104

The entire operation at 104 – from the kitchen to the front door – is run by a team of just two people. This fact shapes everything about the tiny Notting Hill restaurant, which has only a handful of tables, maybe fourteen seats in total. The room itself is simple and clean, with white tablecloths, pastel pink or pale green walls, and a few hand-blown light fixtures. Through a small window, you can see directly into the kitchen where chef Richard Wilkins works entirely on his own. The result is an exceptionally quiet and personal meal, and on some nights, a single party might have the whole place to themselves. The menu is modern French, with a choice between a three-course à la carte and a more extensive tasting menu that often includes complimentary canapés and petit fours. Sourcing is a clear focus, with bread from Hedone Bakery and cheese from La Fromagerie making regular appearances. While dishes rotate based on what’s available, the cooking is consistently precise, with handmade pasta, turbot with champagne sauce, or wagyu beef showing up frequently. The chef’s own signature is the chocolate moelleux with passionfruit sorbet, a fixture on the dessert list. Given the restaurant's scale, booking well in advance is not just recommended – it’s essential. This intimacy makes it a natural choice for anniversaries and other special occasions, a place where the minimal staff creates a highly focused experience. The menu can change from one day to the next, reflecting the daily market runs. It’s also worth noting that the kitchen can accommodate vegetarians, but only with advance notice at the time of booking.