Venue Details & Map
Notting Hill Kitchen
92 Kensington Park RoadLondonW11 2PN
- +44 (0)20 7313 9526
- Public transport:
- Notting Hill Gate, Underground
A disappointing dinner of overpriced Portuguese/Spanish influenced dishes at the Nottinghill Kitchen which was very quiet for a Thursday evening.
Out of the selection of 14 tapas and starters/mains from the a la carte menu that we ordered, the only dish worth mentioning is the Spider Crab brioche.
The 'Pastel de Nata' dessert was poorly presented, I seriously think a waiter put together that...more
Staff friendly, good cocktail and nice to allow tailored made.
Food is average for its price. We are lucky to have 50% off but still need £40 per person without wine.
The best dishes for me is spider crab. The next is sccalop with wasabi peas....chef has good attempt to increase sccalop dish texture, but suggest find alternative way to handle wasabi pea to get the crispy texture and...more
Replacing Notting Hill Brasserie with something more casual. The purpose of my review is to suggest you have the chicken with a layer of chorizo. My wife ordered and it was delicious. Normally, I avoid chicken (too safe) but this one is singular and worth the detour. My order (scallops and mushroom raviolis) was very good though not as memorable. Desserts are also good though somehow we...more
Had heard a lot of mixed reviews on the restaurant and decided to try for myself. Went
on a fairly quiet night but it worked out extremely well.
Went with the family and we started by having a drink at the bar. The bartender was extremely nice and while the bar wasn't full it had a good buzz. Didn't try the tapas but will come back soon to do so.
We were then taken to our table and...more
Okay, I don't want to blow this place up but it is probably my new favourite high end restaurant in Notting hill, if not in London as a whole. If will definitely be gaining a Michelin star in the near future. Kicking off with the bread basket accompanied by the trio of pasteurised sheep's milk butter, Angelica Azeite virgem extra olive oil, and the absolutely to die for truffled egg dip, i...more