BRISBANE gourmands craving high-end cuisine, without the price tag, can prepare their tastebuds for a newcomer to the New Farm scene who is breaking down the barriers typically associated with fine dining.
Nestled on the leafy Merthyr Road strip, Allium is set to deliver a progressive modern Australian menu from an open kitchen in a relaxed and approachable way.
Allium is the brainchild of husband and wife duo James and Kylie Gallagher, following a career-long dream to create a place where people could feel comfortable and always welcome, even for a mid-week meal.
James, who trained at the same culinary college as Jamie Oliver and worked in some of London’s most acclaimed restaurants, has been a chef for more than 10 years.
Previously, a sous chef at Brisbane’s Alchemy and head chef at Prive 249 at Sofitel Brisbane Central, he is well acquainted with what goes on behind-the-scenes and has never felt more ready to tackle his own venue.
At Allium, James said the focus is on showcasing the best produce and tailoring the menu on a regular basis to meet the preferences of their guests.
“My style of food is modern, but not polarising. I don’t want people to have to think too hard about my dishes or feel challenged,” said James.
“The dishes will still be technical, but I want people to be able to relate and find comfort in our food,” he said.
The team’s aim is to deliver high-end cuisine at an appealing price point, with familiar yet inventive dishes.
Examples include the lightly cured kingfish paired with the refreshing flavours of compressed cucumber and buttermilk, finished with a green apple sorbet.
Or, the marbled wagyu skirt with caramelised onion petals, miso eggplant puree and black garlic.
Dessert will impress too, with a zesty take on the classic lemon meringue tart, featuring a soft set curd, mascarpone ice cream, brown butter crumb, fennel meringue and granita.
Kylie, who will manage operations at Allium, said decor at the suburban restaurant would be minimalist and contemporary, with a simple black and white colour palette, clean lines and feature lighting.
“We want to break the perception that a fine dining experience is reserved for special occasions,” said Kylie.
“Everyone has a ‘go-to’ restaurant, where the food is consistently great – it’s familiar, it’s comfortable – the place you recommend it to friends without a second thought because the service is friendly, attentive and the staff remember your name,” she said.
“We hope Allium can be that ‘go-to’ for Brisbane locals.”
Allium will offer a constantly evolving a-la-carte dinner menu, as well as a tasting menu, from Wednesday to Sunday and will serve classic brunch favourites on Saturday and Sunday.