Holy Carrot is a refined, plant-first restaurant on Portobello Road in Notting Hill, set across two calming, pastel-toned floors with soft curves, dried florals, and terracotta textures.
Executive chef Daniel Watkins—previously of ACME Fire Cult—brings his fire-and-ferment approach to a fully vegan menu that shifts with the seasons.
Plates are bold and expressive: think artichoke bites with chilli ragu, smoked beetroot with stracciatella and persimmon, and grilled watermelon dusted with togarashi.
Larger dishes include glazed oyster mushrooms with salsa verde, truffle-celeriac risotto, and squash finished with miso bagna càuda.
Desserts lean rich and layered, like chocolate tahini crémeux or matcha tiramisu with coffee kombucha.
Natural wines and inventive cocktails round out the offering.
