On our trip to the Gold Coast a few months ago, K and I dined at Allure on Currumbin. I had made the reservation a few weeks earlier, wanting to dine somewhere nice while we were up there. I knew that for the most part our meals would be be quick, cheap and nasty, as we spent most of our time at theme parks where we were eating the food they had on offer – burgers, fries, and soft drinks. At the very least, I wanted one nice meal!
I definitely got what I was looking for at Allure on Currumbin, though it looked somewhat nondescript from the outside. Nestled in a quiet suburb about twenty minutes from Surfers Paradise, it’s in a small strip of local shops. It’s not where you would imagine you would find a hatted restaurant serving amazing food.
We arrived late after getting off our evening flight. Shown immediately to an intimate table, our waiter was incredibly efficient. He brought our drinks, took our orders, and before we knew it, our entrees were delivered to our table seemingly within ten minutes.
Deep fried camembert with cranberry chutney and garnish
Seared ocean scallops on confit pork belly
My deep fried camembert was delicious – nice and crispy on the outside, and beautifully melted on the inside. With the cranberry chutney, it made for a beautiful composition of sweetness and cheesiness that simply melted in your mouth. K’s seared ocean scallops on confit pork belly was cooked beautifully, but I found the sauce quite rich and heavy.
Chicken breast filled with lobster and king prawns, roasted garlic, chives and peppercorn sauce, with truffled mash and snow peas
Slow roasted rack of lamb on truffled mash and carrot with creamed baby spinach and shallot jus
I had to switch the vegetable component of my chicken breast, as it was originally supposed to be roast potatoes. However, given the late hour that we were dining, they had run out of roast potatoes, and so I switched it for the truffled mash instead…but wow, what a great switch! I’m a massive fan of truffles and truffle oil, but I also know it can be quite hard to get a truffle mash right – striking the right balance between mash and truffles is difficult. Allure on Currumbin did it really well – it was an absolutely beautiful meal! They kept the skin of the chicken nice and crispy as well, with the meat remaining moist and tender. It takes a master hand to do that! K’s lamb was very strong in flavour – beautiful for those who enjoy that distinctive lamb taste.
Selection of home made sorbets and fresh seasonal fruit in a spun toffee basket
We shared a dessert, as we were very full by the time we got to the third course. This was a really beautiful dessert – nice and fresh, which made a nice change after the richer and heavier entrees and main meals we had. The home-made sorbets were refreshing, with my personal favourites being the blood orange and the watermelon. The crisp apple slices helped to add some texture to the meal. We didn’t eat much of the toffee basket because there were so much of it.
All components of the meal were really well done (and the dessert! oh my god the dessert!) and the service at the restaurant was attentive without being overwhelming. For your next trip to the Gold Coast, I recommend Allure on Cullumbin as a reasonably priced hatted restaurant for a good, tasty meal that’s designed to satisfy, not to shock.