Notting Hill all-day townhouse West Thirty Six has launched its bottomless Bloody Mary as well as its Sunday Roast. Set over four floors of a corner townhouse in Notting Hill’s Golborne Road,it offers offers lounges for cocktails alongside a British menu with a slight American accent. Covered terraces with bars, open grills and fire pits are meant to be used year-round, though you may prefer the indoor fireplaces in the winter months.
Every Sunday, West Thirty Six will be serving up their signature Bloody Mary, bottomless style! Garnished with thyme, celery and cucumber, the restaurants take on the drink uses a complex mix of spices and uses Grey Goose Vodka. For £15, guests can enjoy the offering for a 2-hour period.
Served on rustic wooden boards, diners can choose between 45-day aged Hereford ribeye beef, Norfolk grey organic chicken and Surrey (Godalming) Cider farm pork belly. Created by Group Executive Chef, John Pollard, the roasts are accompanied by giant homemade Yorkshire puddings, seasonal root vegetables and crispy roast potatoes. In-season greens (currently purple sprouting broccoli and Kale, Cavlo Nero) are also served up.
West Thirty Six’s 45-day aged Hereford ribeye is slow roasted for 6 hours at 85 degrees C until tender, and is served medium-rare. The beef roast also includes a rich 72-hour bone marrow gravy and a horseradish sauce.
The restaurant’s Norfolk grey organic chicken is marinated for 48 hours and cooked on their in-house rotisserie grill over ethically sourced charcoal, and is served with watercress and bread sauce.
The Surrey (Godalming) Cider farm pork belly is rolled with garlic and sage, brined for 48 hours and braised for 8 hours, before being served alongside apple sauce.
West Thirty Six’s full Sunday menu is available to view here. Prices: aged rib of beef Ã¢â‚¬â€œ £18.50, rolled pork belly – £16,50 and roast Norfolk grey chicken – £17.00.