Lot.One, Potts Point Review

lot 1

Dapper and oh so chic, escape down a Potts Point alleyway and step into the intimate Lot.One.

Formerly home to Missy French, a $5 million refurbishment and a venue relocation from the CBD to Rockwall Crescent, has seen Lot.One catapult itself up the list of must visit city fringe venues.

Lot.One interior

Replacing the refined and classically French Missy French, Lot.One is a moodier affair. Dark tones of red and earthy blacks blend with low hanging lights and candles to offer diners a rustic, Mediterranean-style experience. The open kitchen provides a buzzing soundtrack to the lively atmosphere inside the sophisticated dining space.

Owner Michael Bradley is hoping the relocation will tantalise locals and out of town diners, in an area renowned for rusted-on favourite eateries and bars.

Lot.One drinks

Take a seat at the expansive bar, for a titbit of a cocktail before you commence dining. Coming in at $18 each, all the classic cocktails are there, but the Espresso Martini comes with high praises from both staff and drinkers. Sip on a cocktail and pick away at the bar food menu, which includes a Charcuterie board (starting from $18), sweet potato crisps ($8) and the more sizeable Peaking Pork ($30), a sticky glazed pig served with puffed cracklings and milk buns.

While the dinner menu is described by young-gun Head Chef Xenia Jade as the embodiment of modern Australian dining, the wine list pays homage to the growers regional Australia. Providing an extensive list of reds, whites, sparklings and desserts, there is a glass to match every palate and plate.

Lot.One smalls

Split into small, large and sides, the food menu is designed to share. For $90pp Lot.One will curate a menu of seven of its share dishes. Giving fantastic produce a subtle twist, the menu is an exciting exploration of what share food can be.

After scoffing through oysters ($4 each) with granita, opt for the Fremantle Octopus ($25) to start. Resting on a succulent glaze of potato, the plump tentacle is crisped with bacon and the ingenious inclusion of indigenous saltbush. Served with sourdough and a vicotto sauce, the duck liver parfait ($16) is a refined way to commence the evening’s eatings.

Lot.One prawn and squid ink

Lot.One’s large plates prove that you can’t have an Australian feast without meat. Nestled in a subtle rosemary jus, the 400g Lamb Shoulder ($60) comes served with a side of choice. While you could stop there, the subtler large plates prove worthy for adventurous foodies.

Beneath an aromatically inventive house made sauce, the market fish of the day will highlight the breadth and diversity of modern Australian dining. Ours was a stunning snapper with an opulent tomato fragrance and crushed almond. The squid ink gnocchi ($28) again showcases the wide ranging scope of modern Australian food combining Yamba prawns with salmon roe and native succulents.

Lot.One dessert

For dessert, the dark chocolate mousse ($14) ensures that the flavoursome meal that has come before sits well in one’s stomach. A comforting unity of milk crumb matched with citrus crisp and mandarin. The more leisurely diners, enjoy a selection of cheeses (starting from $9) matched with a house selected dessert wine.

The competition that surrounds Lot.One proves that the renaissance of dining in Potts Point is never-ending. A fusion of an intimate dining experience and a bold representation of what it means to be a modern Australian restaurant ensures that Lot.One stands out in a prestigious crowd.

Lot.One Potts Point 

22 Rockwall Crescent, Potts Point NSW, 2 9539 6830