Eat charcuterie and sip spiced sangria at Alkemist’s new night-time noshery
Our options for travel are, shall we say, limited for the foreseeable future, but one Broadbeach Waters caffeine dispensary is dishing up a little taste of Spain and Valencia with its new evening endeavour – Alkemist Nights. The joint project represents the union of two hospitality heavyweights, Steve Powell of Alkemist and Jon Hizola, the celebrated chef behind some of the city’s most-loved Asian-fusion restaurants including Etsu, Hideaway, Mr. Hizola’s and more. Here’s what you need to know about this new night-time noshery …
Although Alkemist in Broadbeach Waters is traditionally associated with daytime dining, Alkemist Nights officially kicked off to a full-house on Saturday August 28. The new evening menu features a selection of Spanish-inspired tapas created by the brilliantly talented chef Jon Hizola. Jon and Steve met a few months ago through mutual industry mates and they got to talking. Jon divulged that he had an idea for a Spanish tapas bar floating around in his head and was on the hunt for a suitable venue. As luck would have it, Steve had simultaneously been toying with the idea of keeping the lights on and extending into evening trade, but was waiting for the right idea or concept to come along. The rest, as they say, is history.
Like yin and yang, Alkemist Nights brings together Steve’s passion for enhancing the customer experience and Jon’s culinary wizardry. The menu is unlike anything we’ve seen from Jon before, with flavours inspired by the rich cultures of Spain and Valencia, with a focus on contemporary plating. It’s unapologetically (yet deliciously) uncomplicated and is designed to be shared – the way all good food is. Accompanying the fare is a geographically diverse wine list and exotic cocktail selection that has been designed to tantalise your tastebuds.
If charcuterie and spiced sangria sounds like your kind of vibe, Alkemist Nights kicks off from 4:00 pm to late, Wednesday through to Sunday each week.
Image credit: Khayla Broad – Range Consultancy
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