AllyChow

We could say that Ally Chow is here to give you a new perspective into asian cuisines, with an impactful perfectly crafted menu and a beautiful selection of wines, beer, blah blah blah…but instead we will just say that your new favourite asian food place is opening on the Gold Coast. With amazing food, a kick ass bar and outstanding service.

Your new favourite Asian food place is now open on the Gold Coast. With amazing food, a kick-ass bar and outstanding service.

OUR MENU
BOOK NOW

Tuesday to Friday
Lunch: 12-3pm Dinner: 5pm-late
Weekends
12pm-late

(07) 5572 4068
ally@allychow.com.au

All our plates are designed to be shared. Friends, family, annoying partners, BFF’s.. maybe your cat can join too.

Share the Chow.

Our food

BANQUETS

Banquet 01

Pork belly bao , Chicken ribs,  Pork & ginger dumplings, Short rib spring rolls,  Chicken curry & rice,  Vanilla panna cotta
55 / person
Min 2pp

Banquet 02

Mini chicken burger, Cuttlefish, Prawn dumplings, Beef cheek, Sticky pork belly, Deep fried ice-cream
65 / person
Min 2 people

Banquet 03

Kingfish sashimi, Scallops, Duck, Seared sirloin, Tooth fish, Caramelised apple
75 / person
Min 2 people

SALADS + SIDES

    • Salads + Sides

    • Ally's pork belly fried rice

      15

    • Wok tossed Asian vegetables xo and chilli jam

      15

    • Crispy eggplant, miso caramel, peanuts, fried shallot V GF

      16

    • Bing - Chinese rotti with shallot

      5

    • Steamed rice V GF

      3

    • Shanghai noodles, tofu, cucumber, wombok, ginger, soy, black vinegar, chilli

      16

SMALL PLATES

    • Small Plates

    • Bao(2) Pork Belly katsu, ssamjang, herbs

      15

    • Bao (2) Peanut butter tofu, burnt chilli mayo, herbs

      15

    • Chicken Satay skewers, peanut and lemon grass sauce GF

      13

    • BBQ Pork skewers, sesame gravy GF

      13

    • Pork and ginger dumplings, pork and daikon broth

      17

    • Prawn and scallop dumplings, superior broth

      16

    • Beef and black bean dumplings, black vinegar and chilli oil

      17

    • San choy bao - Chicken, mushroom or pork. All served with baby cos, shallot, ginger, water chestnuts, hoisin, soy

      16

    • Kingfish sashimi, ice plant, salmon caviar, cucumber, green chilli GF DF

      17

    • Agadashi tofu, tentsuya broth, shallot, daikon V GF

      16

    • Harvey Bay Scallops, Chinese sausage, edamame, yuzu kosho dressing (4pce) DF

      20

    • Chicken ribs, tamarind and siracha sauce, peanut, sesame, garlic, chive

      17

    • Bao (2) Tempura chicken, gochujang, prawn cracker, herbs

      15

    • Cuttlefish, pickled papaya, fresh herbs, fried garlic GF DF

      19

    • Short rib spring rolls, gochujang dipper

      15

LARGE PLATES

    • Large Plates

    • Chiang Mai curry, soft shell crab, rice noodles, pickled veg, taro GF

      33

    • Wagyu brisket Thai beef salad, Vietnamese mint slaw, rice noodles, kewpie

      25

    • Royal red chicken breast curry, edamame, peanuts, charred chilli GF

      31

    • Grass fed Wagyu sirloin score 2, crying tiger sauce, mustard leaves, herbs, bean sprouts GF DF

      42

    • Master stock braised wagyu beef cheek, hand rolled rice noodles, bok choy, sweet soy, fried shallot DF

      33

    • Miso glazed Glacier 51 tooth fish, XO bak choy, pickled daikon, charred lime GF DF

      44

    • Sticky pork belly, peanuts, soy caramel, crispy snapper, banana blossom salad, lemon and ginger dressing

