The Alchemist launch new menu which is 44% plant-based

The Alchemist is one of liverpool’s favourite cocktail bars and now the team have announced they are launching a new food menu which will be 44% plant-based.

The Alchemist team are evolving their planet saving measures even further with a food menu update that has sustainability at the forefront of its makeover.

The new menu evolution includes sustainable swaps such as the introduction of coley instead of the rapidly becoming endangered cod in their Crispy Curried Fish. To help tackle the deforestation of rainforests, several products have been switched for pea protein alternatives in collaboration with Meatless Farm.

Plant based Duck Boa Buns

Their Meatless Farm partnership will include a range of menu items such as the shredded plant-based duck bao buns served with vegan miso mayo, spring onion, cucumber and fresh chilli, as well as the plant-based Meatless Farm patty burger with smoked applewood cheese and ‘next level’ burger sauce. These tweaks to their current offering mean that The Alchemist’s food menu is now 44% plant-based.

The brand’s renowned theatre hasn’t been sacrificed with Robati grills to enhance the at-the-table show, think Yakatori caramelised pineapple on the grill and served with pumpkin seed snap, pina colada foam and rum syrup.

Seamus O’Donnell, Culinary Director, The Alchemist said:

“We’ve really tuned into our guests and team members’ feedback and have worked our food offering to bring it even further in line with the sustainable efforts of the brand. We understand that many people have dietary requirements and are choosing a more Flexitarian lifestyle. Our menu is 58% vegetarian and 38% gluten-free, we’ve also completely removed flour from our kitchens.”

Curried Fish

“Of course, theatre hasn’t been compromised with seasonal fish from the coast of Scotland used in our electric-pink trout and the addition of our Robati grills, enhancing the magic at the table. We try to keep a sense of play at the forefront of our menus so doing that sustainably has been a great challenge and we’re proud to see it pay off.”

Find out more on the website here.