When I heard the news that Clare was going to open her own restaurant my excitement on waiting for this to happen was very high having tasted her food at Restaurant Gordon Ramsey and also that she had Rob Rose as her Restaurant Director you just new this was going to be a fantastic dining experience so when the day came that you could book I couldn’t wait and yesterday we went and believe me it was just the amazing experience that I thought it would be. Set in a lovely location on Kensington Park Road a nice short walk from Notting Hill Station. As you enter the warm and friendly greeting that you receive is delightful and makes you feel very relaxed straight away. We decided to enjoy two excellent cocktails before lunch in the bar wher the staff were very engaging we had the Milk Punch and a specially made cocktail consisting of White & Dark Rum and Mandarin . Then came a wonderful surprise as we were being shown to a table that we thought would be I the restaurant itself instead we were seated at the Chefs Table from where you see into the open kitchen and see everything happening before you very eyes and yes it was amazing to see. So now we are greeted by Restaurant Manager Davide and the friendliness & professionalism continued and given a nice complimentary glass of Sparkling Wine while we looked at the menu. We decided to.have the Tasting Menu this which started with a fantastic selection of snacks that included Gougeres , Duck Wings and Jellied Eel. This led to our first course and what a way to start with a stunning Isle of Mull Scallop full of amazing flavours of the sea this was followed by the Charlotte Potato with herring & trout roe to be followed by a delightful Skate with shrimps & brown butter.
ISLE OF MULL SCALLOP
CHARLOTTE POTATO
SKATE
With the experience already living up to the expectations we then moved on to the fantastic Lamb Braised Carrot with sheeps milk yoghurt plus delightful dumplings before the highlight of the menu a stunning Roast Grouse with red cabbage & bell heather just heavenly all these courses were matched superbly by a fantastic selection of wines chosen by the excellent Sommelier
ROAST GROUSE
DUMPLINGS
LAMB BRAISED CARROT
Now onto the desserts with a nice & light Cherry Bakewell dish before a sublime Pear and Verbena with poire williams sorbet then while enjoying ”this dessert out came an extra and it was amazing a glorious Pain Perdu with figs , honey & verjus matched again with a superb Sweet Wine this rounded of a truly outstanding dining experience
PAIN PERDU
PEAR AND VERBENA
CHERRY BAKEWELL
PETIT FOURSI have to say that every expectation was met with the food & service being 1st class . I really can’t see it being long before the awards start rolling in with Clare at the helm and her excellent Head Chef Jonny Bone who it was a delight to have met and a great team behind her you can only see this restaurant rise to the top. So yes I would highly recommend a visit and I for one will definitely be returning soon.
My Hospitality Life 