A freelance writer who can't resist good food and exploring new places. Visit my blog at www.travelchook.com
Published December 26th 2012
One night in heaven
Where do you go when you want a lovely romantic ambience, impeccable service, little extras and outstanding food? I don't mean just an average steak and fries at the local eatery with plastic chairs, I mean perfectly cooked, melt in your mouth eye fillet steak with a red wine jus - simple fresh food executed brilliantly. Oh, and with lighting and service to match.
Thankfully, I found my food heaven under the romantic light of a chandelier. Allure on Currumbin you are gift to my taste buds and a picture of elegance.
The evening began with a delicious complimentary starter which had my mouth watering in anticipation of the entree. The entree more than fulfilled my expectations and was so beautifully plated, it seemed a shame to mess it up.
Deep Fried Camembert with Cranberry Chutney and Garnish
Although, as soon I bit in and was rewarded with a burst of luscious creaminess, I tucked in with reckless abandon. The plate looked a mess for a while until I all but licked it clean. Allure was off to a winning start so far.
Next was the big test, as so many restaurants before Allure had failed miserably in their attempts to serve up a main course worthy of its dollar value. If I am going to pay forty two dollars for a main course, I don't mind, so long as it is perfection on a plate. Bring me anything less and either the prices need to be dropped into the teens, or a new chef is required.
I wait with nervous anticipation, hoping, praying, that I will get the main I am dreaming of. I read the menu again: slow roasted rack of lamb on truffled mash and carrot with creamed baby spinach and shallot jus. Oh Allure, it just sounds so good. But can you deliver?
The lamb rack makes its long anticipated appearance and I smile. It looks delicious and it is a far more generous serving than I expected. I smile again. Although inside I hope like crazy for deliciousness, I am still cool, calm and collected. After all, I've been in this position many a time only to be let down at first bite.
Slow Roasted Rack of Lamb on truffled mash and carrot with creamed baby spinach and shallot jus
I almost feel butterflies in my stomach as I silently repeat over and over, 'please don't disappoint, oh please be great'. But I brace myself for some slight imperfection, however small. I slide the fork into the mash to start and oh. My eyes widen and I catch my partner's gaze. He smiles, he knows that look and he hasn't seen it for quite some time. Is it possible a mash could be so incredible? Yes, I believe the chef has waved a magic wand over this one.
My partner asks me "so, what about the lamb? How's the lamb?" I inhale deeply. I don't want to spoil this fabulous blend of flavours in my mouth. I am looking for the perfect meal, and so far, I have it. I really don't want to be let down on the lamb. Will it be tender enough? Will it be flavoursome enough? Will it make me go oooh and aaah and roll my eyes around in bliss? That, my friends, is the real test. Forget about the serious critical reviews, that pull apart every aspect. I just want to know will it make me go oooh. Will I moan in delight?
There's no putting it off any longer, I set my fork on the lamb and slice this juicy looking piece of meat. I put a little mash on it and open my mouth for the biggest test of all. Oh yes. First, comes the roll of the eyes, the dreamy eyed look, the mushy brain, the soft irrepressible groan - I am gone. Thank you Allure, I am officially a pathetic gooey eyed mess who is now putty in your capable hands and grinning like a drunk Cheshire Cat who is completely in love.
Perhaps my partner can save me and get this stupid look off my face. But no, he is far too busy luxuriating in his eye fillet wrapped in Kessler bacon with potato gratin, broccoli and a red wine jus.
Eye Filled wrapped in Kessler bacon with potato gratin, broccoli and red wine jus
I can honestly say, it took quite a few days for us to come back down to earth after these fabulous meals. Weeks later, and I still go misty eyed thinking about the flavours.
Now onto dessert and the dessert menu is impressive. I order the pear tarte tatin served with cinnamon ice-cream and crème anglaise. Hmmm, this is where the fairytale loses a little lustre. The tarte tatin isn't great as the pastry is not flaky or crispy and the caramel barely there. The cinnamon ice-cream is somewhat overloaded with cinnamon. Maybe it was just a bad night for that dish? I hope so.
Determined to get a taste of something sweet and fantastic, I clean my fork and slide it into my partner's chocolate crème brulee (in theory it's his, in practice it's really mine). It is absolutely delicious and I finish with that. Yes, Allure, you can do desserts.
I have to say that the main course was up there with the best I've ever had here or in Melbourne. It was worth every single cent. Overall, Allure's food, service and ambience were wonderful and even a little reminiscent of the old days at Glo Glo's in Toorak (for those that remember).
Congratulations Allure, you are now my new favourite restaurant in Queensland and I cannot wait to go back.