Harden's survey result
“A great way to start the day!” – “Be prepared to wait” (particularly at the W11 original) if you want to sample the trademark funky brunch of this star Aussie chef’s “cool and airy” chain. But while feedback contains lots of adulation for his “light”, “fresh” and “innovative” fare, even fans can find it “a real mix in terms of quality” and those who feel it’s a case of “hype and trend over taste” say “it’s astonishing that people queue in the rain to eat this mediocre-at-best food!”
“Friends have returned from Australia full of the joys of Bill Granger, now we can get the real thing!” – so say fans of these “cool and airy”, “posh-brunch heavens” who are prepared to endure the savage queues and “sometimes indifferent service” for his “brilliant and very different breakfasts”, and other “healthy and innovative food (although a menu which requires a dictionary might be seen as a bit pretentious!)”. However, at the W11 original in particular, there are critics who say: “it’s not worth the wait given plenty of alternatives nearby”.
“Crazy queues are a letdown”, but that’s the worst gripe about Aussie star chef, Bill Granger’s “chilled”, “light and airy” hotspots, rammed particularly for his epic brunches – “interesting, but non-fussy combos” that are superbly “fresh and tasty”. Top Menu Tip – “the legendary Granger scrambled eggs on sourdough toast”.
“There’s a permanent queue around the corner”, at these “laid back” Antipodean haunts, rammed with “yummy mummies” and “ladies who lunch”; brunch is the massive deal here – “lo-cal tasty combos” that “draw inspiration from all over the world”.
Granger & Co Restaurant Diner Reviews
"perfect instagram place but less about quality"
Granger and Co W11
Madly successful with the Notting Hill set, this café-outpost of a media friendly Antiopodean chef packs 'em in at all hours; we enjoyed the food on our early-days visit, but how standards will withstand the pressures in the longer term it is difficult to say.
What makes a restaurant an 'It' restaurant? Whatever it is, this first European outpost of a media-friendly Antipodean chef has it in spades. The overwhelming fact about it is that it is just always busy. When we last passed by - too early on a Saturday for fashionable Notting Hill cruising - all the surrounding streets were deserted. But Granger's corner café stood out like a sort of spiritual inversion of an Edward Hopper diner - those radiating contentment, many, were all within.
Whether this contentment is a particular comment on the food, it is impossible to say, and probably irrelevant too. What is clear is that this is a place combining mateyness with elegance in a way which is presumably supposed to waft us from west London to Sydney. The locals want a part of that dream.
The menu, an all-day affair, is in keeping with the relaxed style, and the highlight of our earlier lunchtime visit had been a very good fish curry, and we were impressed by the casual but efficient service too.
Since that visit, however, a new chef has joined (from Zuma, via the now-closed Galoupet). Can he, or any other chef, maintain the pressure which the press of custom here must be causing? That's the real question here, and it is the sort of question to to which only time - with the help, perhaps, of our annual survey - can provide the answer.
Last orders: 10.30 pm