      35

    • Hand rolled rice noodles, baby corn, edamame, shiitake, ginger, soy V GF

      21

    • Pulled duck, 63 degree egg, egg noodles, xo sauce, shallot, cucumber coriander

      34

 

 

SWEET STUFF

 

 

    • Sweet stuff

    • Deep fried ice cream, salted caramel, raspberry sherbet

      15

    • Vanilla bean pana cotta, dragonfruit and plum wine broth, fairy floss

      15

    • Caramelised apple, yuzu curd, almond and marzipan crumble, meringue GF

      16

Saturday 12-4pm
Sunday 12-8pm
69 each

6 courses w unlimited beer, bubbles and thai basil caipiroska

Our drinks

COCKTAILS

    • Cocktails

    • Muay Thai
      Havana 7 year, Angostura 5 year, house made sesame orgeaut syrup, citrus

      17

    • Vietnamese Coffee Martini
      Kai vodka, cold drip coffee, condensed milk

      17

    • Watermelon Bellini
      Bombay, Gin, fresh watermelon, Vietnamese mint, lime & sparkling

      17

    • Red Lotus
      Vodka, lychee liqueur, cranberry juice

      16

    • Umeshu Sour
      Hibiki whisky, Choya Umeshu, yuzu puree, egg white

      18

    • Dragon Colada
      White rum, dragonfruit, coconut cream

      17

    • Monsoon
      Dark rum, Amaretto Di Saronno, guava juice, passionfruit

      17

    • Ally Marteani
      Earl Grey Tea infused vodka, lemon, egg white

      17

    • Ally Collins
      Jinzu Gin, green apple, soda

      17

    • Gin Gin
      Beefeater, Kai lemongrass and ginger soju, mint, ginger beer

      17

    • Sling Chow
      Tequila Blanco, gin, cherry and ginger liqueurs

      17

    • The Silk Road
      Opihr Oriental Spiced Gin, matcha tea ice cube, citrus, honey

      17

WINES

    • Wines

    • Mojo Moscato
      SA

      9/40

    • Louis Bouillot Grand Reserve Sparkling
      Burgundy, Fr

      10/50

    • Brygon Reserve Chardonnay
      Margaret River, WA

      10/44

    • TeMata Estate Chardonnay
      Hawkes Bay, NZ

      46

    • Crowded House Sauvignon Blanc
      Marlborough, NZ

      9/40

    • Shaw+Smith Sauvingon Blanc
      Adelaide Hills, SA

      56

    • Rockbare Watervale Riesling
      Clare Valley, SA

      10/44

    • Hugel Gentil (Gewurzt, Pinot Gris, Riesling)
      Alsace, Fra

      10/46

    • Corte Giara Pinot Grigio
      Ita

      9/40

    • Nick Spencer Rose
      NSW

      9/40

    • La Linea Rose
      Adelaide Hills, SA

      44

    • Fat Bastard Pinot Noir
      Languedoc, Fr

      9/40

    • Giant Steps Pinot Noir
      Mornington Penninsula, VIC

      52

    • Norfolk Rise Shiraz
      Limestone Coast, SA

      9/40

    • Red Claw Shiraz
      Heathcote, VIC

      12/49

    • Snake & Herring Dirty Boots Cabernet Sauvignon
      Margaret River, WA

      10/44

    • Two Hands Sexy Beast Cabernet Sauvignon
      McLaren Vale, SA

      59

    • Santa Christina SangioveseIta

      9/40

BEERS

    • Beers

    • Asahi Soukai 3.5% Japan

      7

    • Bintang Indonesia

      8

    • Singha Thailand

      8

    • Tiger Singapore

      8

    • 333 Vietnam

      8

    • Hanoi Vietnam

      8

    • Asahi Super Dry Japan

      9

    • Kirin Megumi Japan

      9

    • Sapporo Silver Bullet Can 650ml Japan

      16.5

    • San Miguel Pale Pilsner Philippines

      8

    • Lucky Beer China

      8.5

    • Tsingtao China

      8

SOFT DRINKS

    • Soft Drinks

    • Coke, Diet Coke, Lemonade, Lemon Squash

      4

    • Juices

      5

    • Purezza Sparkling Water (per person)

