It’s been a while since we last visited Lamberts and while they’ve made some tweaks here and there, the cosy but smart atmosphere remains.
The ingenious menu layout at Lamberts
So what’s new? Well their menu still changes on a monthly basis to reflect the food available each season (so by the time you read this it’ll probably have changed again), but the printed format has changed. Instead of your conventional ‘starters, mains, desserts’ layout, the sections are split into ‘Field’ for vegetarian dishes, ‘Sea’ for fish and ‘Farm’ for meat, with those under £10 being starters, and plates over £10 the mains.
Their delicious mackerel and pickled cucumber starter
Naturally we delved into the sea and farm sections, ordering mackerel, steak and beef cheeks (look past the squeamish “ugh! I’m eating a cow’s cheek!” factor and you’ll revel in the tender chunks of meat. A bit like pulled beef. In other words, PHWOAR).
Vegetarians, look away now
A close up of the chargrilled rare breed beef
Beef cheek with January King (that’s the green stuff on the side)
Even some of the drinks get a seasonal nod. Our pre-dinner cocktail featured rhubarb and as you’d probably expect from a restaurant of this standard, food was matched or recommended with various wines on offer.
The ‘rhubarb collins’ cocktail
Custard tart, Lamberts style
You get all the smartness of a high-end restaurant at Lamberts but without the fine dining portion sizes (you know what we mean – baby sized meals served with a side of weird looking froth). Believe us, you won’t go hungry. We didn’t really need dessert, per se, but it would be rude not to indulge, and so we did – in their custard tart, a far cry from our school days, that’s for sure.
South London Life 