Akoya Signature Discovery Menu $130 per person Jim Barry Wine Pairing $119 per person PIXEL SOURDOUGH Cultured butter
Small Plates
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PACIFIC OYSTERS NATURAL (6)
$40
WHOLE WOODFIRED LINE-CAUGHT FISH $75 Mussels, pickled green tomato, basil, preserved lemon gf df
Limoncello mignonette gf df Cucumber & lime granita, candied jalapeño gf df “Béchamel au homard” - Baked oysters in lobster butter sauce, fresh tarragon
PACIFIC OYSTERS NATURAL Limoncello mignonette Assyrtiko 2024, Clare Valley, SA 100ml
WHOLE WOODFIRED LOBSTER
$32/100G
Garlic head butter gf
REEF FISH CRUDO Passionfruit, cucumber, jalapeño, finger lime
PIXEL SOURDOUGH Cultured butter gfo dfo v
$14
200G LOCAL CAUGHT FISH
$46
WAGYU BEEF SKEWER KUSHIYAKI Cooked over charcoal, sesame, green onions
Celeriac, wild mushrooms, chestnuts, truffle velouté n
A t Akoya, our menu celebrates the simplicity of afresh, 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.
BONE IN 12HR SLOW ROASTED LAMB SHOULDER
$90
POTATO SCALLOP (4)
$18
WOOD FIRED XL HARVEY BAY SCALLOPS Champagne beurre blanc, caviar & chives The Florita Riesling 2024, Clare Valley, SA 100ml
Mojo rojo, yoghurt gf df n
Salt bush & vinegar, basil aioli veg
HONEY GLAZED BBQ 500G BANGALOW PORK TOMAHAWK Hazelnut romesco, blackened green onions df n
$80
BYRON BAY BURRATA
$28
250G FULL BLOOD WAGYU RUMP CAP MBS9+ Black garlic purée, wild mushrooms, garlic herb butter
Honey, pumpkin, sage, brown butter, pistachio gf v n
AKOYA HOUSE SALAD
WOOD FIRED XL HARVEY BAY SCALLOPS (4) Champagne beurre blanc, caviar & chives gf
$38
WHOLE BUTTERFLIED CHICKEN
$80
MASH POTATO Smoked butter, chives The Armagh Shiraz 2019, Clare Valley, SA 60ml
Sprouts, brown butter jus, fennel pollen gf
BBQ FREMANTLE OCTOPUS
$28
Confit potato, saffron, guindilla, pimentón, lemon gf df
250G FULL BLOOD WAGYU RUMP CAP MBS9+ $80 Black garlic purée, wild mushrooms, garlic herb butter gf
PASSIONFRUIT CURD Strawberry, pistachio, choux
MINI LOBSTER ROLL (EA)
$24
1KG FULL BLOOD WAGYU T-BONE House-made Dijon mustard gf df
$160
Buttered brioche bun, chilled lobster salad, iceberg
REEF FISH CRUDO
$32
Akoya Tasting Menu $95 per person Jim Barry Wine Pairing $59 per person PIXEL SOURDOUGH Cultured butter
Passionfruit, cucumber, jalapeño, finger lime gf df
Sides
WAGYU BEEF SKEWER KUSHIYAKI (2)
$24
Cooked over charcoal, sesame, green onions gf df
AKOYA HOUSE SALAD $24 Avocado, heirloom tomato, pickled onion, cucumber, olives, guindilla, fetta gf v
PACIFIC OYSTERS NATURAL Limoncello mignonette Assyrtiko 2024 , Clare Valley, SA 100ml POTATO SCALLOP (4) Salt bush & vinegar, basil aioli
SKIN ON FRIES
$14
Seaweed, umami seasoning gf df v
WAGYU BEEF SKEWER KUSHIYAKI Cooked over charcoal, sesame, green onions The Florita Riesling 2024, Clare Valley, SA 100ml
WOK-TOSSED GREENS
$18
Garlic + fermented chilli butter, fried garlic, crispy shallots gf v
HONEY GLAZED 500G BANGALOW PORK TOMAHAWK Hazelnut romesco, blackened green onions
MASH POTATO
$16
AKOYA HOUSE SALAD MASH POTATO Smoked butter, chives McRae Wood Shiraz 2021, Clare Valley, SA 100ml
Smoked butter, chives gf v
GRILLED BABY GEM
$18
Aleppo pepper, labneh, almonds, parmesan gf v n
HONEY PARFAIT Milk chocolate, almond praline, salted caramel, mascarpone
n — Contains nuts 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 1.8% 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. The Akoya Signature Discovery Menu and the Akoya Tasting Menu, require a minimum of two people per table.
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