Seasonal Kojin Degustation Menu | Omakase At Your Table

THE SEASONAL DEGUSTATION MENU

Akaiito’s new ‘Omakase at Your Table’ has arrived, a 10-course journey celebrating the season’s finest ingredients. Each dish is thoughtfully crafted to honour Japanese culinary tradition with a contemporary French touch.

For a more approachable introduction, our new $98pp 3-Course Taster Menu offers a selection of signature creations designed to showcase the essence of Akaiito.

Vegetarian and vegan menus are available on request.

We’re pleased to share that our Akaiito lunch menu is back, featuring 2-course option or 3-course menu. This exclusive offering is available Monday to Friday, 12pm – 3pm, showcasing seasonal highlights from our latest menu.

Explore the sample menu below.

AKAIITO ‘OMAKASE AT YOUR TABLE’ SAMPLE 10-COURSE MENU*

Amai Ebi | Antonius Siberian caviar No.6.

Wagyu | Potato gratin, lardo, horseradish

NZ King Salmon | Beetroot Waffle, Yuzu

Yellowtail Kingfish | Daikon, Kizami wasabi, truffle ponzu.

Patagonian Toothfish | Beurre blanc, New Zealand Diamond clams

Chawanmushi | Robata firefly squid, Yarra Valley salmon roe, kombu dashi

Queensland King Prawn | Akitakomachi rice, white truffle, bouillabaisse.

Miso Brioche | Kombu Butter

Aurum Poultry Co. Duck | Sweet potato, lardo, duck jus.

Dessert | Guava Sorbet, pear, hibiscus, raspberry meringue, strawberry consomé

Daily Chef Selected Petie four

ADDITIONS & SUPPLEMENTS

SYDney ROCK OYSTER + $7EA HALF DOZ. $36 DOZ. $70

Black Kaviari sturgeon Caviar SERVICE 10GM + $38

Signature 450gm Akaiito 24-hour Short Ribs on the Bone + $50

Signature 800gm Akaiito 24-hour Short Ribs on the Bone + $80

(COOKED OVER ROBATA GRILL, SERVED WITH SWEET TARE SAUCE, KIZAMI WASABI)

$168pp*

*Please note, that dishes & prices are subject to change due to seasonal produce. Vegetarian & Vegan menu available upon request.

AKAIITO 3-COURSE TASTER SAMPLE MENU*

AVAILABLE MONDAY – THURSDAY ONLY.

Select an entree, main & dessert

WELCOME CANAPES

Amai Ebi | Antonius Siberian caviar No.6.

Wagyu | Potato gratin, lardo, horseradish

NZ King Salmon | Beetroot Waffle, Yuzu

ENTREE

Light Semi-Smoked King Salmon | Pickled Cucumber, Beurre Blanc, Dill

Wagyu Tataki | Chanterelle, Shallots, Truffle Mayo, Pecorino, Ponzu

New Season Asparagus | Pickled shallots, Beurre Blanc, Dill

–

MAIN

Queensland King Prawn | Akitakomachi Rice, Chanterelle Mushroom, Bouillabaisse

Wagyu Eye Fillet | Wild Spinach, Potato Gratin, Truffle Jus

Pithivier of Braised Cabbage | Potato, Mushrooms, Tomato Dashi

Served with Baker Bleu Bread, Seaweed Butter

–

DESSERT

Chocolate Fondant | Vanilla ice-cream, Salted Caramel

Guava Sorbet | Pear, Hibiscus, Raspberry Meringue, Strawberry Consommé

$98pp*

*Please note that dishes & prices are subject to change due to seasonal produce.