• Profile
  • Funtions Events
  • Menu
  • Photo Gallery
  • Booking Enquiries
  • Press Reviews
  • Contact
  • Home
Alchemy
  • Jobs
Alchemy Restaurant + Bar
sides
Frites with Aioli 9
Mixed Green Salad with Shallot and Red Wine Dressing 9
Tomato Salad with Goats Curd and Black Olive Vinaigrette 9
Sautéed New Potatoes with Herb Butter 9
Sautéed Mushrooms with Miso Butter 9
Cauliflower and Cheese 9

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

 

A La Carte Menu

Entree
Seared Duck Terrine, Tarragon, Sautéed Mushrooms and Porcini Cream Sauce
27
Glazed Quail with Apple Puree, Endive and Caramelized Walnuts
28
Glazed Pork Belly with Cabbage, Coriander, Sweet 'n' Sour Peanuts and Chilli Dressing
26
Crab Omelette with Sesame Broth and Asian Herb Salad
26
Ceviche of Kingfish, Red Wine Scallops and Rock Oysters Served with Cucumber, Horseradish Cream and Micro Herbs
28
Seared Scallops with Vine Ripened Tomato Dressing, Toasted Brioche and Basil Jelly
27
Orecchiette Pasta with Sautéed Pancetta, Fresh Peas and Pecorino Cheese
25
Harrisa Prawns with Avocado Puree, Lemon Hummus, Pork Crumble and Spiced Bean Shoot Salad
28
Salad of Swiss Brown Mushrooms, Carrots, Leeks and Globe Artichokes with Goats Cheese Curd and Garlic Croutons
26
Saffron Risotto with Spiced Tomato and Chorizo Compote
25
   
Freshly Shucked Oysters served Natural or
4 each
Red Wine Shallot and Cracked Black Pepper or
4.5 each
Cucumber and Radish Pickle
4.5 each
Main
Dory with Sautéed Razor Clams, Preserved Lemon, Chive Gnocchi and Ras el Hanout Cream Sauce
38
Ocean Trout with Braised Beetroot and Endive, White Chocolate Horseradish Crumble and Miso Veloute
38
Grilled Tuna with Preserved Lemon Cous Cous, Golden Raisins, Pickled Cucumber and Laksa Sauce
39
Barramundi with Madeira Lentils, Merguez Sausage, Sautéed Red Peppers and Creamed Potato
38
Spatchcock with Tarragon Mousse, Mushroom Pearl Barley, Grated Foie Gras and Chicken Jus
38
Porcini Veal Tri Tip with Celeriac Puree, Sorel, Lemon Crumble and Mustard Jus Gras
40
Lamb Loin with Wakame, Salt 'n' Pepper Tofu, Eggplant Puree and Fennel Salad
41
Duck Breast with Spiced Bok Choy, Pears, Sautéed Potatoes, Confit Garlic and Red Wine Sauce
42
Wagyu Rump with Smoked Bacon, Swiss Brown Mushrooms, Onion Rings and Béarnaise Sauce
45
Fillet of Beef with Sautéed Silverbeet, Olives, Croquette Potatoes and Diable Sauce
44
dessert
Hot Chocolate Marbre with Crunchy Honeycomb and Vanilla Bean Ice Cream
17
Tiramisu with Warm Chocolate Mousse and Pistachio Biscotti
17
Lime Cheesecake with Honey Tuiles, Ginger Jelly and Mango Sorbet
17
Floating Island with Almond Praline, Rhubarb Consommé and Basil Ice Cream
17
Lemon Soufflé with White Chocolate Sabayon and Raspberry Sorbet
17
Banana Cake with Almond Praline Cones, Walnut Crumble and Lime Ice Cream
17
Chocolate and Vanilla Parfait with Salted Chocolate Caramel and Peanut Brittle Ice Cream
17
Fried Apple Pie with Caramelised White Chocolate Ganache and Double Vanilla Ice Cream
17
Affogato Served with Vanilla Bean Ice Cream And Liqueur of Choice
12

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

13
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