Lbv - Johannesburg

The food was fantastic, the waitstaff was friendly, and the presentation of the dishes was excellent. I would love to visit this restaurant again and will definitely be bringing friends and family with me next time.

LBV has been a favourite restaurant since they opened about five years ago. The service and food have always been excellent. This is a restaurant that you know you will enjoy even before you arrive. I will definitely be back at LBV again, and again, and again!

We had a 30th themed birthday party in their Link room with their wine pairing menu. Loved it! The staff were superb and food incredible.

Having been to LBV a few times before, I 've never been less than impressed with the generous portions, friendly service, and delicious food. So, when we decided to do a combined Mom 's birthday/Father 's Day/Youth Day (Yes, June 16 is lit in our household lunch booking, LBV was a no brainer.<br/ <br/ The 3 course set lunch actually turned out to be 3 courses, plus an Amuse bouche to kick things off (a buttermilk rusk topped with confit duck, beetroot caviar, and garlic mayo delectable! and a refreshing virgin Pina colada palate cleanser before dessert.<br/ <br/ My uninspired crew all chose the roasted cauliflower soup for their starter, which I 'll admit was deliciously hearty and perfectly balanced with a hint of truffle. Served theatrically in two phases, the soup itself was poured over a garden of micro greens, parmesan tuile (unbelievably tasty in itself , and cauliflower purée. Defying the cauli cult, I started with the chicken liver Pâté, served with perfectly browned crostini and crispy bacon bits. The starters set the tone perfectly and everyone was raving about the opening salvo.<br/ <br/ Once again, the fam ordered in solidarity, choosing the pork belly main. As the main attraction arrived the first thing everyone remarked on was the portion sizes two huge chunks of pork belly clad in some of the crispiest crackling I 've ever tasted, resting regally on a bed of truffle parmesan mash, caramelised apples, and bacon, accompanied by a little jug of pork broth to be poured over. Obviously, it was gastronomic greatness rich, moreish, bursting with simple yet refined flavours.<br/ <br/ My main was the beef fillet with parsnip purée, roast potatoes, carrot dust, and mushroom panna cotta, garnished with a generous marrow bone. Ordered medium rare, it was cooked to perfection. Butter soft fillet that seemingly melted in the mouth. Superb!<br/ <br/ Finally, we ordered an even split of the two dessert options Apple crumble with vanilla ice cream, salted caramel sauce and apple bites, and a medley of some kind of chocolate ganache, raspberry sorbet and hazelnut truffles, with a strawberry glaze and topped with fresh, diced strawberries to share. It was a feast for the eyes and the taste buds, with the raspberry sorbet emerging as the fan favourite.<br/ <br/ I honestly couldn 't fault a single aspect of the meal, it was simply exquisite, and, considering how large the portions were, that kind of value for money (R295 per head , without compromising on quality, is almost unheard of.<br/ <br/ Finally, another major highlight of the day was our waiter, Issue. Amiable, animated, and knowledgeable, he made the whole experience that much more enjoyable, and he even brought us a celebratory round of Amarula shots, on him, when we mentioned mom 's birthday.<br/ <br/ One negative aspect I must mention the main motivation for this review, in fact is that the restaurant was relatively empty and has been on past occasions. This could come down to the fact that LBV is tucked away in the back of the Cramerview centre, making it a quintessential 'hidden gem ', but, honestly, if you 're looking for an unmatched, gourmet dining experience, without the posh pretense (or pretentious price , LBV is second to none.<br/

Magnificent experience. Dining at its finest. Did the 9 course wine pairing menu. Excellent sommelier introduced all the dishes and the accompanying wines. Each course was a masterpiece. Delicious flavours and textures, each course elevating the experience. Each course got better and better than the next. Personal highlight was the springbok dish. Young chef came to the table later and introduced himself. He is really awesome with such skill at his age. Only great things ahead for him.