I welcome you to AKIs to experience fine Indian cuisine.

Our dishes use only the best local produce and combine classical traditional recipes with a modern interpretation creating a true culinary experience. Our commitment to regional cooking sees a combination of tandoori flavours from the north, classics from my native Chennai and seafood dishes from Goa on the west coast.

Enjoy!

KUMAR MAHADEVAN

Entres
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 hoppers and a coconut broth

23

NAMKEEN SQUID
Akis variation of the popular salt & pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind & ginger dipping sauce

17

SCALLOPS TAMATERI
Ginger marinated scallops seared in the pan and served on a bed of tomato chutney in gingely oil and drizzled with curry leaf infused olive oil

19

GOLA KOFTA
Steamed lamb koftas with mint, ginger, green chilli, cashew and roasted yellow split lentils

16 14

MASALA DOSA
Crisp South Indian Dosa rolled pancake accompanied by lentil 'sambar' and onion chutney with a filling of spiced potato, onion and mustard seeds (v)

PALAK PATTA CHAAT

Chaat of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date & tamarind and chilli & mint sauces (v)

14

BEETROOT VADA
Fried beetroot and lentil patties with fennel, ginger and curry leaves served with onion and tomato chutney (v)

13

Tandoori
TANDOORI KINGFISH
Kingfish marinated in green chilli, ginger, yoghurt and cooked in the tandoor 18

MURG MALAI TIKKA

Chicken thigh fillets marinated with hung yoghurt, cream, saffron, ground green chilli and coriander stem

14

LAMB CUTLETS ADREKE

Tandoor roasted lamb cutlets marinated in ginger, garam masala and lime juice

14 14

TANDOORI SUBZI
Paneer cubes and broccoli florets flavoured with ajwain, fresh green chillies and hung yoghurt (v)

Entre Platters
SEAFOOD PLATTER
Shelled Crab, Pan fried Prawns and Salt & Pepper Squid

36 34 28

MIXED PLATTER
Lamb Cutlets, Murg Malai Tikka and Lamb Kebabs

VEGETARIAN PLATTER
Palak Patta Chaat, Beetroot Vada and Tandoori Paneer & Broccoli

Mains
MADRAS PRAWN VENDAKAI - Featured on MASTERCHEF 14th May 2010
A traditional South Indian dish of jumbo prawns and fresh okra with shallots, coconut, tamarind, mustard, fenugreek and cumin seeds

36

SEAFOOD MASALA
Fish, scallops and tiger prawns cooked in a sauce of coriander, cumin, turmeric powder, ground coconut and kokum

31

CHAPPA PULUSU
Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves and fenugreek seeds

31

WAGYU BEEF PORRIAL

Prime Wagyu beef tossed with black chick peas, fennel, mustard seeds, coconut flakes and curry leaves

36

LAMB MARTABAN

34

Oven baked pickled lamb with a pickled masala of aniseed, mustard oil, malt vinegar and kalaunji (nigella seeds) in a sauce of tomatoes and onions
MIRPAKAI KODI
Hot chicken dish cooked with fresh green chillies, roasted red whole chillies and fresh ginger

28 28

CHICKEN MAKHINI
Akis Butter Chicken roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves

PATIALA GOAT CURRY

Slow cooked goat cooked with tomatoes, ginger, cardamom, garlic, mace and nutmeg

29 29

BEEF VINDALOO
A variation on the famous 'vindaloo' of beef cooked with a tangy sweet and sour flavour of tomato, cumin, ginger and peppercorns

Vegetables
VENDAKAI SUNDAL
South Indian favourite of fried fresh okra with chickpeas, garlic, onions, crushed dried whole chillies and curry leaves

22

SUBZ KOFTA CURRY

Mixed vegetable koftas of carrot, green peas, cauliflower, raw banana with a filling of sultanas, coriander and khoya in a rich sauce of cashew, tomatoes and onions

21

MIRCHI BHAGARA BAINGAN 21 Baby eggplant and banana chillies simmered in a sauce of peanut, sesame and browned coconut SAAG PANEER
Cubed paneer (cottage cheese) with pureed spinach, fresh tomatoes, garlic and fenugreek

19

Sides
DAL MAKHNI: Black lentils cooked with tomatoes and dry fenugreek leaves JEERA ALOO: Potatoes tossed with onions, cumin, green chilli, ginger and chat masala 16 16

Accompaniments Carrot Thuruval - Shredded carrot with lime and chilli Cucumber & Yoghurt Raita Mango Chutney Side Dish Platter (All Three) Lacha Pyaz (Spiced Masala Onions) Pilau Rice (Per Person) Pappadums Breads Plain Naan Garlic Naan Roti (Wholemeal) Cheese & Onion Kulcha Peshawri Naan Flaky Parantha

4 4 4 10 7 4 3

3 4 4 6 6 6

Bhojan Menu 1 - $55 per person

All Dishes Served; Minimum 4 Guests

Entre
NAMKEEN SQUID GOLA KEBAB MURG MALAI TIKKA PALAK PATTA CHAT Akis variation of the popular salt & pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind & ginger dipping sauce Steamed lamb koftas with mint, ginger, green chilli, cashew and roasted yellow split lentils Chicken thigh fillets marinated with hung yoghurt, cream, saffron, ground green chilli and coriander stem Chat of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date & tamarind and chilli & mint sauces (v) Black tiger prawns cooked in a sauce of coriander, cumin, turmeric powder and freshly ground coconut A variation on the famous 'vindaloo' of beef cooked with a tangy sweet and sour flavour of tomato, cumin, ginger and peppercorns Akis Butter Chicken roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves Mixed vegetable koftas of carrot, green peas, cauliflower, raw banana with a filling of sultanas, coriander and khoya in a rich sauce of cashew, tomatoes and onions

