Restaurant in London
Seasonal British Cuisine
Seasonal British Cuisine
The Northall offers good value all day dining in a relaxed and comfortable atmosphere where you do not feel rushed.
Executive Chef Garry Hillihead has put together an uncomplicated seasonal British menu with sustainable ingredients and produce from artisanal producers located around the British Isles.
The restaurant is spacious with tall ceilings, marble and dark brown carpeted floors, mirrored walls and large (almost floor to ceiling) windows giving lots of natural light befitting the elegance of the building. The four central pillars add to the ambience. The tan leather chairs are comfortable and there is plenty of space between each table so you are not sitting on top of each other.
As well an excellent looking à la carte winter menu, the lunchtime Market Menu Prix Fix offers great value with a choice of 9 starters ranging from Slow roast tomato and shallot soup to Chicken liver parfait with golden raisins and toasted brioche. I opted for the beautifully presented and tasty Severn and Wye salmon gravlax with mustard and lemon dressing. I accompanied this with an excellent 2009 Gérard Tremlay Chablis from Burgundy.
The 8 Mains all looked tempting, ranging from Breast of Pheasant to Deep fried haddock in beer batter, chips and mushy peas! My lunch guest did not have a starter but fancied the increasingly rare to see Hand chopped beef steak tartare as a main, which was easily accommodated. For my part I fancied the Josper grilled Herdwick leg of lamb steak, which was exceedingly tasty and perfectly cooked. I asked for some steamed rather than buttered baby spinach, again this was not a problem. A 2007 ‘Propiedad’ Spanish Rioja from Palacios Remondo paired beautifully with the lamb.
You are spoilt for choice with 9 desserts to choose from. I was drawn to the Banana and date tart tartin with cinnamon ice cream, but could just as easily gone for the Jam Rolly Polly and vanilla custard or Open Jaffa cake, mandarins and chocolate sauce!
The Corinthia Hotel works with well-known chocolatier Damien Allsop and we finished off our meal with some excellent coffee and selection of chocolates that were truly delicious.
The charming and knowledgeable Sommelier explained the eclectic choice of wines the restaurant stocks from small producers around the world with some 250 different labels in their wine cellar and a definite organic focus with natural and biodynamic wines being highlighted in blue. Wines are reasonably priced, be it by the glass with 7 whites and reds available or by the bottle. I noted wines from France, Spain, Italy, Austria, Germany, Luxemburg, Hungary, Greece, California, Washington State, Argentina, South Africa and New Zealand as well as a nice selection of Rosés.
The Northall is open 7 days a week. Breakfast from 6am to 10:30am; Lunch from 12noon to 3pm; High Tea from 5:30pm to 7pm; Dinner 5:30pm to 11pm.
|Reviewer's Rating||★ ★ ★ ★ ★|
|Need to book||Advisable|
|Dietary Requirements Accommodated||Yes|
|Clientele||Families, business and hotel guests|
|Restaurant good for||Families with children , Large groups , Entertaining clients , Doing business , Meeting up with friends, Local cuisine|
|Cost per head||Medium|
|Dress Code||Smart Casual|
|Dining Options||Breakfast, Lunch, Dinner|
Bright, spacious and airy with a relaxed atmosphere and helpful, attentive yet unabtrusive service.
Champagne from £12 a glass, £42 a bottle. Wine from £5.50 a glass, £23 a bottle. Prix Fix (Mon-Sat): £25 for 3 courses. À la carte starters from £12; soups £6; Grill from £17; Meat & Poultry from £24; Vegetarian from £14; Sides £3.50. Continental Breakfast from £18.
Last updated on 23-05-2012