03 Mar Lord Cardigan, Albert Park

We visit Lord Cardigan to enjoy a leisurely lunch on a lovely spring day. It’s a quaint part of Port Melbourne where there are street shops aplenty and locals going about their daily business. Freshly baked bread and a dish of olive oil graces the table as we enjoy the sunshine and the sound of children playing at the school nearby.

Braised Flinders Island lamb shoulder, baked in filo pastry, with roasted lamb loin, yoghurt-tahini, pinenuts, lemon and sumac ($38.50)

My order is the Braised Flinders Island lamb shoulder, wrapped in little cylinders of filo pastry and baked, then topped with roasted lamb loin. It comes on an island of spinach in the middle of a sea of yoghurt-tahini, seaonsed with lemon and sumac and a sprinkling of pine nuts. The filo pastry could be crispier and the lamb loin is a touch under seasoned and overdone. The lamb shoulder, however, has a deep flavour that reminds me of the red-coloured fermented bean curd mum uses to make one of my favourite lamb shank dishes, and it makes up for the other shortcomings.

Prime aged grain-fed Hopkins River Black Angus Eye Fillet, Three Cheese Tart, Green Beans ($41.50)

Unlike the lamb loin, mum’s tender grain-fed Hopkins River Black Angus eye fillet was cooked perfectly. A tasty three-cheese tart, green beans and a lovely jus made good accompaniments.

The portions are small, but Lord Cardigan offers fine dining in a none-too-stuffy environment, and lunch specials are available for people to enjoy their quality food at a lower price point.

Disclaimer: I received a discount to dine at Lord Cardigan courtesy of Entertainment Book. You can also take advantage of these offers by buying a membership. 20% of every membership sold through this link will contribute to fighting child poverty with Compassion Australia!

Lord Cardigan
59 Cardigan Pl
Albert Park, VIC, 3206
(03) 9645 5305
lordcardigan.com.au