London institution Motcombs has opened in St. John’s Wood

The truffle burrata with beetroot from Motcombs in St. John's Wood.[Missing Credit]

Perhaps I am too much of a cheese fanatic to notice that I’d ordered the two most cheese-heavy starters on the menu, but, as the song goes, I regret nothing. Truffle honey burrata with roasted beetroots was rich, creamy, flavoured ever so subtly by truffle honey and a drizzle of olive oil and given a bit of texture by the crunchy beetroot base.

Warm goat’s cheese salad with hazelnuts and rocket was another treat, devoured even by my salad-hating partner, whom I’d never seen shovelling in rocket with such gusto. 

Hyper-attentive staff kept an eye out to ensure our glasses were never empty, and the helpful GM Michael selected a smooth 2023 pinot noir for us to enjoy with our main course.

The warm goats cheese salad from Motcombs.[Missing Credit]

The wonderfully autumnal pan-fried sea bass sat on a sweet and richly spiced pumpkin puree, salsify, and roasted leeks. Dover sole was tender and buttery with zingy side of tenderstem broccolini with chili and ginger.

The pan fried sea bass atop pumpkin puree.[Missing Credit]

Desserts did not disappoint. A hot baked chocolate chip cookie was loaded with melting dark chocolate and a side of salted caramel ice cream satisfied our sweet toothed cravings, but the real winner was the green cardamom crème brûlée with macerated tangerine and elderflower syrup. I’d never tasted anything quite like the rich, cardamom-scented custard perfectly paired with elderflower-steeped tangerines. 

[Missing Credit]

The restaurant is open all day – from eight until midnight — making it  worth looking up for the extensive breakfast menu which evokes memories of Richoux. 
For an exceptional meal in a warm, inviting setting at a price moderate for the quality, Motcombs is a winner. St. John’s Wood is lucky to have it.

Motcombs