Bonfire Restaurant Menu
If you're looking for a spot that serves up delicious food in a warm, welcoming atmosphere, the Bonfire Restaurant Menu is definitely worth checking out. Located at 27 Springvale Rd, Springvale VIC 3171, this place offers a diverse selection of mouthwatering dishes that cater to all tastes. Whether you're in the mood for a hearty steak, fresh seafood, or something lighter like a crisp salad, there's something here to satisfy every craving.
The menu brings together a mix of traditional and contemporary flavors, using only the freshest ingredients to create meals that feel both familiar and exciting. The relaxed vibe of the restaurant makes it the perfect place to enjoy a casual meal with friends or family. Every dish is crafted with care, and you'll find plenty of options to complement your meal with a drink from their well-curated selection. It's the kind of menu that makes you feel right at home while still offering plenty of new flavors to explore.
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Vegetarian Cuisine
Paneer Karahi
Fresh cottage cheese deep fried and cooked in special karahi sauce and garnish with ginger and green chilli.
Daal Makhani
Black lentils slow cooked in butter sauce and fresh cream and garnish with ginger and coriander.
Lahori Choolay
Chickpeas cooked in hot and spicy sauce.
Paneer Jalfarezi
Deep-fried cottage cheese cooked with diced capsicum and onions and garnish with kasoori methi.
Daal Fry
Yellow lentils cooked in desi ghee with fresh tomatoes and green chilli and garnish with ginger.
Kadhi Pakora
Kadhi pakora in an Indian yogurt and gram flour curry with fried vegetable pakoras and seasoned with herbs.
Palak Paneer
Fresh spinach cooked in onion and tomato gravy and mixed with cottage cheese.
Combos
Deluxe Combo
Two pieces of seekh kebabs, two pieces of chicken tikka boti, one-piece of chicken tikka, half chicken karahi, one biryani, four naan breads, raita, salad, and 1.25 litres of soft drink. Serves four people.
Supreme Combo
Five pieces of seekh kebabs, two chicken tikka, one chicken karahi, one chicken biryani, five pieces of naan breads, raita, salad, and 1.25 litres of soft drink. Serves five people.
Duo Combo
Two pieces of seekh kebabs, two pieces of chicken tikka boti, half chicken karahi, two naan breads, raita, salad, and two cans of soft drink. Serves two people.
Trio's Combo
Three pieces of seekh kebabs, six pieces of chicken tikka boti, half chicken karahi, one biryani, three naan breads, raita, salad, and three cans of soft drink. Serves three people.
Breads
Rogani Naan
Cheese Naan
Soft, fluffy naan stuffed with melted cheese, perfect for dipping or enjoying on its own.
Chilli Garlic Naan
Picked for you.
Naan
Picked for you.
Cold Drinks
Soft Drink
Picked for you.
Lassi
Refreshing yogurt-based drink, blended with fruits or spices, perfect for cooling down on hot days.
Spring Water
Rice
Plain Saffron Rice
Picked for you.
Lamb Biryani
Special basmati rice cooked in spicy lamb gravy and served with raita.
Chicken Biryani
Special basmati rice cooked in spicy chicken gravy and served with raita.
Desserts
Gulab Jamun
Two pieces.
Kulfi
Creamy, traditional Indian frozen dessert, rich in flavor and perfect for a refreshing treat.
Karahi Cuisine
Butter Chicken
Is a classic staple of Indian cuisine, readily available both in its country of origin and abroad in many restaurants. The dish's flavour profile has its background in Punjabi cuisine and was invented by Kundan Lal Guiral. Founder of the restaurant chain Moti Mahal Delux in the 1920s. butter chicken is made of chicken tikka. The gravy is made by fresh tomato, garlic, and cardamom together which is then pureed after cooling butter and a varying blend of spices, usually including asafoetida, cu...
Lamb Shinwari
Purely a Pushtun dish. The authentic recipe is to cook the lamb in its own fat, a traditional method that gives the mood a very distinctive flavour and aroma. But here at the bonfire, we use only desi ghee to enhance the flavour. No extra spices are used: only yogurt, salt, tomatoes, green chill and ginger. 20 minutes approximately.
Lamb Karahi
Traditional lamb karahi originates from the historic city of Pakistan "Landi Kota" (Peshawar). from Landi Kotal, the delicious karahi gosht travelled to Punjab and then the rest of the world. The lamb karahi essentially consists of small cubes of lamb, which are cooked in tomatoes, green chillie, salt and preferably in butter. The fresh meat is thought to provide the fat base for the cooking, and it is meant to be savoured directly from the karahi with a side of hot naan.
