chilled cured charred
Chilled
Woodfired
FRESHLY SHUCKED OYSTERS 6 | 12 Naked or Akoya mignonette gf df
32 | 60
DANIEL FLEMING’S FISH FILLET, DAILY
45
Akoya’s discovery menu shared to the table 108 per person Let our chef de cuisine curate an eight- plate menu highlighting seasonal produce from our regional partners.
‘LINE-CAUGHT’ Tweed Coast Pumpkin, sauce nage gf
W elcome to Akoya.
HIRAMASA KINGFISH
28
Coconut, finger lime, macadamia, lemon verbena gf df
WHOLE FISH, BUTTERFLIED Moreton Bay Lemon parsley butter, macadamia gf
75
We believe in the concept of simplicity to transform premium produce into inspiring dishes that will delight your senses. This philosophy is embraced and applied to our food by enhancing regional premium produce through four techniques: chilled, cured, charred and woodfired. To offer the best seasonal produce our Chefs are continuously on the quest to discover new regional suppliers, allowing you to enjoy a collection of coastal-inspired culinary offerings that is ever evolving.
SCENIC RIM BEETROOT
28
JAMES DALTON’S AUSTRALIAN BAY LOBSTER, ROASTED Chinderah Grapefruit beurre blanc gf LIVE MUD CRAB, SALT BAKED Bundaberg Black vinegar, remoulade, brioche gf df (Please allow 20 minutes)
60
Blood plum, sheep’s curd, molasses v gf
SEAFOOD PLATTER FOR TWO 160 Daily selection, served with accompaniments gf df
Sides
175
WITLOF SALAD Fig, walnut gf df
16
Cured
FORAGE FARM CHICKEN, HALF Gympie
48
Vine leaves, speck, sprouts, jus gf
CARROTS
16
SMOKED CURED HUON OCEAN TROUT
22
Hung yoghurt, pistachio, kelp gf
GOORALIE PORK BELLY Goondawindi ‘Apple’s in ember’, roasted leeks, tepache gf
32
Crème fraîche, native lime gf
POTATO DAUPHINOISE
16
BLACK TRUFFLE & SQUID INK SALAMI
30
Chive, lemon, crème fraiche gf
CAULIFLOWER HEART, ROASTED Scenic Rim
28
30 grams gf df
Coconut curry, almonds v gf df
CAVOLO NERO
16
CLOTH-AGED WAGYU SALAMI
34
Speck and manchego bake gf
BLACKMORE MBS 9+ FULLBLOOD WAGYU
80
Spice crust, 30 grams gf df
Alexandra Butchers cut, 300 grams gf df
TRUFFLE FRIES
16
QUATTRO STELLE PROSCIUTTO
34
Aioli gf
30 grams gf df
OPTIMAL PRIME MBS 3+ ANGUS 50-DAY
98
DRY-AGED SIRLOIN Warrick Grain-fed, 500 grams gf df
BREAD PIXEL BAKERY SOURDOUGH Coppertree cultured butter v
Charred
12
RANGELAND MBS 3+ ANGUS T-BONE
150
Darling Downs Grass-fed, 650 grams gf df
FREMANTLE OCTOPUS Harissa, celeriac, pear gf df
32
All steaks are served with onion jam and Balter XPA fermented mustard, plus your choice of sauce: pepper, chimichurri, demi-glace.
MOOLOOLABA PRAWNS
36
XO butter, capers gf
IMPERIAL BLOSSOM WAGYU TATAKI
28
Miso, truffle, soy, cauliflower gf
BYRON BAY EGGPLANT
18
Chickpea, orange zhoug v gf df
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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