Claude Compton, a former chef of Petersham Nurseries and Club Gascon, of both I have heard good things about, has in the first quarter of this year launched his first solo venture, Claude's Kitchen. He is also the founder of street food company Green Goat Food. With such a good resume under his belt, it is only sensible to try it out.
A champagne bar as you enter and a restaurant on the first floor, the first impression was pretty engaging.
Interior of restarant
The interior has an inviting vibe and the staffs were very friendly which makes the evening casual and fun. As Claude likes to keep his food seasonal, the menu changes weekly starting every Tuesdays. Since we were there on a Tuesday, we were offered a reasonably priced two or three course fixed price menu where all we had to do was to provide feedback, with no sugar coating.
Cornish Mackerel with pickled cucumber
My starter of mackerel came with crispy skin and pickled cucumber both in a thin strip and a baton which ate well together. The cubes and beetroot turnip was nice but would be better with more seasoning, same for the beetroot sauce.
Walnut & Walnut whip
The walnut salad of whole walnuts with walnut mousse, chicory, dandelion and apple sour was scarce and the best thing about it was the walnut whip.
Roast cod, burnt leek, chilli & tomato jam, Black treacle
Everything on this plate was tasty, with the chilli and tomato jam the highlight of this plate. The cod had crispy skin but was a tad overcooked. This was the better savoury dish we've tried so far.
Lamb chump, red onion, olive powder, smoked potato
When the lamp chump was served to us, the watercress was simply scattered over the lamb, hiding the main part of the dish, the lamb! But that wasn't an issue. Lucky the lamb itself was cooked well, nice and pink the way I like it. The mash was silky smooth and buttery but did not have the smoky taste promised in the menu. Still, it was good with the lamb. The figs and olive powder though, did not do much on the plate; it could do without.
Maldon salted caramel cloud
This dessert totally brought us to cloud nine, it was the highlight of our meal. The creamy salted cloud with that caramel dark chocolate smear was heaven on a plate, the raspberry shard and hazelnut gave it another dimension. I scraped the plate clean, and would have licked it shiny if I was at home. It was that good! What a happy ending.