One of the restaurants at the Lakes Resort Hotel at West Lakes, the Lakefront Bar and Bistro offers a wide variety of dishes for all taste buds, ranging from traditional pub fare to Asian dishes. All the main dishes grant you complimentary access to the salad bar and if you have kids with you, they are also treated to free ice cream when you order a children's meal.
When you place an order for The Carvery, you are given a ticket for the roast bar, which allows you to choose two roast meats of your choice and as much accompaniments and sauces as you desire. The roast pork and beef we chose was tender and the roast pork had crisp crackling that was not too tough. Out of the accompaniments we chose, we found the roast potatoes and carrots to be the most delicious. The potatoes were light and fluffy and the carrots had the right level of sweetness. Aside from the standard gravy, there is also seeded mustard if you like to add some sharpness to your roast meats.
The Carvery (Photographed by Jonathan Phoon)
The two pieces of fish in their Lakes Fish and Chips were of a generous size with the crisp batter coating contrasting well with the perfectly cooked flesh. Served with the fish were crisp and fluffy chips, a lemon to squeeze over the fish and tartare sauce to dip the fish in if you want to give it more flavour.
Lakes Fish and Chips (Photographed by Jonathan Phoon)
While we thought the coating of the Salt and Pepper Squid was a bit soggy, it still had the degree of salt and pepper flavour to make the dish enjoyable to eat. The tangy salad and creamy aioli helped to balance out the saltiness of the squid with the fries done as well as the ones accompanying the fish and chips.
Salt and Pepper Squid (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a cosy and slightly formal feel with some of the seats allowing you to enjoy a picturesque view of the nearby lake. Parking is of little issue with the carpark in front of the hotel offering a good amount of parking space.
Salad Bar Selection (Photographed by Jonathan Phoon)