Allure On Currumbin

5 Reviews on “Allure On Currumbin”

• Hayley

  Came here on a Saturday evening. Ordered the duck, which was unfortunately over cooked. Others in the group ordered the chicken and pork belly. They enjoyed theirs. Slightly overpriced; service was okay.

  December 25, 2020, 2:22 am

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• Riya Kapoor

  We picked up a deal 50% off and decided to try a new restaurant. Everything was really excellent couldn’t fault the food or service. I just wish this was in a better location with views as it deserves to be.

  August 20, 2019, 2:22 am

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• David T

  Four years ago, original owner provided great dining experience, then sold. Two years ago, second owner with disappointing experience, and sold again. Now, third owner, in January 2019, an absolutely terrible dining experience for my wife’s birthday treat. Atmosphere is still the same, and the best part of the experience, New staff no training in French etiquette or presentation. Started with glass of wine, which was no more than 125 mls. Second glass a little more and when asked for better wine portion waiter claimed wine was premeasured to only 135 mls per glass, which is less than typical 150 – 175 mls elsewhere. Take it or leave it. Entrees ordered were two Classic French Escargot, which was served as chewy, rubbery bits in a large bowl of butter and garlic – how could they get this so wrong? On to Persian fetta & Pear Salad. Lettuce was chilled, but was drowning in heavy bits of thick dressing, which detracted from the presentation and pallet. We decided to stick it out and ordered two Classic French Duck a l’ Orange. My wife confused this classic as a meat loaf with gravy sauce, but no, it was really the new chief’s $44 special. A large, dry portion of duck (?) with tiny drizzle of sauce. We requested more sauce to wash it down and the waiter brought out a mixture, as he described it, of beef gravy (not au jus) and orange mix in two separate little bowls for us to mix. Since when does duck have au jus? And why packaged gravy mixed and packaged orange mix (not juice) in two little bowls to add to a classic French duck delight? No way were we going to get sucked into dessert and requested the cheque! When we informed the waiter several times the food was a disappointment, he offered no apology or replacement. We should have left earlier but didn’t want to totally ruin wife’s birthday dinner $200 experience. The evening could have been saved with an apology and a complimentary dessert or another drizzle of wine, but no, and we only got a sour look from the waiter, who was probably grilling burgers at his last gig. Sorry, but three strikes and Allure is out, and so are we to other restaurants.

  April 28, 2019, 2:22 am

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• Alexandra Teixeira Dos Santos

  It is my favourite restaurant in Gold Coast, I’ve tried Scallops and Pork as entree, the Eye Fillet (the most beautiful I ever had) as a main and already had brulee, profiteroles and chocolate marquise as dessert. Absolutely stunning food, chic and beautiful atmosphere, very romantic but also a good place to be with my friends. The drinks are to die for, cocktail list is good and the wine list is even better!

  February 18, 2019, 2:22 am

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• Jay Contor

  Absolutely loved taking our team to a monthly dinner here. We wanted to find somewhere that focused purely on the customer, and we nailed that selection with Allure!The lady and gentleman that were managing the restaurant on this Thursday night has impeccable customer service; warm, well-presented and always approached the table in a great manner.Food was divided, but interestingly it was the two people who ordered the Eye Fillet who said it was a very nice meal but failed to wow them. The others ordered the crispy skin Atlantic Salmon, and the creamy Potato Gnocchi, and both of those meals were unbelievable! All meals were good portions, and presented fantastic on the plate.We also loved the mango sorbet in between the cheese boards/entrees and the main to cleanse the pallet were an absolute winner too!! This place isn’t cheap, but they know what they do is of a high calibre so they can get away with it.

  August 21, 2017, 2:22 am

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