On In London revisits The Silver Birch

What’s on the Spring Menu in Nathan Cornwell’s Kitchen?

The Silver Birch is an acclaimed neighbourhood restaurant located on Chiswick High Road. In 2024 it was awarded the prestigious title of AA Restaurant of the Year London, 2024. This award recognises The Silver Birch’s outstanding contribution to the UK’s hospitality industry, showcasing excellence in food, service, and dining experience.

We’ve been before and were blown away with the dishes, presentation and flavours on offer, so we were super excited to return and see how the menu had transformed in just over a year. The modern dining room is as beautiful and elegant as we remembered, with the late winter sun streaming through.

Guests can choose between A La Carte dining, a Set Menu or the Chef’s Tasting Menu, which is all of the best highlights from the full menu. We went with the latter. First up, is a series of homemade snacks including a naughty Cheese Tart, a fresh Cured Sea Trout and Crispy Pork Fritter – all were divine.

A series of breads are served next, including my absolute favourite, the Bacon and Shallot brioche which is quite out of this world, especially with the rich, salty butters accompanying the selection.

Chef Nathan then serves up seven smaller courses of seasonal perfection, first up is the Celeriac Broth, which is cut through with juicy apple, winter truffle and maitake. Next is the Holstein Friesian Beef Tartare, served alongside Jerusalem artichoke and tarragon. The dish is almost too beautiful to eat… almost.

I was so excited to tell you about the food, I forgot to mention the really innovative mixology that is happening here too. Whilst they can do all of the classics, there’s a really creative mix of house-made cocktails that are definitely worth ordering – alongside a very impressive wine list of course.

Next was one of my top dishes, although they were all quite impressive, a Tempura Hen of the Woods serviced with a cep custard and pickled shimeji – the interesting fusion of ingredients and cooking really shines through here. For the fish course it was a Day Boat Turbot served with brassicas, smoked roe sauce and brown shrimp. Finally, the Sladesdown Duck served with organic beetroot, ragout and stuffed morel stole the show and certainly left us feeling super full.

But what is a tasting menu without two desserts? First up was the Tomlinson Yorkshire Rhubarb, served up with duck egg custard and shortbread, closely followed by a Dark Chocolate Delice with brown butter and milk sorbet. Both were incredible, indulgent and yet didn’t feel overbearing. The perfect finish.

This menu was so impressive, I couldn’t help but congratulate the chef and team who were all wonderful. The tastes and flavours were a step up even from last year which was already excellent. Is a Michelin Star on the cards for The Silver Birch?

Watch this space I say…

Find out more > www.silverbirchchiswick.co.uk