LOCATION
Mosman is a suburb on the lower North Shore across Sydney Harbour Bridge. 15 minutes drive from the CBD.
DETAILS
Alchemy 731 offers an a la carte menu consisting of French and British style dishes with global influences. 2 courses for $55, and 3 courses for $65, every dish represents excellent value for money. Tasting menus are also available. Six course tasting menu $80, with matching wines $130 and a 10 course menu surprise where the chef will devise a menu from the daily markets availability. $100, with matching wines $180.
Alchemy 731 is fully licenced, though should you wish to bring in one of your personal favourite bottles of wine, you may on Tuesday to Thursday for dinner and Friday lunch. (corkage $7.50 per bottle). Alchemy 731 was formed with an emphasis on creating a memorable dining experience with a relaxed, friendly atmosphere. The food at Alchemy 731 has a close relationship with the seasons and changes accordingly. All dishes are exquisitely presented, balancing classic European styles with the best of local produce.
The tastefully understated dining area is spread over two levels. The three dining rooms offer an intimate dining experience and the option of private rooms seating 26, 16 and 10 guests.
Chef's Profile by De Groots Media
For Derek Baker of Alchemy731, hospitality in the blood. Raised by restaurateur parents in the English West Midlands, today both he and his sister are professional chefs. He remembers always eating great food as a child, but hating the smell of Stilton cheese that hung around the cheese-trolley waitress. Derek trained and worked in and around London for eight years, at places like two Michelin-starred Le Champignon Sauvage and The Tenth Restaurant overlooking Kensington Palace Gardens. He then came to Sydney as sous chef for Bather’s Pavilion where the weather and views got the better of him. He has recently been granted Australian citizenship which is great news for Sydney diners.
In 2004 Derek opened Alchemy731 in Mosman, awarded one chef’s hat and goblet in the 2007 SMH Good Food Guide. His favourite fine dining restaurant in Sydney is Quay for Peter Gilmore’s experimental techniques and presentation (“it’s pretty cool”), but for more casual dining he likes Buzo and De Vine wine bar. He always eats out on his days off or gets takeaway sushi, and tries to keep out of the kitchen. But if you’re cooking at home he has this advice: don’t be afraid to experiment, season a little at a time (you can always add more), and make sure you have quality ingredients and good equipment.
Sarah Theeboom, February 2007
