Alinta is a charming Western bistro inspired by Australian dining culture, tucked away at the end of Shanghai’s Jiashan Market.
It opened last July, and I finally made it there just as things have picked up — you can tell by the Friday night crowd, which seems to be about 30% regulars, creating a lively but not overwhelming atmosphere.
About Alinta
Jiashan Market, located in Xuhui District, is a historic lane house complex that’s part of a cultural preservation area dating back to the Qing Dynasty’s Daoguang era. It blends old and new, featuring a mix of restaurants and a weekend farmers’ market of the same name. Alinta fits right in, offering a cozy space with Australian touches like Vegemite on display, kangaroo and koala crossing signs, and modern art.
The intimate dining area seats just under 40, with a bar that also acts as a dining counter. In warmer months, the outdoor patio doubles the capacity.
Owner and chef Tina Yue, a Shanghainese native, spent a decade in Australia before returning home to open this slice of her overseas life. Trained in Melbourne and with experience at Nobu Melbourne, she brings a personal touch to the menu, guiding her team in execution.
Alinta, which means “fire” in Aboriginal Australian, serves creative Western cuisine, drawing from Australia’s dining culture and eclectic fusion of Asian influences. They emphasize fresh ingredients, exclusively use Australian beef, and source organic products where possible.
It’s also dog-friendly, as evidenced by the “fur-friends of Alinta” wall.
The Food
The menu is genius, presented as a card album, much like you would with Pokémon or baseball cards, each dish detailed with a photo and ingredients.
Highlights include the Black Truffle Scallops, where sashimi-grade scallops are seasoned with yuzu soy and finished with hot sesame oil, a technique similar to Cantonese steamed fish. It’s garnished with ginger, chives, and black truffle paste. The fresh scallops were cloud-like and imbued with the heady aromas of sesame. This was very memorable and I highly recommend it.
It’s not often I rave about vegetables, but the Brussels Sprouts here are a game-changer — insanely addictive and a must-order. Roasted in a sweet and sour sauce inspired by Shanghainese-style ribs (糖醋排骨), they’re charred at the tips, tender in the center, and topped with Parmesan and crispy breadcrumbs. Trust me, you’ll want seconds.
Another standout is the Grilled Sweet Pods. Simple in execution but elevated by a mix of caramelized onions, a kind of dukkah spice, lime soy dressing, and sweet potato chips. The Mixed Mushrooms, sautéed with bonito soy, are also solid, making it clear that veggies get their due here.
The Braised Beef Short Ribs are excellent, served with cardamom carrot purée and broccolini. The meat is tender but retains a satisfying bite, glazed with a perfectly balanced sweet-savory sauce.
The Wagyu Beef Tartare is good too, made with wagyu M9 tenderloin, homemade spicy mayo, and jalapeños, served with seaweed tapioca crackers. I’m usually not a fan of spicy tartar but this one was well balanced.
For other meaty options, the Iberian Pork Chop is a solid choice, paired with a tangy homemade tomato nahm jim sauce and roasted eggplant. It’s hearty and flavorful without being overwhelming.
For seafood, try the Grilled Squid. It is served with bell peppers, root veg, and zucchini, all dressed in a fruity and spicy passion fruit-romesco sauce.. The tropical twist is refreshing, and the squid is tender with just the right amount of bounce.
The Burrata is a straightforward but universally likable dish, served with charred grapes, organic tomatoes, balsamic vinegar, and hazelnut crumble.
When it comes to carbs, there are only two options, but both are great. The Signature Foie Gras Ox Tongue Bibimbap is comforting and savory, with braised ox tongue, roasted peppers, mushrooms, and green veggies, all tied together with an onsen egg.
Tina’s Special Supper Noodles, on the other hand, lean into a spicy Dan Dan-style profile, a creation resulting from a late-night craving. The flat, wavy noodles are topped with Wagyu beef, onsen egg, cheese, and tomato, seasoned with soy and chili oil.
For dessert, the Lemon Basque cheesecake is a refreshing finish — not too heavy, with a light lemon curd topping that cuts through the richness.
The Drinks
Drinks are well-priced, with over a dozen wines by the glass starting at ¥58. The wine fridge offers plenty of options by the bottle, and there are classic cocktails like gin and tonics or spritzes, as well as non-alcoholic options.
Overall, Alinta more than delivers. The dishes are creative, the vibe is welcoming, and it’s far from being just another copycat bistro. Their brunch is also popular, too. Recommended!
