My style is Modern Australian, very Contemporary; Asian flavours dominating the warmer months and be...
Venison pie, green pea puree, baby vegetables and house relish.
Established since 2007, Lord Cardigan restaurant has welcomed in throngs of visitors who dine time and time again for nourishing breakfasts and ambient evenings in the heart of Albert Park. Enjoy warm weather dining alfresco, or take to a chic, cosy interior adorned in sleek and earthy décor from upholstered leather lounges in mossy tones to embellished fern wallpaper, gleaning under natural light by day and a romantic hue after nightfall. Providing popular Mod Oz cuisine with suave European and Asian influences, dishes are designed to leave flavours lingering on the tongue. Savour entrees like twice-cooked quail, poached in soya master, fried in nori and served with lime and pickled vegetables; before mains such as pork cutlet, apple and herb mash, fennel, dill, cress and radish salad.
Some photography by Kirsty McComish Photography
Albert Park Village boasts a gathering of eclectic restaurants; however, Lord Cardigan stands out above the rest. Lord Cardigan is the first restaurant of husband and wife team, John Singer and Dominique Bolger. John and Dominique met at Harvey's where John was working as Head Chef, and what has happened is the culmination flair and unique talent in the establishment of Lord Cardigan.
If your looking to make an impression for dinner then embark on a meal at Lord Cardigan where every facet is spot on. The setting is stylish and provides a striking backdrop for an intimate meal, with soft candlelit tables and minimalist décor.
The a la carte menu has customers returning week after week for the menu options that offer distinctive and harmonious flavours and textures. John showcases a selection of menu items and must try's especially during truffle season, where you can sample exclusive black Tasmanian Perigord Truffles. Try the mushroom ravioli dish, which is specially created to reap the full benefits of these very special, short-seasoned morsels (approximately 6 weeks), originating from south-west France.
Other menu highlights include the Prime aged angus eye fillet with a savoury bread and butter pudding, green beans, and drizzled in a red wine jus; and the Roasted pumpkin and ricotta rotolo with baby spinach and pinenuts infused in a mouth-watering lemon chive butter; both dishes worthy of a mention.
A noteworthy feature of this venue is also the complimentary housemade bread; a blend of buckwheat, rye and wholemeal flours with 25% sourdough added which is served exclusively with frantoio olive oil, from Burrumbuttock! Additionally Dominique will ensure each and every menu item is cleverly matched with wine, to ensure a premium dining experience.
59 Cardigan Place, Albert Park 3206 VIC - See Map
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 50 Chef: John Singer