Chef James Gallagher has introduced a much more relaxed version of fine dining than at his previous venues – Privé249 and Alchemy. Together with his wife Kylie, he has created Allium with a stylish, contemporary vibe and a menu that is constantly evolving.
Allium is an excellent suburban fine diner without the high prices of its city counterparts. The decor is black and white with an open kitchen and a cocktail bar.
An entree of heirloom tomatoes is simple and colourful on the black plate. Served with firm goat curd, croutons of ciabatta and a sherry–vinegar dressing with olive crumbs, this is a clean and balanced dish. Citrus-cured ocean trout is teamed with crème fraîche and wasabi peas – a tasty balance of textures and flavours. Seared scallops are tender with a crisp crust, served with caramelised cauliflower and capers in a seafood broth. For meat lovers, the eye fillet is served with potato rösti, caramelised onions and horseradish sour cream.
PSST! Wine by the glass is poured with the Coravin™ system that preserves the quality – at no extra cost. A great move!