| CRAB WITH IDDIAPPAM Our signature dish: A southern delicacy of shelled blue swimmer crab tossed with black mustard seeds, fresh tomatoes and ginger, served with traditional Tamil brown rice stri | $24 |
| SCALLOPS TAMATERI Pan-seared scallops served on a bed of tomato chutney, drizzled with curry leaf-infused virgin olive oil | $21 |
| NAMKEEN SQUID Aki’s interpretation of the popular salt and pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind and ginger dipping sauce | $19 |
| PAN FRIED PRAWN MASALA Black tiger prawns tossed with Ajadhina powder of dried coconut and black garlic | $19 |
| LUCKNOWI LAMB KEBAB Slow-cooked lamb tossed with fennel, green cardamom and aromatic kewda water | $18 |
| MASALA DOSA (v) Crisp South Indian rice-flour pancake accompanied by lentil 'sambar' broth and chutney, filled with spiced potato and onion | $17 |
| PALAK PATTA CHAAT (v) ‘Chaat’ of spinach leaves in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date and tamarind, and chilli and mint sauces | $18 |
| RAGDA PATTIES (v) A popular Bombay street dish - Arrowroot dusted potato patties on a bed of spiced vatana (white peas) | $15 |
| BEETROOT VADA (v) Fried beetroot and lentil patties with fennel, ginger, and curry leaves. Served with onion and tomato chutney | $16 |
| TANDOORI KINGFISH Kingfish marinated in green chilli, ginger, hung yoghurt, roasted in the tandoor, served with a crispy bitter melon salad | $18 |
| ACHARI CHICKEN TIKKA Chicken thigh fillets marinated in pickled lime, ground Kashmiri chilli paste and yoghurt | $15 |
| LAMB CUTLETS ADREKE Tandoor-roasted lamb cutlets marinated in ginger, garam masala and lime juice | $14 |
| MASALA PANEER (v) Tandoori cottage cheese cubes marinated in crushed tomato, cumin and chilli | $16 |
| MIXED PLATTER Lamb Cutlets, Achari Chicken Tikka and Lamb Seekh Kebabs | $34 |
| VEGETARIAN PLATTER (v) Palak Patta Chaat, Beetroot Vada and Masala Paneer | $30 |
| WHOLE FISH OF THE DAY Your choice of either Steamed with ginger, curry leaves in a ‘Moilee’ coconut broth OR Crispy fried with ginger, tamarind and palm sugar | Market Price |
| JUMBO PRAWN PAYARU CURRY Jumbo prawns and scallops with snake beans, green raw mango, curry leaves and pickled peppercorns | $36 |
| MURUNGAIKAI MEEN KOZHAMBHU Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and ‘drumsticks’(Murungaikai) – a fibrous Southern Indian vegetable | $34 |
| DUCK MAPPAS A favourite with the locals in Kerala: duck breast cooked in three extractions of coconut milk, gently stewed and lightly spiced with garam masala and green chilli | $32 |
| KARAIKUDI KOZHI CURRY Chicken with cashew, coconut, white poppy seed, green chilli and ginger. Served with a traditional ‘Appam’ (Fermented coconut rice pancake) | $32 |
| CHICKEN MAKHINI Aki’s ‘Butter Chicken’: tandoor-roasted chicken thigh fillets are pan finished in a mild sauce of subtly spiced tomatoes and cream and dry fenugreek leaves | $32 |
| LAMB MARTABAN Oven-baked pickled lamb with panchforan (Indian five-spice) masala along with aniseed, mustard oil, malt vinegar and kalaunji in a sauce of tomatoes and onions | $34 |
| RAILWAY GOAT CURRY Slow-cooked goat with tomatoes, ginger, garlic, black cardamom and fresh coriander | $32 |
| GOAN BEEF AMBOTIK A variation of the famous 'Vindaloo’: Tangy, sweet-and-sour beef simmered with tomato, cumin, ginger, and crushed pepper | $30 |
| VENDAKAI SUNDAL South Indian favourite of pan-tossed fresh okra with chickpeas, garlic, onions, crushed dried whole chillies and curry leaves | $22 |
| KAI ISHTEW A light dish of mixed vegetables with garlic, coconut broth, ginger and curry leaves | $21 |
| BRINJAL MIRCHI KA SALAN [P] Baby eggplant and green banana chillies in a ground paste of peanut, sesame, coconut, cooked in Hyderabadi style | $21 |
