Review on Claude's Kitchen
Claude's Kitchen is the first solo venture from chef Claude Compton, set above the popular Amuse Bouche Champagne Bar in the heart of Parsons Green, handily placed opposite the tube station. The interior is artfully simple with the high Victorian ceiling strung with dangling filament bulbs, exposed brick walls, cottage style furniture and tables laid with candles in wine bottles.
Claude earned his culinary stripes working with critically acclaimed chefs such as Skye Gyngell and Greg Malouf at Petersham Nurseries Café and Pascal Aussignac at Michelin-starred Club Gascon. He also founded with Jan Smith his award-winning street food company Green Goat Food in the summer of 2012.
The concise menu changes weekly employing high quality ingredients, with a strong commitment to sourcing sustainable seafood and organic free-range meat. Menus are peppered with a raft of tempting modern ideas along the lines of scallops and strawberries, piquillos, lime, fennel, gem and lavender oil, followed by a main course of beef cheek, slow and low, pickled radish, fennel and watercress. To finish there are desserts offering an enticing mix of flavours with loquat and plums, lemon possit, beetroot tuille and rosemary or bitter choc parfait, coffee granita, piquillos and burnt meringues.
Claude's Kitchen oozes friendliness, warmth and informality together with a well chosen wine list at realistic prices, it is without doubt a local gem.
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Restaurant Opening Times
Dinner: 6.00 - 11.30pm Tue-Sat
Accepted credit cards
Visa, Master Card