Allium is chef James Gallagher’s laid-back spin on fine dining. He believes diners don’t want to go out of their way to eat good food.
You don’t have to get dressed up to dine here, and this suburban, high-end bistro can keep prices low by avoiding city rent prices.
The former head chef of Prive 249 knows Brisbane’s fine-dining scene; he’s worked at Alchemy, Restaurant Two and Siggi’s at Stamford Plaza. When the New Farm space (previously occupied by The Foraging Quail) become available, he and wife Kylie jumped at the opportunity to move in.
Like the fit-out, the menu finds the middle ground between fine and casual dining. It changes as ingredients come in and out of season. There are, however, some dishes that have a permanent place on the menu, including cured kingfish with apple, cucumber and dill. And New England lamb with peat, mint and Persian fetta.
There’s also a six-course tasting menu with matched wines and experimental four-course menus on Wednesdays and Thursdays. On Sunday mornings the restaurant opens early for a brunch of “simple classics”: bacon buttys and Turkish eggs (although things get more adventurous with a Coco Pop panna cotta).
Sommelier Johnny Little, ex-Nickel Kitchen & Bar and Urbane, has curated the wine list and also oversees the floor. With just seven reds and seven whites, the list is concise, but each wine is available by the glass. There’s also a signature range of cocktails and classics, such as Negronis and El Diablos.
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