Bookings

Restaurant - Phone Bookings   0425 333 086

Operating for nearly fourty years, Govindas, a not for profit enterprise, has cemented itself in Sydney’s competitive dining scene & is widely regarded by the locals as a Sydney Institution. As one of the city's first plant based restaurants we pride ourselves on offering an ethical and unique dining experience.

Helmed by famous chef Karana Krishna Das for nearly twenty years, he creates an impressive range of vegan and vegetarian dishes with particular standouts like coriander channa dahl and crispy deep fried cauliflower pakoras topped with chilli chutney.

Embrace contemporary informal dining in the heart of Darlinghurst. Feast on our extensive international buffet starting with the dahl soup, share a plate of pakoras and potato wedges and then get ready for the main course. Choose from an array of salads, baked penne pasta, sheperds pie, kofta balls in a house made tomato sauce or lightly spiced vegetable curries to name a few.  Remember you can always go back for more of your favourites. Govindas offers a large selection of global cuisine and although we do offer several Indian style preparations as a part of our international mix we are not an Indian restaurant per se and our "Indian style"dishes are very lightly spiced and not spicy hot.

Govindas is open Wednesday to Sunday from 5.30pm. Enjoy the friendly, down to earth atmosphere and eat to your full satisfaction for $24.80. Separate dessert and non-alcoholic drink menus are also available (no BYO).

Children aged 3 to12 $13.90 (dinner only). 

For details about our movie/dinner package please visit our cinema page. 

For large parties of up to thirty you can book our Magenta Room by phoning our manager on 0425 333 086.

Special Dietary Needs

Our buffet is about 80% vegan. It is also 80% gluten free, the exceptions are kofta balls, pakoras, penne pasta bake and bread. The only preparations containing nuts are usually the quinoa salad and the ice-cream sundae. For severe allergies please ask to speak to our chef on arrival.

 

 

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