À La Carte Dinner in Melbourne CBD

AKAIITO À LA CARTE MENU

View / Download À La Carte Menu (PDF)

STARTER

Sydney Rock Oysters | watermelon granita – 7 / 42 / 80

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

Yellowfin Tuna | crispy rice, wasabi – 12ea

Wagyu Tartare | potato gratin, yuzu emulsion – 11ea

Miso Brioche Bun | kombu butter – 26

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

ENTREE

Akaiito Beef Tartare | yuzu emulsion, crispy sourdough – 26

Light Smoked Kingfish | daikon, yuzu kosh, truffle ponzu – 28

Hokkaido Scallops | broad bean, buttermilk, finger lime – 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

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

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

Miso Chicken Skewers (2 skewers) | yuzu kosho, tare glaze – 32

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

MAIN COURSE

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

Ox Tongue | akitakomachi rice, chanterelle dashi – 48

Dry-aged Duck Breast | sugarloaf cabbage, duck red wine jus – 55

Beef Pithivier | mushroom duxelles, silver spinach, red wine jus – 59

36hrs Short Ribs 600gm | beef jus – 68

Mushroom Risotto | akitakomachi rice, chanterelle dashi – 38

DESSERT

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

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

ADD ON

Edamame | smoked salt, yukari – 12

Green Salad | house vinegar – 16

Chicken Karaage | truffle mayo – 18

Akaiito ‘Omakase At Your Table’ Seasonal Degustation 10 courses – 198pp

Please let us know of any dietary requirements. Service charges apply: Mon–Fri 6.5%, weekends 10%, public holidays 15%.