The huge glass frontage of this chic Kensington restaurant means it's a place to see and be seen in. The fashion conscious clientele all vie for attention making this a noisy and vibrant setting rather than your cosy or romantic atmosphere.
 
This recently refurbished restaurant sports a fresh interior and has a new Head Chef, Daniel Loftin. The interior floor has been replaced by black and cream floor tiles while new colour has been introduced in the form of various shades and sizes of vintage 'Gurgle' jugs and blue and yellow Vitra Dax chairs.

With a new Head Chef at the helm, the kitchen is in tune with the seasons and is keen on keeping things fresh and interesting. The secret at Kensington Place seems to be that it is always buzzing, the cuisine never fails to excite interest, and the standards are amazingly consistent - plus, for a fashionable restaurant in London - the prices are perfectly acceptable.
 
The chef certainly makes his mark, and the changing menu features combinations like roast beetroot, Cashel blue, chicory and walnut salad, or fillet steak tartare with quail egg and Melba toast. A main course of Hereford dry aged fillet steak with mash and green peppercorn sauce is a subtle success, and so is a moules marinière with pommes frites.
 
The wine list is well chosen, and their mark-ups are quite sensible, so no problem in choosing a good wine to accompany what should be a superb meal, their satellite Pinot Noir, New Zealand Marlborough is to be highly recommended, a really fruity example.
 
The desserts are another delight but perhaps best of all is the chocolate brownie and caramel sundae, though the warm chocolate tart with marshmallow and clotted cream, or apple and blackberry crumble with vanilla ice cream may prove irresistible.
 
Why not have a look at their Website to view everything from menus to their wine list, and then you might find them so tempting that you will understand the continued success of Kensington Place?