Last weekend, one of my favourite ladies and I high-tailed it from East to West for a dinner date at Notting Hill Kitchen. This summer, executive chef Luis Baena completely relaunched the contemporary Iberian menu and I have been awaiting the chance to pop down ever since.
After skipping around Notting Hill like I was Julia Roberts circa 1999, I found my way to Notting Hill Kitchen in perfect time and sat down with Charlie to share a cocktail or two before our appetites were geared up for the experience ahead.
Already salivating over the tapas menu which we poached from the delightful barman, we were taken through to our table and left to take in the menus and the surroundings. Every part of the formally informal Iberian restaurant radiates charm. From the domed floor-to-ceiling street windows to the canvased bread baskets, the magic is in Notting Hill Kitchen’s details.
That and, as you can probably tell from the photos, the food.
Deciding to share our starters, we also opted for a small plate of brioche filled with spider crab mousse from the tapas menu. But first? The tiborna alentejana. As a starter, I was more intrigued than enticed by the flavour combinations, but the thin toasted sourdough curves topped with pata negra jamon, bone marrow, cured papada, and truffled yolk turned out to be one of the most beautiful things I’ve ever tasted. It took me straight back to the first time I tasted salmon as a child; that moment when you realise a flavour can exist far beyond expectations. The tiborna is a must-try.
After breaking the starters up with bites of the crab brioche, we then forked through a rectangular plate of diver-caught scallops that took the Iberian influence into the stratosphere. As well as perfectly cooked scallops, the plate held an incredible sliver of pork terrine, tomato & crispy onion, a dusting of ‘vilao’ dressing, and a surprise garnish of Ajo blanco pannacotta. I was tempted to swap my main out for a second serving.
Fortunately, I stuck to my guns and was quickly presented with a generous portion of Bacalao Negro (slow cooked cod & squid ink with chorizo crumble and yogurt dressing). As a savoury meal goes, this dish is as light as it could possibly get, yet packed with flavour. Unfortunately, Charlie’s seared beef tenderloin glisten-winked at me through every bite. A veritable war against willpower and tenderly melting beef, truffled potato puree, Madeira sauce, sauteed mushrooms, and white asparagus (“THIS IS THE BEST BEEF I’VE EVER HAD” still tortures me).
It is impossible to avoid food envy in a restaurant like Notting Hill Kitchen.
Thankfully, Charlie’s addiction to – and my current dislike of – chocolate meant the dessert menu was a safe zone for both of us. Her beautifully presented ‘Ménage à trois’ (white chocolate mousse, toffee parfait, and dark chocolate) and my caramel popcorn-topped lemon cheesecake rounded the meal off beautifully.
I could not imagine an occasion where I wouldn’t want to return. I might even have to invent an Iberian holiday or two to ensure that I do.