DETAILS
Brad and Angelica Jolly have created an exquisite experience with a restaurant where the chemistry is perfect. Overlooking the Brisbane River with a view of the Story Bridge, Alchemy has a unique ambience that oozes class and a touch of mystique. Polished wood floorboards, red Murano glass chandeliers and floor-to-ceiling windows set a perfect backdrop for the meal to come. Brad Jolly's background in the culinary arena is impressive, turning heads at an early age when he won a number of prized awards. He has worked alongside and learned from greats such as Jamie Oliver and Marco Pierre White, making the unique and creative dishes at Alchemy of a very high standard.
PROFILE BY BEST RESTAURANTS
While some of us may be clinging to the paltry remnants of Brisbane’s long summer, iconic riverside restaurant Alchemy has embraced the change of seasons with the launch of their new autumn menu.
Inspired by local, seasonal produce, the menu is uber creative to say the least. Featuring some wild and wonderful flavour combinations, it shows off the imagination and skill of Alchemy’s kitchen talent and head chef Brad Jolly. We were more than a little thrilled to be invited along to try a selection of the exciting new dishes.
First up on the menu was Noosa Hinterland crispy courgette flowers with herbed goat cheese and truffled honey, which hands down won dish of the day. Who knew flowers could be as delicious as they are beautiful? The crunchy golden crust on the courgette flowers was sheer perfection.
More of Australia’s finest produce followed, with Tasmanian salmon, Hervey Bay scallops and Northern Rivers pork belly the stars of their own dishes and paired with sharp, provocative flavours.
The most impressive flavour combination on the menu was the oven roasted venison loin with celeriac puree, chocolate coffee crumble and dark chocolate ganache. Yes, you read right, chocolate and venison. Don’t knock it ‘til you try it because it was genius (genius!) and even better with the matching buttery shiraz cabernet. A mouthful of heaven in every bite.
Basil ice cream might sound almost as bizarre but as it turns out, it goes fabulously with buttermilk panna cotta and rhubarb. Half art, half dessert, this rich, creamy panna cotta was balanced perfectly by tangy rhubarb, sweet sugar drops and the basil ice cream which had just hint of the savoury. The thought process that must have gone into this dish just boggles our minds.
The final course was more experience than meal. A goggle-clad Brad stood over a bubbling bowl of nitrogen, dropping in strange looking substances and looking for all the world like an alchemist trying to turn dessert into gold. And so he did, scooping out delectable frozen balls of minted honeycomb and chocolate Malteser ice cream.
The sweet gastronomic nibbles smoked their way into our mouths and kept on smoking, with nitrogen fog pouring out our nose and mouth as we savoured every bite. Hilarity ensued. The restaurant’s nitrogen station was envisioned as a diverting after-dinner experience for diners and we can see it ending many a dinner date with plenty of delicious laughter!
Overall, a fabulous dining experience that showcased some of the best produce the country has to offer and demonstrated why Alchemy is one of Brisbane’s most acclaimed restaurants.
Ranyhyn Akui