      2

    • Inhouse Iced Tea (ask us for a flavour)

      4

    • Vietnamese cold drip iced coffee

      5

SCOTTISH AND IRISH WHISKYS

    • Scottish and Irish Whiskeys

    • Johnnie Walker Red

      9

    • Johnnie Walker Black

      12

    • Jameson

      10

    • Glenfiddich

      12

    • Ardberg

      14

    • Glenmorangie Original

      16

GIN

    • Gin

    • Beefeater

      9

    • Bombay

      10

    • Hendricks

      12

    • Jinzu

      14

    • Cambridge Distillery Japanese Style Gin

      16

    • Opihr Oriental Spiced Gin

      16

TEQUILA

    • Tequila

    • El Jimador Blanco

      9

    • El Jimador Reposado

      9

    • 1800 Silver

      14

    • 1800 Reposado

      14

    • 1800 Anejo

      14

BOURBON, RYE & CANADIAN WHISKY

    • Bourbon

    • Jim Beam

      9

    • Jack Daniels

      9

    • Woodford Reserve

      12

    • Wild Turkey

      9

    • Maker's 46

      14

    • Canadian Club

      9

SAKE (Served cold, 110ml)

    • Sake

    • Hourai Hida no tanbo Junmai (SMV 3)

      18

      Distinctively unique with bold and satisfying flavour. It has a soft banana flavour with creamy sweetness, but a pleasing bitter touch to the underlying flavour elements.

    • Koshigoi Junmai (SMV 2)

      16

      Clean, semi dry and fragrant sake displaying typical characteristics of Gohyakumangoku rice with a hint of mint leaf freshness and walnut shell on the palate

SHOCHU

    • Shochu (30ml)

    • Hamada Syuzou Shochu "Kaido" (sweet potato)

      10

      smooth clean and slightly sweet flavour with a rich finish

    • Gozenshu Shochu Oisa

      10

      Dry, light with distinctive flavour. Crisp & clean. Very easy to drink. Too easy.

UMESHU (plum wine, 60 ml)

    • Umeshu (plum wine

    • Choya Classic

      10

    • Kinmon Shizuku Silver Aged Umeshu

      14

YUZUSHU (60 ml)

    • Yukushu

    • Yuzu Hime

      12

    • Hakutsuru Yuzu

      12

JAPANESE WHISKY

    • Japanese Whiskey

    • Suntory

      12

    • Kami Taka Blended

      14

      Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.

    • Nikka Whisly form the Barrel

      14

      Spicy and peppery, but there’s a richness behind it, with spicy oak and soft orange fruitiness, and soft vanilla notes from the bourbon cask.

    • The Hakushu Single Malt

      16

      The herbs are very up front with this one. Peppermint, pine and pleasant grassy notes. Cucumber and melon round out the nose.

    • Hibiki Harmony

      18

      Aromas of apricots, orange blossom and marmalade, bolstered by subtle spiciness. Elegant and seductive.

BAIJIU

    • Baijiu

    • Hong Kong Baijiu

      16

    • Moutai Prince

      16

VODKA

    • Vodka

    • Stolichnaya

      9

    • Grey Goose

      12

    • Ciroc

      12

RUM

    • Rum

    • Havana Club 3 year

      9

    • Havana Club 7 year

      10

    • Bundaberg

      9

    • Angostura 1824

      18

    • Angostura 1919

      14

    • Kraken Spiced

      10

The team

 

Trent Scarr chef and owner of Ally chow has been cooking for 20 years and has a true passion for his job which is to “make you happy”.
He has worked around Australia on a discovery of food that has led him to Asian cuisine as his number one flavours to cook with.  He has been awarded one chefs hat for his Modern Australian fare and has fused this with Asian techniques and flavours to create a unique selection of dishes.
He has by his side some very skilled and passionate chefs that help him bring the Chow Time dream alive.
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