The Blue Lagoon Restaurant Menu (2025 Update)

A large round Indian Thali holding a number of small dishes. Tandoori mix, onion bhaji, chicken naga, lamb madras, bombay aloo, yoghurt, pilau rice and naan.

A large round Indian Thali holding a number of small dishes. Onion bhaji, vegetable samosa, mattar paneer, saag aloo, shabzi, yoghurt, pilau rice and naan.

A large round Indian Thali holding a number of small dishes. Sheek kebab, chicken tikka, lamb passanda, chicken tikka masala, saag aloo, pilau rice and naan.

Very slow cooked lamb on the bone, marinated with fruits to tenderise the meat, adding butter as the lamb cooks. Medium flavour spices. All highly recommend this classic dish. Served with pilau rice.

Combo of chicken, lamb, prawn and mushroom spiced with secret herbs and garnished with coriander.

Prawns and asparagus cooked with blended spices, a hint of lemon, mint leaves and Bangladeshi chili. Spicy.

Breast of young duckling, cooked in a rich and fairly hot textured sauce with green chilli, garlic and onions. Served with pilau rice. Hot.

A fillet of chicken cooked with mango, mild sweet sauce. Served with pilau rice.

Amazingly spiced king prawns twisted and turned in a rich coriander sauce, with a slight touch of mint. Served with pilau rice. Hot.

Whole king prawns cooked with crushed mango and whole garlic cloves with a hint of fenugreek and sweet chillies. Served with pilau rice. Hot.

Tandoori chicken stripped off the bone and cooked in a creamy medium spiced masala sauce.

Diced chicken cooked with fresh garlic and fried chillies in a sweet spicy sauce. Served with pilau rice. Spicy.

Diced chicken cooked with fresh garlic and fried chillies in a spicy sauce. Served with pilau rice. Spicy.

Diced chicken cooked with fresh garlic in a tangy tomato zesty sauce. Served with pilau rice. Spicy.

Cooked in a thick creamy and buttery mild to medium sauce with pineapple rings.

Mixture of chicken and minced lamb in a moist medium sauce.

Lamb chops cooked in a semi dry style sauce, garnished with fenugreek and coriander. Very spicy.

Cooked in a sauce made with a delicate blend of aromatic spices and herbs, simmered in fresh tomatoes, butter and cream.

Strongly spiced with fried capsicum and diced onions.

Cooked in a sauce made with a delicate blend of aromatic spices and herbs, simmered in fresh tomatoes, butter and cream.

A mouth watering dish from Bangladesh, grilled chicken or lamb cooked with kidney beans, hot paprika and fresh chillies. Spicy.

A traditional Bengali dish, hot and spicy cooked with Bangladeshi chilli sauce. Fairly spicy.

A dish which has been delicately blended with yoghurt, cream, almonds, mild spices and peanut to create a rich creamy dish.

Mildly cooked chicken in sauce, made with butter, almonds and cream.

Mildly cooked chicken in sauce, made with butter, almonds and cream and unique blend of peanuts.

Spicy hot, tangy sauce with capsicum, onion and green chillies.

Tandoori chicken or lamb pieces spiced with bay leaves, garam masala, baby tomatoes and tamarind creating a tangy spicy flavour.

Rich creamy dish consisting of barbecued lamb or chicken simmered in a touch of coconut milk, tamarind, ground ginger and mint to create an exotic dish.

Tender fillets of lamb or chicken tikka cooked in cultured yoghurt and nuts.

Popular tandoori dish consisting of marinated chicken or lamb grilled with onions, capsicum and tomatoes.

Marinated in yoghurt, garam masala, various herbs and spices.

Mixed grill of the tandoori meats with naan.

Chicken marinated in yoghurt and spices, cooked in tandoor.

Lamb marinated in yoghurt and spices, cooked in tandoor.

12 Chicken, spiced and grilled over hot charcoal.

Cooked with aromatic spice and mixed pickles.

Cooked with herbs, thick sauce, slightly spiced.

Hot and sour with lemons, fresh garlic and chillies.

Lentils, pineapple with medium to hot spices and herbs.

Diced onions and capsicum cooked in thick spicy sauce.

Very mildly spiced in creamy sauce.

Hot and spicy with lemon juice and garlic.

Very hot and spicy dish.

Cooked in a sweet and sour sauce, slightly hot.

Specially prepared with fenugreek leaves in a medium thick spicy sauce.

Cooked with herbs and spices, topped with tomatoes.

Plenty of fresh garlic, cooked in a medium spiced sauce.

With fresh spinach and garlic, medium hot.

Medium spiced flavoured with sath lemon from Bangladesh.

Cooked with dry minty herbs in a medium spiced sauce.

Medium spiced with cumin seeds. An authentic dish.

Cooked in traditional thick sauce. Medium to hot.

Medium spiced sauce with fresh ginger and herbs.

Minced meat.

Egg, peas, peppers and onions.

Dry fruits and nuts.

Nuts.

Cumin seeds.

Yoghurt with tomato, onion, cucumber or mixed.

Mint sauce, onions salad, mango chutney, mix pickle.

French fries with Indian spices, cooked in wok.

Vibrant and fresh, with rounded melon and peach flavours and a hint of butter. Juicy acidity and a subtle, tropical fruit finish.

Dry with fresh flinty aromas. Flavoursome, yet well balanced with lovely persistence, this is a classic Sancerre.

A fruity, accessible red. Aromas of ripe cherry with a touch of spice, savoury red fruit flavours to taste and a long, fresh finish.

Rounded fruit-filled wine with ripe red berry flavours and a hint of chocolate and vanilla.

This velvety Rioja has aromas of ripe blackcurrant and cherry integrated with aromas of vanilla and cinnamon spice.

Deep violet red colour and very expressive nose of ripe red berry fruits. A fine example of Argentina’s signature grape.

A refreshing, non-alcoholic sparkler, reminiscent of Prosecco without the alcohol. It has plenty of bubbles and a great taste.

Impressive 0% white. Aromatic with attractive floral notes from the Gewurztraminer grape and citrus from the Riesling. To taste it is fresh and fruity with grapefruit, peach and a hint of lychee.