First Look: Pialligo Urban the latest addition to the Braddon Food Scene

Since its opening, the stunning Pialligo Estate has been a destination dining spot for locals and tourists alike – known for exquisite meals, memorable events and gorgeous views. The next evolution of Pialligo goes beyond their stunning location and is all about “Bringing the Estate to you”.

They are doing it via an urban outpost on Lonsdale Street, Braddon, that has been set up to dish out gourmet takeaway options available for pick up and through all of Canberra’s top food delivery apps.

Having taken over the Avis car rental office in front of Waves carwash, the team have transformed the space into Pialligo Urban, complete with a slick mini kitchen featuring a wood fire oven and commercial fridges full of award-winning Pialligo produce.

Overseeing the transformation, Project Manager Chris Gallahar, said, “We are very excited to have opened Pialligo Urban in Braddon. So many people already know about our products but now they can enjoy it at home.”

Chris shared, “The idea came about from the very creative mind of one of our directors, John Russell, who always has something new he wants to try. For this project, he had the vision to produce great food from a small kitchen that could be taken to enjoy in the suburbs easily without having to have a full staff of chefs.”

The menu showcases regional produce starting with the Charcuterie featuring the famous Pialligo Estate Smokehouse award-winning cured and smoked meats with pickled estate-grown vegetables and lavosh.

There is a selection of six wood-fired pizzas, all made fresh onsite using Estate ingredients. Chris revealed his top pick is the Trota pizza with Pialligo Estate hot smoked trout, house passata, red onion, lemon & dill mascarpone, gremolata and caper crumb.

Also on the menu is a range of pasta dishes and mouthwatering slow cooked meaty fare. These are prepared at the Estate, with Chris saying, “We are using the wonders of sous vide cooking and a turbo oven to deliver gourmet meals quickly.”

For my first visit, I tested out the pickup service, calling ahead to order the Dinner Box. It contains everything you need for a gourmet two-course meal at home that would easily feed four people with plenty of leftovers. I arrived at the pickup window at the scheduled time to have my order waiting for me, with the cold items sensibly packed in a different bag to all the hot food.

Takeaway never looked so good as it did opening up the bags once I arrived at home. Everything was carefully packed to not only look good and of restaurant quality but to also retain the heat with the meat packaged in a specially designed hot food bag.

We started our meal with the Charcuterie pack and a Garlic Pizza Bread with Pialligo Estate Olive Oil, Sea Salt, Aged Cheddar and Parsley. The main consisted of a Whole 18 Hour Slow Cooked Lamb Shoulder, crispy with saffron couscous, red onion, sumac, parsley and red wine jus served with a side of seasonal wood roasted mixed vegetables from the estate market garden.

Takeaway in my household usually doesn’t leave much of a lasting impression but this meal we won’t forget in a hurry. Staring with the Charcuterie pack that showcases the estates cured and smoked meats along with the juicy mouthwatering lamb which pulled apart easily using two forks paired with the tub of red wine jus really gave us a taste of Pialligo Estate.

Having experienced many a fine meal there, Pialligo Urban literally delivered that same experience to my door.

To get a taste of Pialligo Urban for yourself, join the official launch party on Friday the 28th of June and Saturday the 29th of June. Between 12:30 – 2 pm, they will be giving away samples of food from the menu along with cups of irresistible crispy Pialligo Estate Bacon.

Pialligo Urban is located at Unit 4, 15-17 Lonsdale Street, Braddon.

Currently, open seven days a week serving dinner from 5 – 10 pm and lunch on Thursday and Friday.

To order your next meal call (02) 6247 6060

Visit pialligourban.com.au for more details.

Original Article published by Sophia Brady on The RiotACT.