The Allotment Vegan Eatery, located on Lloyd Street, makes fine dinning simple and relatable (and gluten free too). As soon as you walk in it feels welcoming and cozy, even though it’s quite spacious.
We visited early on a rainy Monday to take advantage of the Eat Out To Help Out scheme, which they are continuing through September. I really liked the simple and natural feel to decor and layout. There is an extensive drinks menu offering juices, bottled soft drinks, beer, teas, cocktails and wine.
Small Plates
My bloke’s tiny dish was too tiny to eat out of properly but he found the Edamame Salad, with kale, chilli, spring onions, soy and tamarind dressing was really refreshing.
I found the little boats made from Chicory leaves to be the perfect way to eat tenderstem broccoli with black olive tapenade, toasted hazelnuts and pumpkin and pomegranate seeds. A unique combination which worked really well.
Large Plates
My bloke likes a good risotto but he’d never tried a beetroot risotto with ricotta before. This dish had a lovely flavour but both the maple glazed beetroot and the ricotta were similarly sweet, so it needed another salty or sharp flavour to break them up and help define them both.
I ordered the ‘fish’ and chips. Wow, we’re those chips big and crispy! The minted peas had a subtle flavour which was just right and the homemade tarter sauce was a perfect accompaniment. The ‘fish’ was made from banana blossom which had a texture similar to shredded duck and tasted strongly of lemon. The batter had a nice crunch but the fish was crying out for some kind of salt but there was no salt and pepper on the table, a trend which is becoming more common I’ve noticed.
Dessert
There were only two desserts so we ordered one each to share. Blueberry Cheesecake and a Hazelnut Slice.
The hazelnut slice base was made of crushed hazelnuts, with a thick layer of salted caramel praline, topped with solid Belgian chocolate ganache. The portion of this delicious desert was so big I was glad I was sharing it.
The base of the blueberry cheesecake was made of crushed pea cans and almonds, topped with a vanilla and blended cashew filling, topped with blueberry and chai seed compot. Such skill must have gone into making this as it was wonderful!
The inclusion of fresh fruit and ice cream with both deserts was a nice touch and lifted their flavour, rather than just being sweet deserts.
One thing I have to mention is how uncomfortable the wooden chairs are if you don’t have any back fat. The next day a part of my spine actually felt bruised! There is a settee (which was taken) and I noticed other metal chairs when we were leaving.
Service was timely and friendly although we did arrive early and it got a lot busier later. We wouldn’t eat there again unless it was for a treat like a birthday as we found it to be too pricey for our budget but I can understand why, as it’s evident a lot of thought, skill and care goes into the food.
Vamp It Up 