Allium is located on 148 Merthyr Road, New Farm, Brisbane 4005. It has not been around for long but in this short time it has been makings its impact. It was nominated for Australian best restaurant list in 2017 and was in the hottest top 50 Australian restaurant list of 2017. It is run and owned by James Gallagher, who has worked in a number of London establishments before finally opening his own restaurant here in Brisbane.
We went along on a weekday night and it was half full even on a Tuesday night, so go while you can is my advice.
The staff, two eager young things from Italy and France were on hand to explain the details of the menu but also to chat about the restaurant and its ethos. They were delightful, engaging and present when needed, giving us short but clear explanations of what we were about to sample, but knowing when to recede, to allow us to enjoy the splendid flavours of the little dishes laid before us.
We went for the so called Short list- a short sample of their tasting menu with wine pairings which comes to $85 per person.
It would not be an exaggeration to say we enjoyed every single course equally and struggled to come up with a favourite at the end of the night, but when pushed we said the heirloom tomatoes with Meredith Goat curd, Kalamata olives and Sherry Vinaigrette. This very much appeals to my Mediterranean background but I suspect it would be a favourite with most people whatever their background.
Everything was beautifully presented and balanced for flavour and freshness. You could not really ask for much more. The wine pairings were carefully selected by the sommelier, some interesting wines from Italy, France and Australia chosen for what they added to the food. I would have wanted those glasses to be a little more filled, but I acknowledge that less is more in this time of plenty.
There are longer and larger tasting menus and choices a la carte so there is plenty on the menu to suit all tastes. The cured kingfish finished in a green apple sorbet was sublime and the Flinders island lamb rack with Jerusalem artichoke, smoked eggplant and charred leek was just meltingly good.
The menu varies depending on the season and the local produce. The kitchen, located at the back of the restaurant but open to all of us, is buzzing and they are all-young and go-getting which makes it even more appealing in my eyes.
The restaurant is open from Tuesday through to Saturday. For bookings go to Allium.