Elevate Your Tastebuds with Lock'n'Load's new Winter menu

Elevate Your Tastebuds with Lock'n'Load's new Winter menu

Unlock new flavour with Lock’n’Load’s brand new winter warmer menu. Style gets behind the new menu with Lock’n’Load’s head chef, Philip Dudley.

By Lucy Stephens | 10th June 2015

FOMO might only be a #firstworldproblem, but the struggle is real!

As anyone who knows me will attest; decision-making, particularly when it comes to food, I'm a complete failure at. I’ll usually read the menu long before I even get there, still have no idea 20 minutes after I’ve sat down - and then eat my meal all the while making serious food-envy eyes at my dinner date's dish.

I blame the stars for it (I’m a typical Libran), and it doesn’t help when a menu has too much of the good stuff on offer. Case in point: Lock’n’Load’s new Winter menu, which we got a sneak peek prior to its launch with head chef Philip Dudley.

Now available for lunch and dinner, the hearty new menu is serving up some awesome sounding dishes, including that are sure to satisfy even the fussiest foodie.

Head Chef Phil is pretty excited about it too - with the Grilled Cone Bay Barramundi with saffron risotto (yum!), sweet potato crisps and lemon butter one of his fave new additions.

“I love the contrasting textures and luxurious flavours of this dish,” Phil says. “The quality of the fish makes it the hero here.”

Phil knows his stuff, and prefers to “let good produce speak for itself” when he’s cooking.

"I really aspire to get quality ingredients, treat them respectfully and hopefully give diners a memorable experience by not over-complicating things. I always cook for the season, trying to get the best produce that we have at that time of the year,” Phil says.

“Being classically trained, winter, with its European influences, is where I feel at home.”

Describing his new winter menu, Phil says they’re “keeping it seasonal with slow braises and plenty of items to warm the soul.”

And he’s not wrong…

The braised beef ribs (which you can find the recipe for here) are already a favourite among the L'n'L staff, and Phil says they’re a new experiment for the Lock ‘n’ Load team as well as being “simple, full of flavour, and hearty for winter.”

The new winter menu features exquisite starters, mains and desserts that we for the record, can’t wait to get our mitts and mouths on – from the mixed mushroom pappardelle, porcini cream, shaved parmesan and truffle oil (available in entree or main size), to the twice-cooked pork belly, roast apple and pears, cabbage slaw and chilli caramel, to a dessert item of apple and cinnamon wontons with caramel cream and ice cream.

Better yet, the indecisive diner (like moi) can opt for the tasting board - featuring grilled prawns, tomato and basil arancini and eggplant kasundi served with breads, dips, and accompaniments for 2 or 4 people.

Or even better still - avoid paralysis by analysis all together with the opportunity to win a seat for you and a friend at Lock ‘n’ Load’s degustation dinner! That’s tiny bite size pieces of just about everything – and the decision’s already made for you!

Lock'n'load Bistro
Mon to Thurs from 11am until late
Fri to Sun from 7am until late
142 Boundary St, West End
P 3844 0142

Just a quick note: This post is sponsored, but we only write about things we reckon you’ll think are awesome. We’re all about sharing the love here at Style, and it’s the love from sponsors that helps make that happen. Thanks for the inspiration Lock'n'load.

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Article by Lucy Stephens

Lucy Stephens is a Senior Digital Journalist and Content Strategist at Style Magazines. She's a travel addict, considers gelato an appropriate meal for breakfast, lunch and dinner (salted caramel, preferably), and suffers from a moderate to severe case of FOMO (fear of missing out).

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