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“Alium always had the potential to be a lovely restaurant, but because of the lockdowns it didn’t get the credit it deserved,” he said.<\/p>\n
“So in the last two years the chef, myself and the owner have worked hard to make sure this was back to what it was originally planned to be.”<\/p>\n
Mr Thomas described the menu as modern Australian, with head chef Luke Hards – originally from Harcourt – having honed his skills at Stokehouse St Kilda, the Royal George Hotel in Kyneton, Castlemaine’s Public Inn and Balgownie Estate.<\/p>\n
“Australia is what it is because of the influence from everybody around the world, so you’ll find some European techniques such as French and Italian, but also a great influence from Asia, such as Japan and China.<\/p>\n
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“Luke uses local produce, he loves using native spices, native fruits and vegetables, and local proteins like pork and beef, and fish from Victoria as much as possible.<\/p>\n
“It’s really about local produce here and refined food, but we’re not unapproachable.<\/p>\n
“This isn’t a Michelin star restaurant where you have to be posh or you have to be rich to come here.”<\/p>\n","protected":false},"excerpt":{"rendered":"
THREE Bendigo restaurants are toasting their commendations in the prestigious Australian Good Food Guide Chef Hat Awards for 2024. Based on the traditional French rating system, Alium Dining in View Point received a score of 14\/20, while the Woodhouse Bar and Grill in Williamson Street scored 13\/20. Masons in Queen Street also scored 13\/20. Results […]<\/p>\n