The Ledbury

The Ledbury Review

Sensational Aussie chef Brett Graham wins hearts, minds—and global accolades—at this high-ceilinged destination dining landmark on the crumbier edges of Notting Hill. In a handsome four-square room full of drapes, mirrored walls, and plush seats, you won't find a more inventive vegetable dish than Graham's ash-baked celeriac with hazelnut and wood sorrel, and it's impossible to best his roast quail with walnut cream, roe deer with bone marrow, or Cornish turbot with fennel and elderflower. Besides an obsessive interest in game, Graham's also famous for incredible desserts, so why not finish with thinly sliced figs with ewes milk yogurt and fig-leaf ice cream? Pro service and a top sommelier round out this winning proposition, now considered one of London's very best eateries by many foodies.