Darbaar launches new bar, Lotus, in The City
This May, the City will see the launch of a new bar, Lotus, that will feature an oriental cocktail menu, including spice-infused spirits and Indian twists on classics.
9 May 2017
Flat Three, a restaurant near Holland Park that has only recently re-opened its door after a major refurbishment, is inspired by the minimalist aesthetics and flavours of Japanese, Korean and Nordic cuisine. No massive pieces of furniture or fancy chandeliers; the forty-cover dining room feels more like a Scandi flat from the 1970s with a large open kitchen where you can watch all your food getting prepared.
The restaurant is the creation of operations manager Juliana Moustakas and chef Pavel Kanja, whose culinary credits include names like Wabi, Roka and Nobu. Prior to opening their own restaurant, the duo collaborated on a series of dinners at Juliana’s Kensington home that tested many of the dishes, hence the origin of the name: Flat Three.
Much of the food as well as drinks are made in-house from a variety of fermentations that are a common thread across the cultures that Flat Three embraces. Dishes change often, sometimes daily, to take advantage of the freshest seasonal produce available. Popular choices include bass, scallop sashimi and wild fennel; diver scallops with Mexican marigold leaf; forty-day aged sirloin, charred onion, miso garlic and teriyaki style jus and even weird dishes like tofu, basil seeds and wood ants (yes, you read that right).
Flat Three also offers a selection of plant-based dishes making it a great place to take your vegan friends. Sample dishes include porcini, brick pastry and green chilli; kabocha, sorrel, almond miso and jus and cabbage, gochujang and buckwheat noodles.
Pavel Kanja’s menu draws mostly on British-grown produce, sourced as locally as possible.
Drinks on offer include a selection of house-pressed juices, teas, infusions and ferments available to order individually or as pairings alongside the tasting menu. You can savour drinks such as lovage and ginger; yuzu and lemon verbena or omija tea and peppercorn.
If you’re feel like some booze, you can choose between Rieslings and Pinot Noirs, or a selection of sakes and cocktails crafted with house-made tonics, tinctures and blends.
Eating kabocha and wood ants might not be for everyone every day, but Flat Three is definitely worth visiting for its original menu and clean design.