Restaurant Review: Michael Nadra Primrose Hill, NW1
�Firstly a disclaimer: I really like this restaurant. As is sometimes the way, I went with no expectations, never having been to Mr Nadra’s first enterprise south of the river – but I left an avid fan,
It’s located in an enviable address, by the canal in Primrose Hill, in a new-ish building with three different dining sections and a pleasing bare-brick arched roof.
But on entry the first stop is the martini bar, where our creative barman shook us up a French kiss – an intriguing blend of horseradish vodka and olive – and sprightly berry-infused cocktail of the day.
We went for the tasting menu, very reasonable at �49, as is the whole menu, a six-course taste sensation. Tempting though it was, we didn’t ask for the matching wine; six glasses being a bit much on a week night.
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After an amazingly smooth chicken parfait amuse bouche came a delicate prawn and scallop dumpling sat in a rich broccoli and spinach sauce – a fantastic combination.
The next course was equally impressive – velvety fried fois gras and a tasty little quail with sweet cherries acting a perfect foil
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Then the tuna, which was epic. Absolutely melt in the mouth fish with a carrot and ginger puree and a mysterious taste of south east Asia. Finally for the savoury dishes was a lovely fillet of succulent beef, with more fibrous and flavoursome cheek on a bed of the most toothsome garlic mashed potato you are ever likely to find.
After a wickedly sharp rasberry and lemon sorbet, mellowed nicely with some Greek yogurt, came a selection of puddings; a Pimms terrine, which didn’t quite work for me, a smooth chocolate fondant with salted caramel and a luxurious treacle tart with clotted cream. As you can tell, I am a now a Nadra devotee.
But what a find this place is. It’s great and deserves to packed every night. I may just have found a new favourite restaurant in London.
In a nod to National Chocolate Week, until Sunday you can find three limited edition chocolatey numbers; venison in chocolate sauce, a passion fruit choc fondant and the amazing sounding chocolate caramel 1919 martini.