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Chef Michael Nadra proved his worth in Chiswick before branching out with this more ambitious Primrose Hill restaurant. Chic urban design sets the tone for his signature eclectic style and fans
won’t be disappointed by a menu that showcases creative flavour combinations. Stand-outs on a recent visit included delicate prawn, scallop and chive dumplings in a vibrant green pool of broccoli
and spinach velouté and perfectly roasted cod in an intense bisque with ‘sea spaghetti’ and plump Shetland mussels – although the culinary flair shines through right up to classic desserts such as
melting chocolate fondant with rich salted caramel. Affordable fixed-price menus, weekend brunch and Sunday roasts are further draws, and there’s also a dedicated martini bar with around 20
different creations – try the chilli-infused ‘hot passion’. The canal-side site ranges over different levels, with the added bonus of an alfresco terrace.
I love being a lady of leisure. Or acting like one. It’s a Sunday and I’ve organised a catchup with the ladies in the lovely and leafy neighbourhood of Primrose Hill. After seeing a flurry of tweets from their food menu by @MichaelNadra on Twitter, I decided that a visit to this new eatery was a must! Our stomachs are grumbling extra loudly today though, as breakfast has been skipped and clocks turning back an hour due to the end of daylight saving. While we are enjoying the lovely stroll from Chalk Farm and fumbling our way to the restaurant after taking a bit of a long route, an extra hours sleep has resulted in...
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I worry a bit when chefs have more than one restaurant. I have been in business too many years to know that you can't be in two places at the same time. Also its impossible to clone oneself (yet). So whoever is running your business in your absence needs to be hand picked for the job. Indeed your whole team need to be. Witness Gordon Ramsay's crumbling empire.The original Michael Nadra restaurant in Chiswick is the fully operational other half of this enterprise and indeed that has been on my to visit list for some while, as I had heard some good reports about the cooking. Still I never got around to it. Then lo...
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