Medlar Restaurant

Medlar restaurant, Kings road, Chelsea, London

Medlar Restaurants | Home

http://www.medlarrestaurant.co.uk

Medlar King's Road Restaurant Review, April 2011 | Fine Dining ...

His mild mannered, softy spoken and self effacing persona belies strong organizational skills that have succeeded in managing teams at three of London’s most successful restaurants, The Square, The Ledbury and Chez Bruce.

Garnishes of turnip puree, lardons and sautéed duck heart worked particularly well with the red wine sauce, the gentle acidity of which balanced the with the richness of the tart.

(Wines with starters: Puligny Montrachet, J C Bachelal, 2005) A main course of roast cod was perfectly timed to reveal translucent flakes of delicate flesh beneath a golden crust.

(Wines with mains: Pinot Noir La Crema, Sonoma Coast, 2008) Not quite in the same league as the savoury courses, but still very satisfying, are the desserts.

(Wines with desserts: The Noble One De Bortoli, New south Wales, 2007) As an alternative to dessert a selection of plated English and French cheese is available, served with a portion of Medlar jelly.

Medlar - London Restaurant Reviews | Hardens

I have to say visiting this restaurant was ... "I have to say visiting this restaurant was a truly delightful experience with great food good wine and a very friendly atmosphere.

A nice friendly greeting on arrival then shown to our table to enjoy a lovely G&T to which they have a good selection while we looked at the menu.

A very appetising Lunch menu with a good choice of starters , mains and desserts .

So next we're the desserts a Strawberry & Prosecco Jelly a delightful light dessert & the Chocolate Tart with Salted Caramel which was heaven as was the Sweet Wine to match .

To finish was some delightful Petit Fours to go with our nice selection of teas.

Medlar, 438 King's Road, London SW10 | The Independent

Clementine's roasted halibut came with a smear of lardo colonnato, roast baby gem lettuce, peas, Jersey royals and slightly too much garnish of mandolined radish (those powder-pink circles are becoming a bit of a cliché.)

We both wondered why her main course was served in a soup dish when no sauce was involved; but we didn't like to upset the waiters, who tended to look (discreetly) aghast if you failed to finish everything on your plate.

Medlar is easy to admire for competence in every department – meat cooking, sauces, flavour combinations, pudding techniques – but a little hard to love.

About £120 for two, with wine Tipping policy: "Service charge is not included in the bill; alltips go to the staff" Phil Thompson uses great local produce to great effect in dishes such as slow-roasted Dingley Dell Pork with scallop & black pudding.

Mains include Brixham turbot and scallops with leeks, wild mushrooms and chive butter sauce at Michael Caines's West Country outpost.

Medlar, London SW10, restaurant review - Telegraph

While the crash team applies the paddles to the lawyer’s chest, let me row back a little.

The defence, on the other hand, will point out that the team involved are experienced pros branching out alone after working for Nigel Platts-Martin, proprietor of such perennial champs as the riot-battered The Ledbury in Notting Hill and the equally revered Chez Bruce in Wandsworth, where chef Joe Mercier Naine did kitchen time under Platts-Martin’s partner there, the great Bruce Poole.

With bargain menus, you expect a little trimming on the quality of red meat, but this was the finest lamb I have eaten in years, cooked to perfection so that the cutlet’s skin was crispy and the meat deep pink, the confit all flaky and melty, and the huge lamby flavour balanced by balsamic-infused peppers and a subtle red wine jus.

My friend was less bowled over by his assiette of rabbit – saddle and leg, and a mousse of liver on tiny crostini – with carrot purée, a potato cake and red onion marmalade.

A huge macaroon filled with raspberries came with two scoops of raspberry ice cream, and a chocolate and almond torte of unspeakable richness with fat chunks of honeycomb and a caramel sauce.

Restaurant review: Medlar, London SW10 | Life and style | The ...

Lunch for two, including wine and service £90 Sitting a little way down the banquette from me at Medlar was a man eating lunch by himself.

The fact that Medlar is down the other end of the King's Road from Peter Jones might have something to do with it.

There are crisp lardons around the outside, a sauce that is the meaty reduction of both animal and a cracking bottle of red and, as an honour guard, duck hearts flash-fried so they are still the colour of the sauce at the eye.

The ingredients in a big fat crab raviolo surrounded by nutty brown shrimps, samphire and a bisque that is the very essence of the best bits of a fishmonger's slab are hardly humble, but that doesn't mean producing something that works is easy.

Just know that Medlar is good, so much so that – should you care about these things – a week after our visit some tyre company gave it a star.

Medlar | Restaurants in Chelsea, London

World-class cooking of astounding excellence, immensely complex but always aiming at balance and harmony - artistry on a plate in the heart of Chelsea.

The real artistry arrives on the plates, six dishes of astounding excellence.

But every ingredient justifies its place in entirely natural-seeming juxtapositions of flavour, texture and colour.

And the execution is nearly flawless, the only off-note being slightly undercooked potatoes.

Cardamom custard with saffron oranges, pomegranate and langues de chat sang with flavour.