Menu
Our menu is available for download on this page and is subject to change.
LUNCH MENU
Alium’s spring lunch menu is based on local produce with unique herbs and spices. Make your choices from our lunch selection and relax with wine from our Central Victorian focussed wine list. Talk to our staff about balancing your wine with your food selections.
Surcharge of 15% for public holidays
TAPA
- Wild & Tamed wholemeal sour dough / whipped miso butter (GF +$2) D* G* V 13
- Oysters / finger lime / cucumber & gin espuma (3 pc) SM MP
- Korean fried chicken / gochujang glaze / local honey / sesame (2 pc) G OG 18
- Lamb neck croquette / spiced pumpkin puree / chimichurri (2 pc) G OG N 18
- Wagyu bresaola / ortiz anchovy / sourdough / spicy tomato emulsion (2 pc) D G* OG SM* 22
- 25 tomatoes / pistachios / native herbs & flowers N* OG 25
- Skull island prawns / tare / katsuboshi (2 pc) OG SM 26
- Kingfish / tom kha / salted cucumber / tomato / radish / chives OG SM 27
- Lamb ribs / yuzu kosho / local honey / quark / chimichurri D* OG 28
- Sticky otway's pork belly / peanuts / crispy shallots / herbs / crying tiger sauce G N* OG SM 28
- Risotto / spring greens / reggiano / roquette pesto D OG V N 28
- Berrima octopus / purple sapphire potato / chorizo / squid ink cracker / chimichurri OG SM 29
- Italian roasted potatoes / Japanese curry salt G OG* 16
- French fries / rosemary salt / garlic aioli G OG* 16
- Roquette / aged balsamic / pear / candied walnut N* 16
- New season greens / beurre noisette / quark / capers D* 17
Dessert
- The snickers 3.0 / soft dark chocolate / salted caramel / peanut butter parfait D N 22
- Vanilla bean panna cotta / new season stone fruit / violet / st germain ice cream D 22
- Grandma's ginger pudding / jamaican rum anglaise / caramalised pineapple ice cream D G 22
- Yuzu curd / sable / candied yuzu / Italian meringue / Japanese sponge D G 22
- Calendar cheese (changes weekly) / poached figs / lavosh / apple (please ask your waiter) D G* 22
- Selection of house made sorbets & ice creams - please ask our staff for flavours D* 22
DINNER MENU
Alium’s spring menu is based on local produce with unique herbs and spices. Choose a two or three course menu from the dishes below (add starters or sides if you wish) or indulge in our seven course Chef’s tasting menu featuring some of our favourite dishes.
2 COURSE 80PP entree and main or main and dessert / 3 COURSE 95PP entree, main and dessert
Matching wines available from 85pp upon request.
Surcharge of 15% for public holidays
STARTERS
- Wild & Tamed wholemeal sour dough / whipped miso butter (GF +$2) D* G* V 13
- Oysters / finger lime / cucumber & gin espuma (3 pc) SM MP
- Korean fried chicken / gochujang glaze / local honey / sesame (2 pc) G OG 18
- Skull island tiger prawns / tare / katsuboshi (2 pc) OG* SM 26
- Wagyu bresaola / ortiz anchovy / sourdough / spicy tomato emulsion (2 pc) D G* OG SM* 22
- Lamb neck croquette / spiced pumpkin puree / chimichurri (2 pc) G OG N 18
ENTREE
- 25 tomatoes / pistachios / native herbs & flowers N* OG
- Kingfish / tom kha / salted cucumber / tomato / radish / chives OG SM
- Lamb ribs / yuzu kosho / local honey / quark / chimichurri D* OG
- Sticky otway's pork belly / peanuts / crispy shallots / herbs / crying tiger sauce G N* OG SM
- Berrima octopus / purple sapphire potato I chorizo / squid ink cracker / chimichurri OG SM
- Risotto / spring greens / reggiano / roquette pesto D OG V N
MAIN
- Milawa duck breast / roasted eggplant / bonito soy / furikake / semi dried tomatoes G OG* SM
- Roaring forties lamb backstrap / moghrabieh / goat fetta / pumpkin / chickpeas / kumara D* G*
- Cauliflower katsu / Japanese curry / kimchi / pumpkin / chicken pickles G OG SM V*
- Market fish / kaimoana chowder / kinkawooka mussels / little neck clams / tiger prawn D OG
- Vintage beef co. short rib / black garlic soubise / chimichurri / parsnip D OG
- Sir Harry's wagyu rump cap MBS5+ / potato gratin / cafe de Paris butter D OG
SIDES
Dessert
- The snickers 3.0 / soft dark chocolate I salted caramel / peanut butter parfait D N
- Vanilla bean panna cotta / new season stone fruit / violet / st germain ice cream D
- Grandma's ginger pudding / jamaican rum anglaise / caramalised pineapple ice cream D G
- Yuzu curd / sable / candied yuzu / italian meringue / japanese sponge D G
- Calendar cheese (changes weekly) / poached figs/ lavosh / apple (please ask your waiter) D G*
- Selection of house made sorbets & ice creams - please ask our staff for flavours D*
D contains dairy OG contains onions & garlic G contains gluten N contains nuts V vegetarian SM contains shellfish/mollusc * can be altered or removed
Please advise the venue of any dietary requirements or allergies at the time of booking. While Alium Dining will endeavour to accommodate requests for special meals for customers who have food allergies or intolerances, we cannot guarantee completely allergy-free meals. This is due to the potential of trace allergens in the working environment and supplied ingredients.
Our mission is to assist all guests to have the most enjoyable food experience that we can possibly provide. If you would like our suggestion on which beverages we believe will further enhance your chosen dishes, we are very keen to share, just ask.
