The portions here are admittedly small, yet the value for money at this venue is charming once you are aware that this is a gourmet restaurant. Fine wine list too.
By now I think it’s very clear that I absolutely love Japanese food and for those of you who didn’t know, I was born in Sweden. So when I heard about a Scandinavian, Korean and Japanese fusion restaurant I simply had to try it. I had never heard of such a mix before and was curious to see how they would pull it off.
![Zomato]( "Recensione")
I feel quite emotional when I talk about this meal. I've grown tired of new restaurants trying to manipulate ingredients and force them to go one way. Flat Three is the opposite, they nurture the ingredients, they create dishes based on the purity of the flavours.
Every single dish wowed, impressed and evoked some sort of emotion out of me. A while back ago I went to a restaurant in Kensington and tasted fish for the first time, I've had fish plenty of times, but that time I truly tasted it. I can safely say, Flat Three's Seabass trumped it, over and over and over again. In all 7 dishes served, there was no mistake, no "they should have", it was simple perfection.
I don't know how to put into words my experience there, they tended to our every need, explained every dish in detail, accommodated every request and gave us a take home box full of freshly made goodies after the meal.
The price? Well, expect to pay, and expect it to be worth every penny.
Thank you Huss, I think we've found our go-to place.
With a Scandi-Japanese-Korean fusion menu, an open kitchen, and a love of foraging, Flat Three is one of London’s intriguing hidden gems.
As I ventured through an understated doorway on Holland Park Avenue, and downstairs to the restaurant, I wasn’t sure what to expect. The room I entered was a sophisticated basement – simple décor, elegant table settings and glassware all working with the original structure of the room. Within the archways were intimate alcoves, perfect for seating small groups. I took my place, and prepared for the main entertainment.
![Zomato]( "Recensione")
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
Soul Seed Media & Marketing
+5
For a high end fine dining experience, Flat 3 in Notting Hill have a seasonal 5 course vegan tasting menu along with an impressive wine and sake list.
The menu is inspired by the flavours of Korea and Japan, using fresh British produce and foraged goods. On this occasion (during October) that was some inventive dishes including golden beetroot, mushrooms, peas and broad beans.
Each serving is delicately and creatively presented and every component of it thoroughly explained in exquisite detail. Both Juliana and Katherine are extremely knowledgeable and clearly very passionate about the food and wine.
A memorable and unique experience in all and one we’ve labelled as one of our all time favourites
The best Vegan Friendly Michelin Star Restaurant.
Thank you for a magical dining experience.
My partner and I are vegans, and unfortunately, still, it's not so easy to find high-end vegan cuisine. Your place is the first Michelin star restaurant where we could enjoy our dinner to the fullest!
With confidence, we can rate all dishes 5 out of 5. We went for one 5-dish tasting menu and added a few more vegan dishes from A la carte. In the pictures, you can see an exceptional presentation served elegantly by Catherine - a very friendly and caring waitress.
What was remarkable is a beautiful combination of Asian inspired flavours and vegetables & tofu. I never tried anything like this—definitely a unique experience.
Your place is a benchmark for other upscale restaurants across the world.
Outstanding food with fun ingredients often seasonal based. Great techniques for preparing the food. Excellent service from the staff. Great cocktails. Great wineglasses(zalto)/plates. One of the best fine dining experiences in a long time in terms of quality.
However, if there something they could improve then it would be the menu which isn't very informative. They should also serve more dishes or make them larger. I could easily eat the whole menu again without a problem and I can't imagine how you would be satisfied if you go for the three course dinner. Still a fantastic experience.
We visited Flat Three for our 8-year anniversary. Service was top notch. One of the best I've had (and I've been to Michelin rated places). Food was out of this world. We had 2x 5-course menus, covering all of the vegan dishes between us. We also had the wine & non-alcoholic pairings. We made it fairly complicated for the staff, but they handled it amazingly and it went without a hitch. The wine was fantastic, and the information given upon presentation was very good. The non-alcoholic pairing was so delicious, would definitely go back just for those! The best thing for me would be the sauces. I don't react well to overly rich sauces, but these were so full delicate flavours, and not just overdone with 1 flavour. The atmosphere was reserved and polite, music was gentle and bathrooms had a luxurious feel. We definitely will be back every time the menu changes! 10/10 would recommend.
Intimate location, essential and very well cared for, a place where you feel pampered both by the incredibly attentive, professional and welcoming staff and by the works of the chefs, the result of innovative combinations based on raw materials of the highest quality.
In the dining room we find the kitchen without any kind of barrier so we can appreciate the impeccable professionalism of the chefs, a show that keeps you company all evening.
The sommelier was exhaustive in displaying the wine cellar of the restaurant and in recommending an appropriate wine according to the courses.
