a la carte menu

Entrée

Contemporary

Saffron butter-poached scallops with crispy cauliflower crumbs. Semolina ‘khichidi’  24

Pulled lamb shoulder with house-made garam masala, black pepper, turmeric and curry leaves. Fermented rice and coconut ‘Appam’  20

Duck and chicken kebabs with black garlic, date, plum and ginger jus  20

Masala paneer cigars: carrot & saffron gelée, and green chutney, crumbled cottage cheese with brique pastry [v]  18


Classics

A southern delicacy of Western Australian blue swimmer crab meat tossed with black mustard seeds, fresh tomatoes and ginger. Brown rice string hoppers ‘iddiappam’  24

Aki’s salt and pepper squid, dusted with spiced tapioca flour and lightly fried. Tamarind and ginger dipping sauce  20

Crisp South Indian rice-flour pancake ‘Dosa’ filled with spiced potato and onion. Lentil 'sambar' broth and chutney [v]  17

‘Chaat’ of spinach leaves in a crispy lentil batter, on a bed of steamed potatoes and chickpeas, topped with yoghurt, date and tamarind, chilli and mint sauces [v]  18

Crispy beetroot and lentil patties with fennel, ginger, and curry leaves. Onion and tomato chutney [v]  17


Tandoori

Kingfish fillets marinated in green chilli, ginger and hung yoghurt. Crispy bitter-melon salad and fresh tomatoes  22

Lamb cutlets marinated with ginger, garam masala, lime and cardamom  14

Chicken thigh fillets marinated in pickled lime, ground Kashmiri chilli paste and yoghurt  18

Cottage cheese ‘Paneer’ cubes marinated with cumin, chilli and dried fenugreek leaves [v] 16

Shared Platters For Two

Tandoori Lamb Cutlets, Tandoori Chicken Thigh Fillets and Tandoori Lamb Seekh Kebab  36

Spinach ‘Chaat’, Beetroot Patties and Tandoori Paneer [v] 32

                                          

Main

Contemporary

Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and ‘Murungaikai’ drumsticks 34

8 hour slow-cooked lamb shoulder with a marinade of turmeric, Kashmiri red chillies, cockscomb flower and cassia bark. Spiced foxtail millet ‘thinai’ with seasonal vegetables and lotus chips  36

Butterflied quail – pan grilled with smoked dried red chillies, browned coconut, pepper and ginger  34

Classics

Jumbo prawns and scallops with snake beans, green raw mango, curry leaves in a mild coconut and turmeric broth  36

Slow-cooked goat with browned onions, ginger, garlic, black cardamom and cassia bark - Aki’s Railway Goat Curry 34

Tender, spicy beef with tomatoes, browned coconut, curry leaves, crushed coriander seeds and dried red chillies. A dish created by Syrian Christians in Kerala  34

Aki’s Butter Chicken - Tandoor-roasted chicken thigh fillets pan-finished in a mild sauce of subtly spiced tomatoes, honey, cream and dry fenugreek leaves [n]  32

Chicken khorma with coconut, white poppy seeds and ginger. Served with a traditional ‘Appam’ [Fermented coconut rice pancake]  34

Biriyani: A traditional Hyderabadi dish of chicken and basmati rice cooked in ‘dum’ [sealed in the pot] with saffron, green chillies, mint, ginger and yoghurt  32

Baby eggplant ‘brinjal’ and green banana chillies in a ground paste of peanut, sesame, and coconut  [p] [v]  22

English spinach puréed and pan-finished with soft cottage cheese cubes, fresh tomatoes, garlic, chilli and fenugreek – Saag Paneer  [v]  22

South Indian favourite of pan-tossed fresh okra with black chickpeas, garlic, onions, crushed dried whole chillies and curry leaves [v] 22

                                   
[v] vegetarian  [g] contains gluten   [n] contains nuts   [p] contains peanuts

Sides

Dal - Black lentils and kidney beans slow-cooked overnight with tomatoes and dry fenugreek leaves  16

