Lord Lygon — Restaurant in Melbourne

Service & Ambience: My partner and I came for the much-hyped 4-course truffle menu. We arrived on time for our booking, but were left awkwardly standing at the door with no host or greeting staff in sight. I had to walk over to the bar to ask, at which point someone—possibly the manager—escorted us to our table. The venue has a cozy layout, but service throughout the night was noticeably underwhelming.

There seemed to be a lack of trained staff. Dishes came out slowly, and we noticed that the man who appeared to be in charge (wearing jeans and a polo or dress shirt) mainly attended to outdoor tables and wine customers. A female staff member with darker skin brought out dishes without introducing them or even saying a word. Our water was never topped up unless we asked, and when we left, no one asked how our meal was—not even a goodbye. For me, the service was a 2/5.

Food: Now onto the food, which had been heavily promoted throughout June and July as a truffle experience. We ordered the 4-course menu for two. Entrée: The pork dish was tasty—great sauce, delicious runny yolk, and crunchy bread. My girlfriend found it a bit strong, but I thought it was flavorful. Second course: A giant ravioli-like roll filled with something that resembled pâté, served with goat cheese. The texture and concept were fine, but the goat cheese completely overwhelmed everything else. Main: The beef was disappointing—chewy and far from tender. The sauce was onion-heavy and masked the meat’s flavour. The potato-seaweed cake was edible but forgettable. Definitely a letdown. Dessert: This was the saving grace. The soufflé was PHENOMENAL—easily the best I’ve ever had. Light, fluffy, melts in your mouth, paired perfectly with cream and a pour of chocolate. I would return just for this.

Overall: One major red flag: the menu is branded as “truffle,” yet we couldn’t taste or smell even the slightest hint of truffle in any dish.

We paid $150 for two—not unreasonable for a date night, but in all honesty, that money would’ve been better...

A very disappointing experience at Lord Lygon😥. We arrived at 7 PM and spent around ten minutes deciding on our order, which included two appetizers, one main dish, a side of fries, and a dessert🤤. We did not to order any alcohol as I was feeling a bit unwell that night😵‍💫. However, we only received the two appetizers in an hour and a half. While I understand that the restaurant may have been busy—there were two other tables, one with a large group—I was patient given the circumstances. As a tourist who had spent the whole day exploring, I was exhausted and looking forward to a restful evening after dinner😴. By 8:30 PM, it became clear that I could not continue waiting, so I discussed the option of a refund for the undelivered items with the staff😤. The staff informed me that my main dish and fries were ready and repeatedly asked if I still wanted a refund. At that point, I had completely lost my patience and decided to proceed with the refund😾. During the payment process, I was met with repeated confirmations about the refund and a simple explanation that there were many orders being handled. This interaction felt dismissive, and I did not receive a sincere apology—just an acknowledgment of the situation🤨, which left me feeling frustrated😢. I fully understand that a restaurant may face challenges during busy times, especially a wine bar restaurant. However, it's essential for a restaurant to manage its capacity effectively. If a kitchen cannot deliver meals in a reasonable timeframe, it may be worth considering reducing the number of tables to ensure better service😠.

As for the food, we had two appetizers: scallops and Karaage. The flavors were just okay—not remarkable, but not inedible either😐, and the prices were fairly reasonable(for a wine bar). Thankfully, I chose the Karaage as I was too hungry at that...

On Melbourne's culinary map, Lord Lygan shines as a dazzling star. More than just a restaurant, it feels like a romantic dialogue between food and art. Here, every dish reflects the mastery of Chef John Zhao, showcasing his relentless pursuit of balance in ingredients, craftsmanship, and flavor. It also reveals his profound understanding of the intimate dance between food and wine. A standout on the menu is their lamb rack, crafted using the innovative sous-vide method. This technique locks in every ounce of tenderness and juiciness, while low and precise temperatures awaken the subtle aroma of the lamb’s natural fat. Each bite transports you to verdant pastures, a taste of nature’s purity. Paired with their exquisitely prepared eggplant sauce, the flavors unfurl on your palate in a symphony that’s both complex and harmonious—an experience words can scarcely capture, leaving your taste buds to revel in its richness. What makes the experience even more enchanting is John’s philosophy of food and wine pairing. His expert selection of wines—be it a refreshing white or a deep, full-bodied red—elevates every dish, creating a chemical reaction that adds depth and tells a unique story on the plate. This seamless connection between cuisine and wine turns a simple dinner into an unforgettable journey. If you're looking for more than just a meal but rather an awakening of the senses and a celebration of the finer things in life, Lord Lygan is your ultimate destination. It’s not just a place to explore exquisite flavors; it’s a tribute to the...