Red Lemon Restaurant Review
Words: Tara Ghazanfar
Living in Notting Hill and as an aficionado of Portobello market’s food and surrounding restaurants, I recently heard of the reopening of The Red Lemon, a well known address conveniently located between Portobello and Westbourne Park roads.
After a testing and cold day at work, we pushed open the door of a cosy and warm-hearted pub, discovering perfect seats to rest on whilst we enjoyed a drink next to a roaring fire, all surrounded by artistic and original paintings. The refined and tranquil atmosphere that seems to characterise The Red Lemon instantly relaxes you – we felt very secure in this serene place.
It is not all just about the atmosphere of course, the best came later; on our plates. Chef David Green, who heads the kitchen, has developed a diversified and innovative menu, cultivating curiosity. Fresh and healthy products are part of his cuisine, influenced by the close market. It is especially worth mentioning the girolles and wild mushrooms, Jerusalem artichokes and provencal figs.
We were served as starters the soup of the day; rich and tasty, perfect for winter, and perfectly cooked scallops accompanied by oxtail marmalade. I had to remember that we were sitting in a pub, and decided to order as a main, an unusual, seasonal dish; the Reindeer burger. This gustatory monster was served on a wooden board, along with the Chef’s black lava salted chips. The steak was tender, juicy and flavoursome and I loved the cranberry based sauce which gave the burger its unique taste. I was more sceptical about the fact that the camembert, topping the steak, was breaded. The chips were delicious, and the wooden board returned to kitchen relieved of all its food.
My guest went for a Sea Bream fish enthroned on a bed of our favourites; Jerusalem artichokes and trompette mushrooms. The fish was light and melting, with just enough sauce, enabling you could still taste all the different flavours, including those of indescribable delicious wild mushrooms.
We enjoyed a Spanish white wine; Tarabilla Blanco, rightly recommended by the waitress, which was fresh and dry with fruity notes.
The end of this sumptuous feast was highlighted by a wonderful desert; the crunchy apple and plum crumble, with vanilla ice cream. It was good and a pleasure to find a degree of acidity which is often missing within restaurant crumbles.
We left the Red Lemon in a far better mood than that we had when we entered, thanks to an inviting and warm atmosphere and the hearty and tasty dishes that were well designed and artfully cooked.
Oh, and I almost forget, we loved the background music…
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