Auckland publican Luke Dallow is stamping his own name on his latest reinvention. The Sale St owner has transformed the award-winning bar and its existing restaurant into Dallows, a casual fine dining venture for everyone who loves good food.

“It’s all about reinventing my business interests from the inside out,” Luke Dallow says. “After Malt, Chapel and Sale St, I think we have pretty much nailed the bar side.
 
“Now I want to focus on the food side at Sale St. And therefore it’s important I put my name on it.” Dallow says Dallow’s is unpretentious, stylish and affordable.
 
“It’s different. Deliberately we have banished stuffiness but the emphasis is fully on fine dining. It’s an intimate restaurant within the madness that can be Sale St but completely independent and isolated from the bar scene.
 
 “I really want Dallow’s to feel like you are enjoying fine dining at your favourite friend’s home – we’ve got only five entrees and five mains and the menu changes daily. It’s cosy and it’s affordable,” Dallow says.
 
The transformation comes complete with a new chef, a “small but exquisitely-formed menu” and a “select” range of local and international wines matched to the menu.
 
Chef Nick Honeyman comes to Dallow’s via Australia, Japan, France and Auckland’s award- winning fine dining restaurant The French Café. He promises perfectly balanced food matching in an environment that is relaxing and inviting.
 
“We are serving dishes that bring together only the best and the freshest ingredients,” Honeyman says. “In the culinary world there are more than four seasons and this is evident in my cuisine at Dallow’s. “It’s an ever-changing menu – we have to eat to survive, but why not make everything that we put into our mouths amazing! Eating should be a divine experience,” Honeyman says.
 
In addition to remarkable food, Dallow is promising equally wonderful service.
 
“We’ve been working hard, training our top staff over the past few months – etiquette, speedy but inconspicuous service supported by only the best knowledge of the wines and the menu. “While it is casual fine dining, I am sure our guests will be more than pleasantly surprised at some of the innovations we are bringing to the Auckland scene,” Luke Dallow says.
 
If Dallow’s reputation as a hospitality guru is anything to go by, his status as mine host is going to be something to behold. Dallow’s is open now for dinner from 6pm-10pm, Tuesday – Saturday.

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