Alchemy Restaurant + Bar is one of the beautifully situated Brisbane restaurants – right by the river, with views of the Story Bridge. Being around for 7 years, it’s well known to amateurs of innovative fine dining.
I read many positive reviews and been teased by photos of picture-perfect dishes and been wanting to visit for a long time. It wasn’t until last Thursday, I finally had a chance to do it.
Together with a group of fellow foodies, we sampled a selection of dishes, paired with wines, from the autumn menu. After a quick read through the menu, I wasn’t sure if I would like it:
Noosa Hinterland Crispy Courgette Flowers with Herbed Goats Cheese and Truffled Honey | NV Canaletto Prosecco – Italy
Tasmanian Salmon Ceviche with Citrus, Glazed Beetroot, Horseradish and White Chocolate Crumble | 2012 Sirromet Verdelho – Granite Belt
Hervey Bay Scallops with Crushed Peas, Goats Cheese and Lemon Dressing | 2012 Henpecked Sauvignon Blanc – Margaret River
Northern Rivers Pork Belly with Yoghurt Spiced Aubergine, Apple Salad and Crackling | Rockford Alicante Bouche – Barossa Valley
Oven Roasted Venison Loin with Celeriac Puree, Chocolate Coffee Crumble and Dark Chocolate Ganache | 2013 Elderton E Series Shiraz Cabernet – Barossa Valley
Soft Set Buttermilk Panna Cotta with Rhubarb and Basil Ice Cream | 2012 Castello Banfi Moscato D’asti – Italy
Liquid Nitrogen Sweet Gastronomic Nibbles: Minted Honeycomb; Chocolate Malteser; Mango and Basil Meringue; and Orange Caiparoska
– Salmon with white chocolate crumble, venison with coffee and chocolate?! That can’t be the best combination. – but after all, what do I know, I decided to trust Alchemy head chef, who said everything is on the plate for a reason. And well, it really was.
Courgette (zucchini) flowers were my favourite dish. Not the prettiest of them all, but taste-wise the winner. They had the fresh, the crisp and the sweet, and I swear there was a happy dance on my tongue with every mouthful.
Everything looked impeccable, like a piece of fine art. Scallops with peas, such a classic combination, were another highlight of the degustation for me. Beautifully balanced and flavoursome.
I didn’t skip dessert this time (yes, I’m still sticking with my choice of not eating sugar), the panna cotta with basil ice cream wasn’t too sweet even for my taste. Silky, velvety with herbal ice cream, just beautiful.
And at the end, some signature Alchemy magic – liquid nitrogen nibbles. Definitely a fun thing to do when you dine there with a group of friends.
The verdict: Classy, fresh and satisfying for all senses.
Address: 175 Eagle St, Brisbane