One of the most well known areas in London, Mayfair is the perfect place for those looking to spend a few days perusing some of London's most expensive shops and trying some of the city's most sought after restaurants. Having been on the cuisine scene for quite some time, NAC, also known as North Audley Canteen, has become an institute for London's lunch crowd, offering fantastically fresh and innovative food all afternoon (and night) long. Founded by childhood friends David Bellaiche, Gabriel Cohen-Elia and Jeremy Coste, NAC is light, bright and breezy, offering chilled-out bistro French fare, perfect for sharing with friends, plus a selection of perfect patisseries and desserts.
It's not the easiest to find, with only a splash of signage greeting you from the exteriors. However, once you have found your bearings, the door leads you into a bright yet small and skinny space, resembling a snazzy dining hall, filled with small tables and chairs and a mezzanine level with more seating options. Quilted leather sofa-style chairs line the walls, with everyone sitting on wooden chairs surrounding wooden tables. Mirrors adorn the walls, opening up the space, whilst arty lights hang from the ceiling, adding some texture to the space.
The Tuna Ahi Poke Bowl
NAC’s innovative approach to dining is reflected in the simply yet spectacular menu with its creative take on traditional dishes. Starting with a round of halloumi fries, which are a menu favourite. Charred honey sweet potato with crème fraiche and nanami was next, presented with soft sweet potato, covered in honey and accompanied by a tart sauce. Salads came in the form of a delicious cos lettuce bowl with avocado, aged parmesan, challah bread and Caesar dressing, however the real highlights were the mains. First, an ahi tuna poke with avocado, quinoa and seaweed, followed by a truffle burger with mature cheddar, truffle mayo and fries. The fresh tuna from the poke bowl combined with the sharp dressing and fluffy quinoa provided a great combo, whilst the burger was perfectly cooked, dressed perfectly with cheese and truffle mayo. The dessert menu was the icing on the cake, featuring a tarte du jour prepared by NAC’s very own pastry chef, as well as irresistible dishes like Churros with popping sugar, dulce ice cream and chocolate sauce and Profitéroles with salted caramel & ice cream.
For more information, visit naclondon.co.uk