Celebrating the finest British ingredients for an exceptional and relaxed dining experience.
92 KENSINGTON PARK ROAD,
LONDON. W11 2PN.
ABOUT CORE
Core is an elegant and informal fine dining restaurant with an emphasis on natural, sustainable food, sourced from the UK’s most dedicated farmers and food producers.
We create beautifully simple dishes, seeking out the best of British produce, with a passion to delight and share our curiosity and our love of delicious artisanal food.
CLARE SMYTH
Core is the debut restaurant of Clare Smyth, the first and only female chef to run a restaurant with three Michelin-stars in the UK.
Clare grew up on a farm in County Antrim, Northern Ireland. Since moving to England at the age of 16, she has worked with an uncompromising devotion to her craft, training in some of the most celebrated kitchens in the world. In her time as Chef Patron at Restaurant Gordon Ramsay in Hospital Road, her many awards included 10/10 in the Good Food Guide, five AA rosettes and an MBE for services to the hospitality industry. Clare also won the Cateys Chef of the Year Award 2016 and Michelin Female Chef 2017.
JONNY BONE
Head Chef
As Core Head Chef, Jonny brings a dedicated appreciation for seasonal ingredients and regional produce. He has worked in some of the world’s most renowned Michelin rated kitchens around the world including Restaurant Frédéric Simonin in Paris, Geranium in Copenhagen, Blue Hill at Stone Barns in New York and Restaurant Gordon Ramsay in London.
ROB ROSE
Restaurant Director
With 10 years at three Michelin-starred Restaurant Gordon Ramsay, Rob brings a dedicated commitment to excellence in his role as Core’s Restaurant Director. He was awarded ‘Master of Culinary Arts,’ an award he now judges and has been involved in a number of projects including a year in New York at Gordon Ramsay’s at The London, Maître d’ in the Channel 4 series ‘Ramsay's Best Restaurant’ and as the General Manager for Dan Barber's ‘WastED’ pop-up at Selfridges London.
GARETH FERREIRA
Head Sommelier
Gareth is an award winning Sommelier with extensive experience, including training at the world-famous Burj Al Arab in Dubai and the Saxon Hotel in Johannesburg, where he became Head Sommelier and Beverage Manager. Originally from South Africa, Gareth also worked as Head Sommelier at Michelin-starred Launceston Place and is a judge for the Decanter World Wine Awards and the Imbibe Sommelier Wine Awards.
CORE TEAM
The team at Core share award-winning and Michelin experience in their uncompromising pursuit of culinary perfection. They are passionate about British food and work closely with farmers and suppliers to bring only the finest seasonal ingredients to the table.
MENUS
TASTING MENU
Tomato and basil gougères
Jellied eel, toasted seaweed and malt vinegar
Crispy smoked duck wing, burnt orange and spices
~
Isle of Mull scallop
cooked over wood
Charlotte potato
dulse beurre blanc, herring and trout roe
Skate
Morecambe bay shrimps, Swiss chard, brown butter
Lamb braised carrot
sheep’s milk yoghurt
Roast grouse
red cabbage, bell heather
‘Cherry bakewell’
Pear and verbena
poire Williams sorbet
~
Warm chocolate tart
Passion fruit and red Kampot pepper
£95
These dishes are also available individually priced at £15 each
SNACKS
Smoked tomato and macadamia gazpacho tartlets
£4.50
Jellied eel, toasted seaweed and malt vinegar
£4.50
Tomato, basil and aged parmesan gougères
£4.00
Crispy chicken skin and caviar
£9.00
Smoked duck wings, burnt orange and spices
£6.00
Sausage and brioche with gherkin and dill pickle
£4.50
Crab doughnut and consommé
£6.00
30g Prunier caviar
£75.00
Lemonade parfait, honey and yoghurt
£5.00
Chocolate and hazelnut crémeux, salted caramel
£5.00
‘Cherry bakewell’
£4.00
Warm chocolate tartlets
£5.00
Passion fruit and red Kampot pepper pâte de fruits
£3.50
FIVE-COURSE MENU
Charlotte potato
dulse beurre blanc, herring and trout roe
Skate
Morecambe bay shrimps, Swiss chard, brown butter
Roast grouse
red cabbage, bell heather
‘Cherry bakewell’
Pear and verbena
poire Williams sorbet
Lunch - £80
Dinner - £85
TASTING MENU
Tomato and basil gougères
Jellied eel, toasted seaweed and malt vinegar
Crispy smoked duck wing, burnt orange and spices
~
Isle of Mull scallop
cooked over wood
Charlotte potato
dulse beurre blanc, herring and trout roe
Skate
Morecambe bay shrimps, Swiss chard, brown butter
Lamb braised carrot
sheep’s milk yoghurt
Roast grouse
red cabbage, bell heather
‘Cherry bakewell’
Pear and verbena
poire Williams sorbet
~
Warm chocolate tart
Passion fruit and red Kampot pepper
Lunch/Dinner - £95
Core wine pairing - £95 per person
THREE-COURSE MENU
Crab royale
steamed Colchester crab doughnut and consommé
Lamb braised carrot
sheep’s milk yoghurt
Isle of Mull scallop
cooked over wood
Charlotte potato
dulse beurre blanc, herring and trout roe
~
Skate
Morecambe bay shrimps, Swiss chard, brown butter
Celeriac
hazelnuts and consommé
Oxtail stuffed Roscoff onion
beef short rib
Chicken, clams and caviar
St Brides farm, 120 days
£15 supplement
~
Lemonade parfait
honey and yoghurt
Pear and verbena
poire Williams sorbet
Pain perdu
peaches and cream
Chocolate and hazelnut crémeux
salted caramel
Lunch - £65
Dinner - £75
CORE CREATIONS
NETTIE CLARK £11
Rhubarb vodka, hibiscus, rose, elderflower, soda
KNOTTYNG HULL £13
Nettle vodka, Escubac, jasmine, wine
MILK PUNCH £13
Mezcal, grapefruit gin, Batavia Arrack, earl grey
BLAKE’S NEGRONI £14
Campari, Cocchi di Torino, chinotto, rhubarb, chamomile
MATHIESON’S FASHION £14
Bulleit, Italicus, manuka
JUST MARY £14
Jonny’s tomato consommé, smoked vodka, fino
For wine and other drinks, please see the menus below.
RESERVE A TABLE AT CORE
