The open kitchen is quite close to the dining tables, good for us to watch how the chefs are preparing and cooking the foods for us.
We were assigned to a table just next to another pair of customer, while the rest of all the tables are empty. The ladies sitting on that tables are quite surprise why we are sitting right next to them. Haha… same here as I feel they have plenty of table to pick as well. We politely requested the waitress to move us further inside. Not a problem. We are happy and they are happy !
The wine list is quite serious, compared to the wine bar we have visited like Must and Steve’s. I reckon Lamont’s did a better job to source and more importantly the price tag they put on are more reasonable.
The tapas are more attractive in general, we picked Field Mushroom (and noticed later on this dish appeared in most of other tables as well! ) and the Blue Swimmer Crab Salad.
Seems like the crab salad is prepared in advance, nevertheless as a cold salad dish, the crab meat are fresh enough and pretty matched with our sparkling wine.
The mushroom is really good as well. Overall the portion is a bit compact but taste wise they got our full marks !
The main course we had are Snapper and Confit Duck Leg. The fish and the duck are really good but the presentation is a bit simple and out of our expectation. I would realize they may not really put them as a restaurant but simply a wine store served with tapas and foods.