SOLA Notting Hill

Nicola T

Another delicious meal at Sola Soho. Front of House team were great, as always. Price keeps creeping up, I guess a sign of the times, which is a shame.

JOHN W

Firstly the staff are wonderful. The food tasted great too. But that's it for the positivity.

We were four people for early Friday dinner. The heavy condensation on the abundant windows with rows of succulents just inside made us question whether we were at the right place. It was very cold outside so at least it would be warm... how wrong we were. So £40 for a glass of Champagne and the cheapest red was £125. The food was delicious but tiny, I mean really tiny. Our friend eventually asked for his leather jacket back he was so cold.

Such a shame as we had high hopes for SOLA Soho, but you need to read the room guys, people want to eat a meal and have a drink and not wonder how the restaurant is getting away with this.

Nicola T

Superb meal at Sola, Soho. Beautiful restaurant internally which has benefited greatly from the refit. Creative and delicious food. Fantastic new pastry chef who knocked the desserts out of the ballpark! Fantastic front of house team, very personable, great knowledge and totally professional yet fun. We cannot wait to return!

Anon

We visited for my birthday lunch and ordered two full tasting menus and one wine pairing to share. I have eaten at started restaurants all over the world over the past 20 years. Unfortunately Sola disappointed overall - and at over £500 for our visit, this was an expensive disappointment.

In the pork, my husband had bits of bone / gristle in his dish which he had to pull out of his mouth twice whilst eating.

From our next course, my husband pulled out a thick black hair from within his dish. When our replacement plates came out, mine was cold.

The menu said duck, but we were served squab pigeon, which I am not a fan of - and duck was one of the reasons we opted for the tasting menu.

When ordering the tasting menu over the lunch menu, I would hope to be served some highlights that the lunch menu does not provide. However, the extra courses in the tasting were very average compared to the lunch menu courses.

There was no acknowledgment / gesture made to us in response to these issues, despite staff being made aware of them at the time - other restaurants would have been absolutely mortified. I thought I would be courteous and send my feedback directly to management for a response. What I received was brief and casual, and offered me a 50% discount to visit again. Thanks, but no thanks!

Do yourself a favour and choose another one of London’s many excellent restaurants who will value your custom, and will deliver an incredible experience for you. 

Selva R

Brilliant Californian tweaks to a stunning tasting menu. Excellent USA wine list. Relaxed and friendly atmosphere.

Jonathan K

Fine dining type food with American wine pairings. 

Nicola T

Sublime dishes, interesting and creative. Fantastic front of house team and very knowledgeable sommelier. Would highly recommend and will definitely be revisiting!

Alex G

How often do diners – especially seasoned sceptics such as your reviewer – come out of restaurants truly wowed by a novel experience? It’s interesting that SOLA shares much in common with KOL (recently visited and similarly loved). Beyond both having short and memorable names – in the case of this venue’s, it is an abbreviated portmanteau of Soho and Los Angeles – each marries successfully high-end dining in an informal setting. Whereas KOL brings proper Mexican food to London for arguably the first time, SOLA does similar with Californian cuisine. The background to the chef/patron at SOLA is a diverse one, but tells the story of what the venue is trying to achieve. Victor Garvey has spent time in the US, Spain, Japan and Denmark, working in some of the world’s top restaurants. SOLA is his second venture, after the successful tapas bar, Rambla, previously located on the same site. Whereas Rambla spoke strongly of Spain, the Californian ethos delivered at SOLA is quite explicitly one of fusion. The cooking embraces both Asian and Hispanic influences. It pushes boundaries successfully and SOLA’s offerings are all delivered with genuinely passionate enthusiasm. The menu changes three to four times a year depending on what’s seasonal and diners choose a set menu of either 4 or 8 courses. Fish was the theme when my comrades and I dined. We were informed that the SOLA experience typically lasts around two hours, although some committed diners draw it out to comprise four. There would be every reason to relax in this venue with the mellow minimalist décor (think light wood and white) accompanied by some cool lighting and lots of greenery. There’s an open-kitchen at the back to watch the preparation in action for those interested. Onto the food and the story is all about impact: doing inventive things with all things pescine from both a taste and visual perspective. A trio labelled as ‘scombridae’ (blue fin fish such as mackerel or tuna) with which we all began was a hint of what was to come. Each offering was uniquely different; raw, cured and smoked. All were excellent. A tomato and caviar dish which followed next was somewhat more lacklustre, but more than offset by, arguably, the main event. Two of our group of three opted for the langoustine main. It is brought to the table, doused in alcohol (like a Christmas pudding) and then set alight. The accompanying smoked quail egg was an inspired foil. Puddings deserve a mention too, particularly since none of our group has an especially sweet tooth. Both the current options – a take on lemon meringue or a chocolate, coffee and cream combination – were absolutely superb and left us wanting more. We were also impressed with the wine list, which comprised almost exclusively American options. Even if it was not Californian, our Elk Cove Pinot Gris from Oregon was a great food match and not unreasonably priced either. Diners can though expect to see their wallets quite considerably lightened at SOLA (the cheaper of the two set menus costs £89), but it is worth almost every penny.