Saadi

A drawing of various small creatures in a food universe on a red background.

Saadi is an Indian restaurant in the CBD driven by the ever-changing seasons of Melbourne

Saadi began as a pop-up by Saavni Krishnan and Sriram Aditya, before it found its permanent home on Punch Lane, as a way to explore the rich diversity of India’s cuisine. By using ingredients and techniques exposed to them from working in Sydney’s and Melbourne’s top restaurants, they created a menu unique to them, but is still undeniably Indian.

Saadi’s food is dictated by the best available produce from small, local farms like Dog Creek Growers and Days Walk Farm. It incorporates familiar flavours of spices, pickles, ferments, chutneys and chillies, while showcasing proteins like Meredith ex-dairy goat, Goolwa pippies and Northern Territory barramundi.

The menu is guided by a simple principle: Food Saavni and Sriram want to eat, but can’t be found anywhere else. And because of that, Saadi’s menu exists to challenge the current Australian concept of what Indian food is.

Saadi is Indian food their way, existing beyond curry.

The beverage list champions small producers, predominantly Australian, with a handful of global offerings that have been deliberately chosen to complement the food. Cocktails are touched by South-Asian flavours, built off house-made ferments, shrubs and vinegars.

Saadi’s food is predominantly gluten-free, can easily be made vegan and caters to a wide range of dietaries.

An à la carte menu is available Tuesdays to Thursdays, while an $85pp, 4-course set menu is served on Fridays and Saturdays.

A 2-course, $50pp Quick Fix set menu is available from 5.30pm, with last seatings at 6.15pm.