The menu features a selection of Dev Biswal's favourite vegetarian, seafood and meat dishes. The emphasis is on the freshness of produce, unique flavouring and wholesome portions.
The concept at the Devil in Rye is not fine dining. The team wishes to offer a menu that encourages a culture of sharing and feasting. The chefs spend time and energy on developing the strength of flavours and ingredients and not on intricate presentation.
The restaurant also features seasonal specials based on availability of produce in the markets.