Flat Three (Holland Park)

• An amuse bouche for the evening was this lobster bisque
• On the special section lobster with tomato butter
• The menu changes with the season and had a good choice of meat
• The citric ponzu sauce was delicious with the fatty salmon
• The salmon was right to be served just on it's own
• I have to say that despite growing up eating with chopsticks
• I still didn't find it (and could not understand why) easy to eat this dish with the apparatus
• Hinona kabu is a traditional Japanese vegetable usually used for pickling
• The colours were so pretty and the pickling flavours were mild with a very good balance of sweet and sour
• Each ingredient was plated up separately and then scattered with micro flowers delivered the impression of the venison's wilderness
• The star of the dish for me was followed by this wonderful piece of meat
• It was served on it's own with the subtle honeycomb sweetness
• A delightfully tangy sorbet which contrasted perfectly with the sweet (but not overly so) coffee
• The runeberg cake was slightly dry though
• Cocktail of rowan berry champagne was delicious at £
• Flat Three is one of London&rsquo
• The room I entered was a sophisticated basement &ndash
• Elegant table settings and glassware all working with the original structure of the room
• Within the archways were intimate alcoves
• Flat Three is the opposite
• I had never heard of such a mix before and was curious to see how they would pull it off
• The portions here are admittedly small
• Yet the value for money at this venue is charming once you are aware that this is a gourmet restaurant

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