Aki's
- Indian
- 1/6 Cowper Wharf Roadway, Sydney, 2010
- +61293324600
- Opens at 18:00
Explosion of taste in Sydney's Indian food scene. A signature dish of crab and iddiappam? A Lamb boti kebab? Click below for some mouthwatering options.
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- Lamb Cutlets Marinated with ginger, garam masala, lime and cardamom $14.00
- Chicken Makhani Pan-finished in a mild sauce of subtly spiced tomatoes, honey, cream and dry fenugreek leaves - aki’s butter chicken [n] $32.00
- Chicken Khorma With coconut, white poppy seeds and ginger. $34.00
- 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 $32.00
- English Spinach Puréed [v] And pan-finished with soft cottage cheese cubes, fresh tomatoes, garlic, chilli and fenugreek – saag paneer $22.00
Entrees - Contemporary
- Saffron Butter Poached Scallops With crispy cauliflower crumbs. Semolina ‘khichidi’ $24.00
- Duck and Chicken Kebabs With black garlic, date, plum and ginger jus $20.00
- Masala Paneer Cigars [v] Carrot & saffron gelée, and green chutney, crumbled cottage cheese with brique pastry $18.00
Entrees - 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’ $24.00
- Aki’S Salt and Pepper Squid Dusted with spiced tapioca flour and lightly fried. Tamarind and ginger dipping sauce $20.00
- Crisp South Indian Rice-Flour Pancake ‘Dosa’ Filled with spiced potato and onion. Lentil ‘sambar’ broth and chutney [v] $17.00
- ‘Chaat’ Of Spinach Leaves In A Crispy Lentil Batter [v] On a bed of steamed potatoes and chickpeas, topped with yoghurt, date and tamarind, chilli and mint sauces $18.00
- Crispy Beetroot and Lentil Patties [v] With fennel, ginger, and curry leaves. Onion and tomato chutney $17.00
Entrees - Tandoori
- Kingfish Fillets Marinated in green chilli, ginger and hung yoghurt. Crispy bitter-melon salad and fresh tomatoes $22.00
- Lamb Cutlets Marinated with ginger, garam masala, lime and cardamom $14.00
- Chicken Thigh Fillets Marinated in pickled lime, ground kashmiri chilli paste and yoghurt $18.00
- Cottage Cheese ‘Paneer’ Cubes [v] Marinated with cumin, chilli and dried fenugreek leaves $16.00
Entrees - Shared Platters for Two
- Tandoori Lamb Cutlets, Tandoori Chicken Tikka and Tandoori Lamb Seekh Kebab $36.00
- Spinach ‘Chaat’ , Beetroot Patties and Tandoori ‘Paneer’ [V] $32.00
Mains - Contemporary
- Fresh Barramundi Fillets Cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and drumsticks ‘murungaikai’ $34.00
- Balmain Bug Meat Tossed with shallots, fennel, fresh coconut, mustard seeds, cracked black pepper and fresh curry leaves $46.00
- 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 $36.00
- Pan-Grilled Quail Marinated with ginger & chillies in a sauce of mango ‘pachadi’ tempered with aniseed and onion seeds $34.00
Mains - Classics
- Jumbo Prawns and Scallops With snake beans, green raw mango, curry leaves in a mild coconut and turmeric broth $36.00
- Slow-Cooked Goat With browned onions, ginger, garlic, black cardamom and cassia bark - aki’s railway goat curry $34.00
- Tender, Spicy Beef With tomatoes, browned coconut, curry leaves, crushed coriander seeds and dried red chillies. A dish created by syrian christians in kerala $34.00
- Chicken Makhani Pan-finished in a mild sauce of subtly spiced tomatoes, honey, cream and dry fenugreek leaves - aki’s butter chicken [n] $32.00
- Chicken Khorma With coconut, white poppy seeds and ginger. $34.00
- 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 $32.00
- Baby Eggplant [Brinjal] [p] [v] And green banana chillies in a ground paste of peanut, sesame, and coconut $22.00
- English Spinach Puréed [v] And pan-finished with soft cottage cheese cubes, fresh tomatoes, garlic, chilli and fenugreek – saag paneer $22.00
- Pan-Tossed Fresh Okra [v] With black chickpeas, garlic, onions, crushed dried whole chillies and curry leaves $22.00
Mains - Sides
- Dal Black lentils and kidney beans cooked overnight with tomatoes and dry fenugreek leaves $16.00
- Aloo Crushed baby chat potatoes spiced with tomatoes, mustard seeds and lentils $16.00
- Watermelon Salad With mint, dried mango powder and pomegranate pearls $12.00
Mains - Accompaniments
- Tomato, Onion and Cucumber ‘Kachumber’ $4.00
- Cucumber and Yoghurt ‘Raita’ $4.00
- Sweet Mango ’Chutney’ $4.00
- Side Dish Platter [All Three] $10.00
- Spiced Masala Onions with Lime and Fresh Whole Chilli ‘Lachha Pyaaz’ $8.00
- Saffron Basmati Pilau Rice Or Plain Basmati White Rice [Per Person] $4.00
- Pappadums $4.00
Mains - Tandoori Breads [G]
- Plain Naan $4.00
- Garlic Naan $5.00
- Cheese and Onion Kulcha $6.00
- Peshawari Naan With dates, fennel seeds and coconut $6.00
- Roti [Wholemeal] $5.00
- Flaky Parantha Lacchadar [Wholemeal] $6.00
Desserts
- South-Indian Crème Caramel ‘Wattalappam’ With palm sugar and coconut, cashews and cardamom. $16.00
- Choco’ Naan Fresh strawberries, chocolate and candied orange $16.00
Beverages
- San Pellegrino Sparkling - 500ml $6.00
- San Pellegrino Sparkling - 1L $10.00
- Acqua Panna Still Water - 500ml $6.00
- Acqua Panna Still Water - 1L $10.00
- Coke $5.00
- Coke $5.00
- Lemonade $5.00
- Coke Zero $5.00
- Solo $5.00
Good to Know
- All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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