Southam Street - Removed from website August 2021 (closed) - Notting Hill, London

108 Garage was one of the sleeper hits of 2016, putting the northern end of Notting Hill on the culinary map and whisking up rumours of Michelin-level plaudits. It was only a matter of time before restaurateur Luco Longobardi and chef Chris Denney flexed their muscles with another site, which just happens to be a hop, skip and a jump down Golborne Road. It also happens to be set over three gorgeous storeys in a former Victorian pub, with each level specialising in a separate mode of cooking.

Like its elder sibling, the restaurant is slick and modern, with plenty of colourful paint, an open-plan kitchen, striking art, painted exposed brickwork, and lots of nooks and crannies in between. The kitchens specialise in grilled and raw foods with a nod to Peruvian Nikkei and Japanese cuisines whilst the bars are dedicated to whisky, sake and mezcal. Additionally, and just in time for summer, there's an outdoor BBQ garden terrace that definitely deserves a visit and is available for private bookings.

We ordered a rosé sauvignon blanc from Zephyr Wines in New Zealand and started tucking into the raw section of the menu. We were impressed by the tuna tartare, which was blitzed until it was nearly a puree and spiked with just the right amount of sesame. Gravadlax salmon sashimi was coarsely sliced and eye-poppingly colourful - the vivid tangerine-hued flesh ribboned with white bands. We found similarly bright dishes on the grill menu, including sweet potato and avocado chips with yuzu avocado.

Moving into the more substantial part of the menu, steamed bao buns were immaculately fluffy and stuffed with Korean fried chicken. A beautifully tender wagyu rump picanha steak was served tagliata-style with a chilli ponzu. This found beautiful partnership in grilled tenderstem broccoli and Southam Street's signature Dirty Fries, spiked with cheese and curry sauce. We wrapped up the meal with a fresh strawberry chawan mushi with a cashew and sesame crunch as well as a chocolate molleux with homemade matcha ice cream.