Situated on the ground floor of The Point Hotel in Kangaroo Point, Lamberts is a restaurant that can go by relatively unnoticed, but it shouldn’t.
If fine dining is what you crave, this is a place you must pay a visit. Granted, there’s not much ambience or a breathtaking view, but the combination of exceptional service and intricately executed food more than make up for it.
Experienced Head Chef Marcus Turner prides his dishes on fresh produce, and this is evident with every bite. The Crisp Pork Belly was the standout of the entrees, while the 300g Wagyu Rump would be our recommendation of the many options from the grill. The rich red wine jus supplements the meat to a tee, and the dauphinoise potato on the side is incredible. The menu claims it’s 300g, but the Wagyu cut felt closer to 350g. Let’s just say you’ll do well to finish it!
For dessert, you can’t go past the Black Forest Gateaux. The only thing that’s better than the presentation is the combination of all the sweet flavors. The macerated cherries was literally the cherry on top of a memorable experience at Lamberts.
A must visit for the fine dining enthusiast. Fresh produce, flawless presentation with service second to none.
Black Book Recommendation
Wagyu Rump w/ Red wine jus
The Point Hotel, 21 Lambert St
1800 088 388
Lunch Daily: 10am - 5pm
Dinner: 6pm - 9pm