The Northall restaurant can be found located inside the Corinthia Hotel, London. This magnificent building retains all it’s classic charm, and although the interiors have been brought bang up-to-date with a beautiful modern style, the traditional aspects of the building - for example, the high ceilings - are still it’s focal points.
Sourcing their ingredients from artisanal producers from all over the British Isles, the menu at The Northall really is special. We were very excited about how our meal would unfold as we settled at our table with a glass of Laurent-Perrier Rosè NV.
“The Northall clearly take their sourcing very seriously, using only the best, freshest ingredients”
Aperitifs out the way, it was time for the main event - the food. We started with the cold water prawn cocktail with beetroot, avocado and gem lettuce; and the risotto of roast butternut squash with red wine and blue cheese from Beenleigh. The starters were superb. The Northall clearly take their sourcing very seriously, using only the best, freshest ingredients that have the very best flavours. We were very impressed, and couldn’t wait for our main courses.
For our mains, we both opted for the steak: one sirloin with wild mushroom and roast garlic sauce, and one fillet steak, with a sharp pepper sauce. Each steak was served with 3 grilled tomato halves, which looked beautiful next to the dark meat.
To accompany our meal, we opted for a bottle of 2010 Shiraz from The Northall’s wonderfully accomplished wine list. It really is worth a proper read.
Dessert was a shared affair; we simply could not resist the Damian Allsop chocolates. A note on the menu educated us that Allsop has reinvented chocolate by using water to bring out the flavour - which apparently makes a chocolate that is lighter and fresher in taste. We tried the truffles - raspberry and basil, salted muscavado caramel, hazelnut crunch, and fresh mint - and the ‘Clouds’ - banana and passion, red fruit and vanilla, freeze dried raspberry, and ginger and yoghurt. They were simply divine, and it was very novel to be provided with so much information as to the origins of the chocolates.
As a special treat, one of us even enjoyed The Northall’s hot chocolate, served in a pot with marshmallows and whipped cream. A real indulgence!
We were thoroughly impressed with our visit to The Northall. Not only was the food delicious, beautifully presented, and expertly sourced, but also the service was also exceptional. We couldn’t recommend The Northall restaurant highly enough, and urge you to make sure that it’s next on your list of restaurants to try.
The Bill: £75 per head
