Lot One Restaurant and Bar
22 Rockwall Cres
Potts Point, Sydney
Lot One is Potts Point’s newest bar and restaurant resident. You might recognise the name, as they once were located on York Street but they have now moved and are set to dominate a new neighbourhood.
Located in the former Missy French site on Rockwell Crescent, we arrived on a sunny Sunday afternoon having walked through some beautiful tree lined streets.
The space is generous, warm and ambient, with an impressive bar hosting a vast selection of spirits, sure to deliver for even the fussiest of drinkers. The main room features high ceilings, dramatic curtained and tiled walls and has a perfect bay window table for six or eight guests which is sure to be solidly booked.
We started with a cocktail. A Kir Royal and a Bloody Mary both classic choices, but made with such precision and flair at Lot One. The Bartender is so passionate about his cocktail making process, he outlined to us the importance of getting out all garnishes and having them ready beforehand, so they can immediately be inserted to the drink, to maximise flavour. The drinks somehow tasted even more delicious than they looked!
Our first dish was the Duck Liver Parfait. Uniquely made in the style of sorbet, it was creamy, ice cold and finished with a delicious vincotto. Paired with warm toast, the contrast of warm and cold with delicious flavours made this a unique parfait experience not to be missed.
Next we enjoyed some beautiful and unusual nettle pasta which is traditional to southern Italy. Freshly made on the premises, this pasta includes garden grown nettle giving it a herbaceous green colour and robust flavour. This delicious pasta is tossed with nettle pesto and served with three different types of mushroom (black, white and shitake), pine nuts, chervil and manchego. A must try on your visit!
We then moved on to some meat dishes and started with a succulent Grass Fed Sirloin. This beautiful cut of meat was perfectly cooked with an ash crust and was served with a pistachio puree, pea tendrils and herb oil. We particularly enjoyed the pistachio puree which was a much nuttier version of mash and many times tastier.
Our next meat sensation was the Wagyu MS4+ Beef Cheek which was slow cooked, wrapped in radicchio and served with a jus which we drizzled all over and couldn’t get enough of. The meat melted in our mouths as we took each bite and the dish had some very interesting and tasty micro vegetables which, despite the small size, were big on flavour.
For dessert we chose the Sugar Plum Sorbet which was an creative combination of flavours and textures including Umeboshi gel, beetroot sponge and toffee buckwheat all together mixing tart, sweet, soft and crunchy.
We finished our lunch with a beautifully made Espresso Martini and a long black. Both great finishers to a stellar lunch.
Lot One Potts Point might be new but it’s quickly going to become a favourite. The food is outstanding, the service is great and the atmosphere is just perfect. A clear recipe for success!
The Counts dined as guests of Lot One. Special thanks to Michael for arranging this visit.