We had a table towards the back of the dining room and had a good view of everyone else. Everyone seemed to be having a good time which lifted the atmosphere.
- Blue swimmer crab with asparagus, corn and caper, poached quail egg and dill pollen
- Mushroom ravioli served on sauteed mushrooms with truffle butter
Steve's pasta was also a solid performer, Thin pasta and a rich filling with a buttery sauce. Delicious.
And then we had waited and it was a good hour before our main courses arrived. I think that's a bit too long really especially on a Friday night when a hard day of toil has taken place.
- Hickory-smoked duck breast served with house gnocchi, chorizo and fresh peas
- Prime aged Gippsland Black Angus beef sirloin served with a gruyere cheese and onion tart, red wine jus
- House chips with rosemary salt
- Roasted beetroot, orange, walnut, cherry tomato, witlof and Yarra Valley fetta salad
I have to begrudgingly admit that the wait was worth it. It was good food. And that meant I willingly waited for dessert...
Pretty colours - creamy marscapone on the bottom, sweet foamy meringue on the top and then jaw zappingly, sharp but in a good way raspberry and passionfruit notes screaming of their fruitiness.
Lord Cardigan is a lovely neighbourhood restaurant that is producing great food. My only quibble was the delay in our main course and not much of an acknowledgement of this lengthy wait but the good cooking outweighed the inconvenience of waiting.