Thyme at Alba: a luxury spa lunch that feels like an 'otherworldly fantasy land'

New head chef Michael Demagistris takes over as the Mornington Peninsula restaurant evolves its menu

By LineZotpaper
Published
Read Time2 min
The restaurant at Alba Thermal Springs and Spa on the Mornington Peninsula offers a dining experience that one critic describes as transporting diners to a calorie-free, robe-clad purgatory, combining luxury bathing with a modern take on spa food. The review notes a recent chef change and prices that reflect the indulgence.

Thyme, the full-service restaurant at Alba Thermal Springs and Spa, has drawn a comparison to the 1991 film Defending Your Life, in which the recently deceased wear matching white robes and eat delicious, calorie-free food. At Thyme, diners also wear white robes and eat food that, while not calorie-free, aims for lightness and pleasure without the dullness of traditional health food.

The restaurant opened with Alba in 2022 and initially had its menu written by consulting chef Karen Martini and executed by head chef Mario Di Natale. Both have since parted ways with the venue. New head chef Michael Demagistris, most recently at Max's Restaurant in Red Hill and previously at Polperro Winery and Sorrento Golf Club, is now in charge and the menu is evolving, though some of Martini's recipes remain.

The review highlights several dishes, including a vegan-friendly Sichuan bolognese made with tofu and shiitake mushrooms on wide, flat rye udon noodles, described as one of the most satisfying vegan dishes the critic has had. A grain bowl with red rice, tataki ocean trout, kohlrabi kimchi, avocado and a soft egg offered opulence rather than asceticism. A now-removed scallop dish with silken tofu, crisp okra and sweet corn sauce demonstrated the kitchen's cleverness. Desserts include a dark chocolate mousse with chilli-caramel sauce and sesame brittle.

Cocktails are light and herb-forward, with an espresso martini also available. The wine list is almost entirely local, featuring Mornington Peninsula producers.

The review notes that Thyme is not for bargain-hunters. The grain bowl costs nearly $50, and a small piece of prawn toast with a single tiger prawn is $33. The cost for two, excluding drinks, is about $175. Alba is significantly more expensive than the hot springs across the road, though towels and robes are included in the base price.

The critic recommends Thyme for a special occasion, an activity with an out-of-town visitor, or an act of self-love, calling the combination of bathing and dining a true destination experience.

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Analysis

Why This Matters

  • The review provides a detailed guide for potential diners considering a luxury spa lunch on the Mornington Peninsula, a popular tourism region.
  • It highlights the evolution of spa dining away from ascetic health food toward a more indulgent, modern approach.
  • The chef change signals a shift in the restaurant's direction, which may affect future menus and repeat visits.

Background

Alba Thermal Springs and Spa opened in 2022 on the Mornington Peninsula, positioning itself as a luxury alternative to the nearby Peninsula Hot Springs. The restaurant Thyme was originally created with consulting chef Karen Martini and head chef Mario Di Natale, both of whom have since left. New head chef Michael Demagistris is now leading the kitchen. The critic notes that spa food has a long history, including the Kellogg brothers' efforts to keep sanatorium patients from sexual urges through their cereal products.

Key Perspectives

Critic: The review presents an enthusiastic view, praising the cleverness of the cooking, the atmosphere, and the overall experience. It notes high prices but frames them as appropriate for indulgence. Potential diners: They will need to weigh the cost against the experience. The review suggests it is suitable for special occasions rather than casual dining. The restaurant: Thyme is evolving its menu under a new chef, likely aiming to maintain its luxury reputation while adapting to new culinary direction.

What to Watch

  • How head chef Michael Demagistris evolves the menu after the departure of the original consulting and head chefs.
  • Seasonal changes in dishes, as the review noted a scallop dish that had already left the menu.
  • Whether the prices or format change in response to customer feedback or competition from Peninsula Hot Springs across the road.

Sources

Zotpaper

Written by Rex Doyle on the Australia & local desk. Edited by Angus Burke, chief sub.

1 sourcefirst published 20 Oct, 5:45 am
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