Review on The Ledbury
When Mayfair came to Notting Hill, it sent shock waves through the gastronomic firmament, The Ledbury was something quite new, and it was painted black. Nigel Platts-Martin is the man pulling the strings and he knows what he is doing – if The Square, Chez Bruce and other A-list eateries are anything to go by.
The guy at the stoves is a young Aussie high-flyer named Brett Graham, who has scooped Young Chef of the Year awards across the globe and earned his stripes as sous chef at The Square. All that experience is bearing fruit in abundance.
A membranous lasagne of rabbit and morels with thyme velouté is rapidly becoming his 'must have' signature dish, judging by the praised being heaped on it from all quarters. On a par, there are frighteningly complex , high-gloss creations like beef fillet with a croustillant of snails, oxtail, celeriac and an awesome red wine sauce, Bresse pigeon with it own Madeira-laced consommé and foie gras tortellini, or roast fillet of halibut with a vinaigrette of raisins, pine nuts and cockles.
Desserts are sensational: amazing soufflés, chicory crème brûlée with coffee ice cream and a chocolate Madeleine, a parfait of peach kernels with poach peach sorbet – all are exquisitely crafted.
You would expect a place with such high aspirations to have a seriously good wine list: once again, The Ledbury doesn't disappoint. This is top-drawer stuff with great selections from Burgundy and not a dud in sight – even though the prices may pump up your blood pressure. Everything here is as perfectly orchestrated as you could wish for, thanks to charismatic front-of house and some of the best staff in the business. Can it get any better? We think so!
The Ledbury is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
French / Modern European
Chef
Brett Graham
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Wed-Sun
Dinner: 6.30 - 9.45pm Wed-Sun
Accepted credit cards
Visa, Master Card