Namkeen Karahi
A popular dish of Northern mountains of Pakistan. Pieces of lamb shank marinated in specially prepared pepper sauce and cooked on low heat until become very soft and garnish with fresh coriander, green chilli and ginger.
Murgh Choolay
A popular dish of Punjab (Pakistan). chickpeas cooked in chicken curry with onions, tomatoes and traditional herbs and spices until very soft and creamy and garnish with green cilli and ginger.
Fry Kebabs
Seekh kebabs cooked on hot plate with tomatoes, garlic and mint sauce and garnish with coriander and ginger.
Beef Nehari
Nihari originated in the late eighteenth century during the last thrones of the Mughal empire. Nawabs used to eat nihari early in the morning in breakfast. After the partition, many cooks migrated to Pakistan and established restaurants, pahari became a roaring success in Pakistan now nihari is available in Pakistani restaurants around the world. Nihari is considered to be the national dish of Pakistan beef nihari is usually made from chunks of beef slowly cooked in hot and spicy gravy sauce,.
Goat Karahi
Pieces of goat marinated in white vinegar and cooked in tomato sauce, herbs and spices. Garnished with coriander and ginger.
Chicken Jalfrezi
Boneless pieces of marinated chicken cooked with diced tomatoes. onions, green and red capsicum and creamy yoghurt and garnish with coriander leaves and ginger. This dish is best served with plain basmati rice or saffron rice.
Chicken Karahi
It is a North Indian and Pakistani dish. Noted for its spicy taste and use of fresh ingredients like tomatoes, green chilli and coriander leaves.
Muglai Chicken Handi
Chicken pieces marinated in Greek yogurt, garlic, and ginger. Slow cooked in cream of onion, tomatoes, and garnished with roasted cumin seed.
Balochi Chicken Karahi
Chicken cooked in caramelized onions, tomatoes, and greek yogurt, garnished with green chilli and coriander.
Chicken Shikarpuri
Marinated pieces of chicken cooked in desi ghee (clarified butter) with fresh tomatoes dollop of yoghurt, saunf and ajwain and garnish with green chilli and ginger. Preparation time 20 mins approximately.
Chicken Handi
This dish is famous for its Muglai taste. Finest pieces of marinated chicken cooked with cream of onions, tomato juice and cream and garnish with chopped green chilli and coriander.
Tikka Boti Karahi
Pieces of chicken tikka boti cooked in fresh tomatoes, garlic sauce and garnish with chopped green chilli and ginger.
Goat Shinwari
Goat meat cooked in Shinwari style with fresh green chilli, tomatoes and ginger. 20 minutes approximately.
BBQ
Chicken Tikka Boti
Picked for you. "Tikka boti" means bites or pieces. This dish is originating in South Asia where it remains popular in both India and Pakistan. Skewered boneless pieces of chicken cooked in red hot charcoals after marinating in smoked paprika, lemon juice, and hot n spicy tikka sauce and served with a naan bread with raita and salad.
Malai Boti
Breast pieces of chicken marinated in sour cream, light tikka masala and clarified butter and cooked on charcoal and served with garlic aioli, naan bread. salad and raita.
Reshmi Kebabs
Smooth as silk. Finest chicken breast mince marinated in light spices, mozzarella and cottage cheese and charbroiled.
Chapli Kebabs
The province formerly known as NWFP and the eastern region of Afghanistan can proudly lay claim to the spicy flat meat boof patty however, it stands as a favourite throughout Pakistan and India. Though some kababs are made using sheep, lamb, chicken or goat meat, the chapli kabab is a pure lamb mince. Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kebab. The ingredients used in the preparation of chapli kababs are indigenous to A...
Lamb Tikka
Diced pieces of lamb marinated overnight in yoghurt, grounded papaya and hot n spicy tikka masala and charbroiled.
Tandoori Chicken
Chicken marinated in famous tandoori masala and cooked in tandoori oven.
Paneer & Mushroom Tikka
Pieces of cottage cheese and mushroom marinated in tikka spices and charcoaled.
Seekh Kebabs
Cooked simply on charcoal these kebabs are great as starters or as a filling for a wrap. This dish shows two ways with lamb kebab, one tandoori style from Amritsar (India) and the other from Lahore (Pakistan).
Chicken Tikka
Quarter piece of chicken marinated in tikka sauce and lemon juice and served with naan bread, raita and salad.
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