Celebrating the finest British ingredients for an exceptional and relaxed dining experience in the heart of Notting Hill.
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 beautiful crafted 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
SNACKS
Cep and foie gras tart
£4.50
Jellied eel, toasted seaweed and malt vinegar
£4.50
Périgord truffle gougères
£6.00
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
‘Core apple’
£4.50
Warm chocolate tartlets
£5.00
'Sauternes and Banyuls'
£3.50
FIVE-COURSE MENU
'Potato and roe'
dulse beurre blanc, herring and trout roe
Skate
Morecambe bay shrimps, Swiss chard, brown butter
Scottish venison
smoked chestnut, pearl barley, whiskey
‘Core apple’
Pink grapefruit
lemon verbena
£85
Colston Bassett Stilton
Fig rolls, accompaniments
£15
TASTING MENU
Périgord truffle gougères
Jellied eel, toasted seaweed and malt vinegar
Crispy smoked duck wing, burnt orange and spices
~
Isle of Mull scallop
cooked over wood
'Potato and roe'
dulse beurre blanc, herring and trout roe
Skate
Morecambe bay shrimps, Swiss chard, brown butter
'Lamb carrot'
braised lamb, sheep’s milk yoghurt
Scottish venison
smoked chestnut, pearl barley, whiskey
‘Core apple’
Pink grapefruit
lemon verbena
~
Warm chocolate tart
"Sauternes and Banyuls"
£105
Wine pairing - £95 per person
THREE-COURSE MENU
Crab and black truffle royale
steamed Colchester crab, apple and celery
'Lamb carrot'
braised lamb, sheep’s milk yoghurt
Isle of Mull scallop
cooked over wood
'Potato and roe'
dulse beurre blanc, herring and trout roe
~
Skate
Morecambe bay shrimps, Swiss chard, brown butter
Turbot
cockles, parsley and caviar
£15 supplement
Oxtail stuffed Roscoff onion
beef short rib
Scottish venison
smoked chestnut, pearl barley, whisky
~
Lemonade parfait
honey and yoghurt
Pink grapefruit
lemon verbena
'Mont-Blanc pain perdu'
pine, prunes and rum
Chocolate and hazelnut crémeux
salted caramel
Lunch - £65
Dinner - £75
CORE CREATIONS
WHISKEY & SEAWEED £13
Butter-washed Irish whiskey, kelp, sea lettuce, black cardamom
GIN & APRICOT £14
Apricot infused gin, champagne syrup, bay leaves, soda
GIN & PICKLE £14
Gin, CORE gherkin pickle, black garlic
PORTER & FENUGREEK £13
Rye whiskey, fenugreek syrup, yellow chartreuse, porter beer
ARMAGNAC & JUNIPER £14
Armagnac, fernet, Cornish pastis, juniper and tonic foam
COGNAC & PRUNES £15
Cognac, sweet & dry vermouth, prunes syrup, plum bitters
PISCO & BLACKBERRIES £15
Passion berries, blackberries, Pisco, mandarin milk punch
SMOKED VODKA & TOMATO £15
Smoked vodka, tomato consommé, fino sherry
RESERVE A TABLE AT CORE
