Menu from Aki's
Check out the menu(s)
Menu highlights
Includes dishes that are:
Vegan
Vegetarian
Sides
Watermelon Salad
With rose, mint, dried mango powder and pomegranate pearls
Aloo
Crushed baby Chat potatoes spiced with tomatoes, mustard seeds and lentils
Dal
Black lentils and kidney beans slow-cooked overnight with tomatoes and dry fenugreek leaves
Entrées
Tandoor
Lamb cutlets marinated with ginger, garam masala, lime and cardamom
Classic
A southern delicacy of Western Australian blue swimmer crab meat tossed with back mustard seeds, fresh tomatoes and ginger. Brown rice string hoppers 'Iddiappam'
Contempory
Saffron butter- poached scallops with crispy cauliflower crumbs. Semolina 'khichidi'
Shared Platters for tqo
Tandoori Lamb Cutlets, Tandoori Chicken Thigh Fillets and Tandoori Lamb Seekh Kebab
Classics
Jumbo prawns and scallops with snake beans, green raw mango, curry leaves in a mild coconut and turmeric broth
Classics
Andhra Chilli Chicken with fresh chilli, ginger, curry leaves and lime. Served with a traditional ‘Appam’ [Fermented coconut rice pancake
Contempory
A medium spiced lamb dish made with pickled masala of aniseed, mustard, cumin and kalunji ( Nigella seed) in a sauce of tomatoes and onions
Contempory
Butterflied quail – pan grilled with smoked dried red chillies, browned coconut, pepper and ginger
Desserts
Rose-infused buttermilk panna cotta
Served with mixed berries and rose glass
Shahi Tukda’
A Mughlai favourite: bread pudding steeped in rose-water and drizzled with honey. Served with rose-petal ice cream
Choco’ Naan
Fresh strawberries, chocolate & candied orange