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Alchemy Restaurant + Bar
sides
Frites with Aioli 10
French Beans with Creamy Tomato Fondue 10
Sautéed Field Mushrooms with Mustard Cream 10
Roasted New Potatoes with Garlic Herb Butter 10
Mesclun Leaves with Spicy Walnuts and Goats Cheese 10
Quinoa and Pickled Cabbage with Candied Fruit, Mint and Lemon Dressing 10

*Note: Prices subject to change.
Please speak with your waiter for all dietary requirements.

 

A La Carte Menu

Entree
Ceviche of Tuna with Lime, Coconut and Chilli Dressing
27
Duck Galette with Pickled Baby Carrots and Baby Beetroot
28
Double Baked Crab and Gruyere Cheese Soufflé with Crab Bisque
27
Potted Duck Liver Pate with Spiced Dark Chocolate and Cherries
27
Gnocchi with Tomato Wagyu Ragu and Parmigiano Reggiano
25
Scallops with Ham Consommé, Pomme Puree and Green Pea Dust
28
Prawn Ravioli with Ginger, Chilli and Aged Black Vinegar
28
Risotto of White Wine, Zucchini Flowers and Italian Spiced Pancetta
26
Pork Croquette with Apple, Kim Chi Chutney, Prawn and Creamy Watercress Salad
27
   
Freshly Shucked Served Natural with Lemon Wrap
4 each
or Sautéed Chorizo and Tarragon
4.5 each
or Florentine with Gruyere Cheese
4.5 each
Main
Flat Head with Swiss Browns Mushroom, Merguez Sausage and Coco Bean Veloute
38
Barramundi with Sautéed Clams, Fried Shallots, Jerusalem Artichoke Puree and Black Bean Sauce
38
Confit Ocean Trout with Red Pepper Harissa Carrots, Toasted Quinoa and Almond Cream
39
Grilled Tuna with Scallop Stuffed Zucchini Flowers, Green Olive and Spiced Tomato Sauce
39
Marinated Duck Breast with Baked Polenta, Red Endive, Smoked Bacon and Madeira Jus
42
Wagyu Rump with Calvados Shallots, Baby Radish, Wagyu Fat Crisps and Horseradish Puree
45
Spatchcock Stuffed with Cotechino Sausage served with Pressed Fig, Rosemary Roasted Potatoes and White Wine Sauce
39
Veal Loin with Mustard Brioche Crumble, Radicchio, Beans and Olive Oil Mashed Potato
42
Beef Oyster Blade with Kohlrabi Puree, Creamed Baby Leek, Beetroot Tart Tartin and Bordalaise Sauce
42
To Share for 2
Braised Lamb Shoulder with White Beans, Chermoula, Mediterranean Vegetables and Lamb Jus
83
dessert
Hot Chocolate Marbre with Crunchy Honeycomb and Vanilla Bean Ice Cream
17
Tiramisu with Warm Chocolate Mousse and Pistachio Biscotti
17
Sicilian Apple Cake with Walnut Chutney and Crème Fraiche Gelato
17

Lemon Delicious with Sesame Tuile, Vanilla Anglaise and Orange Sorbet

17
Grand Marnier and Orange Soufflé with Vanilla Sabayon and Chocolate Sorbet
17
Prune and Armagnac Brulee with Amaretti Crumble and Espresso Gelato
17
Frozen Chocolate Parfait with Peppermint Sorbet and Choc Chip Crumble
17
Baked Ricotta Cheesecake with Preserved Cherries, Coconut Marshmallow and Almond Ice Cream
17

Affogato Served with Vanilla Bean Ice Cream, Baked Madeleine’s and Liqueur of Choice

12

A Selection of Macaroons are available.
Please ask your Waiter for Daily Selection

14
With the help of the Scientific World, Alchemy has Developed New Liquid Nitrogen Gastronomic Nibbles
8
Cheese
Callendale Chedder - Lucindale, SA - Cloth Wrapped, Farmhouse Style
13
Heidi Farm Gruyere - Exton, TAS - Sharp and Earthy
12
Lochelian Triple Cream Brie - Wunghnu, VIC - Rich Creamy and Soft
14
Capricornia - Milawa, VIC - Goats Milk, Hard and Nutty
14
Gorgonzola Dolce - Lombardy, ITL - Mild creamy blue
14
Colston Basset Stilton - Nottinghamshire, UK - Creamy Blue, Full Bodied
15
San Simon - Galicia, SP - Cow Milk, Hard and Smokey
14
Morbier – French Alps, FR - Wash Rind, Beefy, Grassy Flavour
12
Pecorino – Tuscany, ITL - Semi Hard and Sharp
14
King River Gold – Milawa, VIC - Cow Milk, Rich and Salty
14
Goats Curd – Milawa, VIC - Oat Rolled with Fennel Salad
14
All Cheeses are Served with Apple Chutney, Beetroot Puree, Lavosh and Fruit Bread