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You don’t find many restaurants showing Father Ted on one screen while a Bollywood action flick plays on another. Nor are there many places where you can dredge hot chips through butter-chicken gravy after midnight on weekends.

Derrel’s bills itself as a late-night curry eatery, and the short menu is influenced by chef Brendan King’s experience growing up Anglo-Indian in Sydney. His grandfather’s tandoori recipe marinates sunset-red chicken wings finished over charcoal, while the vada pav features a golden-battered potato fritter stuffed into the softest of white buns with green chilli chutney.

For a larger feed, butter chicken, served with paratha, lime and pickled onion, is to your food-court curry what surround sound is to a transistor radio. There’s never a dull moment in your mouth, or on the telly, at Derrel’s.