A lively two-storey heritage warehouse in Fremantle presents a playful and flavourful take on Indian cuisine with service that shines.
From floor staff who introduce themselves by name to the soundtrack of funk and soul, Lions and Tigers knows how to set the tone for a good time. The space helps too, with limestone walls adorned with quirky modern art, while the menu promises flavour-driven dishes that add contemporary flair to Indian favourites. Take the naan. Dubbed “Steve #1”, it’s sourdough based and served with whipped ghee sweetened with jaggery and spiced with cardamom. A must-order if there ever was one.
Wagyu skewers take liberties with tradition and influence, a trio of sauces – fermented chilli, “chana” hummus and mint chutney – riding shotgun.
Wagyu skewers take liberties with tradition and influence, a trio of sauces – fermented chilli, “chana” hummus and mint chutney – riding shotgun. And curries, like a roasted tomato makhani with smoked paneer and sesame-hazelnut crumble – brim with flavour and interest. More is more here, so the drinks list features flamboyant cocktails alongside beers and wines tooled for refreshment (and the staff picks should help guide you).
Dessert? Go the Basque cheesecake, made on a base of paneer, marbled with cardamom and dark chocolate and glazed with rose caramel. A dish that breaks rules, and like Lions and Tigers itself, has fun doing it.
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