Lot. One Restaurant + Bar

The service was great, staff all had great smiles and were very patient with us given we did spend a lot of time deciding what to eat. Was there on a Friday evening and there was no pressure from the staff for us to vacate our table. In terms of food, my favourite would have to be the Soft Shell Crab and the Half Duck. The red grapes paired with the Half Duck and a glass of Montalto Pennon Hill Pinot Noir was the perfect match. Definitely recommend trying this restaurant out!

Very attentive service, refilled our water as soon as it’s running low. Dish I recommend the most is the mushroom medley, you can taste the very nice olive oil that they pan fried the oyster in too. However the smoked kingfish is a bit of let down thou portion is generous for a “small”. Oh! Also, please do yourself a favour to get their dessert, big thumbs up for the Turkish delight inspired desert! So humble, not so sweet, unique and what not!

Lot One. Restaurant + Bar wears a few guises, and it does it so well. With a well stocked bar, settle in for a few drinks and some bites, or lounge around longer for delicious larger plates that are contemporary with touches of brilliance. My tip, start with the sardine, proceed to the beetroot gnocchi and finish with snickers.

Had dinner here on a Thursday evening. Second time we've visited in the last 6 months. Service was slow as there appeared to be only the one waitress and the manager working the tables. Irrespective, both very friendly. We decided to go for the 5 course sharer, the food was delicious, although a few of the items shown on the menu weren't available which was a little disappointing. Ambience was cosy, it had a very intimate feel to it. Recommend Lot. One for date nights and small groups dining.

Beautifully presented food in a warmly lit, cosy setting. Some highlights of my night were (photos) the beef cheek, lamb shoulder, octopus and kingfish. Meats were executed perfectly, with flavoursome jus, notes of balsamic and sweetness with the beef, and caramel used garlic, rosemary, thyme and bay leaves for the lamb shoulder, both went well with parsnip purée. The octopus was rich in charred flavors. Personally would have preferred slightly more acidity to brighten up the surf. Thank you for a wonderful flavourful evening.