Review on Sam's Brasserie
'Sam's Brasserie in Chiswick is really quite a cool place, with a kind of downtown/industrial boho atmosphere,' noted Tracey MacLeod in The Independent. The location is a one-time paper factory, now housing a beehive of small businesses: it's a promising site and has been wisely transformed into a casual all-day bar with a brasserie attached. Brunch brings in the crowds at weekends, and live jazz is a regular attraction on Sunday evenings.
The 'Sam' in question is Sam Harrison, formerly manager of Rick Stein's Seafood Restaurant in Padstow, and the fish-loving guru is playing godfather to his protégé's new venture. At the stoves is Mark Baines who started his career working with Marcus Wareing at Petrus, as well as spending five years at Jamie Oliver's Fifteen and more recently as training and development chef at Brigade, Tooley Street.
Full menus change every session and the food is modern without being fussy. Here you might find buffalo Mozzarella with roast beetroot and candied lemon, steamed mussels with garam masala or roast Black Leg chicken with Puy lentils and tarragon jus, plus desserts such as pannacotta with rhubarb compote or a bowl of clementines with biscotti.
The well-considered global wine list has something for everybody, including bottles from Tower Lodge Estate in Hunter Valley, Australia - where Rick Stein is a director. On Monday nights a Bring Your Own alcohol policy has been introduced.
Sam's Brasserie is also featured in: Michelin Guide, Good Food Guide, Hardens, AA GuideRate this Restaurant
Restaurant Opening Times
Breakfast: 9.00am - 12.00pm
Lunch: 12.00 - 3.00pm Mon-Fri (4.00pm Sat-Sun)
Dinner: 6.30 - 10.30pm (9.30pm Sun)
Accepted credit cards
Visa, Master Card