Lunch @ Lounge/Gloria Swanston’s Kitchen

Service is almost non existent at this restaurant… when my mate D and I arrived, we were a bit lost because there was a worker at the bar who didn’t bother to greet or even look at us, so we just seated ourselves. Ordering is at the front counter and a staff member just comes out, places your plate on the table and leaves, that’s it. No communication. In addition, the parma I had was mediocre at best (I wouldn’t mind trying the “kickass burger”, which has received rave reviews). The only attractive aspect of Lounge/Gloria Swanston’s Kitchen that could possibly convince me to come back is the ridiculously chill environment of the restaurant. It definitely lives up to its name “Lounge” ahah. The venue is spacious, rustic and just a great place to socialise and have a beer with your mates. Other than that, it’s pretty average.

Chicken Parma ($10 on Mondays, original price is $20.50) – Parma with house-made slaw and crinkle cut fries.
Every component was very lacklustre and just down right uninspiring. Nothing excited my taste-buds… the parma was dry and it was very difficult to cut into with my knife. I’m pretty sure the fries are just the typical McCain frozen crinkle cuts or something of the like, and the slaw tasted like cabbage mixed with mayonnaise. No love and care were seen that day (lol). Even though I only paid $10, I expected the parma to be at least a tad better than this. I wouldn’t pay $10 again for this dish, let alone $20.50. Very disappointing meal.

IMG_20140317_161050

3.5/10

T’s Verdict:
Quality of the food – 3.5/10
Price (based on food quality) – not worth it
Service – not sure how to judge… there wasn’t a service?
Atmosphere – chill, social, relaxed
Overall experience – 3.5/10

Interested?
Lounge/Gloria Swanston’s Kitchen (American)
243 Swanston St, Melbourne (CBD)
(03) 9663 2916
Open Monday to Friday 12PM-10PM, Saturday & Sunday 2PM-10PM
http://gloriaswanstons.com.au/
https://www.facebook.com/gloriaswanstonskitchen
Gloria Swanston's Kitchen on Urbanspoon

 

From Your Weekly Foodie,
– T

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