AKAIITO A LA CARTE MENU*

STARTERS

Sydney Rock Oyster | lemon granita, finger lime, sea herbs – 8ea

Beetroot Waffle| smoked ocean trout, yuzu gel – 9ea

Miso Brioche | kombu butter – 26

Caviar bump 3g  | with a glass of Champagne – 55pp

 ENTREE

Akaiito Beef Tartare | yuzu emotion, crispy sourdough – 26

Smoked Kingfish | kizami wasabi, truffle ponzu – 28

Scallops| grilled broccolini, buttermilk, tarragon – 26

Heirloom Tomato | cucumber verjus, white peach – 24

FROM THE ROBATA GRILL

Octopus | heirloom tomato salad, smoked sour cream, tomato ponzu – 36

Sugarloaf Cabbage |whipped tofu, seaweed butter, rice vinegar butter sauce – 28

Patagonian Toothfish | white zucchini, diamond clams, beurre blanc  – 42

Japanese Pumpkin | dashi cream, broccoli flower, furikake – 26

King Prawn (2pcs) | seaweed butter, shio kombu, prawn bisque – 38

Miso Chicken Skewers (2pcs) | yuzu kosha, tare glaze — 32

MAIN COURSE

King Salmon |  new season asparagus, mussel cream, rye — 46

Ox Tongue | akitakomachi rice, chanterelle dashi — 48

Dry Aged Duck Breast |  apple, pear, duck red wine jus — 55

Beef Pithivier | mushroom duxelles, spinach, micro lettuce, red wine jus — 59

36hrs Short Ribs 600gm | black truffle reduction — 68

DESSERT

Earl Grey Ice Cream | chocolate mousse, hazelnut praline, feuilletine – 28

Guava Sorbet | pear, hibiscus, raspberry meringue, strawberry consommé – 26

Soft Serve of the week | only available Friday and Saturday – 18