Michael Nadra - Menu

Fantastic tasting and unpretentious food. The soft shell crab is a must! At last delicious food beautifully presented.

Previous fishook equals management but now with a wider menu. the same large cook and excellent weekend lunch. in any case worth a visit.

Quaint little dining room with great seafood. Accompanied by a good range of wines at reasonable prices. The tables in the window nooks are cosy and comfortable.

Despite feeling like some of the dishes were a touch over-wrought with little piles of leaves and cresses adorning most plates, a smear popping up occasionally, I really enjoyed our meal here;

michael nadra opened his first solo restaurant fish hoek (later fish hook) in chiswick after a stint as sous cook in la trumpet and jobs with chefs like stephen terry and bruce poole in 2005. in 2010 he has to cook again meat and fish

Who is Michael Nadra? Yes I wondered that too initially. His profile is mostly kept to a minimum even though he has been cooking at his restaurant for five years now. Formerly the Fish Hook, it was opened by Nadra in 2005, and as I understand it with much

Chef Michael Nadra has an impressive list of restaurants under his belt including time as Sous chef at Chez Bruce and La Trompette and stages at The Square in MayfaThe dessert may not have hit the spot, but we were extremely impressed with the quality of the cooking demonstrated by the starters and the mains. The service was respectable, and with such reasonable prices it was really hard not to like Restaurant Michael Nadra. It proved itself to be really great value and it is a restaurant I would definitely visit again. See more at:...read more

hmmm, not convinced. after visiting michael nadra for about a year (especially spent spiking in the fantastic menu in the window) I was very left by all the experience, not as much from the food as by the service. as with most restaurants we were informed today that we had a two-hour window to dinner. well, we're used to it. in contrast to most, although they reminded us of how we ended our first courses (the thunfish was a bit hard from cheap cut, I think. foie gras was fab, but the accompanying wobble tart was overcooked) the waiter came over and offered us the dessert menus... before our main thing was even the...read more

At my most recent meal here, an amuse-bouche of sweet potato tempura had reasonably pleasant batter but the ratio of filling to batter meant that it was hard to detect what was actually inside. This is illustrative of the contrast of tempura served in London with the ultra-light batter to be found in tempura restaurants in Japan, where the coating is so ethereally light that what you taste is mostly the core ingredient, the batter almost like a thin gift-wrapping around the main ingredient (12/20) A starter of scallops with “Serano ham “ (sic) came with pea puree, piquillo peppers and sherry vinaigrette. The scallops were cooked properly but had little inherent sweetness; the peas...read mor...