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 Mayfair and The Glasshouse in Kew. His first solo venture was a restaurant called Fish Hook in Chiswick which he opened in 2005. Many readers may not recall Fish Hook, but I remember it to be a quaint little restaurant serving accomplished and wonderfully tasty seafood at reasonable prices.

With Restaurant Michael Nadra, Chef Nadra continues to delivery really good quality contemporary cooking at reasonable prices in a relaxed and comfortable setting. For dinner, two courses from a prix fix menu are only priced at £30, and three courses are £36. There are two branches of Restaurant Michael Nadra, one in Chiswick, and the other in Primrose Hill.

We found ourselves in the Chiswick branch, a comfortable looking restaurant with dark furnishings and waiting staff dressed in black. We started with a sautéed foie gras (+£3) which was beautifully cooked and oozed with a lovely fattiness. But the foie gras lacked for a touch of seasoning which contrasted sharply with the blood orange salad which was very over seasoned. An accompanying caramelised red onion tart was impressive for the perfect caramelisation of the onion and the lusciously flaky and buttery puff pastry that surrounded the onion. An accomplished madeira jus worked well with the foie gras. Seasoning aside, this was an extremely well executed dish.

Sautéed foie gras

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