ALORIA (meaning): Desiring the best and filled with inspiring qualities; powerful and unmatched.
When you choose to bestow the name Aloria to your new dining establishment, you are most definitely shooting for the stars. And if that restaurant is actually the precious jewel that crowns The Star Brisbane at Queen’s Wharf, why would you settle for anything less?
At Aloria Brisbane, diners can almost reach for the stars themselves at 100m above the new $ 3.6 billion precinct. The centrepiece of The Star Grand Brisbane’s dining Skydeck only opened a month ago and is simply taking Brisbane by storm.
THE ARRIVAL
Guests who dine at Aloria can arrive via a designated elevator. Best of all, a Star employee at The Star Grand lobby desk will escort you through a secret VIP door.
After speeding to the top, the view is spectacular and even more dramatic under a stormy November sky.
The venue combines seating on the terrace with additional indoor tables closer to the bar and an expansive open kitchen. The copper-coloured table lamps cast a rosy hue reflected in the glass bricks. The blush-pink and blonde timber furniture (check out the velvet chairs) keep it all airy and light. Oh, and because this is Queensland, there are palm trees.
As this was a Star media preview, our signature dry martinis were decanted from a bottle that sat in dry ice atop a faux crystal plinth. Our chic cocktail coupes sported pale blue personalised ribbons. I can’t promise that your martini will arrive with as much pomp, but it will probably have an iridescent Aloria cocktail stick with a meaty olive attached. The Caviar and Martini experience is a pretty special way to start the evening.
Martinis are very much a part of the theatre for all guests at Aloria. The dedicated Martini menu celebrates the cocktail synonymous with James Bond in all its traditional forms, including the Marguerite, Martine, Martigny, Martina, Martineau, and Bradford à la Martini. And their inclusion adds to the sophistication of what might be the best fine dining experience in Brisbane.
Aloria’s interpretations include a Reverse Martini, a Little Cove with Noosa Strawberry Gin, 78 degrees Rose Vermouth and an orange twist and an Aloria Dirty with Hayman’s Old Tom Gin garnished simply with a Sicilian olive.
THE CHEF
Executive Chef Shayne Mansfield has returned home to Brisbane and The Star to steer Aloria and the other Sky Deck venues, Cicada Blu and Babblers. A protege of Brisbane hospitality legend Chef Philip Johnson at Ecco, he may have picked up his keen sustainability skills alongside Chef Cameron Matthews when they were both at the Long Apron at Spicer’s Clovelly Estate, Montville.
The chef worked with a veritable Chef Who’s Who in London’s most prestigious restaurants before joining Jason Atherton to launch City Social, which earned a coveted Michelin star within a few short months. After returning to Australia, he was head chef at Botanica at Spicer’s Vineyard Estate and later launched Flotilla in Newcastle. Most recently, he headed up Jana, the rooftop, and all the dining at QT Newcastle.
THE MENU
Pickle, ferment, preserve—it might be Aloria’s mantra. Preserving the flavour and freshness of Queensland’s finest produce features right across the Banquet menu. Shitake marmalade accompanies local Good Grown mushrooms. Wood-fired lamb belly sports carrot butter, pickled fennel, and fermented blueberry sauce. Roast tiger prawns sidle up to fermented chilli butter.
Shayne tells us, “With a resort as big as this, food waste is an issue. It’s at the forefront of our minds. The smoked carrot Tartare with carrot top cracker and pickled vegetables is a zero-waste dish.”
Tiny brown butter crumpets are the scoop of choice for the inspired K’gari spanner crab topped with vibrant red finger lime from a signature Aloria tin.
Aloria Head Sommelier Damian Danaher has curated a twelve-page wine list, including hand-picked vintages from the greatest winemakers, including Château Lafite Rothschild and award-winning Australian varietals. Many are served by the glass, including a fine list of Coravin-preserved world-renowned classics, including a 1999 Henschke Hill of Grace and a 1988 Penfolds Grange. Nine Granite Belt wines also get a nod. Damian selected a superbly dry Clos Clare Watervale Riesling for us.
Bistecca of Stockyard dry-aged beef is cooked over the wood-fired parrilla grill fuelled by ironbark, pecan, and apple wood. It is one of the most incredible steaks ever served simply with a fine jus, lemon, and rosemary. The grill also touches compressed baby gem lettuce, showered in pecorino with burnt citrus dressing. And yes, there are chips with Old Bay seasoning and tarragon mayonnaise.
The whole baked fish is splendidly sauced with Café de Paris butter and beach herbs.
We are indulged with two desserts—a chocolate and strawberry tartlet and a grilled blackberry parfait with rosemary and lavender streusel topped with a heavenly white orb of white balsamic ice cream.
THE VERDICT
Aloria is the perfect expression of fine dining, sitting atop The Star Brisbane. Some high rollers might be fine with a 150ml glass of 1988 Grange at $325, but not all of the menu or beverage list is stratospheric.
Aloria IS a Brisbane luxury dining restaurant. It serves the finest produce in an equally remarkable space. Care and consideration have gone into every dish, and the taste is befitting a big night out.
Chef Mansfield and his talented team have launched a restaurant that works for Brisbane. There’s no gilding the lily, fussiness on the plate, or clothed tables. With a delightful lack of pretension, both in the kitchen and on the floor, the produce and chef’s skills are what you see, taste, and feel (after that stunning backdrop). Come for the uninterrupted views and stay for distinctive, sky-high flavours accompanied by a steller drinks list.
