LBV is known for merging classic and progressive flavours using seasonal ingredients. Standout starters include the crispy duck with condensed chilli mayo and orange gel and the sesame seared tuna served with wasabi mayo and cream, pickled cucumber and a chilli-ginger glaze. The orange gel in the duck dish softens the chilli mayo flavour and the combination of the chilli ginger and pickled cucumber is mouth-watering.
If you want to treat your taste buds, the mains have tantalising options to explore. The lamb shank is served with green peas and a mint purée alongside charred onions that balances out the strong flavours from the puree. The beef fillet and mushroom pasta served is delicious too, made with white wine, garlic sauce and parmesan sprinkled on top. Vegetarians are looked after with options like the veggie burger with mushroom, chickpeas, spinach and fries.
The dessert menu is small, with some options needing further refining. The starter and main options are what make a visit to this restaurant worthwhile.
The wide wine selection is sourced from vineyards in South Africa and there’s a variety of local wines to choose from. The cocktail menu is limited, with less than seven options from which to choose.
Making a telephone booking is quick and efficient. All staff are well-informed and efficient.
The dim hanging lights, white tablecloths and a chalkboard wall with quirky signage and quotes give this restaurant a modern and artistic flair. The patrons are casual and discreet, opting to enjoy their meal quietly with jazzy lounge music playing in the background.
A romantic date, a business lunch or a catch-up lunch or dinner with friends.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.