(Top and left) Signage, (Right) Obligatory photo of the pretties room in the bar!Upon entering the bar, I was surprised at how deserted it was. Not a single soul in sight. We were shown upstairs to our table, and man it felt like we have booked out the entire place for ourselves! We were told that a DJ will be playing later in the night.
The upstairs part of the bar is dimly lit, creating a nice and intimate feeling for the floor. A not to be missed part of the Lincoln is the room on the upper floor with the chandelier and the lovely curtains, which made me feel like I should be wearing some floor length ball gowns.
I have always assumed that the Lincoln was a restaurant and bar type of place. Imagine my shock when I open the menu to see the limited food choices available. There were actually many more pages on the cocktail list compared with the food menu. So we started our night with cocktails.
(left) Pisco Special 1800s, $17 ($17) / (Right) MocktailAccording to the menu, Pisco Special 1800s is 'Muddled pineapple and fresh ginger juice mixed and shaken with Peruvian pisco, maple syrup, fresh lemon and egg white, served long with a cinnamon dusting.' It was quite a strong cocktail, however, throughout the night CCC commented that the pineapple and ginger juice helped to cut through the greasiness of some of our food.
The mocktail was something whipped up by the bartender which was not on the menu; it was lovely and refreshing.
(top) The Toubatini, $16 / (bottom) French Fries with Aioli, $6I ordered the Toubatini, which according to the menu has won first place at the Australian final of the 42 Below world cocktail cup. The cocktail uses 42 Below Passionfruit vodka, creme de peche, fresh watermelon, lemon juice and raspberry. It was a nice cocktail on the sweeter side of things just as I like my cocktails to be.
The food menu was divided into three sections, Nibble ($6), Taste ($12) and Indulge ($22). From the Nibble seciton we had the french fries, which were nice and crunchy. The aioli accompanying the fries was very garlicky and these went down really well with the rest of our meals.
(top) Polenta Chips ($12) / (bottom) Goats Cheese-Stuffed Zucchini Flowers ($12)Next up were the Polenta Chips with Avocado, Tomoato and Tamarind Salsa and Rocket Salad. These were really good. Equally good were the Goats Cheese-Stuffed Zucchini Flowers with Sultanas, Sage, Pinenuts and Brown Butter. When we cut into the zucchini flowers the goats cheese was literally spilling out; the sultanas also offered an interesting twist to the dish as the sweetness of it helped to digest the richness of the goats cheese.
(top) 'Fritto Misto Mare', $22 / (bottom) Chargrilled Black Angus Filliet Steak Sandwich, $22The 'Fritto Misto Mare' contains Tempura Scallops, Calamari, hake and Prawns with Lemon and Herb Mayonnaise. The calamari was very tender, and the prawns were average. I didn't get to try the scallops so could not comment on it. Then came the Chargrilled Black Angus Fillet Steak Sandwich on Ciabatta with Capsicum Relish, Red Onion Jam with Rocket Salad. The steak sandwich was huge in serving and the waitress was kind enough to cut it into quarters for us to share. It was the best dish we had for the night, as the steak was juicy and went well with the other condiments.
At this point we were bursting to our seams and headed off to cafe Hernandez for an after dinner coffee, but that is worthy of its own post. Stay tuned!
The Lincoln
36 Bayswater Road
Kings Cross NSW 2011
Tel: (02) 9331 2311
No comments:
Post a Comment