FAQs
What kind of food does bazaar & bar serve?
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Regional Indian cuisine - a deliberately different approach from the standard Indian restaurant menu most people know.
Head Chef Adwait Jagtap draws on dishes from across India's 28 states that rarely make it onto Sydney menus.
Think Champaran Mutton from Bihar, Prawn Gassi from the Karnataka coast, Kali Mirch Spatchcock rooted in Mughal kebab traditions, and Clam Cutlets with a Mumbai street-food chutney.
There is no butter chicken. No tikka masala. No shortcuts. Just honest, produce-led cooking with a story behind every dish.
The menu changes every six to eight weeks to reflect seasons and the kitchen's evolving inspirations.
Is there a vegan or vegetarian menu at bazaar & bar?
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Yes. Vegetarian dishes are always a feature of the menu, not an afterthought.
The Mushroom Pepper Fry is one of the most-ordered dishes in the restaurant regardless of dietary preference.
The Aloo Chokha (tempered baby potatoes in mustard oil) and Kulcha (potato-stuffed flatbread) are also vegetarian.
Vegan options are available - please speak to your server and they'll guide you through what's available that evening.
The kitchen is very comfortable accommodating plant-based diners.
Does Bazaar & Bar cater for gluten free, halal or other dietary requirements?
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Yes. Most of our curries and meat dishes are naturally gluten free. All meat we use is Halal certified.
We can accommodate dairy-free and most nut allergies - our kitchen handles all major allergens, and we'll always tell you exactly what's in a dish.
The best approach is to mention your requirements when you make your reservation, or let your server know as soon as you sit down. We'll guide you through the full menu with confidence.
How much should I expect to spend at Bazaar & Bar?
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For two people having snacks, two shared plates, sides, and a glass of wine each, expect to pay around $120–$160 total.
For the full experience including cocktails, more dishes and a bottle of wine, budget around $200–$250 for two.
The set menu experience at $65 per person is excellent value and takes the decision-making out of your hands.
Yes - genuinely. The drinks list features 40+ wines, predominantly Australian small-batch producers chosen specifically to work with Indian spice. Lighter, more aromatic styles that refresh the palate rather than fighting the food.
There's also a full cocktail list built around Indian botanicals and flavours (Garam Masala Negroni, Curry Leaf Gimlet, Smoked Jaggery Old Fashioned), boutique Indian spirits including Indri Single Malt Whisky and Zoya Goan Gin, and a small beer selection.
All wines are available by the glass and bottle. Take any bottle home at 25% off.
Is Bazaar & Bar a wine bar?
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What wine goes best with Indian food?
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The short answer: Riesling. The high acidity cuts through fat and spice, the residual sweetness soothes chilli heat, and the aromatic profile complements cumin, coriander and cardamom beautifully.
Our Flint River Riesling from Clare Valley is the single best starting point on the list.
More broadly, aromatic whites (Gewurztraminer, Pinot Gris, Viognier), lighter reds served slightly chilled (Gamay, Pinot Noir), and sparkling wines all work exceptionally well. Our servers are genuinely enthusiastic about this conversation - ask them and they'll match a wine to exactly what you're eating.
Is there BYO at Bazaar & Bar?
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We offer BYO on certain nights — currently on Sundays only. $10PP Corkage applies. Please call us on 02 9131 2071 to confirm current BYO arrangements before your visit.
Where is Bazaar & Bar? How do I get there?
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What are the opening hours at Bazaar & Bar?
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Do I need a reservation? Can I walk in?
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We're at 10 Orchard Road, Brookvale NSW 2100 - in the light industrial precinct that's become Brookvale's dining and bar hub. Just around the corner from 4 Pines Park (formerly Brookvale Oval).
By car: Street parking is available on Orchard Road and the surrounding streets. Free in the evenings.
By bus: The B-Line and multiple Northern Beaches bus routes stop on Pittwater Road, a short walk away. Check the Transport for NSW app for the best route from your location.
From Manly: About 10 minutes by car, or 20–25 minutes by bus.
Wednesday, Thursday, Sunday: Dinner from 5pm until late
Friday & Saturday: Lunch 12pm–3pm, Dinner from 5pm until late
Monday & Tuesday: Closed
Hours may vary on public holidays. Call us on 02 9131 2071 to confirm on those days.
Reservations are strongly recommended for Friday and Saturday evenings - we fill up.
Book online via OpenTable or call us on 02 9131 2071.
Walk-ins are welcome on Wednesday and Thursday evenings and at lunch. We'll always try to seat you at the counter or outdoor area if the dining room is full.
Yes. There's a generous outdoor courtyard with heaters for cooler evenings. In summer it's one of the best outdoor dining spots on the Northern Beaches. The indoor dining room is warm and intimate, with wine bottles and spice jars lining the walls.
Yes. Bazaar & Bar can accommodate private functions, corporate events, birthday celebrations and large group dinners. Our capacity is:
20 guests seated indoors
Up to 50 guests standing (indoor + outdoor)
We offer full venue hire, cocktail party formats, set menus for group dining, and bar packages. To enquire, fill out our functions form, email namaste@bazaarandbar.com, or call us on 02 9131 2071.
The Spice Bazaar is a retail shelf near the bar stocked with house-made pickles, chutneys, sauces and spice blends — all made by Chef Adwait and available to purchase in-venue.
The range changes seasonally to match the kitchen's current focus.
Products make excellent gifts, especially for food-lover friends who want to cook Indian at home. Ask your server what's currently available.
Yes - Bazaar & Bar is the second venue from Kabir Arora, who has operated Sketch Manly for over nine years.
Sketch is a coffee shop by day and Indian-inspired craft beer and curry bar by night at 19 Pittwater Road, Manly.
Bazaar & Bar is a different concept - a wine bar first, with a more refined and regional Indian food focus but the same commitment to genuine hospitality and food worth talking about.