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Menu Aki's Indian Restaurant

  • à la carte

à la carte

Entrée

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
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

Main

Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and ‘Murungaikai’ drumsticks
$34
A medium spiced lamb dish made with pickled masala of aniseed, mustard, cumin and kalunji ( Nigella seed) in a sauce of tomatoes and onions.
$36
Butterflied quail – pan grilled with smoked dried red chillies, browned coconut, pepper and ginger
$34
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

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 1
$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

Tandoori breads

Plain naan
$4
Garlic naan
$5
Cheese and/or onion kulcha
$6
Roti
$5
Flaky parantha lacchadar
$6

Fully reserved on TheFork

Prices and dishes may change.
These prices do not include offers.

Fully reserved on TheFork
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