PROFILED BY DE GROOTS MEDIA
The Surry Hills dining scene is fast-moving and competitive, and somehow in the bustle Alio has escaped the limelight. It’s a shame, because early in the week the restaurant could do with a few more populated tables to liven up the atmosphere. Muted browns and beiges dominate the room, with vibrant red feature walls adding some pep. Later in the week the restaurant hums with happy tables enjoying rustic southern Italian dishes, sharing entrees of grilled sardines on sourdough with bagna cauda and an insalata of fresh herbs.
Alio makes pasta and risotto so good it appeals to more than just the vegetarians. Try the fresh ravioli of roasted pumpkin, ricotta and walnuts with sage butter, or the perfectly cooked risotto which is made to order, just as risotto should be. Alternatively, step away from the a la carte menu and try the $55 degustation menu – well-judged portion sizes mean you will be teetering on the edge of full by the last dish. The degustation menu changes daily, allowing the chef to play with seasonal flavours and introduce regulars to new dishes. Alio is BYO and also offers good wines by the glass such as the NV Jansz Cuvee Brut from Tasmania.
Jennifer Miller, January 2007
LOCATION
Alio is located in Baptist Steet, near corner of Crown and Cleveland Street, Surry Hills - 12 minutes drive from the CBD.
DETAILS
Alio Restaurant owner Tracey Hughes describes Alio as 'a restaurant born from passion'.
Brother and sister team, Ashley and Tracey Hughes serve up clean, fresh flavours influenced by Southern Italy. Considering the work history of the partners involved, it is not surprising that they share a similar philosophy, from ambience, attention to detail, service, through to the style of the menu.General Manager Tracey Hughes - Tracey, it seems, has hospitality in her blood. Working in her aunt's restaurant, Che Rene, she knew at sixteen that she wanted to open her own restaurant. After completing a Diploma at the Blue Mountains Hotel Management School, further experience was gained at the Ritz Carlton Sydney. Moving to London, Tracey spent two years at the River Cafe before being recruited by boutique hoteliers Tim and Kit Kemp as Restaurant Manager for their new Knightsbridge property Min's. Wine experience at Che in St James London followed suit. After two openings, Tracey thought it time to concentrate closer to home, returning to Australia to open Alio.
FOOD & BEVERAGE
Alio offers a diverse selection of predominantly Southern Italian influenced dishes and is perfect for a slow relaxing dinner or a corporate function. Head Chef Ashley Hughes, Tracey's partner at Alio and the man in charge of firing up the stoves is her brother Ashley. Sydney born and educated, Ashley ran the fish section alongside Greg Doyle and Steven Hodges at The Pier, Rose Bay. Then came the opportunity to work with Janni Karitsis with the opening of Bennelong Restaurant. Heading up the pastry section, Ashley evolved his techniques for creating desserts. Travelling to London, he joined the team at the revolutionary River Cafe. During the years spent in the Italian styled kitchen, Ashley developed 'a cooking style simplistic but very flexible, with the menu changing twice daily, availability and creative ability were paramount. Cooking simple, fresh food with the best produce is how I cook," he says. Ashley then travelled to Europe, working throughout Italy and Switzerland, before being asked to assist Danish Chef Rasmus Rasmusen lifting the culinary profile at Cap Horn, Copenhagen, as Assistant Chef.
FUNCTIONS
Alio’s function packages are designed according to individual requirements and budget.
Capacity – 110 maximum for sit down dinner; 250 for stand up canapé and drinks party
Private Dining for Lunch Functions – minimum of 20 for private lunch functions, ensuring sole use of the restaurant. Perfect for award ceremonies, business meetings or product launches, which can then be followed by lunch.
All business equipment needs can be organised by Alio (hire charges apply).
EVENT CATERING
Alio has ventured into the world of catering and event management and is able to assist with events both big and small. On-site or off. Price on application.
