Lions And Tigers

At Lions and Tigers, our Indian fusion menu brings together South-Asian spices and modern Australian creativity for a bold, flavour-packed experience.
Every plate is crafted for sharing, exploring, and enjoying, creating a unique food experience Fremantle guests return for.
We celebrate contemporary Indian dining with playful dishes like sourdough naan, aromatic spiced grills, and vibrant seasonal plates.
Whether you’re stopping in for a quick bite or settling in for a long dinner, our menu suits every mood.
Each dish is colourful, balanced, and full of character.
Come hungry, stay curious, and discover contemporary Indian dining with a Fremantle twist.

devotees of flavour above all else

please inform us of any specific dietary restrictions in advance so we can advise you accordingly

make a booking here or grab a walk in spot in the bar or on the deck

kitchen hours for dine in and takeaway

tues - thurs 5pm - 9pm

fri 5pm - 10pm

sat 12pm - 10pm

closed SunDAY

closed mondays

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Dine In Menu

chef’s choice:

less reading, more good times / 76 pp (Whole table only)


current menu (specials also available on the day):

‘hello newman’ : house ‘nemesis’ papadums, pickled onion chana dal / 18

Raita /3 House chutney /3 pickles /3 kasundi /3

‘steve’ #1 : sourdough naan, whipped ghee, black cardamom salt, jaggery / 14

‘steve’ #2 : cheddar & truffle stuffed sourdough naan, fermented mushroom butter / 18

leek & fennel Onion bhajis, special aioli – ask for todays   / 15

pan seared shark bay scallop, curry butter / 8ea

Smokey Kashmiri corn ribs, Raita, crispy shallot, chilli salt / 18

stracciatella chaat, compressed watermelon, tamarind, lotus Root / 24

lamb rendang samosas (2), coconut sambal, green chilli nam jim / 28

confit leeks, vadouvan, cashew, black garlic, hibiscus rhubard /29

SPICED LAMB SCOTCH EGG, CHILLI HOLLANDAISE, PICKLED CHILLI /24

Mushroom Chaap, Laccha Pyaaz, crispy enoki, coconut/ 29

mAINS

CHICKEN MALAI BOTI, PICKELED CHILLI, CRISPY CHICKEN SKIN, CURRY LEAF / 38

KERALAN CURRY, PICKLED CHILLI, CURRY LEAF, FRESH HERBS, CHILLI OIL

(choose: HIBACHI GRILLED PRAWN / 36 or ALOO MASALA CROQUETTES / 34)

fiery sri lankan black curry, pork collar, jalapeno, curry leaves / 42


sidekicks:

Carrot, raisin and chilli cashew salad, ginger and lime vinaigrette / 14

hand - cut bombay potato wedges, tomato kasundi/ 14

lemon rice / 5 curry leaf papadums / 12 parathas / 11



dessert:

dark chocolate delice, peanut butter, roast white chocolate, whey caramel / 14

coconut & lemongrass parfait, passion fruit reduction / 12

CHAI SPICED CARROT CAKE, CANDID WALNUT CRUMB, CARDMOM CUSTART/ 14

click here for takeaway menu
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Lions And Tigers Happenings

like the rest of the world, we’re feeling the pinch at the moment in terms of uncertainties and supply chain reliability.

that being said, we love a good knees up, so watch this space for movie nights / taco tiffins and the hundred other ideas buzzing round our heads - just as soon as life allows us a minute to plan them!

for information regarding large group bookings / functions, just email us directly. we’re always happy to open mid week for private lunches of groups of 30 - 40. the upstairs section and open air deck are also available for exclusive use bookings subject to minimum spend.

manager@lionsandtigers.com.au

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Lions and Tigers is not trying to be a straightforward Indian restaurant, and it is not trying to be a straightforward Australian one either. What lands on the table is our own thing — an Indian fusion menu where South-Asian spice and technique meet fresh WA produce, and where a papadum plate might sit next to a scotch egg without anyone blinking. Everything is built to share. That is not just a nice idea; it is how the menu actually works — small plates, big flavours, and dishes designed to get passed around the table while the conversation keeps going. You will find sourdough naan done a few different ways (one stuffed with cheddar and truffle, because why not), Kashmiri corn ribs, lamb rendang samosas, and a Sri Lankan black curry that leans properly fiery if that is your thing. This is what we mean when we talk about contemporary Indian dining — food that respects where the flavours come from without being locked into tradition for sake of tradition. It is playful, a little unexpected, and never trying too hard to impress you with technique over taste. Whether you are in for a quick bite before heading out or settling in for the long haul, the menu is built to flex. Come hungry, come curious, and do not get surprised if your favourite dish next visit is something you have never heard of before. If you are after a unique food experience Fremantle does not really offer anywhere else, this is probably it — not because we say so, but because nobody else is doing quite this mix of flavours, format, and atmosphere in the same room. Grab a table, grab a walk-in spot at the bar, or head out to the deck. However you land here, the food does the talking.

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