Aloo - Crushed baby Chat potatoes spiced with tomatoes, mustard seeds and lentils  16

Watermelon salad with rose, mint, dried mango powder and pomegranate pearls  12

Refreshing masala onions with lime and fresh whole chilli ‘lachha pyaaz’   8

Accompaniments

Pappadums with Mint Sauce [g]   4

Tomato, onion and cucumber ‘kachumber’ 4

Cucumber and yoghurt ‘raita’  4

Sweet mango ’chutney’  4

Lime, mango or chilli pickle  4

Side Dish Platter [Any Three]  10
 

Saffron Basmati pilau Rice or Plain Basmati White Rice [Per Person]  4

Tandoori Breads [g]

Plain Naan  4

Garlic Naan  5

Cheese and/or Onion Kulcha   6

Peshawari Naan [with dates, fennel seeds and coconut]  6

Roti [Wholemeal]  5

Flaky Parantha Lacchadar [Wholemeal]  6

 
 
Bhojan Menus (Set Menus)

Bhojan Menu - $68 per person
[All dishes served, min. 4 guests]

 

Entrée


A southern delicacy of Western Australian blue swimmer crab meat tossed with black mustard seeds, fresh tomatoes and ginger. Brown rice string hoppers ‘iddiappam’ 

Lamb Cutlets marinated with ginger, garammasala, lime and cardamom

Chicken thigh fillets marinated in pickled lime, ground Kashmiri chilli paste and yoghurt

‘Chaat’ of spinach leaves in a crispy lentil batter, on a bed of steamed potatoes and chickpeas, topped with yoghurt, date and tamarind, chilli and mint sauces [v]

 

Mains

 

King prawns with snake beans, green raw mango, curry leaves in a mild, delicate coconut turmeric broth

Tender, spicy beef with tomatoes, browned coconut, curry leaves, crushed coriander seeds and dried red chillies. A dish created by Syrian Christians in Kerala

Aki’s Butter Chicken - Tandoor-roasted chicken thigh fillets pan-finished in a mild sauce of subtly spiced tomatoes, honey, cream and dry fenugreek leaves

English spinach puréed and pan-finished with soft cottage cheese cubes, fresh tomatoes, garlic, chilli and fenugreek – Saag Paneer

 

Accompaniments: Rice, Naan Breads, Side Dish Platter and Pappadums

 

Dessert       

Indian ‘Kulfi’ ice cream laced with cardamom and pistachios

‘Chaandi Thali’ - $78 per person

 Chef Kumar’s signature menu served in traditional Indian silver ‘thali’s’.
 

Entrée Platter

 

A southern delicacy of Western Australian blue swimmer crab meat tossed with black mustard seeds, fresh tomatoes and ginger. Brown rice string hoppers ‘iddiappam’ 

Chicken thigh fillets marinated in pickled lime, ground Kashmiri chilli paste and yoghurt

Crispy beetroot and lentil patties with fennel, ginger, and curry leaves. Onion and tomato chutney

 

Mains – ‘Thali’

 

King prawns with snake beans, green raw mango and curry leaves in a mild, delicate coconut and turmeric broth

Slow-cooked goat with browned onions, ginger, garlic, black cardamom and cassia bark - Aki’s Railway Goat Curry

South Indian Chicken ‘khorma’ with coconut, white poppy seed and ginger

English spinach puréed and pan-finished with soft cottage cheese cubes, fresh tomatoes, garlic, chilli [v]

- Saag Paneer

Crushed baby Chat potatoes spiced with tomatoes, mustard seeds and lentils [p] [v]

Biriyani: A traditional Hyderabadi dish of chicken and basmati rice cooked in ‘dum’ [sealed in the pot] with saffron, green chillies, mint, ginger and yoghurt

 

Accompaniments:  ‘Flaky’ Parantha, Raita, Pickle, Pappadums

 

Dessert Platter

 

Pistachio Kulfi: Indian ice cream laced with cardamom and pistachios

Chocolate Ganache: Dark chocolate ganache topped with candied chilli and chocolate soil

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