Menu
Our menu is available for download on this page and is subject to change.
LUNCH MENU
Alium’s summer 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 / black garlic butter / native spiced salt D* G* V 10
- Oysters / cucumber & kiwi granita or natural with lemon (min 3) MP
- Grilled wagyu tongue / chilli jam / wakame / cracker 16
- Pork croquette / cauliflower / chimichurri D* G 17
- Edamame / szechuan spice / guindilla peppers V 14
- Kingfish ceviche / young coconut / squid ink gel / salted cucumber / sea grape 26
- Prosciutto / figs / vincotto / endives / local olive oil jam 25
- New season tomatoes / sour dough / burrata / native herbs / macadamia D* G* N* V 26
- Wagyu carpaccio / crying tiger / peanuts / shallots / soy gel / herbs G* N* 27
- Otway's pork belly / peach chutney / chimichurri / crispy pig's ear 40
- Market fish / broccolini / guindilla chilli / beurre noisette / edamame / miso soup D* MP
- Szechuan Wagyu brisket / onion jam / kohlrabi / pumpkin puree / watercress / black garlic D* 44
- Vintage ribeye 1kg MB 1-2+ to share / choice of 2 sides / jus / chimichurri 150
SIDES
Dessert
- Fig & almond cake / plum granita / bourbon jelly / elderflower ice cream D* G N 18
- Summer Berries / chocolate mousse / shortcake / ginger & honey ice cream D G* 18
- Calander cheese (changes weekly) / poached fig / lavosh / apple (please ask your waiter) D G* 18
- Selection of house made sorbets & ice creams D* 18
DINNER MENU
Alium’s summer 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 75PP entree and main or main and dessert / 3 COURSE 90PP entree, main and dessert
CHEF’S 7 COURSE TASTING MENU 140PP 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 / black garlic butter / native spiced salt D* G* V 10
- Oysters / cucumber & kiwi granita or natural with lemon (min 3) MP
- Grilled wagyu tongue / chilli jam / wakame / cracker 16
- Pork croquette / cauliflower / chimichurri D* G 17
- Edamame / szechuan spice / guindilla peppers V 17
ENTREE
- Kingfish ceviche / young coconut / squid ink gel / salted cucumber / sea grape
- Prosciutto / figs / vincotto / endives / local olive oil jam
- Grilled Brisbane quail / burnt miso puree / spicy tomato emulsion / radicchio D*
- New season tomatoes / sour dough / burrata / native herbs / macadamia D* G* N* V
- Wagyu carpaccio / crying tiger / peanuts / shallots / soy gel / herbs G* N*
- Otway's pork belly / peach chutney / chimichurri / crispy pig's ear
MAIN
- Dry aged Milawa duck breast / smoked eggplant / chermoula / bbq tamarind / soubise
- Takanna / local mushrooms / fermented chilli / hand cut noodle / szechuan pepper G V
- Market fish / broccolini / guindilla chilli / beurre noisette / edamame / miso soup D*
- Szechuan wagyu brisket / onion jam / kohlrabi / pumpkin puree / watercress / black garlic D*
- Lamb backstrap / warrigal greens / gochujang / carrot pickle / burnt onion espuma
- Wagyu rump cap MB 6-7 / kumara / heirloom tomato / chimichurri / confit leek (surcharge $10) D*
- Vintage ribeye 1kg 1-2+ to share / choice of 2 sides / jus / chimichurri (surcharge $40pp)
SIDES
Dessert
- Snickers 3.0 / peanut butter mousse / salt ice cream / caramel espuma / chocolate pave D N
- Wattleseed creme brulee / coconut / biscotti N*
- Fig & almond cake / plum granita / bourbon jelly / elderflower ice cream D* G N
- Summer Berries / chocolate mousse / shortcake / ginger & honey ice cream D G*
- Pear mille feuille / saffron / honey ice cream / caramel puff / white chocolate & tonka bean cremeux D G*
- Calander cheese (changes weekly) / poached fig / lavosh / apple (please ask your waiter) D G*
- Selection of house made sorbets & ice creams D*
D contains dairy 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.
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.