After some time in development in a real flat three (used as an R&D kitchen), Pavel Kanja and business partner Juliana Moustakas invite a few friendly flatmates for dinner before the official launch of Restaurant Flat Three on Wednesday, April 1st.

Full at forty covers staggered more like a real restaurant than a dry run, service is slick and the food comes out like Pavel’s been running the kitchen here for months not hours -delivered on flavour and on the palate just as it should be. We eat from a 7 course tasting menu, only 2 courses shy of the 9 available from next week. A 5 course menu will also be offered as well as a short à la carte and wine and juice pairings. For vegetarians, a separate menu is offered, also offered at the dry run.

No pictures of the room itself but expect a look that does the name justice; homely, instantly comfortable and familiar with carefully curated and chic cues of the Scandinavian and Japanese tones of the menu. An instantly stylish and memorable use of feature low ceilings and vaults in a basement approached via an appropriately high end Holland Park domestic style staircase. A walnut clad pass connects the open kitchen to the dining room offering a comfortable two-way sight line to both the chef and his dining guests.

The menu for Saturday, March 28

Hand stamped branding, also on lighter than air Zalto stemware

Contrasting linen on denim place setting

 Seabass and ramson sweet miso

Diver scallops and charred fish bones

Turnip and crunchy milk

Turbot and pennywort

Midnight short rib with daikon and kimchee

Sea buckthorn sorbet with dandelion coffee

Web. http://www.flatthree.london     Twitter. @infoflat3

120-122 Holland Park Avenue, London W11 4UA

T. 020 7792-8987