Flat Three Restaurant

British, Japanese, Korean, Scandinavian·
££££
·
Silver Award
·

SquareMeal Review of Flat Three Restaurant

Silver Award

Labelling a restaurant’s style of food can often be more difficult than one might think. With terms like ‘Italian-led menu with strong South East Asian influences’ flying around, you may wonder what’s next. And then comes Flat Three, claiming to be a Korean-Japanese-Scandinavian fusion restaurant which uses all-British produce, or ought we to say a British restaurant with strong Korean, Japanese and Scandinavian influences? Who knows, but with food as constantly surprising and exciting as Flat Three, who cares?

Don’t be put off by the unlikely location underneath a hairdresser’s in Holland Park. The basement space is decorated with pale fawn tones and elegantly crafted Scandi furniture which lend a suitably Zen air to proceedings. An open kitchen sits at one end of the restaurant and shelves stacked with fermentation jars provide an immediate clue to an important part of many of Flat Three’s dishes.

Although there is an à la carte menu offered, the five-course tasting menu is what Flat Three prides itself on, and we can see why. Mochi flatbread, made entirely from rice and served with a sharp soy vinegar, provided a highly original start to the meal and became even more irresistible once dunked in a kabu broth dusted with kombu. Meanwhile, home-made tofu was almost posset-like in its appearance, with mushroom garum providing a gamey edge and puffed rice adding crunch to every mouthful.

Larger dishes included a generous slice of Japanese squash called kabocha, which had been slowly roasted to perfection, adorned with caviar, and served with cashew curd, sharp pickled pumpkin and an oil made from the seeds and skin of the kabocha.

Our favourite plate, however, was a slice of perfectly medium-rare venison served with a plate-lickingly good pork XO and crisped-up, charred greens which reminded us of Chinese crispy fried seaweed. Washed down with a bottle of light pinot noir, there was little to complain about.

Palate-challenging puddings, including an almond cake with a bitter fermented milk ice cream and honey foam, were the ideal finale to an education in daring combinations. Flat Three isn’t a the place to go for a safe meal, but if you’re looking to test your tastebuds in the most delicious way possible, you’ll struggle to find anywhere more original in the area.

Good to know

Average Price
££££ - £50 - £79
Cuisines
British, Japanese, Korean, Scandinavian
Ambience
Cool, Cosy, Dark and moody, Fine dining, Quiet conversation, Romantic, Unique, Widely spaced tables
Food Occasions
Byob, Dinner, Lunch
Special Features
Chef’s table, Gluten-free options, Vegan options, Vegetarian options
People
Birthdays, Celebrations, Dates, Group dining [8+], Romantic, Special occasions
Food Hygiene Rating

COVID-19 Update for Flat Three Restaurant

Updated on 10 Jul 2020

DEAR FRIENDS
Our dining room has been transformed to offer ample space to ensure your safety + comfort. We are following strict hygiene measures including daily staff health checks, sanitising stations + appropriate PPE.

Please contact us if you have any questions.

Special offers for Flat Three Restaurant

100 Points

For all diners any day, every time


Offers cannot be combined. You will be awarded the offer that gives you the most reward points.

Location for Flat Three Restaurant

120-122 Holland Park Avenue, Holland Park, London, W11 4UA

020 7792 8987

Website

Opening Times

Lunch
Mon Closed
Tue Closed
Wed Closed
Thu Closed
Fri 12:00-14:30
Sat 12:00-14:30
Sun Closed
Dinner
Mon Closed
Tue 18:00-21:30
Wed 18:00-21:30
Thu 18:00-21:30
Fri 18:00-21:30
Sat 18:00-21:30
Sun Closed

Reviews of Flat Three Restaurant

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4 Reviews 
Food/Drink
Service
Atmosphere
Value

William L

27 June 2018  
The place to go if you want really good food not to be found elsewhere excellent wines by the glass as well as by the carafe or bottle and attentive and friendly service. We were there mid week and the restaurant was quiet but relaxed. We understand that it is busy at the end of the week.

Anon

15 June 2017  
Fantastic Japanese/scandi fusion, the poached seabass is incredible, delicate, fresh and soulful.Great wines and staff too.