Throughout the evening I noticed only a small but annoying problem, all the glasses had halos and light stains, which has absolutely nothing to do with cleanliness but with wear.
In conclusion I thank all the staff, recommended for those who want to experience new and delicate tastes.
Excellent service, everyone was extremely friendly and had some great sake recommendations. The sweet umeshu dessert sake & the brown butter cake were the highlights of the meal for sure! Don’t skip out on the mochi flatbread too, or the enoki mushrooms. Would come back for sure!
![5]( "Recensione")
I was never a fan of Asian fusion cuisines, from my past experience it's usually just putting some random Asian-ish ingredients into a common dish and calling it a day. I'm extremely excited to share with you, Flat Three is nothing like that. It has far exceed my expectation and it's one of the most memorable dining experience I've had in a while. The dishes and the wine/sake paired with them were just spot on.
Can't wait to visit again soon!
Here are the dishes I had for that evening:
- Appetiser: Mushroom puree with Japanese vinegar-onion salad dressing on a crispy tart-like cookie base, served with raw mushroom slices on top of it. Thought the raw mushroom would be too earthy in terms of the flavour, but to my surprise it actually wasn't the case. The puree balanced that out perfectly and they were sliced so thin that provides a crunchy texture.
- Wild sea bass tartare, fennel + rhubarb kimchi: Kimchi brings a good amount of sourness into the dish and counters any potential fishy flavour the sea bass tartare could have. The wine paired with it (unfortunately I can't remember) did an amazing job smoothed out any sourness in my mouth and throat. Meanwhile the sea bass and kimchi were diced into similar if not identical size, which creates a harmonic texture in the mouth. It's just impressive.
- Japanese aubergine, shungiku + featherblade sauce: The slice of roasted beef on top of it was really tasty with its charred flavour. The Japanese sauce that come with it added an extra layer to its already rich flavour without overwhelming taste buds. I also like how the aubergine was cooked. However I'd say, this is the only dish of the night I felt like a bit of a misfire. I get the idea of having the juicy aubergine complement the dry beef slice, but IMHO they just don't blend well with each other, despite both being beautifully done.
- Courgette, beefsteak fungus + buckwheat: They really nailed the courgette: it's crunchy and juicy at the same time. The plum sauce with perilla leaves works extremely well with the courgette. Buckwheat is well cooked, though I'd prefer slightly more layers to the sauce that come with it. It's just a bit flat with only the sourness.
- Scottish salmon, oxheart tomato + roasted yeast: I just can't tell you how much I love this dish. The salmon was just exceptional. I'm guessing it probably has been roasted in a lower temperature to keep its tenderness and then pan-friend under a high heat for the burnt flavour. But mate, you can taste the muscle fibre of the fish at the surface, but the inside of the fillet has this almost sashimi-like jelly texture, blended with the fat of the fish. The fillet itself really wasn't too oily at all, but the creamy sauce makes sure of it. Oxheart tomatoes on the side was pickled in the Japanese way, bringing the sourness down and added some sweetness to it.
- Fig leaf cake, caramelised figs + milk ice cream: What can I say, I love fig leaf cake! The milk ice cream had this apparent grassy flavour to it which I'm not a big fan of though.
Willibrordus Brenninkmeijer
+5
Amazing experience. If your looking for a dinning wonder Flat Three is the place. I booked through open table and requested seating for two and that I was on a date. I was seated in a wonderful cave that was romantic and cozy. The decor was simple and exquisite at the same time. A touch of minimalism with high end service. The food was impecable. The fusion between Korean and Japanese with ingredients from the UK demands an audience. I am vegan and they had enough choices on the 3 course meal or the 5 course meal to leave me in awe. The food was delicious, wonderful, and I'm sure I will be dinning there again. I even went back the next day with my family to share this excellent dinning experience. When my brother ordered the lamb, which was sous vide prepared, he told me that it melted in his mouth, a perfect medium rare, with specialty tiny anchovies on top. Just magnificent. I of course enjoyed the aubergine plate twice in a row. Yum
Their premium wine pairing was amazing, and I loved the fact that they had a non alcoholic pairing with the incredible food.
A welcome change from Italian, French and English cuisine, Flat Three offers a fusion of Scandì, Japanese, Korean and new world food. The ingredients are carefully sourced from local producers and follow the seasons. The taste sensations created are unique and delicious and beautifully presented. The glassware, Scandinavian furniture and handmade plates and dishes create a relaxing but upmarket ambiance. The service is attentive and professional and what a pleasure it is to view the open kitchen. A special place hidden below street level, but worth the visit to find this gem.
The food is amazing and the service is quite fantastic. My English is not good，the waiters were very kindly ，they explain all the things.And my sisiter and I stayed until 23:30 I was so sorry about this because it's too late we didn't aware that but the waiters were so friendly. They just waited.
Absolutly I will go to this resturant again.
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