Menu completo con prezzi e immagini
Q Grill 29-33 Chalk Farm Road London, NW1 8A...
+442072672678
Ordina cibo online per la consegna
Prenota un tavolo online
Se stai pianificando la tua visita a Q Grill, potresti prendere i pubblici fino alla stazione Underground-Chalk Farm, che è la più vicina stazione a 438 metri dal locale, in caso contrario, ci sono spazi per parcheggiare a 684 metri di distanza su London Zoo.
Il menu di Q Grill di London include 76 portate. In media un portata o una bevanda sul la carta costano circa 12 €. Le categorie possono essere visualizzate nel menu sottostante.
We thought it was a bit odd to visit a restaurant in London labeled as "American", but we ended...
I have visited this restaurant multiple times, but I wanted to share a recent experience and ac...
Q Grill in Camden offers a sophisticated dining experience, providing a welcome change from the...
Manzo Cotto Lentamente
Braised beef in red wine served with toasted ciabatta. My Aberdeen Angus beef is aged for days before cooking in red wine for over hours; it will melt in your mouth. And if you haven't chosen your wine yet, get a bottle of Cannonau to go with this stew tr
Spinaci Piccanti
Garlic chillies. There is nothing healthier or tastier than a good plate of spinach. The combination of the garlic and the chilli works beautifully with the earthiness of the spinach. (Fantastico!
Petto Di Pollo Croccante
Stuffed with mozzarella basil pesto. Pesto originated in Genoa and is a firm favourite as a pasta sauce choice, but why stop there? Here pesto makes stuffed breaded chicken extra special; done like this, it really doesn't get any better. (A Taste of the S
Fillet Steak Medallions
Flamed with brandy, green peppercorns hand cut chips. Whenever I've had a boys' night out and need to get back in favour at home, one thing that never fails is to cook my wife a beautiful steak with flamed brandy. She absolutely adores it and so do I! (Bu
Aberdeen Angus Sirloin Steak
Cherry tomatoes, rocket, pecorino cheese, balsamic hand cut chips. In my kitchen, I only use the best Aberdeen Angus steaks, which are dry-aged for days to achieve a fantastic flavour and succulent texture. (Buonissimo!