More daughter than sister to the longstanding Charlotte’s Place restaurant on Ealing Common, we first opened in 2010 on a mission to offer inventive drinks as well as the award winning food we were already famous for.
We take great pride in sourcing high quality local produce and handle it with great care and we enjoy telling beautifully curated stories through stunning imagery of our monthly menu changes, cocktail additions and special events.
Summer has finally arrived at Charlotte's Bistro and our Head Chef Pierre has used the explosion of fresh June produce to bring zest and colour to the new menu. With the addition of dishes such as Beef Carpaccio w/ Pomegranate, Mushrooms & Rocket and Truffle Oil and Panna Cotta w/ Summer Berries & Almond Biscuit we see fresh takes on traditional classics infused with summer fruits and veg. The two fiery new cocktails that Head Bartender Tom has introduced are the perfect starter to these delectable delights.
The delightful additions to the Bistro menu this May are guiding us through a lovely transition from spring to summer. The new dishes are refreshing with delectable hints of citrus, ranging from Roast Pork Belly w/ Watercress Purée, Black Pudding & Caramelised Apple to a deliciously fruity Strawberry and Mango Pavlova. Prepare yourself for British classics with a fresh and summery Charlotte’s twist. The Bistro bartenders have also curated some new exquisite summer cocktails that are an absolute must try!
Spring is here and with it comes an abundance of new, seasonal produce. We see a multitude of asparagus, spring greens and artichoke across the dishes on the Bistro Menu this month with a strong focus of fresh vegetables. From Duck Rillettes w/ Apple & Gooseberry Chutney & Toasted Baguette to Beef Rump w/ Artichoke & Pak Choi & Caramelised Celeriac Purée, the dishes are becoming lighter and more invigorating with a melee of exquisitely zesty tastes.
This month's menu additions all share a similar 'freshness and zestiness' - perfect for pulling us out of the bleak midwinter and into the gentle thaw of spring! We see a lot of citrus elements and refreshing sprinklings of herbs paired with heartwarming meats and fishes - rendering this one of Bistro's most refreshing and deliciously diverse menus to date.
Head Chef Pierre Simonin's has declared this his favourite menu since he took the helm in September last year. Most dishes have changed, with a few steps towards spring including a Slow Cooked Lamb Stew with Rosti Potato, and an exquisite Crème brûlée with Rosemary. He's proving rather proficient at marrying British ingredients with Gallic flair and a Charlotte's twist!