| sides | |
| Frites with Aioli | 9 |
| Sautéed Mixed Greens | 9 |
| Warm Salad of Israeli Cous Cous with Curried Mayonnaise | 9 |
| Mixed Lettuce Leaf with Marinated Fetta and Tomato | 9 |
| Sautéed Bacon Flavoured New Potatos | 9 |
*Note: Prices subject to change. |
|
| Entree | |
| Seared Scallops with Caramelized Red Wine Pear and Softened Leeks | 27 |
| Grilled Quail with Glazed Onions, Corn Puree and Smoked Bacon Pop Corn | 28 |
| Saffron Risotto with Sautéed Spanish Chorizo Sausage and Chorizo Foam | 27 |
| Mussel Boudin with Kaffir Lime Leaf Dressing, Fried Lettuce and Petite Herbs | 27 |
| Fresh Pappardelle Pasta with a White Wine and Veal Ragu | 26 |
| Minted Pea Soup with Braised Ham Hock | 26 |
| Duck Liver Pate with Red Wine Jelly, Brioche Wafers and Quince Puree | 28 |
| Charcuterie of Cold Cured Meats, Salami, Prosciutto, Mortadella, Cheese, Marinated Olive and Lavosh | 29 |
| Spiced Pork Belly with Smoked Yoghurt, Apple Salad and Cinnamon Dumplings | 26 |
| Marinated Sandwich of Goats Cheese Mousse with Beetroot and Raspberry Puree | 25 |
| Freshly Shucked Oysters served Natural | 4 each |
| Mandarin and Ginger Beer Granita | 4.5 each |
| Main | |
| Salmon with Fried Tofu, Asian Herb Salad, Spicy Sweet and Sour Sauce | 38 |
| Flathead with Herb Risotto, Prawn Crackers and Brandy Prawn Bisque | 37 |
| Kingfish with Basil Puree, Crispy Leek Beignet and Tomato Coriander Sauce | 39 |
| Barramundi with Buttered Borlotti Beans, Diced Chorizo and White Wine Sauce | 39 |
| Duck Breast with Spinach, Pickled Wood Mushrooms, Palm Hearts and Flattened Spring Roll | 44 |
| Fillet of Beef with Truffled Celeriac Salad, Boulangere Potato and Sauce Diable | 47 |
| Striploin of Beef with Herb Polenta, Creamy Spinach, Smoked Tomato Compote, Red Wine and Bone Marrow Sauce | 45 |
| Lamb Croquettes with Braised Lamb Breast, Salad of Quinoa with Soaked Green Sultanas and Mint | 40 |
| Roasted Chicken Breast with Pearl Barley and Pot Roast Mushrooms, Prawn Sausage and Cognac Jus Gras | 38 |
| Pork Loin with Buttered Swiss Chard, Herb Gnocchi, Roasted Pumpkin Puree and Pickled Ginger Marshmallow | 41 |
| dessert | |
| Hot Chocolate Marbre with Crunchy Honeycomb and Vanilla Bean Ice Cream | 17 |
| Rhubarb and Oat Crumble with Warm Brandy Custard and Rhubarb Jelly | 17 |
| Baked Pineapple Cake with Gold Dusted Pineapple Jelly and Mandarin Ice Cream | 17 |
| Coconut Parfait with Glazed Cherries and Pina Colada Ice Cream | 17 |
| Quince Soufflé with Pralines and Almond Ice Cream | 17 |
| Pear Tart Tatin with Beetroot Gastric and Dark Chocolate Orange Ice Cream | 17 |
| Marinated Date Crème Caramel with Chocolate Crunchy Crepes | 17 |
| Affogato Served with Vanilla Bean Ice Cream And Liqueur of Choice |
12 |
| Selection of Petit Fours 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 | |
| Pyengana Cheddar (Cloth Wrapped) – Elizabeth Town, TAS Sharp, Aged | 12 |
| Heidi Farm Gruyere - Exton, TAS Sharp and Earthy | 12 |
| Goats Camembert- Adelaide Hills, SA Soft Creamy | 13 |
| Buche d’Affinois - Lyon, FR Creamy Smooth Brie | 13 |
| Stilton- Derbyshiree, ENG Mild Creamy Full Flavour Blue | 13 |
| Meredith Blue – Mount Mercer, VIC Rich Creamy Mild Blue Mould | 12 |
| Majorero Grande– Canary Islands, Spain Goats Cheese with Aromatic sweet and semi hard | 12 |
| Morbier – French Alps, FR Wash Rind, Beefy, Grassy Flavour | 12 |
| Brie – Adelaide Hills, SA Earthy Rich Creamy | 12 |
| Ash Chevre – Adelaide Hills, SA Smooth with Rich Flavour | 12 |
| All Cheeses are Served with Apple Chutney, Beetroot Puree, Lavosh and Fruit Bread | |