REVIEWS...

A "delightful" townhouse-restaurant offering a "pretty much faultless" mix of "spectacular" food, "excellent" service and a "lovely vibe (often enhanced by a jazz trio)"; "it's far from cheap, but worth every penny".

• In 2005/06 we were awarded, Top Ten Restaurants in the UK by Harden’s Restaurant Guide.

• In 2005/06 we were one of 10 Restaurants in the UK awarded the, Restaurant
Remy Award for Excellence by Remy Martin in association with Harden’s Restaurant Guide

• In 2006 we were presented with the, Jerez International Silver Cup as the first prize for best International Restaurant, selected from 20,000 original international entrants.

• In 2007 we were awarded three Rosettes by the AA Restaurant Guide.
  
  
  
• In 2007 we were awarded the highest ratings for both our Food and our Service by the, Harden’s Restaurant Guide.
  

• In 2007 we were awarded 25, 24, 24 points by the Zagat Survey.

, Troy Segal
In a deliberately low-key location within Notting Hill, this excellent local Restaurant proves that really great cooking will always draw vast crowds, regardless of glitz or flammery. The food is absolutely excellent, ranging from pitch-perfect takes on traditional staples...

Night is falling on London as I enter the Notting Hill Brasserie. My pulse quickens as I sense the intoxicating atmosphere - the pace is bustling, and Champagne glasses reflect the buoyancy of living in this salubrious corner of the capital. The greeting by maitre d' extraordinaire Patrice Guillon is one of genuine welcome and warmth. As I sip my Cognac, nestled in a comfy armchair by the bar, I can hardly wait for my next visit here.

Sittings at Notting Hill Brasserie are leisurely, the tables well-spaced, the lighting low & atmospheric, & the tinkling jazz from the quartet in the front bar a memorable accompaniment to what a dining experience should be all about. Notting Hill Brasserie should feature in every gourmand's address book. Nice weekend brunch spot, too.

There's always an excellent selection of sensitively cooked fish main courses, but among the meats, roast duck with caramelised onion purée, crisp potato and warm salad of crispy duck confit was a marvel. Likewise, a perfectly hung chateaubriand served with a Stonehenge pile of fat chips and béarnaise sauce was the last word on fillet steak.