12 Aug 2010: Jonathan's birthday party at On Lot 10. Our group of 6 took up the modern bistro's cosy ground floor area. We each ordered a starter and then we shared the family-sized portions of entrecote, roast chicken and suckling pig. I have been consistently impressed by the food quality and efficient service at On Lot 10. The tiny kitchen under the young chef's leadership has really grasped the essence of no-fuss good-quality bistro style hearty cuisine of succulent meat cooked to perfection, accompanied by tasty veggie side orders and not forgetting the potatoes roasted in goose fat!
For the wine selection, we started with a Dom Perignon 2000, already building up a good level of richness and complexity laden with smoke, toast, ripe pears and mineral. This was followed by a Meursault Blagny by Michel Bouzeron which has retained its acidity and structure well, displaying lively citrus and lime blossom character.
For the red, we brought a magnum of 1985 La Conseillante, part of Jonathan's birthday present! Ruby red hue. Beautifully matured bouquet of violets, blueberries, blackcurrant leaf, tobacco, cedar, cigar box, spicy sweet oak. Very fine structure and velvety texture with very smooth tannins and well-toned acidity to make it a great accompaniment to the meaty fare. Finishes long and sweet. Just a gorgeous wine now, will continue to drink well for 8+ years. 18.5/20
Our rating for On Lot 10: Food 4/5, Service 5/5, Ambiance 4/5, Price 4/5. The only dish that let us down was the cheese platter, which practically offered no choice, with just a few slivers of one cheese, served with some tiny slices of apple and toasted bread. The chef said that he just couldn't generate enough interest in cheese from his customers....therefore, very hard to keep a selection of cheese fresh all the time. So he decided to just offer one cheese. He said if we wanted to, we could pre-order a cheese platter and he'll make sure he gets some fresh supplies on the day.
No comments:
Post a Comment