Core, Modern British in Notting Hill - Chef Clare Smyth Comes from Gordon Ramsay

[DonRocks]

Andy Hayler's Reviews

[zgast]

Had dinner at Core last night.  I'm about four months into not being able to eat gluten so I was a bit hesitant to do fine dining, but the restaurant was absolutely outstanding at accommodating my restriction.  Evidently they have a gluten free version of every item on the menu.  Overall, it was a very good meal.  I do have to say, though, that some of the dishes fell short of what I've eaten in other 3* restaurants.  The service, though, was wonderful.

As per usual, my wife and I went halfsies, so from the menu below we got:

Scallop tartare - Really fresh, sweet scallop.  But the sauce left something to be desired - it just didn't add much if anything.  I think I went in expecting this to be closer to a crudo or ceviche, but it's diced fresh scallop in a bit of a saucy liquid.

Potato and roe - Pretty decadent.  Evidently they confit the potato in butter, add roe and a few accoutrement, before saucing at the table.  Simple but the sauce was delicious.  I soaked it up with my gluten free bread.

Venison - This was a loin, cooked perfectly and sauced along with a sort of mini pie made from stewed meat and other items.  The loin was a bit better, we both agreed, but solid dish.

Beef - Very, very good.  It was simple.  It's a small piece of wagyu topped with an oyster, which has been wrapped in wagyu carpaccio.  Sauce on the side.  There's a supplement for the dish, but I'd order it again.

Lemonade parfait - Tasty lemon treat.  I can't say it resembled a parfait - it held it's semicircular shape. 

Pear and verbana - This was actually the standout dish of the night for me.  It was a crisp meringue filled with a soft meringue, then covered in candy discs.  Each different bite gave you the different flavors - and it was stupendous.

 

Á la Carte 

Crispy veal sweetbread
honey, mustard and Norfolk kohlrabi

Isle of Harris scallop tartare
sea vegetable consommé

‘Potato and roe’
dulse beurre blanc, herring and trout roe

Lobster and spelt
Fenland celery, caviar and Selim pepper

~

Cornish sea bass
cockles, clams, coastal herbs and lovage

Roasted cod
Morecambe bay shrimps, Swiss chard, brown butter

‘Beef and oyster’ 
Highland wagyu beef and Porthilly oysters

Rhug Estate venison
pearl barley,‘‘haggis,’’16-year-old Lagavulin whisky

~

Lemonade parfait
honey and yoghurt

Pear and verbena
Poire Williams sorbet

‘Notting Hill forest’
chestnut, prune, pine and woodruff

‘Core-teser’
chocolate, malt, hazelnut