| SAAG PANEER Cubed paneer (cottage cheese) with pureed spinach, fresh tomatoes, garlic and fenugreek | $19 |
| DAL MAKHNI: Black lentils cooked with tomatoes and dry fenugreek leaves | $16 |
| POTATO KARAKARI: Chat potatoes spiced with mustard seeds and lentils | $16 |
| KISMORI SALAD: A crispy bitter melon salad with fresh tomatoes, lime and coriander | $12 |
| Tomato, onion and cucumber ‘Kachumber’ | $4 |
| Cucumber and yoghurt ‘Raita’ | $4 |
| Sweet Mango ‘Chutney’ | $4 |
| Side Dish Platter (All Three) | $10 |
| Lacha Pyaz (Spiced Masala Onions) | $8 |
| Pilau Rice (Per Person) | $4 |
| Pappadums with Mint Sauce | $4 |
| Plain Naan | $3 |
| Garlic Naan | $4 |
| Roti (Wholemeal) | $4 |
| Appam | $5 |
| Cheese and Onion Kulcha | $6 |
| Peshawri Naan | $6 |
| ‘Flaky’ Parantha | $6 |
| All Dishes Served; Minimum 4 Guests | $58 per person |
| Entrée | - |
| NAMKEEN SQUID Aki’s variation of the popular salt and pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind and ginger dipping sauce | - |
| SEEKH KEBAB Tandoori lamb kebabs with mint, ginger, green chilli and mace | - |
| ACHARI CHICKEN TIKKA Chicken thigh fillets marinated with pickled lime, ground Kashmiri chilli paste and yoghurt | - |
| PALAK PATTA CHAAT ‘Chaat’ of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date and tamarind and chilli and mint sauces (v) | - |
| Mains | - |
| PRAWN KA SALAN (P) Black tiger prawns cooked in a ground paste of peanut, sesame, coconut; cooked in Hyderabadi style | - |
| GOAN BEEF AMBOTIK A variation on the famous 'vindaloo - a tangy, sweet and sour flavoured beef cooked in tomato, cumin, ginger and crushed pepper | - |
| CHICKEN MAKHINI Aki’s ‘Butter Chicken’ roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves | - |
| KAI ISHTEW A light dish of mixed vegetables with garlic, coconut broth, ginger and curry leaves | - |
| Accompanied with Pilau Rice, Naan Breads; Side Dish Platter served with Pappadums | - |
| Dessert Indian ‘Kulfi’ ice cream laced with cardamom and pistachios | - |
| All Dishes Served; Minimum 4 Guests | $68 per person |
| Entrées | - |
| CRAB with IDDIAPPAM Our signature dish: A southern delicacy of shelled blue swimmer crab tossed with black mustard seeds, fresh tomatoes and ginger served with traditional Tamil brown rice string ho | - |
| PRAWN SUNEHRI Green prawn cutlets cooked with home ground paste of coriander, black cumin, dried whole chillies, ginger and garlic | - |
| LAMB CUTLETS Tandoor roasted lamb cutlets marinated in ginger, garam masala and lime juice | - |
| ACHARI CHICKEN TIKKA Chicken thigh fillets marinated with pickled lime, ground Kashmiri chilli paste and yoghurt | - |
| PALAK PATTA CHAAT ‘Chat’ of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date and tamarind and chilli and mint sauces (v) | - |
| Mains | - |
| MURUNGAIKAI MEEN Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and ‘drumsticks’ – a fibrous Southern Indian vegetable (Murungaikai) | - |
| LAMB ACHARI Medium spiced lamb dish cooked with green chilli pickle masala of aniseed, mustard, cumin and kalaunji (nigella seeds) in a sauce of tomatoes and onions | - |
| CHICKEN MAKHINI Aki’s ‘Butter Chicken’ roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves | - |
| SAAG PANEER Cubed paneer (cottage cheese) with pureed spinach, fresh tomatoes, garlic and fenugreek | - |
| Accompanied with Pilau Rice, Naan Breads; Side Dish Platter served with Pappadums | - |
| Dessert Indian ‘Kulfi’ ice cream laced with cardamom and pistachios | - |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Aki's Indian Restaurant | Asian, Indian |
Below you'll find samples from menus of places nearby.
