T&C tests: Flat Three, Holland Park
On a warm spring evening, I visited Flat Three in Holland Park to try its new head chef Joe Timarchi’s sensational tasting menu. All ingredients at Flat Three are foraged from the wild and sourced from the finest local suppliers, creating a seasonal menu of dishes that have been intelligently put together using bold flavour combinations.
Combining the best of British produce, such as Cornish mackerel, Colchester oysters and Dorset char, with zesty Asian flavours including Japanese ponzu or Korean meju, Timarchi creates intriguingly tasty dishes. The menu is crafted with a strong emphasis on fermentation, with light and refreshing flavours taking centre stage – think sweet fermented garlic, pickled wild carrot and kombucha.
Just a few steps from Holland Park Underground, Flat Three is housed in a discreet underground cavern with exposed brick walls and an open kitchen. With sleek Scandinavian furniture, tasteful lighting and simple tableware, the space is luxurious yet understated. The large round tables are perfect for a convivial evening, while the more private ones are tucked away in romantic brick alcoves. The staff are welcoming and suitably attentive, demonstrating an impressive knowledge of the ingredients on the menu and offering helpful suggestions for wine pairings from the impressive cellar – be sure to ask for a peek inside.
With a three- or five-course tasting menu of highly experimental yet accessible dishes, Flat Three is the place to go for curiously creative flavour combinations that champion the science behind producing fantastic food.
Flat Three, 120-122 Holland Park Avenue, London W1
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