Small plates
Grill
Chef’s Discovery Menu Classic - 110 per person Signature - 140 per person
PIXEL BAKERY SOURDOUGH
14
SUGAR LOAF CABBAGE
26
Black garlic butter, black salt v gfo dfo
Romesco, smoked almonds, pickled kohlrabi veg gf df n
OYSTERS 1 /
2 doz | doz
38 | 70
Designed to be enjoyed by two or more, our chef’s Discovery Menu is our signature dining option. The shared, continuous, produce- driven menu utilises the best produce Queensland has to offer. Our menu changes day to day, allowing our chefs to put their creativity and passion into every plate they put forward. Any dietary requirements on tables of 2-3 will apply to the entire table. Groups of ten or more are required to have the chef’s Discovery menu.
Natural - champagne mignonette, finger lime gf df Woodfired - warm ponzu pearls df
LINE-CAUGHT FISH
46
Squid, saffron, cauliflower, sea succulents gf
A t Akoya, our menu celebrates the simplicity of fresh, seasonal ingredients, sourced locally to ensure the highest quality in every dish. From land to sea, our produce-driven philosophy lets the natural flavors shine, offering something for everyone. At the heart of our kitchen is the Asado wood grill, which imparts a distinctive smoky touch to our dishes, elevating them with rich, bold flavors. Whether you’re here for a casual bite or a refined dining experience, Akoya promises a memorable journey of taste, where the essence of each ingredient speaks for itself.
MISO & MAPLE-GLAZED EGGPLANT Sesame, green onions, chilli veg gf df
24
BANGALOW PORK LOIN
42
Parsnip, apple & vanilla, bacon, cider jus gf
BYRON BAY BURRATA 28 Pistachio, summer squash, zucchini, basil pesto gfo n
200G BEEF BURGER
38
Brioche, bacon jam, truffled cheese, tomato relish, lettuce, tomato gfo dfo Served with chips FULL BLOOD WAGYU RUMPCAP MBS 9+ Black garlic, caramelised onion, BBQ root vegetables gf dfo
CAESAR SALAD Add grilled smoked chicken - 10 Ortiz anchovies, egg, bacon, aged parmesan, sourdough wafers v gfo
24
80
WOODFIRED XL HARVEY BAY SCALLOPS
38
Cauliflower purée, nduja* gf
YELLOWFIN TUNA CEVICHE
32
Big plates
Sides
Avocado, chilli, corn, finger lime, coriander gf df
CARAMELISED PORK BELLY
26
WOODFIRED BUTTERFLIED CHICKEN
65
GARDEN LEAF SALAD
14
BBQ pineapple, cashew, sriracha honey, pickled cucumber gf df n
Whole - 1.2kg Paprika butter, BBQ leeks gf dfo
White balsamic dressing veg gf df
CRISPY CHAT POTATOES
20
WAGYU BEEF TARTARE
32
FRIED BABY BARRAMUNDI
70
Smoked chilli salt, crispy bacon, garlic, rosemary gf df
Egg yolk, plantain, pickles, macadamia gf n
Whole - 500-600g Citrus, fresh herbs, summer fruits gf df
LAMB RIBS
34
CHARCOAL BROCCOLINI Buttermilk & almonds v gf n
16
Brown sugar & bourbon glaze, green onions, radish gf df
12H SLOW-ROASTED LAMB SHOULDER
90
800G Mole rojo, yoghurt gf dfo
TRUFFLED FRIES
14
Grated parmesan v gf dfo
Pasta
WAGYU T-BONE
160
1KG Black garlic butter gf dfo Served with your choice of sauce: chimichurri, peppercorn or demi-glace.
WOK TOSSED GREENS
16
Crispy garlic and chilli v gfo df
WILD MUSHROOM PAPPARDELLE Porcini mushroom, truffle pecorino v
32
LOCAL PIPIS
42
Angel hair pasta, fermented chilli butter, guanciale* crumb, fresh herbs df
KING PRAWN & CRAB RISOTTO
48
Chilli, lemon, fresh herbs gf
* — Contains pork v — Vegetarian veg — Vegan gf — Gluten free df — Dairy free gfo/dfo — Gluten free/Dairy free option available Please note all credit cards incur a 1.5% surcharge. A 15% surcharge will be applied on all public holidays. We can cater to most dietaries. If you have any allergy and/or dietary requirements please speak to one of our colleagues.
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