Review on Clarke's

When Sally Clarke set out her stall in the 1980s she was a trail blazer, offering Londoners a brand new take on healthy modern food with a sexy Californian accent: she championed seasonal, free-range and organic ingredients, put bread back on the agenda and worked wonders with the char-grill. She's lost none of her commitment or enthusiasm over the years, although her cooking can now seem disarmingly straightforward: it's all about simple natural flavours hitting the target - and she rarely misses.

Dinner at Clarke's was always controversial (with its legendary lack of choice), but in 2006 Sally finally relented and launched a new range of fixed-price menus with four options at each stage. You can almost taste the flavours just by reading what's on offer: risotto of new season's peas, young spinach and Prosecco with crème fraîche and shaved Parmesan; roast fillet of Irish organic salmon with pancetta, red wine sauce, spring asparagus and Jersey Royals; Neals Yard cheeses with oatmeal biscuits; bitter chocolate Mascarpone tart with candied orange peel.

At lunchtime the daily menu continues to go its own way, and on Saturday it's worth nipping in for brunch before cruising round the local antique shops. Clarke's wine list is diamond for anyone who loves obscure and classic Californian tipples - but there are also plenty of lovingly selected treasures from elsewhere.

Clarke's is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide

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Cuisine

Modern British

Chef

Sally Clarke and Michele Lombardi

Restaurant Opening Times

Breakfast: 8.00 - 10.00am Mon-Fri (8.00 - 11.00am Sat)
Lunch: 12.30 - 2.00pm Mon-Fri (12.00 - 3.00pm Sat)
Dinner: 6.30 - 10.00pm Mon-Sat

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Clarke's

Facilities at Clarke's

  • Disabled access
  • Private parties
  • Vegetarian menu
  • 80 covers
  • Family Friendly

Address

Clarke's
124 Kensington Church Street
Kensington
West London
W8 4BH

Nearest tube station: Notting Hill Gate

Customer Ratings on Clarke's

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Clarke's Sample Menu

SAMPLE DINNER MENU

For the Table: Spiced cashew nuts or Radishes, sea salt and butter
or Green Italian olives or Fried Padron peppers ~ 4.5

For 2 to share: 30g Exmoor caviar, blinis, chives, crème fraiche ~ 67


First Courses

Soup of beetroot with sweetcorn, chives and onion seed breadstick 9

Burrata salad with purple figs and Kent cobnuts, escarole, castelfranco and balsamic dressing 14

Souffle Suissesse â€" warm Gruyere souffle with sage and landcress 11.5

Handmade tagliatelle with Scottish girolles, shallots and aged Parmesan 19

Warm purple artichokes with Pecorino, garlic and Sheila’s rosemary 18.5

Salad of Cornish crab with crab mayonnaise, watercress, lemon and rye toasts 25.5

Home made foie gras, onion marmalade, rainbow carrots, celery and baguette 19


Sally’s Dinner Menu

Westcombe Dairy ricotta and heritage tomato salad
with Taggiasche olives, garden rocket and escarole

Cornish grey mullet, corno peppers, caper and spring onion relish,baked fennel, curly kale and herbed fregola

Dark chocolate roulade with raspberries and chocolate shavings

~ 39


Main Courses

Seared Scottish scallops with palourde clams and samphire, leaf spinach, coco blanc beans and chive dressing 35.5

Roasted Cornish turbot fillet with Prosecco and chervil, romanesco, curly kale, rainbow carrots and new potatoes 34.5

Fillet of Scottish brill roasted with datterini, green olives and marjoram; grilled pale aubergine, courgette and borlotti beans 32

Corn fed chicken breast roasted with Scottish girolles and sweetcorn; carrots, tropea onion, spinach and potato galette 26.5

Rhug Estate fallow deer loin roasted with Sheila’s apple and blackberries, golden beetroot, rainbow chard and herbed organic spelt 37

Char grilled Correze veal chop with padron peppers and rosemary, roasted potatoes and salad of pea leaves and fennel 38


Sides

Salad of bitter leaves with balsamic dressing or Hand cut chips or Leaf spinach ~ 4.5


Cheeses and Desserts

Lincolnshire Poacher, cow, Spenwood, sheep from Berkshire and
St Tola, goat from County Clare with Discovery apple, celery and oatmeal biscuits 13.5

Glass of home made Vin d’Orange ~ with dark

chocolate truffle, home made pistachio amaretti and brown sugar palmier 16

Bowl of white peach, Muscat grapes and purple fig 14

Our home made ice creams and sorbets â€" 2 scoops with biscuit:

Greengage or Sage or Stracciatella ice creams

Blackcurrant or Damson or Yoghurt sorbets

Affogato â€" 2 scoops of vanilla ice cream with espresso

Vanilla cheesecake with lime curd and strawberries

Vin d’orange Zabaglione Cake with baked Marjorie Seedling and greengage plums

Baked figs and blackberries, damson ripple ice cream and pistachio wafer

Sable Breton with cream, summer berries, peach sauce and rose petals

Dark chocolate roulade with raspberries and chocolate shavings

8.5 each

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Clarke's Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Clarke's

Clarke's

Virtual Tour of Clarke's