Lot. One Potts Point
Spending millions on a restaurant fit-out only to have a real-estate impasse force you to move two-and-a-half years later is the stuff of hospitality nightmares.
But for co-owner of the former Lot.1 on York Street in the CBD, Michael Bradley, it meant the move to the slightly re-branded Lot. One Potts Point and an opportunity to refocus.
Where the restaurant was once a popular lunch spot in the roadwork-besieged CBD, the Potts Point rebirth has a dinner focus.
Lot. One Potts Point slid into a difficult site – formerly home to Missy French, and ABC Restaurant and Bar – on pretty Rockwall Crescent, but chef Xenia Jade is intent on winning the locals over.
After head chef Adam Swanson stepped away from the business in 2017 to return home to Adelaide, Jade took up the mantel. The relocation gave her the chance to refine her menu and find her voice.
While there are hints of an Italian focus, supported by a wine list tightly focused on northern Italy, Bradley insists the restaurant represents “modern Australian” dining.
The resulting menu is a celebration of classic flavour combinations elevated by gentle twists. Confit octopus is slowly cooked with bacon, then grilled and served on a potato puree and topped with bacon crumb. Sirloin steak is rolled in ash and served with a moreish pistachio puree and dressed pea tendrils. The perfectly cooked chicken ballotine sits on a charred-capsicum-and-chilli puree reminiscent of a spicy romesco.
The flavours are large but the room is intimate, warm and – thanks to the venue’s many windows – deeply inviting. It’s a very deliberate effect, one Bradley says he hopes evokes underground bars in New York and London.