I love French cuisine. I think this may have started when I first went to Paris. Before that I didn't hadn't really known what French was. Then I was hit with the simple dishes filled with bold flavours, working together to create a dish rich in taste. Recently I took my husband over there and he just could not get enough of the quality produce. For example the taste of a tomato. I know you're thinking a tomato?? But they are so red and full that they burst in your mouth and juice dribbles down your chin. This is what we had to contend with when looking for a French restaurant to remind us of our french experience.
And we found one.
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| Escargots |
An excellent French restaurant on the coast......which we didn't think possible.
If you haven't been to Allure, in Currumbin, then you must pay this elegant restaurant a visit, and you might want to bring your credit card. You will want to try everything!
Allure is all things modern French. A waitress with a beautiful French accent just rolling of the tongue. The decor is modern chic with vintage pieces oddly placed. It's a classic black and white, with polished silver frames, an odd assortment of lamps, vintage time pieces, hanging crystal chandeliers and silver ornate candles sticks glimmering in the ambient light. You won't know where to look it's so pretty and there is such an attention to detail.
You can sit inside or outside, beside the heaters and potted cottage plants. Either way you'll be surrounded by candles, flowers and romance. A perfect place to come for a special occasion or a loved up dinner. Get into the good books perhaps?
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| Crumbed camembert |
You will be given a palette cleanser to begin. We had a zucchini and asparagus cream shot that tasted delicious and prepared our gastronomy for what was to come. Richness. For our entree we chose the snails in garlic butter, underneath a layer of golden puff pastry. It was just like being in Paris again, except everything is so much cheaper over there. The snails were perfectly cooked and we couldn't get enough of the butter sauce. We have been here a number of times and other entrees worth recommending are the: crumbed camembert with chutney and the seared scallops served on bits of pork belly on a little spoon.
In between our meals the waiters then brought out a granita to prepare our taste buds for our next course.
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| The fillet mignon |
For mains I ordered the duck in a cherry sauce, which came with crunchy snow peas and asparagus that still held all their flavour and colour and sauteed potatoes. The duck was a huge piece, with no bone, that melted in your mouth and had this crispy skin texture to it. It was perfectly cooked. The chef is so fussy here that he will make people wait if he is not happy with the dish he is creating and will start again, so you know you will always get quality and quantity. My husband ordered the fillet mignon, cooked medium rare with a crispy round of kessler bacon sauteed in a red wine jus with a side of potato gratin, mushrooms and broccolini (steamed to a bright green).
We have also had the lobster thermadore (an expensive special but such a classic french dish) and the chicken filled with lobster and prawn in a creamy sauce. There is also a beautiful lamb rack.
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| The duck |
Whatever you choose you will not have food envy!
Mains are roughly 30- 40 dollars each and so with an entree you are looking at 80-100 dollars, without wines or drinks added to that. I personally don't think this is expensive but everyone is different and it is worth it and it does really depend on what you choose to eat. We tend to get excited with the wine list and splurge, but I think you can also 'Bring your own wine too."
We have always been so full that we have not tried dessert but the profiteroles going past looked like the authentic french patisseries. I might need to try for that next time.
This restaurant has recently won a number of awards (Chef's hat) and is extremely popular so you will have to book.
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| Palette cleanser |
If you have been here I would love to hear what you have thought of it!!
GC food authority
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