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michaelnadra

1,512 3,244

We serve a range of classics alongside weekly changing seasonal dishes, with superb wine and expertly crafted cocktails in Primrose Hill, London.

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Mar 14

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🌸 Last-Minute Mother’s Day Tables Available 🌸

Still making plans for Sunday? We have limited tables available in the late afternoon and evening at Michael Nadra.

Join us for our signature Sunday Roast and celebrate with one of our special Mother’s Day cocktails:

🍓 Pink Cream Fizz – gin, strawberry, citrus, egg white, cream & soda
🍍 Spring Spritz (Non-Alcoholic) – Crodino, pineapple juice, citrus & soda

Book now before the last tables go.

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Mar 13

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Last week’s #fishhookfriday menu was too good to change — so we’re keeping it.

Seared Bluefin Tuna with pickled Japanese nappa cabbage, yuzu, soy & toasted sesame, paired with Gyotaku, Domaine Christopher Mittnacht, Alsace.

Squid Ink & Crab Risotto with sautéed squid, ’nduja & samphire, alongside Albariño from Lagar de Costa, Rías Baixas.

Red Mullet with Imam Bayıldı, Swiss chard & garlic Greek yoghurt, paired with Viognier from Ktima Gerovassiliou, Macedonia.

Finished with Pavlova, mixed berry compote, and our Ballerina Spritz.

The perfect way to kick off your weekend, hit the link in the bio to book now!

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Mar 12

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🔥 New This Week

Grilled Iberico pork collar, sauerkraut, pancetta, fennel, red onion & parsley salad, finished with red pepper jus.

Bold, rich, and seriously good. 🍽️

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Mar 6

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This week’s #fishhookfriday menu.

Seared Bluefin Tuna with pickled Japanese nappa cabbage, yuzu, soy & toasted sesame — paired with Gyotaku, Domaine Christopher Mittnacht, Alsace.

Squid Ink & Crab Risotto with sautéed squid, ’nduja & samphire — alongside Albariño, Lagar de Costa, Rías Baixas.

Red Mullet with Imam Bayıldı, Swiss chard & garlic Greek yoghurt — paired with Viognier, Ktima Gerovassiliou, Macedonia.

Pavlova with mixed berry compote, finished with our Ballerina Spritz. Elegant flavours, thoughtful pairings.

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Mar 5

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Spring on the grill. 🔥

Perfectly grilled spatchcock quail, smoky and crisp, paired with new-season Provençal asparagus at its sweetest. Finished with a rich, velvety foie gras sauce that brings it all together.

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