Located on Cardigan Place, adjacent to Albert Park Village.
PROFILED BY DE GROOTS MEDIA
Lord Cardigan is the culmination of many years in the hospitality industry for husband and wife team John Singer and Dominique Bolger. Their first restaurant together is charming, with high, vaulted ceilings giving a sense of space. The elegant décor features soft green, embossed wallpaper, with a huge parchment drum light adding a warm glow. Front of house, Bolger keeps a watchful eye and welcoming hand on proceedings, making diners feel completely at home, while in the kitchen, Singer presents imaginative, unfussy dishes that betray his obsession for freshness, balance of flavour and presentation. The mod-Oz menu features an array of influences, with fresh Asian flavours dominating in the warmer months, while winter sees a focus on classical French cuisine.
There’s no danger of the entrée of grilled prawns and calamari being taken off the menu - seared in orange and chilli oil and finished with a palm sugar and lime dressing, peanuts and sesame, its popularity has made it the signature dish. If it’s available, order the main of King George whiting with sand crab and ginger. Fried in a delicate, crispy chickpea batter and served whole on the plate with a pretty fennel, baby caper and pink grapefruit salad, it is a stunning creation. Other mains may include Cape Otway pork cutlet roasted with fennel and rosemary salt, or the popular Asian style roast duck breast teamed with sautéed shitake and oyster mushrooms and Asian greens.
Singer shows himself to be a dab hand with desserts, too. Try hazelnut and chocolate semi-freddo with milk chocolate mousse, coffee and vanilla syrup, or apricots roasted in gingerbread syrup and served in a sour cream pastry tart with rich vanilla bean ice cream. A small list of local and imported wines has been carefully chosen to complement both the food and the season, while locals love lazy weekend breakfasts in the intimate courtyard.
Angela Costanzo
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