Allegra Dining is formal in appearance but far from stuffy.
The food is best described as modern Italian-Australian. Expect dishes such as house-made squid-ink spaghetti with honey bugs, sea urchin butter, and bottarga. And toasted rigatoni with kangaroo-tail ragu and nasturtium. They’re typical Italian foods – pastas, grilled meats – but changed up with modern ingredients.
Tiramisu and burrata with pine nuts and figs are more traditionally Italian, but there’s sweet balsamic-glazed lamb ribs dotted with puffed amaranth served with a side of sheep’s yoghurt. And cured salmon is coated in a tart mix of pomelo, roe and fennel.
The drinks list includes crisp, considered mocktails and cocktails such as the Strawberry Breeze with strawberries, berry syrup, lime and mint, and an Italian- and Australian-heavy wine list chosen by Wine Construct’s Jacqueline Lewis.
The interior involves Italian marble tabletops, timber features (reworked from the previous resident, restaurant Beccafico) and light features by designer Matt Woods.