Lot. 1 Sydney has quietly opened the first stage of its opulent three level development in the heart of the CBD. Operating as a cafe, the venue will soon have a restaurant with Chef Adam Swanson at the helm and two underground bars.
Lot 1, Sydney
The design has built on the building’s heritage with natural sandstone, elegant textures, copper fixtures and clever lighting. The most striking features are the architectural timber swirls that run through the venue inspired by swirling coffee patterns.
Chef Swanson is bringing inspiration from his part-Italian heritage and upbringing to the table. While it has almost become a cliche to describe a traditional menu “with a twist”, this is inventive and well executed cuisine with quality produce that leaves a lasting impression.
Bar Manager, Steven Cipriani with Banana-Infused Aperol Spritz
Starting with a Banana-Infused Aperol Spritz set the tone for tradition meets modernity which echoes throughout the food menu. While the restaurant is set to open before the end of 2015, a media lunch served as a preview and a teaser of what is to come.
Oysters with G&T
Fresh Shoalhaven Oysters are served with a G&T granita, made with Tanqueray 10 gin and fresh cucumber. They’re elegant, fresh, light and summery.
Salumi and Antipasti
Salumi and antipasti feature on the menu, designed to be shared like most dishes,
Zucchini Flowers and Arancini
as well zucchini flowers and arancini, the former filled with a delicious melted cheese that warrants an encore.
Burrata Affumicata is simply described as smoked burrata, tomato, basil but the dish has a lot more complexity. Dehydrated carrots are turned into powder, the burrata is brought to room temperature for an hour, then dropped into the carrot mix and blow torched. The knot is given a little char and the dish is elegantly presented with dehydrated leeks, basil, roast and tomatoes. Breaking the burrata and taking the first bite releases beautiful smoky flavours which are well complemented by the dehydrated leeks.
Hiramasa Carpaccio is given the Italian touch with a Campari and grapefruit granita, Alto olive oil, lemon balm and balsamic pearls. A lot of flavour comes to the fore, each working together to make the dish. The burst of acid from the balsamic pearls on the finish makes the dish.
Cinghiale is a combination of wild boar cooked in Sangiovese wine, tender gnocchetti, porcini dust and 36 months old reggiano. This dish makes you question the share plate ethos, wanting one just for yourself. Dipping the gnocchetti in the porcini dust or simply mopping it with crusty bread is another highlight of this dish.
Italo Cescon Pinot Noir 2014
Lot 1 Sydney will be serving an extensively curated wine list with an Italian focus, such as Italo Cescon Pinot Noir 2014 from Veneto with earthy notes and spice balancing out the richness of wild boar.
Cannoli always bring a smile to the face, and with a crispy shell and delicious ricotta filling.
The Tiramisu Cocktail is not to be missed. With a base of rum and Marsala, the drink has Mascarpone cream and a strong dose of coffee. It’s simply Tiramisu in a glass and makes a good caffeinated alternative to dessert.
Lot. 1 Sydney has a capacity of 400 persons across its three levels, and while the various spaces will have continuity in design, it retains a degree of intimacy.
The bars will open early in 2016 and while one bar will offer an intimate experience with table service, and a bottle service room in a safe, the other will focus on vodka and quality cocktails. A smoking area is accessed by a long spiral staircase where patrons can enjoy a cigar from the fully stocked cigar bar.
Lot. 1 Sydney will soon host aperitivo hour from 5pm daily, with specialty cocktails, Banana Aperol Spritz, Negroni to name a few along with complimentary Italian snacks.
If this preview was an indication, Sydney has a lot to get excited about when the venue is fully operational. It’s just what the CBD needs, a dining, drinking hub with a touch of class and luxury.
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Lot. 1 Sydney
18 – 20 York Street
Sydney, NSW 2000. Ph (02) 9279 3555
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