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Alchemy

Alchemy’s ambience is cool corporate glam, with doors opening to one of the city’s most perfect river views. The experimental edges of chef Brad Jolly’s menu are smoothed by a solid grounding in classic technique. Lightly seared tuna is served with buttery Jerusalem artichoke purée, and chocolate caviar adds a pleasing bittersweet note. Pillows of gnocchi with smoked salmon are bathed in a creamy vodka sauce, while the lamb is marinated with roast anchovies and herbs. Desserts give Jolly the chance to use his toys: order the nitro bomb and he’ll turn alchemist with a bubbling vat that transforms honeycomb or kaffir lime, sherry vinegar and blood orange into a short, sharp explosion of flavour in your mouth. More substantial desserts include strawberry millefeuille filled with a silky strawberry mousse, with a touch of basil-infused strawberry liqueur.