Restaurant Flat Three - London

Three fell. a little flat for me and my friends. we have dropped here after reopening the restaurants after the COVID lock-in 1. we were really excited to have a nice and elevated meal after monate-long coooped-up eating deliveroo. the ambiente was really nice, and eating was beautifully presented, but I personally believe that they could have done better with the vegan tasting menu. you see the tellers of the three other people with whom I dense, their meals saw more creative and inventive I was the only person with the vegan menu. Some of my dishes received creatiw and tasty, but there were some who felt lazy or undetected. I would probably not come back in the face of the inexpensive. the carnivores of my group were also not enthusiastic about their eating. Hopefully it was just a night for her. I saw pictures. updated by previous review on 2021 08 03

That would have five stars if happy cow would have allowed it. london has long been missing the brand on vegan fine restaurants, and it is wonderful to find people ready to meet the challenge. the only other chefs who have impressed me of their ability to work with pleasure so are rich landau and cat jacoby, of vedge ruhm. I was happy enough to visit an informal event where I was cooking, the vegan is over the theke of the open kitchen. its excitement over vegan eating and its creativity in the kitchen is inspired and inspiring! . Flats three are great for fermenting, with reinforced regal units, the countless jars and containers from everything from kombucha and kimchi to homemade misery and other fermented beans keep it worth searching only these regals. the menu often changes, even daily, based on what is in season and what chef pavel kanja fancies. also vegan is the sommelier brilliant, as well as its wine list, which is willing, riesling and pinot noir focuses – heavenly grapes. These young are so enthusiastic about eating and busy with their crafts that they do not seem to have space for the arrogance often connected with fine restaurants. at flat three there is no pretension. no. how refreshing to dine at a place where people can and will talk to them in detail about what they eat and drink! I can't wait to go back.

A few months ago we had dinner at flat three and it was great. the vegan tasting menu is always part of the menu and it is inventive, delicious, beautifully prepared and warm and yet professionally presented. they have a beautiful wine list, very interesting sommelier, gorgeous sake and charming non-alcoholic cocktails yas! . all about the evening was tops. fine vegan restaurants in london fluctuating and relaxed. the decor is beautiful to Japanese Korean scandi as their food inspiration. here is a drain of the courses: amuse bouche of cartoffelfritter with a yuzu and senf sauce fermented cauliflower french wobel dashi salt baked beet, get yuzu shichimi jerusalous artichokes, crosnes, gerste taunze

I feel very emotional when I speak about this meal. I'm tired of new restaurants trying to manipulate and force them to go away. flat three is the opposite, they care for the ingredients, they create dishes on the basis of the roughness of the aromes. each individual court aroused, impressed and evoked an art emotion from me. in front of a da I went to a restaurant in kensington and tasted fish for the first time, I had fish many paints, but this time I really tasted it. I can safely say flat three 's seabass has overwhelmed it, over and over again. served in all seven, there was no mistake, no they should have, it was just perfection. I don't know how to put my experience there, they tended to our all necessaryness, explained every dish in detail, interrupted each request and gave us a freshly made tasty after the meal. the price? Now, expect to pay, and expect that it is worth every penny. huss, we found our place.

An amuse bouche for the evening was this lobster bisque, salmon tartare and miso crab fritter. I would highly recommend to choosing the Chef's Menu which, on this occasion, lucky vegetarians, there was a vegetarian version of the menu as well as the usual one. The Chef's Menu proved to be better value and it gave a comprehensive overall selection of the style of food and the varied things that the chef does. Alternatively, one can pick from the a la carte menu (sharing style) classified into the methods of cooking: slightly raw, wood oven, over the coals and seasonal autumn vegetables. On the special section lobster with tomato butter. The menu changes with the season and had a good choice of meat, seafood and vegetable dishes. However, with new ingredients, flavour and it's combination, I really had to leave the selection to people who knew better. This was another good reason to pick the set menu. Here, look at the presentation of our first course from the Chef menu, Loch Duart salmon, bokbunja (Korean fruit wine) smoked lardo, Douglas fir ponzu. Simple, but not when you begin to describe the flavours. Did it work? The citric ponzu sauce was delicious with the fatty salmon. The salmon was right to be served just on it's own. But I have to say that despite growing up eating with chopsticks, I still didn't find it (and could not understand why) easy to eat this dish with the apparatus. hinona kabu, pink radish, shiso pickled turnip dressing – hinona kabu is a traditional Japanese vegetable usually used for pickling. It is long and thin like with a red top. The colours were so pretty and the pickling flavours were mild with a very good balance of sweet and sour. Delicious and it cleanses the palate after that fatty salmon before our next meat platter. Balmoral venison, fermented elderberry whipped buttermilk – the Balmoral venison on the plate stood out in its red glory. Each ingredient was plated up separately and then scattered with micro flowers delivered the impression of the venison's wilderness. The meat was so lean and clean. It had strong beefy flavour and together, this dish was were nutty, tangy, fruity and very pretty. hand cut udon, kimchee tomato ragu black truffle – a plate of really lush noodles and meat. The ragu was rich and a bit too salty for me but the udon had a great texture and consistency. A sprinkle of black truffle, what do you say? Lush.... And the star of the dish for me was followed by this wonderful piece of meat: 28 day aged sirloin, jus with soured cream honey comb – Like the salmon, it was served on it's own with the subtle honeycomb sweetness. The meat was tender and rich, with a pinkish middle, it was a very accomplished dish. sea buckthorn sorbet dandelion coffee – a delightfully tangy sorbet which contrasted perfectly with the sweet (but not overly so) coffee. I found it very refreshing. runeberg cake, wild damsons geranium ice cream – the purity of the ice cream, the sexy red from the wild damsons gave a nice contrast in colour. Not only that, the geranium ice cream was ace, not too floral! The runeberg cake was slightly dry though. cocktail of rowan berry champagne was delicious at £12.00