Menu
Our menu is available for download on this page and is subject to change.
LUNCH MENU
Alium’s summer lunch menu is based on local produce with unique herbs and spices. Choose from our à la carte selection in any way that suits you.
Surcharge of 15% for public holidays
JUST A LITTLE BIT
- Wild & Tamed wholemeal sour dough / lescure butter / black garlic salt (GF +$2) D* G* V 13
- Oysters / native mignonette OR natural with lemon (1/2 doz or doz) SM 9ea
- Bridgeward grove marinated olives / chilli / garlic / thyme / grilled sourdough G* V 17
- Pork rillette / cornichons / beetroot sourdough crisps G* OG 18
- Spiced pumpkin arancini / japanese curry / kewpie / furikake D G OG SM* V 18
- Crispy chicken wings / hot & sour sauce G OG* SM* 20
- Wagyu carpaccio / piperade / caperberry / banana shallot / wasabi snow OG 28
- Heirloom tomatoes / gazpacho / sourdough / scamorza cheese / basil sorbet D* G* V 26
- Local honey glazed lamb ribs / nam jim OG* SM* 29
- Fremantle octopus / confit kipfler potato / chorizo / chimichurri OG SM 29
- Risotto / local mushroom / aged balsamic / grana padano D* OG V 28
- Regional tasting plate / cured meats / cheese / pork rillettes / house pickles and condiments / toasted sourdough (2ppl) 40
A LITTLE BIT MORE
- Crispy duck leg / bao buns / spiced plum sauce / black vinegar / salted cucumber G OG 45
- Market fish / edamame / broad beans / brown butter / hazlenut / preserved lemon D* N* MP
- Confit pork belly / peach chutney / chimichurri / parsnip crisps OG G* 46
- Beef short rib / aromatic beef broth / prik nam pla / bean shoot salad OG SM 48
FROM THE GRILL
WITH HASSLEBACK POTATO, WATERCRESS SALAD AND A CHOICE OF ONE SAUCE
on the side
- Broccolini / salsa verde / fried capers OG* SM V 17
- Roast pumpkin / gochujang / cashew / goats fetta D* OG* SM V 17
- French fries / japanese curry aioli G OG* SM V 16
- Roquette / aged balsamic / pear / candied walnut N* 16
- Cauliflowers / chorizo / grana padano / chimichurri D* OG 17
- Roasted mushrooms / aged balsamic / thyme V 17
DINNER MENU
Alium’s summer menu is based on local produce with unique herbs and spices. Choose from our à la carte selection in any way that suits you.
Surcharge of 15% for public holidays
JUST A LITTLE BIT
- Wild & Tamed wholemeal sour dough / lescure butter / black garlic salt (GF +$2) D* G* V 13
- Oysters / native mignonette OR natural with lemon (1/2 doz or doz) SM 9ea
- Bridgeward grove marinated olives / chilli / garlic / thyme / grilled sourdough G* V 17
- Pork rillette / cornichons / beetroot sourdough crisps G* OG 18
- Spiced pumpkin arancini / japanese curry / kewpie / furikake D G OG SM* V 18
- Crispy chicken wings / hot & sour sauce G OG* SM* 20
- Wagyu carpaccio / piperade / caperberry / banana shallot / wasabi snow OG 28
- Heirloom tomatoes / gazpacho / sourdough / scamorza cheese / basil sorbet D* G* V 26
- Local honey glazed lamb ribs / nam jim OG* SM* 29
- Fremantle octopus / confit kipfler potato / chorizo / chimichurri OG SM 29
- Risotto / local mushroom / aged balsamic / grana padano D* OG V 28
A LITTLE BIT MORE
- Crispy duck leg / bao buns / spiced plum sauce / black vinegar / salted cucumber G OG 45
- Market fish / edamame / broad beans / brown butter / hazlenut / preserved lemon D* N* MP
- Confit pork belly / peach chutney / chimichurri / parsnip crisps OG G* 46
- Beef short rib / aromatic beef broth / prik nam pla / bean shoot salad OG SM 48
FROM THE GRILL
WITH HASSLEBACK POTATO, WATERCRESS SALAD AND A CHOICE OF A SAUCE, AND MUSTARDS.
- Roaring forties lamb backstrap 59
- 'Pure black' striploin MB 3-4 (300g) 60
- 'Black opal' wagyu rostbif MB 8-9 (350g) - recommended rare to med 62
- 'Sir harry' wagyu flank MB 9+ (200g) - recommended med-rare 64
- 'Vintage beef Co.' galiciana eye fillet MB 3+ (180g) - recommended blue to med-well 62
- 'Vintage beef Co.' galiciana rib eye MB 3+ (2ppl) - recommended med-rare to med MP
Sauces - Chimichurri / crying tiger (SM) / salsa verde (SM) / cafe de paris butter / brandy peppercorn / jus
Mustards - Seeded mustard / dijon mustard / hot english mustard
FEED ME
on the side
- Broccolini / salsa verde / fried capers OG* SM V 17
- Roast pumpkin / gochujang / cashew / goats fetta D* OG* SM V 17
- French fries / japanese curry aioli G OG* SM V 16
- Roquette / aged balsamic / pear / candied walnut N* 16
- Cauliflowers / chorizo / grana padano / chimichurri D* OG 17
- Roasted mushrooms / aged balsamic / thyme V 17
DESSERT MENU
Alium’s summer menu is based on local produce with unique herbs and spices. Choose from our à la carte selection in any way that suits you.
Surcharge of 15% for public holiday
- Peanut butter mousse / bitter chocolate ice cream / caramel espuma /peanut crunch D N 22
- Oolong tea panna cotta / peach / nectarine jelly / verbena / apricot sorbet D* 20
- Grandma's ginger pudding / jamaican rum anglaise / pina colada ice cream D G 20
- Wattleseed & coconut brulee / banana jam / lemon myrtle biscotti D* G* N* 20
- Selection of house made sorbets & ice creams - please ask our staff for flavours D* 18
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.
