Menu
Our menu is available for download on this page and is subject to change.
LUNCH MENU
Alium’s winter 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 / lescure butter / tasmanian sea salt D* G* V 13
- Chicken kaarage / gochujang / seasame (2pc) G OG* 18
- Grilled wagyu tongue / chilli jam / wakame / cracker (2pc) OG 16
- Lamb croquette / native greens / skordalia / chimichurri (2pc) D G OG 18
- Japanese elote / yuzu kewpie / togarashi / manchego (2pc) D* 17
- Pan fried spicy pork bun / black vinegar / yuzu koshu (2pc) G OG 18
- Smoked ocean trout / white soy gel / warragul greens / charred onion / herbs & flowers G* OG 27
- Jerusalem artichoke / black garlic / golden enoki mushroom / san daniele prosciutto D* OG* 26
- Beetroot / rhubarb / rye / yoghurt / preserved yuzu D* G* V 25
- Wagyu carpaccio / chimichurri / purple sapphire potato / olive oil jam OG 27
- Berrima octopus / potato / chorizo / squid ink cracker / tomatillo OG 28
- Risotto / 24 month aged reggiano / 20 year old balsamic D OG V 28
- Sir Harry wagyu beef brisket / warragul greens puree / bone marrow crumb / onion D* G* OG 47
- Lamb shoulder / spicy doubanjiang / gai lan / eggplant / truss tomato OG* 48
- Market fish / broad bean / pea / edamame / skordalia / zucchini flower D* OG* MP
SIDES
Dessert
- Pandan rice pudding / banana / peanut butter mousse / pear D N* 18
- Valrhona 70% chocolate / vanilla bean ice cream / cherry sorbet / kirsch foam / cherry snow D* 19
- Grandma's marmalade pudding / spiced bourbon anglaise / burnt marmalade ice cream D G 18
- Matcha creme brulee / oolong tea ice cream / chocolate biscotti D* G* N* 18
- Rhubarb / white chocolate mousse / hibiscus / valrhona caramel ice cream D 18
- Calendar cheese (changes weekly) / poached figs / lavosh / apple (please ask your waiter) D G* 19
- Selection of house made sorbets & ice creams - please ask our staff for flavours D* 18
DINNER MENU
Alium’s winter 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
CHEF’S 7 COURSE TASTING MENU 145PP our Chef’s feature dishes (min 2 PPL, whole table only, dinner only)
Matching wines available upon request
The tasting menu is carefully pre-selected by our Head Chef and changes might not be available on the night. Please let us know if you have dietary requirements at the time of booking and we will do our best to accommodate.
Surcharge of 15% for public holidays
STARTERS
- Wild & tamed wholemeal sour dough / lescure butter / tasmanian sea salt D* G* V 13
- Chicken kaarage / gochujang / seasame (2pc) G OG* 18
- Grilled wagyu tongue / chilli jam / wakame / cracker (2pc) OG 16
- Lamb croquette / native greens / skordalia / chimichurri (2pc) D G OG 18
- Japanese elote / yuzu kewpie / togarashi / manchego (2pc) D* 17
- Pan fried spicy pork bun / black vinegar / yuzu koshu (2pc) G OG 18
ENTREE
- Smoked ocean trout / white soy gel / warragul greens / charred onion / herbs & flowers G* OG
- Jerusalem artichoke / black garlic / golden enoki mushroom / san daniele prosciutto D* OG*
- Brisbane quail / radicchio / burnt miso / spicy tomato emulsion D OG
- Beetroot / rhubarb / rye / yoghurt / preserved yuzu D* G* V
- Wagyu carpaccio / chimichurri / purple sapphire potato / olive oil jam OG
- Berrima octopus / potato / chorizo / squid ink cracker / tomatillo OG
- Risotto / 24 month aged reggiano / 20 year old balsamic D OG V
MAIN
- Milawa duck leg / local oyster mushroom / spiced duck broth / native herbs OG
- Otway's pork belly / white corn grits / pickled kohlrabi / local plum / jus D OG
- Sir Harry wagyu beef brisket / warragul greens puree / bone marrow crumb / onion D* G* OG
- Lamb shoulder / spicy doubanjiang / gai lan / eggplant / truss tomato OG*
- Market fish / broad bean / pea / edamame / skordalia / zucchini flower D* OG*
- Goat's curd agnalotti / wild mushroom fricasse / du puy lentil / sage D OG V
- Sir Harry wagyu rostbif MB9+ / pomme puree / speck / local mushroom / shallot / just D* OG
SIDES
Dessert
- Pandan rice pudding / banana / peanut butter mousse / pear D N*
- Valrhona 70% chocolate / vanilla bean ice cream / cherry sorbet / kirsch foam / cherry snow D*
- Grandma's marmalade pudding / spiced bourbon anglaise / burnt marmalade ice cream D G
- Matcha creme brulee / oolong tea ice cream / chocolate biscotti D* G* N*
- Rhubarb / white chocolate mousse / hibiscus / valrhona caramel ice cream D
- 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 * 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.
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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.
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