Henna K

Cool overindulgence of senses
24 July 2016  
Last night was my second time within just over a week that I ventured through the understated entrance next to my hairdressers and downstairs to the coolest space in the neighbourhood. Being nearly a Scandi but most definitively from the Nordic region, my immediate reaction was that it felt like being back home: minimalistic design, earthy colours, wood and soft light. Having changed the venue of my birthday dinner with dear friends at the last minute a week ago as another neighbourhood new-comer, with a lot more publicity, having had Beckhams and other locals with a keen follow-on visit, could not accommodate a larger than planned group, I was very intrigued to sit at the Chef's table and study the what at first sight appeared a seemingly sparse menu. Needn't worry: the Chef's 7 that comes both in meat and vegetarian variety was all I could have ever hoped for with a variety of fish (delicious smoked salmon with a lardo coat, melt-in-mouth poached seabass in a delicate broth that took my breath away), seafood (mouthwatering perfectly cooked scallops) and meat (amazing saltiness of a rib-eye and the most tender waguy sirloin) each touching every single sense in the most amazing way. I am not a big fan of desserts but the palate-cleansing tofu sorbet followed by a delicious oven-fresh cake named after the epic poet of my home country, my birthday missed nothing. So I took my Oz partner back this weekend and he was in heaven too, not least because of the refreshing tayberry (a cross between raspberry and blackberry, I learned) rum aperitif, brewed for 3months before making it into the cool minimalist glassware and clenching the thirst on a hot summer's night (alongside the free water that kept coming at frequent speed throughout the night): a big fan of Japan and Japanese food, and perhaps a little bit of Finns' too, the Oz man now plans to use this venue for business dinners and friendly get-togethers alike. I would just hope that Posh and Becks and friends would wander over as it would be a real shame if this place did not get the crowds and the PR it deserves. Cool overindulgence of senses. We will be back.
Food & Drink
Service
Atmosphere
Value

Vi Vian

Refined cooking bringing Japanese, Korean and Scandinavian cooking together. My favourite 2015 restaurant!
11 October 2015  
An amuse bouche for the evening was this lobster bisque, salmon tartare and miso crab fritter. I would highly recommend to choosing the Chef's Menu which, on this occasion, lucky vegetarians, there was a vegetarian version of the menu as well as the usual one. The Chef's Menu proved to be better value and it gave a comprehensive overall selection of the style of food and the varied things that the chef does. Alternatively, one can pick from the a la carte menu (sharing style) classified into the methods of cooking: slightly raw, wood oven, over the coals and seasonal autumn vegetables. On the special section - lobster with tomato butter. The menu changes with the season and had a good choice of meat, seafood and vegetable dishes. However, with new ingredients, flavour and it's combination, I really had to leave the selection to people who knew better. This was another good reason to pick the set menu. hinona kabu, pink radish, shiso + pickled turnip dressing – hinona kabu is a traditional Japanese vegetable usually used for pickling. It is long and thin like with a red top. The colours were so pretty and the pickling flavours were mild with a very good balance of sweet and sour. Delicious and it cleanses the palate after that fatty salmon before our next meat platter. Balmoral venison, fermented elderberry + whipped buttermilk – the Balmoral venison on the plate stood out in its red glory. Each ingredient was plated up separately and then scattered with micro flowers delivered the impression of the venison's wilderness. The meat was so lean and clean. It had strong beefy flavour and together, this dish was were nutty, tangy, fruity and very pretty. hand cut udon, kimchee tomato ragu + black truffle – a plate of really lush noodles and meat. The ragu was rich and a bit too salty for me but the udon had a great texture and consistency. A sprinkle of black truffle, what do you say? Lush.... And the star of the dish for me was followed by this wonderful piece of meat: 28 day aged sirloin, jus with soured cream + honey comb – Like the salmon, it was served on it's own with the subtle honeycomb sweetness. The meat was tender and rich, with a pinkish middle, it was a very accomplished dish. sea buckthorn sorbet + dandelion coffee – a delightfully tangy sorbet which contrasted perfectly with the sweet (but not overly so) coffee. I found it very refreshing. runeberg cake, wild damsons + geranium ice-cream – the purity of the ice-cream, the sexy red from the wild damsons gave a nice contrast in colour. Not only that, the geranium ice-cream was ace, not too floral! The runeberg cake was slightly dry though. cocktail of rowan berry champagne was delicious at £12.00
Food & Drink
Service
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