Lot 1 Sydney bartender

You need to go to dinner at Lot 1 Sydney

Adam Swanson is an award winning executive chef and restaurateur from Adelaide who’s managed to create one of the best menus in Sydney at one of its newest venues.

Lot 1 Sydney is a modern take on traditional Italian food with an Australian fusion, set in the chic stylings of a restaurant that is as modern and funky as it is just plain cool.

The menu showcases traditional Italian cuisine made with modern techniques Swanson learnt cooking alongside the best chefs of northern and southern Italy. Extending his passion for food, Adam is also a regular chef on TEN’s Ready Steady Cook, Everyday Gourmet, Good Chef, Bad Chef and Seven’s Out of the Blue, so working in a venue as stylish and centrally-based as Lot 1 makes a lot of sense.

Lot 1 Sydney pork belly THE F

Lot 1 as a venue itself really speaks to the big gap in the restaurant offering in Sydney. Its unique design, around four different venues within the one establishment and varying feels depending on which room you’re in make for something particularly special.

It’s a three-level establishment that fuses the affluence and luxury of decadent interiors with Chef Swanson’s modern take on Italian favourites and impeccably attentive service to bring a timeless style to Sydney’s CBD. Think neon lights, dark furniture, pleasantly contrasting light timer decorative accents that run seamlessly throughout all spaces and casual yet professional staff to hit the whole thing home.

It’s a pleasant experience.

The kitchen is headed by Chef Adam Swanson himself, who has teamed with childhood friend Head Chef Ricardo Cavuoto and together, they make some gastronomic magic.

Think prized, traditional Italian fare, but modernised. Octopus is paired with potato, Sicilian olives and garlic to create a gorgeous soupcon of seafood-inspired flavour, meanwhile the sensational (pictured above) vitello tonnato of raw yellowfin tuna, veal, capers and horseradish is a dish that is almost to die for.

Only to be topped off with such menu items as a sumptuous caramelised pork belly with celery hearts and pinenuts and some dulci of a specially crafted Lot.1 tiramisu of coffee, marscarpone and savoiardi as well as a supremely sour and interestingly reduced lemon meringue of tart lemon curd, pinenut praline and balsamic, the food almost takes-on a life of its own.

Having been open for only a short time, Lot 1 is well and truly on the up-and-up of the Sydney restaurant scene.

See more at their website here.

Lot 1 Sydney negroni THE F

Lot 1 Sydney scallops THE F

Images: Lot 1 Sydney Instagram 

 

James Banham
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James Banham

Editor at THE F
James Banham is an Australian lifestyle, fashion and entertainment journalist. His writing can be found on these many topics and more in print and online publications around the country.
James Banham
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