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For a Thursday lunchtime Lamaro’s (273-279 Cecil Street, South Melbourne +61 3 9690 3737) in crowded. The barking from the tables of South Melbourne business types is loud.
We opt to relax as the casual bar and eat excellent oysters, fresh with the spray of the sea, with ponzu dressing.
The tasting plate advertised supplied three salt cod balls that were pretty ordinary, perhaps overcooked and certainly not worth the detour. Ditto the chips which were far too crisped, dare I say overcooked, for my taste. Whether this was meant to be I have no idea. But I really prefer the style served at my old friend McDonald’s.
The scallop on black pudding looked great but the flavours were too weak for me.
I’d read rave reviews of this place and my friends had reported it was good. Overall I was dissapointed. Can restaurants afford off days?
Anyway, this is a lively and stylish joint. I enjoyed the atmosphere and the company.
But can kitchens afford to have off days?
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