Aloft

Time to review one of my current favourites. Pressure!
Aløft opened in November 2015 after great anticipation and with high expectation, its head chefs coming most recently from Garagistes and Property of Pilgrim – and that’s not even where the stellar lineup ends; both behind the bench and front of house are well-​known faces.
After having been a few times now I can confirm that my favourite spot is up at the bar, watching the chefs at work. That’s no surprise, it’s generally my top pick and I love that it’s something you can do at Aløft. But it’s only really suitable for a party of one or two people, as any more than that and conversation gets awkward. Anybody who’s tried it knows this, it’s no slight against Aløft but groups at benches.
The food, if forced to describe it, is Asian influenced Tasmanian small plates. The menu is divided into three sections, untitled, but clearly snacks, small plates and larger plates. There is a banquet option for a group that’s definitely worth the cost, but it’s just as easy to pick out a few plates yourself.
My absolute favourites are the pig ears in masterstock snack (so salty, so crunchy, so fatty) and the congee small plate. I could quite happily take myself to dinner and just have those two and be sated (if I wasn’t ravenous). Throw in the ice-​cream dessert for three courses. Add an oyster or two if you want a bit of fresh seafood. Get Alice to pick you a delicious wine and you’re set.
Missing a star because service has been a little slow to get food menus to us on more than one occasion (and I hate asking). They have been training some new staff though, so I’m more than willing to revise this after another visit or two, because there will be one (or two, or many more to come).
Tables will generally require a reservation, but the bar seats don’t have bookings – though you may still need to be early or lucky to get a spot. Aløft is hot hot hot right now.