Every day at least 11 curries are served, including a range of meat, fish and vegetarian dishes, with Executive Chef Kevin Joseph and his team of talented chefs handcrafting each curry using raw spices and fresh herbs from local traders.

The delicate flavours of Singapore Fish Curry takes full advantage of the bountiful fresh seafood caught by local boats, while the fiery-hot Beef Vindaloo is a firm favourite with regulars. Vegetarians will delight in the Vegetable Korma and Sugar-Bean Curry, while the traditional Durban Lamb Curry has long been a signature dish of The Oyster Box.

Alongside the pots of steaming curry, traditional tandoori ovens turn out aromatic Tandoori Chicken and piping hot naan breads, while fresh homemade condiments include pickles, chutneys, raitas, sambals and papadums.