Founded by Sally Clarke and established for 25 years as a popular dining spot in Kensington, the Tatler 'Most Consistently Excellent Restaurant' award-winning Clarke's Restaurant is committed to using the best seasonal produce available. With most of the ingredients sourced from specialist suppliers in the South of England, the menus change daily to reflect recipes that are suitable for the season and balanced in texture, flavour and colour. High quality fresh fish and meat are delivered daily by trusted suppliers, whilst a specialist buyer in Covent Garden supplies Clarke's with fruits and vegetables directly from France, Italy and Spain. With buffalo mozzarella from Naples, olive oils from Tuscany and Sydney, and an extensive wine list covering Europe, Australia and the finest vineyards in California, Clarke's Restaurant is consistently creating new recipes and innovations for the cosmopolitan dining crowd of Kensington to enjoy.
Sample Lunch Menu April 2009 Soup of carrot, chick peas and Sheila's lovage with wild garlic cream and chilli breadstick £6.75 Bagna Cauda - steamed English asparagus, curly kale and cauliflower with anchovy, garlic and olive oil dressing £8.50 Warm smoked mackerel salad with Jersey Royals, watercress, chives and mustard soured cream £9 San Daniele ham and Trentino speck with bitter leaves, blood oranges, toasted hazelnuts and pomegranate £10.50 Cornish black bream fillet roasted with sauce of mussels, cream and dill with crisp-roasted desiree potatoes £17 Corn-fed chicken breast roasted with black olive, celery and pine-nut relish; herbed organic spelt £17 Braised Barbary duck leg with red wine and rosemary glaze; Sally's nettle "champ" £18 Waterloo and Berkswell, cheeses with oatmeal biscuits and spiced fruit chutney £7.50 Caramelised banana gallette with caramel sauce and cream £7.50 Dark chocolate soufflé cake with Brazil nuts and chocolate shavings £7.50 Espresso, organic coffee en cafetiere, tea, fresh mint or lemon balm tisane £3.00 with a bitter chocolate truffle £4.00 Minimum 2 courses please (including main course). All prices are inclusive of VAT. 12.5% optional service charge will be added to your bill. Sample Saturday Lunch Menu April 2009 Soup of carrot, parsnip and celeriac with chick peas, chilli cream and thyme breadstick £6.75 Char-grilled Cornish squid with smoked salmon, pea leaves, shaved fennel and soured cream £10.50 Thinly sliced rare roasted Orkney Isle lamb with yoghurt, saffron and lemon dressing and pomegranate £10.50 Egg Benedict - made with homemade muffin, crisp pancetta and Hollandaise sauce £9.50/£15 Organic salmon and Cornish Pollack fish cake with chive mayonnaise and gaufrette potatoes £17 Corn-fed chicken "Caesar Salad" with anchovy-mustard dressing, garden rocket and baked toasts £17 Osso Buco - braised veal shank with vegetables, herbs and tomato; soft Parmesan polenta £18 Lincolnshire sausages, smoked back bacon, roasted butternut squash, fried egg, mushroom and homemade mustard £16 St Gall and Spenwood, cheeses with oatmeal biscuits and quince paste £6.50 Spring rhubarb and vanilla cream trifle with pistachio nuts £6.50 Caramelised apple puff pastry with toffee sauce £6.50 Espresso, organic coffee en cafetiere, tea, fresh mint tisane £3 with a bitter chocolate truffle £4 Minimum 2 courses please (including main course). All prices are inclusive of VAT. 12.5% optional service charge will be added to your bill.