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
February 1st, 2015
Some things that made me think, laugh and reminisce this week. Perhaps you too.
Also, thanks to @Dishoom – Kings Cross for another great dinner last week.
Finally, see some of you @Beer_N_Buns, Izakaya pop-up in EC2, which launches this week – http://www.beerandbuns.co.uk
Whilst work continues on the permanent Kurobuta restaurant in Kendal Street, Connaught Village, Scott Hallsworth has set up shop in the Kings Road. Friday night was soft launch night with a scaled down trial menu. Guests weren’t disappointed though with almost two dozen dishes and small plates on offer complemented by a range of wines, beers and cocktails. For a first night, service was exemplary; calm, slick and informed. If this meal is anything to go by, expect very good things when Scott and the team move into W2.
See below for what I ate.
BBQ Pork Belly in Steamed Buns
with Spicy Peanut Soy
Soft Shell Crab Tempura Sushi-Maki with Kimchee and Kimchee Mayo
Rockshrimp Tempura with Spicy Mayo and Warm Ponzu Dipping Sauces
Japanese Mushrooms Grilled on Hoba Leaf with Gorgonzola, Miso and Pinenut
Quinoa and Soba Risotto with Shiitake and Parmesan
Tea Smoked Lamb Chops with Smoky Nasu and Spicy Korean Miso
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Less than a year after pushing the Ramen envelope as high as it could go, ex Zuma and Nobu Head Chef; Ross Shonhan has expanded his Bone Daddies Group with Flesh and Buns. Located off Seven Dials in Earlham Street in a beautifully lit basement that makes you instantly forget that you left the ground floor, Flesh and Buns is a cool and contemporary London-style Japanese Izakaya. The menu is more extensive than you’d imagine; a raw and snacks section is followed by hot and cold small plates, the eponymous Flesh and Bun page and dishes to share (for 6 people) for those willing to wait. Well worth the wait, even for the lone diner. See below for what I ate.
CHIPS AND DIPS – Rice crackers, avocado shiso and tomato jalapeno
FRIED SQUID with Japanese pepper and lime
FLAT IRON STEAK with BBQ sauce and pickled shimeji
The buns …
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