Imagine a restaurant that serves top end barramundi poached in a blend of coconut, turmeric & ginger, served on biodegradable tableware made from bamboo & sugarcane, washed down with a carbon-neutral beer & finished with a fragrant home-made rosewater ice cream for dessert.
This is what you will experience at Saffrron – a proud award-winning, sustainably- certified
Eco-dining experience. Saffrron is owned & operated by local couple, Chef Selvam Kandasamy & his wife Joanna.
Selvam has called the territory home for the past 12 years and has been a chef for almost 20 years. he commenced his training in the prestigious sheraton hotel in madras, india. on arriving in darwin selvam worked at darwin’s most reputable & award- winning restaurants before opening saffrron.
Selvam & Jo are innovators with their cuisine as well as being environmentally conscious. their business vision for sustainability is to minimise their environmental impact while maximising our potential for success across all areas of operation to remain a small business-big vision innovative restaurant and eco-tourism experience, be an active participant in the local community and industry. To lead by example Saffrron’s menu is a tasting tour of the local region, Indian style. chef Selvam Kandasamy specialises in designing healthy, flavoursome and authentic Southern Indian, Northern Indian and Tandoori cuisine.
When you dine at Saffrron you’ll find that we do things a little differently. Saffrron is the first restaurant in Australia to use zero-waste technology, carbon-neutral, biodegradable tableware made from bamboo and sugarcane. This is disposable tableware that not only minimises pollution but also saves water and electricity use in the restaurant and is one solution for a healthier planet. the besan-tossed calamari pakora to the more-ish marinated lamb cutlets, butter chicken and fresh panir, there’s only one disappointment: no room for the rosewater scented ice-cream. Save it for the next visit, because you’ll be back.” – Sam McCue, Qantas