Taking over the site of the former Notting Hill Brasserie on Kensington Park Road, Notting Hill Kitchen marks a new and exciting take on modern Portuguese and Spanish cuisine. The spot was snapped up by a group of food and wine enthusiasts with a wealth of experience in both the restaurant and wine trade.
The aim of the game is to introduce the best ingredients Portugal and Spain have to offer as cooked up by chef Luis Baena. His eclectic menu offers a selection of grazing dishes and shared plates throughout the day in its Spanish style bar as well as a more classic three-course meal at lunch and dinner.
Dishes include Alentejo D.O.P pork cheek confit with truffled bread & bacon crumble; Slow cooked Iberian milk-fed baby lamb; Sautéed Fillet Of Atlantic Turbot with sweet potatoes and celery purée and garlic chips; Seared pink swordfish, with seaweed and dashi creamed rice and Azores cheese.
Having worked with top chefs such as Paul Bocuse and with experience cooking across the globe from Madrid to Sao Paulo and Hong Kong, Baena’s menu focuses on the finest artisanal Portuguese & Spanish ingredients sourced through his network of small producers that he has built up over the past 30 years
Interiors have been designed by top Spanish interior designer, Sandra Tarruella.