Wildflower Cafe


We checked out the Wildflower Cafe, a new restaurant come florist that is not to be sniffed at.

wildflowerA café, a florist and a bistro walk into a building… No it’s not a joke; it’s the new Notting Hill restaurant called Wildflower Cafe that’s transformed itself from a cafe-florist by day to a cool little bistro at night.

The little restaurant felt like stepping out of London and into a trendy New York coffee house, with pastel colours on the walls, wooden floors and chalkboards scrawled with quotes.

We settled in quickly with a glass of prosecco and took in the simple menu, which had three seasonal options that changed daily, depending on what was in the kitchen.

We started off with a chicken liver and pork terrine and a gin cured sea bream salad. The terrine was full of texture and had a really meaty taste. Personally I am not a huge fan of chicken liver, but the pork mellowed the flavour and I loved it. The delicate sea bream had been lightly cured to the point it was almost transparent, and the accompanying salad of blood orange and capers complimented the subtle fish beautifully. The entire dish would have been a lesson in flavour had there been slightly less dressing, which was too tangy for my taste and slightly overpowering.

We both chose the venison loin for our mains, which came with a celeriac purée and a bed of cavolo nero. The venison itself was perfectly cooked in the middle and was seasoned beautifully, with a wonderful rich flavour.  The accompanying celeriac purée was incredible – creamy and smooth with a delightful mustardy undertone, and the cavolo nero was also exceptionally well prepared, avoiding that typical kale curse of having a bitter after taste.

For desserts we had a pecan pie and chocolate brownie with sour cherries. The pecan pie was rich, treacly and utterly moreish, and the brownie had that quintessential ‘squidge’ factor that was heightened by the tangy cherries.

For more information visit wildflowercafe.co.uk


Leave a Reply

Your email address will not be published. Required fields are marked *