Harden's survey result
Summary
“There’s no messing around by chefs trying to be clever: just first class ingredients allowed to speak for themselves” alongside a “fabulous wine list” and “so-gracious” service at Sally Clarke’s California-inspired institution – a Kensington stalwart that “isn’t content to rest on its laurels”, and whose “fresh-flavoured dishes” are “some of the best seasonal food in London”. “The main room’s elegant decor makes it feel more like a private dining room than a restaurant and the tables are set far enough apart to allow for quiet conversation” making it a favourite for romance (of the silver-haired variety). “A warm welcome from Sally each and every visit sets the tone for a great evening” (“she must have some clones of herself, as she always seems to be around!”).
Summary
“Although a classic of the neighbourhood, it doesn’t rest on its laurels” and “how standards have stayed so high here over all these years is a testament to the omnipresent and charming Sally Clarke”. “Superb ingredients are cooked with a light touch”, in the Californian style that first inspired her, while “professional-without-hovering” service is “absolutely spot on”. “If you are under thirty, the only downside is that it can be full of ‘old timers’”.
Summary
“Still delivering exceptional food after all these years: amazing!” Sally Clarke’s “very grown up” temple to seasonal cuisine off Notting Hill (“everything is carefully chosen by Sally herself”) delivers “simple and wonderful” cooking – “very fresh” and prepared with “a gentle rarity of touch and seasoning”. Old-timers may complain that “the enlarged eating area has removed the special intimacy of old” but “the packed house says she’s called it right” and it’s “a safe bet for business” and “romantic” too.
Summary
Sally Clarke’s “fabulous”, “honest”, “incredibly fresh”, seasonal cuisine is “re-establishing itself” after a few rocky years at her long-serving Kensington HQ; service is “charming and sensitive”, and the refurb and expansion a year or two ago has “enhanced the ambience”.
Owner's description
Sally Clarke opened her doors in December 1984 offering daily changing menus, reflecting the best and freshest from the market. Still today, the lunch and dinner a la carte and set menus are constantly evolving throughout the week, with the changing of the seasons' produce.
Open for Breakfast, Lunch and Dinner every day except Sunday, our set menus are priced as follows: Lunch £ 27 For 2 or £ 33 For 3 courses. The 3 course Dinner menu is
£ 39
Set amongst the elegant streets of Kensington and just a stone's throw from the vibrant Notting Hill area, this gem of a restaurant has been attracting both locals and vistors to the city for decades. Tables are set with crisp white cloths, sparkling glassware and fresh flowers are everywhere.
A welcoming smile will greet you and professional yet friendly staff will serve you, and a world class wine list will be offered alongside our tempting menus.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £27.00 | £33.00 |  |
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| Dinner | £39.00 | |
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Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £17.00 | £30.00 | £4.50 | £8.50 |
| Drinks |
|
|---|---|
| Wine per bottle | £24.00 |
| Filter Coffee | £3.00 |
| Extras |
|
|---|---|
| Service | 12.50% |
Restaurant details
The chef
Sally Clarke, trained to be a chef in London and Paris before travelling to California where she gained further dining room and kitchen experience in Los Angeles. During her time in California she met Alice Waters, founder of the restaurant Chez Panisse in Berkeley, who became her daily inspiration and mentor.
In 1984 Sally opened Clarke's restaurant, and 5 years later her provisions shop next door to sell the baked goods from the restaurant kitchen. Her wholesale Bakery, based in North Kensington was born out of this, and more recently the Clarke's Production Kitchen was created to provide the ever increasing range of takeaway items available in her shop.
Michele Lombardi joined Clarke's in 2015 as Executive Head Chef, leading the team of talented young people.
Originally from southern Italy, he trained in Florence before travelling to London to expand his culinary knowledge.
Alberico Penati employed him at Harry's Bar in Mayfair, where he steadily rose up the ranks, eventually taking over the role of Head Chef himself. He has lived and worked in London for over 17 years.
Clarke’s Restaurant Diner Reviews
"What I liked about the restaurant was the excellent food and wine; very courteous service and spaces between the tables so that one can have a conversation without the next table eavesdropping. Not cheap!"
"Always a delight - food is quite pricey but always feels worth it. Wonderful fish dishes - but everything on the menu is fresh and prepared with care- great ingredients which are allowed to stand out. Service is impeccable."
"fresh ingredients, excellently prepared and presented, warm and highly professional service, standards maintained"
"Wonderfully consistent over the years"
"I honestly can't fault this restaurant. My parents first went in about 1964 when there was only one dish on offer per day (always excellent). Now much grander (and they've dropped the 'Sally' from the name) but the food is lovely, plenty of space between the tables, and faultless service - especially from the 2 maitre'd (one an impossibly charming Italian in a sharp suit, the other a wonderfully old-school, no-nonsense Englishwoman)."
124 Kensington Church Street, London, W8 4BH
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | 12:30 pm-2 pm, 6:30 pm-10 pm |
| Tuesday | 12:30 pm-2 pm, 6:30 pm-10 pm |
| Wednesday | 12:30 pm-2 pm, 6:30 pm-10 pm |
| Thursday | 12:30 pm-2 pm, 6:30 pm-10 pm |
| Friday | 12:30 pm-2 pm, 6:30 pm-10 pm |
| Saturday | 12:30 pm-2 pm, 6:30 pm-10 pm |
| Sunday | CLOSED |
