Time Out rating:
<strong>Rating: </strong>4/5
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<strong>Rating: </strong>4/5
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Time Out says
Wed Oct 17 2012
KWR is thoroughly modern in using dispensers to keep wine fresh for longer, so allowing single glasses to be served and thus facilitating experimentation. In contrast, its handsome, light-filled premises retain a comfort and clubbability that refer back to wine trade tradition. Usually busy, the venue seems to have become an unofficial clubhouse for a fairly smart Notting Hill crowd who drop by for everything from an aperitif and tapa to an evening blowout.
The full house on our previous visit suggested that the below-par food and patchy service were a temporary faltering, as the management later contacted us to explain. This time, with new head chef Patrick Strauss and a clued-up maître d’, the restaurant had rediscovered its high standards. A prawn and chorizo pot (also on the tapas-like bar menu) was stuffed with flavour, and foie gras was paired successfully with pineapple chutney. Main courses of pork belly in mustard and tarragon sauce, and sea bass with a chorizo crust, were excellent, the former served on a broth of early-season vegetables of distinct and delicate flavour, and the latter working well with the suggested Neudorf (New Zealand) pinot noir.
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