Following the success of his first restaurant in North Strathfield, Chef Kumar Mahadevan opened AKI’s Indian at Woolloomooloo, with the intention of presenting a fine dining version of Indian cuisine with local produce and a modern twist.
While the outdoor area overlooks the luxury yachts bobbing in the marina, inside, the moody atmosphere – with a predominance of black, silver and ornate patterns – reminds the diner of the restaurant’s ethnicity.
True to Chef Mahadevan’s heritage, the menu has a southern Indian emphasis. An amuse-bouche of freshly cooked pappadams with a yoghurt–mint dip is a fresh and tasty welcome to the meal. A dosai – a thin, crisp, rice flour pancake rolled around a potato and onion filling, served with chutney on the side – provides a delightful combination of flavours and textures. A main of a very generous serving of moist butterflied quail nestled on a bed of dry roasted vegetables presents plenty of spicy deliciousness for two diners.
PSST! If you take a table in the outdoor area, the passing parade on Finger Wharf is as entertaining as a floor show.
Reviewed for the 2019 Guide
8 hour slow cooked lamb shoulder with a marinade of turmeric, Kashmiri red chillies, cockscomb flower and candied bark. Spiced foxtail millet thaina with seasonable vegetables and lotus chip