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Southam Street - London Restaurant Reviews | Hardens
Luca Longobardi and Chris Denney, co-founders of Notting-Hill's 108 Garage, launch a second venture on the former site of Victorian boozer West Thirty Six (RIP).
The sprawling building covers three storeys with a Japanese robata grill on the ground floor, and a private BBQ area in the lower ground garden.
The first floor Raw Bar serves Nikkei (a fusion of Peruvian and Japanese cuisines) while the second floor houses a private member’s Tequila and Mezcal bar.
Southam Street, Golborne Road - Thoroughly Modern Milly
food menu
It is not easy to get to Golborne Road from where I live in South London, so it takes a special restaurant to convince me to make the trip.
On the ground floor you’ll find Southam Street Grill serving creative Japanese food and open for lunch and dinner.
The list is split into: Snacks, Small Plates, Mains and Sides, and we were recommended to choose about three plates each.
Southam Street is yet another stylish venue to open on West London’s ever-evolving Golborne Road, and I’m sure this beautiful new building will be a hit with the locals.
More information and book a table at Southam Street here.
Southam Street restaurant, Kensal Town | Culture Whisper
staff food
We can barely believe the audacious speed with which 108 Garage duo chef Chris Denney and Luca Longobardi (the money man) are expanding.
The converted garage has proven such a huge hit that the same chef-owner duo are opening a three storey Victorian pub less than a year later, also in Notting Hill.
This is record success even in the fast-moving world of restaurant openings.
Downstairs in the Victorian pub expect a rather different approach to experimental cooking showing what can be done with flame, open fire and smoking.
A Japanese robata grill will reveal what can be done to fish, meat and vegetables using different charcoals.
Southam Street - London Restaurant Reviews | Hardens
Luca Longobardi and Chris Denney, co-founders of Notting-Hill's 108 Garage, launch a second venture on the former site of Victorian boozer West Thirty Six (RIP).
The sprawling building covers three storeys with a Japanese robata grill on the ground floor, and a private BBQ area in the lower ground garden.
The first floor Raw Bar serves Nikkei (a fusion of Peruvian and Japanese cuisines) while the second floor houses a private member’s Tequila and Mezcal bar.
Southam Street, London W10: 'The fries are every slimmer's fantasy ...
food drinks
It’s a bit of a blessing that the duck leg bao is not over-furnished with flesh when the flesh in question is so dry Southam Street is not in that part of W10 made famous by Richard Curtis films, all candy-coloured mews and quirky antique shops.
It’s a bit of a blessing that it’s not over-furnished with flesh when the flesh in question is so dry but, given this, and the natural blandness of the shredded cucumber and raw mushroom that pad out the bun, it’s a dish crying out for sauce.
It’s so like panna cotta, they might be cross-continental twins, but with characteristically lovely Japanese decoration, all strawberry sauce and flowers, and a cashew and sesame brittle that’s so far up my street, I forget all about the elusive sake element.
Southam Street itself, however, feels a bit like a fish out of water: a glamorous fish, certainly, in a less than glamorous locale, a fun fish with all the gear and big ideas, yet one for whom food seems to be a bit of an afterthought.
• Southam Street 36 Golborne Road, London W10, 020-3903 3591.
Restaurant Review: Southam Street | The London Economic
menu food
With the opening of so many restaurants serving a mix of Japanese, Thai, Vietnamese, Chinese, Taiwanese and Laotian food, a great deal have roots far more British than the menus may suggest.
Those glimmers have now been broadened with the opening of Southam Street – a brand new restaurant from the team behind 108 Garage, literally just down the road.
From the menu’s ‘small plates’ section, a simple dish of Heritage tomatoes (£7.50) is particularly ingredient-led.
Instead, these particular interpretations are similar to Vietnamese summer rolls, translucent, uncooked and stuffed with herbs and well-seasoned soft shell crab.
A refined take on a meagre chip shop dish, fries are topped with very subtle katsu curry sauce and restrained portion of cheese, demonstrating a precise understanding of flavours and balance.