Claude’s Kitchen in South West London is an atmospheric restaurant above a pub in Fulham. The kitchen is headed up by Claude Compton, the founder of award-winning streetfood company Green Goat Food co. and ex-chef of Petersham Nurseries and Club Gascon. The food is imaginative and also looks great.

Starters

Cornish Mackerel. (line caught)

Red Grape. Blood Orange, Beetroot, Bloody Mary Sauce.

I liked this starter. The ingredients would not necessarily go together, but they did in this dish. The bloody mary sauce is brilliant. The combination of ingredients are beautiful when you combine them, and also on their own. The mackerel is well cooked and a little crispy on top. Though it does have bones in it. Which is a pet hate of mine. When I go to a restaurant I don’t want to pick bones out of my fish. All in all I recommend this starter.

Wood Pigeon (Seared)

Celeriac, Cardamon, Pickled Red Onion, Lavender, Honey, Port.

Another interesting combination. Showing the imagination and originality of the restaurant. This also worked. Even with the risk of using lavender, which if used incorrectly tastes like their is soap in your food. This was the first time I had eaten wood pigeon. The meat tastes good and is cooked well. I also love port so this dish was also a winner for me. A lovely, well prepared combination of ingredients that really work together. The celeriac puree was delicious.

Main

Duck Legs (Braised)

Red Cabbage, Wine, Currents, Cabbage Gazpacho, Seville Orange

The duck is beautiful. Just perfectly done. The dish is quite sweet, but this is not a complaint, I like it. The red cabbage is good and the sauce is delicious. Very good.

Megrim Sole (Whole, Char-grilled and Cornish)

Wild Garlic, Almonds, New Pots, Shaved Sprouts, Sprouting

Like the mackerel the sole had bones in it. I know it says ‘whole fish’, but there are a lot of bones which stopped me enjoying the fish as much as I would have liked. However, the fish does taste good, and comes with a generous helping of greens on top with almonds for crunch. The new potatoes come on the side, in their skin and covered in butter and herbs. They are delicious. Barring the bones (that’s a mouthful!) I really liked this dish. Great flavours.

Dessert

Sweet & Sour Rhubarb

Lemon & Star Anise Possit – Hot Piquillo Tuille

Beautiful rhubarb that came with a great sauce. The Lemon & Star Anise Possit is divine.

Bitter Choc Parfait

Red Wine Figs, Beet Crisp, Fizzy Grapes.

This looked great and tasted great too. Another great and imaginative dish. The beet crisp is pretty cool and is a great touch. I love the figs too. The fizzy grape is a fizzy grape sauce covered over the dish. It is just delicious.

Claude’s Kitchen does beautiful food at reasonable prices. Highly recommended.

51 Parsons Green, SW6 (020 7371 8517). Dinner Tues-Sat from 6pm.