| Vegetarian San Choy Bau | $14v |
| Crispy Pork Belly w Chilli Caramel & Nam Pla Phrik | $34 |
| Rhubarb & Kaffir Lime Sour (SHORT) jameson irish whiskey w rhubarb, lemon, kaffir lime, egg white | $18 |
| Grilled Coffin Bay Octopus w Spicy Sesame Chilli Sauce | $18 |
| 1999 Château d’Yquem 1 er Grand Cru Sauternes – Bordeaux France (375ml) | $550 |
| Shu Mai - Pork Prawn Scallop & Shiitake w Chilli Oil | $20 |
| Wonton - Pork Prawn & Shiitake w Black Vinegar & Aromatic Soy | $16 |
| Steamed Queensland Half Shell Scallop w Ginger & Shallot | $4/ea |
| Clean Here for the full menu for China Doll |
| Risotto - Aged aquerello rice, celery, basil, pecorino | $27.00 |
| Maialino da Latte - Whole roasted Macleay Valley suckling pig with accompaniments, tiramisu and tea or coffee. | $90.00 |
| Caprino - Woodside goat’s curd, truffle honey, pane carasau | $20.00 |
| Ravioli di Barbabietola - Ravioli of finely sliced pickled beetroot, goat’s curd, pistachio, horseradish | $29.00 |
| Capesante - Seared scallops, parsnip puree, veal sweetbreads, garlic crumbs, potato chips,caperberries, mugolio. | $30.00 |
| Petto d’Anatra - Dutton Park duck breast, nectarines, pomegranate, almonds, radicchio. | $40.00 |
| Caprese - Tomatoes, buffalo mozzarella, basil, extra virgin olive oil. | $15.00 |
| Lingua - Char - Grilled Cape Grim ox tongue, marinated globe artichokes, pickled carrots, radish, celery | $28.00 |
| Clean Here for the full menu for Otto Ristorante Italiano |
| Fish of the Day, marinated in Twin Peeks special saffron butter, oven baked and served with potato gratin | N/A |
| Spanish style marinated Octopus in a tomato, garlic & olive dressing | N/A |
| Thai sweet chilli chicken served on a bed of mixed salad | N/A |
| Char grilled eye fillet on creamy mash with pepper sauce | N/A |
| Char grilled Cajun chicken breast fillets served on a bed of potato gratin with your choice of tomato, capsicum & white wine sauce or mushroom sauce | N/A |
| Seared pork fillets marinated in soy & sweet chilli and served with a Dijon mustard glaze on creamy mash | N/A |
| Twin Peeks ‘Mouth Watering’ lamb shanks served with a creamy potato mash | N/A |
| Pumpkin Soup | N/A |
| Clean Here for the full menu for Twin Peeks Restaurant |
| - con aglio alforno | $8 |
| Badabing tomato, mozzarella, parmigiano, hot salami, roast capsicum, olives and roast chilli | $18.9 |
| Funghi misti al forno a medley of seasonal mushrooms baked in the wood?red oven with dad’s fresh herbs and olive oil, on rocket and shaved parmesan (v) | $12.9 |
| Bufala classica, bufala a?umicata or burrata served with: | - |
| Salsicce al forno di basalicata hand made basalicata sausages baked in the wood?red oven with roasted potatoes | $16.9 |
| Panuozzo prosciutto mozzarella e peperoni prosciutto, bufalina mozzarella, roasted peppers | $10 |
| Carne al forno del giorno wood ?red roasted meat of the day | $16.9 |
| Panuozzo di porchetta wood?red roast pork, smoked mozzarella, arugula, mayo, capsicum and onion relish | $10 |
| Clean Here for the full menu for Puntino Trattoria |
| Pesto Prawns and Scallops Spaghetti - Prawns, scallops, touch of garlic, basil rocket and fresh julienne tomato | $26 |
| Meat - Herb encrusted Lamb Cutlet - Served with hummus, seasonal greens and balsamic glaze | $36 |
| Bruschetta - Diced Tomatoes, spanish onions, basil, tossed in olive oil on ciabatta bread 2 piece serving | $16 |
| Chips Hand cut with garlic, parmesan and coriander | $12 |
| Mango - served with one scoop of vanilla ice cream | $14 |
| Meat - Pork Ribs | $33 |
| Sticky Date Pudding - served with one scoop of vanilla ice cream | $14 |
| Salt & Pepper Calamari - Served with tartar sauce | entrée: $17, main: $35 |
| Clean Here for the full menu for Sienna Marina Italian Restaurant |
| Name | Cuisines |
|---|---|
| China Doll | Asian, Chinese |
| locanda olivetti | Cafes |
| Charlies Cafe | Hamburgers, Cafes |
| Otto Ristorante Italiano | Italian, Pizza & Pasta |
| Twin Peeks Restaurant | Modern Australian |
| Kingsleys Steak and CrabHouse | Steak, European |
| Woolloomooloo Fish & Chips | Fish & Chips, Seafood |
| The Ice Works | Ice Cream, Desert |
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