REVIEW
The ingredients on every one of Aløft’s dishes, Tasmanian treats spanning from woodear mushroom to koji beef, are expertly prepared and married with unexpected Asian flavours in skilful, delightful combinations. Tender sweetbreads are pitch perfect with a bright bouquet of Vietnamese herbs and fried shallot, sharpened by an intense Thai relish. Yellow fish curry arrives plated tall and striated: egg floss, taut snapper and a splash of tawny sauce over magenta beetroot straws. But then the ingredients start to socialise, the plate takes on a paintbox sunset swirl, and the combined sensation – oceanic, tart, creamy, downy, springy, crunchy – is unforgettable. The chefs also rehabilitate satay from gluey nadir to a light perfumed pepita-crunchy sauce that embraces rich, melting duck. The wine list, an intriguing and enticing range from very near and very far, teams with knowledgeable and patient service to ensure a winning finish.
Phone:
(03) 6223 1619
Website:
http://www.aloftrestaurant.com
Bookings:
Bookings recommended
Features:
Licensed
Bar
Vegetarian-friendly
Impressive Wine List
Accepted card types:
Eftpos
MasterCard
Visa
Chef(s):
Christian Ryan & Glenn Byrnes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