Mains
GOAN PRAWN CURRY BEEF VINDALOO CHICKEN MAKHINI SUBZI KOFTA CURRY

Accompanied with Pilau Rice & Naan Breads; Cucumber & Yoghurt raita, Sweet Mango Chutney served with Pappadums

Dessert

Indian Kulfi ice cream laced with cardamom and pistachios

Bhojan Menu 2 - $65 per person

All Dishes Served; Minimum 4 Guests

Entres
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 hoppers and a coconut broth Green prawn cutlets cooked with home ground paste of coriander, black cumin, dried whole chillies, ginger and garlic Tandoor roasted lamb cutlets marinated in ginger, garam masala and lime juice Chicken thigh fillets marinated with hung yoghurt, cream, saffron, ground green chilli and coriander stem Chat of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date & tamarind and chilli & mint sauces (v) Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves and fenugreek seeds 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 Akis Butter Chicken roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves Baby eggplant and banana chillies simmered in a sauce of peanut, sesame and browned coconut Scrambled cottage cheese with green peas, capsicum, tomatoes and Shahi Jeera

PRAWN SUNEHRI LAMB CUTLETS MURG MALAI TIKKA PALAK PATTA CHAT

Mains
CHAPPA PULUSU LAMB ACHARI CHICKEN MAKHINI BHAGARA BAINGAN

Accompanied with Pilau Rice & Naan Breads; Cucumber & Yoghurt raita, Sweet Mango Chutney served with Pappadums

Dessert

Indian Kulfi ice cream laced with cardamom and pistachios

Bhojan Menu 3 - Deluxe Banquet - $75 per person

All Dishes Served; Minimum 4 Guests

FIRST COURSE
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 hoppers and a coconut broth NAMKEEN SQUID Akis variation of the popular salt & pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind & ginger dipping sauce BEETROOT VADA Shallow fried beetroot and lentil patties with fennel, ginger and curry leaves served with sesame and coconut chutney (v)

SECOND COURSE
TANDOORI JUMBO PRAWNS Fresh jumbo prawns marinated with yoghurt, garam masala and saffron, cooked in the tandoor TANDOORI KINGFISH Kingfish marinated in green chilli, ginger, yoghurt and cooked in the tandoor LAMB CUTLETS Tandoor roasted lamb cutlets marinated in ginger, garam masala and lime juice

MAIN COURSE
CHAPPA PULUSU Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves and fenugreek seeds MIRPAKAI KODI Hot chicken dish cooked with fresh green chillies, roasted red whole chillies and fresh ginger PATIALA GOAT CURRY Slow cooked goat cooked with tomatoes, ginger, cardamom, garlic, mace and nutmeg VENDAKAI SUNDAL South Indian favourite of fried fresh okra with chickpeas, garlic, onions, crushed dried whole chillies and curry leaves Accompanied with Pilau Rice & Naan Breads; Cucumber & Yoghurt raita, Sweet Mango Chutney served with Pappadums

Dessert Platter:
Jackfruit Payasam, Pistachio Kulfi & Chocolate Naan

DESSERT
Chocolate Naan with fresh strawberries Jackfruit Payasam - Jackfruit and rice cooked with milk, vanilla beans, pistachio and cardamom pods Wattalappam with palm sugar, coconut, cashew and cardamom, served with vanilla ice cream Indian Kulfi ice cream laced with cardamom and pistachios Strawberry and passionfruit sorbet lined with a mango and berry coulis Aam Makhan Malai Mango and milk pudding 14 14 14 14 14 14

COFFEES AND TEAS

Coffees Liqueur Coffees T2 Teas: Earl Grey, English Breakfast, Russian Caravan Black Tea, Peppermint, Chamomile, Sencha Green, T2Chai Traditional Indian Chai (15 mins) 4.5 12

5 5

DESSERT WINES
2006 2006 2006 1999 1996 Wellington Iced Riesling (375ml) Michele Chiarlo 'Nivole' Moscato d'Asti DOCG (375ml) Alois Kracher Beerenauslese Cuve (375ml) Chteau d'Yquem (375ml) Chteau d'Yquem (375ml)
Cambridge TAS Asti & Cuneo Italy Burgenland Austria Sauternes France Sauternes France

9/40 52 72 380 420

FORTIFIED WINES
Yalumba Show Reserve Muscat Campbells 'Rutherglen' Tokay Valdespino Innocente Fino Galway Pipe Gonzalez Byass Nectar Pedro Ximinez Penfolds Grandfather
Rutherglen, Vic Jerez Spain Jerez Spain

8.5 9 9 9 10 15

COGNACS, ARMAGNAC, GRAPPA

Martell V.S.O.P. Hennessy V.S.O.P. Chteau Fontpinot X.O. Les Antiquaires Du Cognac V.S.O.P. Paul Giraud Grande Champagne X.O. Paul Giraud Trs Rare Grande Champagne 1981 Lacourtoisie Bas Armagnac Grappa Candolini Bianca
45 ml 45 ml 45 ml 45 ml 45 ml 45 ml 45 ml

15 15 16 19 26 46 24 11