The Harris Park outpost of Dosa Hut offers a menu of South Indian standbys, headlined by the dosa, thin sheets of fermented batter fried to crepe-like crispness on a hot tawa pan and served rolled up, often with stuffing, alongside an array of sauces and chutneys.
The masala dosa, or the chef’s special, served thali-style with an array of side dishes, are key picks, as is the biryani, layered with aromatic basmati rice, onion, ghee and spices.
Restaurant reviews, news and the hottest openings served to your inbox.
David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
