Allium is one of York’s newest and most exclusive restaurants situated in the recently opened private house hotel – The Vices York – and offers private dining in an intimate setting. With only 14 covers, guests can enjoy a six-course tasting menu and wine pairing served in either the dining room with views of the open kitchen or in the wine library.
Dishes are centred around exploration, with an ever-evolving menu meaning that no two nights are the same. And to add even more intrigue to the evening, the set menu is undisclosed prior to guests’ arrival.
All diners are seated at 7pm and are presented with a wax-sealed envelope listing each course in only one word. Running the kitchen solo, Head Chef, Luke Sanderson, still finds time to serve some of the dishes to guests, providing a brief explanation of how the dish is constructed which adds to the gastronomic experience.
Sanderson, who hails from Yorkshire and is rapidly carving out a name for himself amongst the county’s culinary scene, says: “It’s really exciting to invite guests in and not give too much away beforehand. The first time our guests get an inkling of what’s about to be served is when they sit down at the table and break the wax seal on their menu. It can be nerve-wracking of course, but it should also be exciting as guests let us impress them with new flavours and ingredients, putting their trust in us completely.”
An example of some of the popular dishes include:
- Pork tenderloin with morels, asparagus and yolk fudge, turnip and mushroom sauce.
- Fish éclair, pickled razor clam, burn butter hollandaise and spruce.
- Burnt onion and whey broth with braised onion, lemon, thyme and smoked garlic mayonnaise.
- Every two-months, Allium provides a plant-based takeover that runs for a week.
The wine library at The Vices York boasts an eclectic mix of over 100 fine Italian wines, including limited editions that are otherwise hard to source in the UK. A carefully curated wine pairing is also available with the six-course taster menu courtesy of Co-founder and sommelier, Daniel Curro.
Curro added: “I truly love creating food pairings and taste combinations that excite. Seeing people savour a taste, and watching their reaction to how it develops when paired with the right wine is an amazing feeling. It’s been a phenomenal journey so far, pushing boundaries, exploring flavours and really delighting our guests.”
Guests are also welcome to enjoy time in the stylish Cocktail Bar – an intimate space for only eight guests, which is available by booking only – or they can escape to the Wine Library for a private Wine Tasting with Daniel Curro.
The unique dining experience is typical of what The Vices York has created. This stylish hotel features only three suites, each uniquely designed and crafted to deliver an immersive sanctuary in what was once a Victorian Police Station in Fulford, York. Guests experience an exceptional level of customer care, whilst exploring unique and innovative design concepts by co-founder Moreno Carbone.
Allium at The Vices York is open for reservations from Wednesday-Saturday, and all bookings can be made via the website at www.thevices.co.uk. The traditional menu is priced at £80 per head, and the Plant-Based Takeover is priced at £70 per head. A wine pairing can enhance either menu at an additional price of £85 per head.
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