu boasts quite a selection, from slow-cooked curries to fragrant dahls and re-imagined Indian desserts – there’s also a set of banquet menus on offer for larger parties. With such a bounty of dishes on offer, the staff and servers are more than happy to lend their expertise and suggestions. That’s another thing about Manjits – the service is personable and lends a warmth to this restaurant.
Starting off with a signature entreè dish, Gol Gol Gappa is the ideal way to sample some contemporary street food. A delicate and crisp pastry filled with spiced chickpea and potato, served with a tamarind and amchur caviar (which you pour into the pastry) collapses in your mouth and reveals an explosion of tart and spicy flavours.
Moving on to a second signature entree, the Mini Tandoori Zucchini (pictured above) is beautifully presented. “We want you to first eat with your eyes, then your nose, then your mouth” explains Manjit Gujral. Filled with a homemade cheese, chickpea, potato blend and topped with saffron threads, this flavoursome entreè is best shared as it’s quite generous and rich.
For mains, the Baingan Takatak is recommended to us as a hearty vegetarian dish. A mix of smoke roasted baby eggplant mashed with onion, tomato, and chilli which is tender and mild in flavour. Even though this dish is generous in size you’ll be encouraged to add a serving of rice, naan or pappadums, as the carbohydrate is the main element of a main dish in India.
The server enthusiastically signals towards the Lamb Shoulder Anark Ali as a popular main, with the lamb being slow-cooked and marinated for 40 hours. A rich pot gravy of pomegranate and molasses lends a hearty and home-cooked element to this rich main course.
It’s safe to say you’ll be well and truly stuffed by now, but there’s always room for something sweet! The Mango Pistachio Kulfi is a work of art, disguised as a dessert. A spire of mango and pistachio ice cream, served with a pistachio crumble and a mango coulis is an ideal way to end your meal.
Manjits at The Wharf
49 Lime Street, King Street Wharf
(02) 9279 3379
info@manjits.com.au