Review on Charlie's at Brown's
Taking over the space formerly occupied by German-born, three-Michelin starred chef Heinz Beck, Charlie's restaurant was unveiled in September 2019, under the leadership of Culinary Director Adam Byatt of Michelin-starred Trinity in Clapham. The restaurant takes its name from the founding Forte, Lord Charles, who not only loved traditional charm in his hotels, but also liked to combine it with modern touches.
The restaurant has it's own entrance on Albemarle Street with interiors designed by Olga Polizzi, who has retained many of the original architectural details such as the 1900's oak panelling. Tables are laid with crisp white linen and table lamps and the bespoke chandeliers are from Florentine designers Chelini. A specially commissioned botanical frieze set above the listed panelling is designed by London based, Adam Ellis Studio and artwork is from from the acclaimed Icelandic artist Kristjana S Williams.
Diners can look forward to dishes in the shape of seared tuna, apple, cucumber, avocado and ponzu or pressed terrine of chicken, duck liver, ceps and toasted brioche amongst the starters. Main courses pick up on wild turbot cooked on the bone with palourde clams, lemon, garlic and chilli or from the land rack of Cumbrian lamb, courgette and basil with celeriac and potato gratin. As for desserts, think hot chocolate pudding paired with malted milk ice cream or maybe warm baba with peaches and cream.
To accompany the menu there's an extensive wine list that roams the globe, together with cocktails curated by high-profile mixologist Salvatore Calabrese.
Adam Byatt, Owen Atkinson and Matt Starling
Restaurant Opening Times
Breakfast: 7.00 - 10.30am (7.30 - 11.00am Sun)
Lunch: 12.00 - 2.30pm (12.30 - 4.00pm Sun)
Dinner: 6.30 - 10.30pm (7.00 - 10.30pm Sun)
Accepted credit cards
Visa, Master Card, American Express