Alter Dining is the latest venue from the Commune Group as they enter a new era showcasing a more considered restaurant experience that encapsulates modern-day Melbourne, where cultures and cuisines align.
The menu is designed by head chef Sean Judd (Nahm, Longrain, Chin Chin) and offers modern Australian food, accented by fragrant, clean and contrasting flavours, divided into smaller and larger plates and designed to be shared.
We thoroughly enjoyed the 5 course chef’s selection with matching wines.
Our dinner begun on a luxurious note with the silky smooth Whipped Cod Roe, Crispy Chicken Skin which went perfectly with the crispy yet fluffy House Made Roti.
To follow, the Grilled quail skewer with blood plum sauce and spiced salt was similarly delicious. The quail was perfectly cooked and boasted a delicious charring.
For something a little left of centre and absolutely scrumptious, we recommend the Hand Cut Curry Egg Noodles. These al dente ribbons of pasta were coated in a rich curry sauce with sea urchin for added decadence with Pickled Mustard Greens for a bit of relief from the rich flavours. We were pleasantly surprised at how well the Sea Urchin’s flavours matched the curry.
For mains, the Slow Cooked Goat Massaman Curry certainly hit the spot. We loved this rich Thai style curry made with tender goat pieces, house made yoghurt and quince for added interest. Together with fluffy rice and crushed garlic and pork fat potatoes, this robust and fragrant dish was both addictive and comforting.
Dessert time continued the trend of the evening – absolutely scrumptious! A thoroughly modern take on a Thai street dessert, we loved the combination of the sweet charcoal-roasted banana contrasting against the salty yet sweet coconut bavarois and crunchy meringue.
Having firmly established itself as one of Melbourne's leading hospitality operators, Alter Dining presents a more considered restaurant experience, previously unseen amongst the Commune Group's venues.
Location: 2 Duke Street, Windsor
Phone: 03 9533 2342