Literally meaning ‘live coal’, Brasa will have a delectable menu based around dishes cooked on an impressive Asador Grill, imported especially from the Basque Mountains area of Spain.
The food offering will be distinctly British with emphasis on quality cuts of meat from organic UK farms, fish straight from the Dorset coast and fresh, seasonal ingredients sourced locally.
Brasa’s dining room will have a warm and chic New York loft-style feel. Large windows cover an entire side of the dining room, flooding the spacious room with natural light. The décor of exposed brickwork and luxurious fabric-covered walls is perfectly paired with dark wooden floorboards, interspersed with plush carpeting.
Backed by a well-stocked wine cabernet, the striking marble bar runs almost the length of the restaurant and the front is upholstered, softening the look of the restaurant. The large pass allows guests fantastic views into the kitchen, providing the exciting sight of chefs cooking on the Asador Grill and filling the restaurant with fantastic aromas and a sense of theatre.
During the evening, visitors can enjoy the views over buzzing Fulham Broadway as subtle interior lighting illuminates the restaurant, giving it a sultry evening ambiance. Backed up by a team of passionate individuals, all experts in their field, Brasa is the latest project by Brenhan Magee, a successful bar and restaurant owner/operator with over 20 years experience in the industry. Magee worked with The Breakfast Group and was instrumental in setting up acclaimed venues such as Jerusalem and Salvador & Amanda before moving on to build and own Soho’s The Club Bar and Dining. Recently, Magee successfully launched The Broadway Bar and Grill on Fulham Broadway.
Head Chef Danny MacGechan trained under Marco Pierre White and more recently headed up the team at renowned gastro-pub Paradise by Way of Kensal Green. MacGechan brings his effective, hearty-but-refined style to Brasa. His trademark approach to cooking shines through in the form of enticing dishes, featuring lovingly cooked produce with a rustic edge. His unmistakable dedication to quality ingredients is evident with starters like Potted Rabbit with Sourdough Toast, Beetroot & Ricotta Salad, Grilled Baby Squid with Capers & Shallots and Smoked Eel & Potato Salad.
Mains from the Asador Grill include Mersham Pheasant, Sea Bass, Longhorn T-Bone, Dexter Sirloin and Herdwck Lamb. MacGechan has also devised a fantastic Spanish-style Pintxo menu, which guests can enjoy at the bar, with dishes including Organic Oysters & Merlot Vinegar, York Ham & Quail Egg, Swordfish & Peppercorn Saifiana, Spiced Leg of Lamb and Iberico Ham.
With a firm emphasis on the finest quality meat, MacGechan sources his produce from Taste Tradition, a specialist rare-breed farm in North Yorkshire, and selects his fish daily, straight from Poole on the Dorset coast.
Guests will be able to enjoy the finest cocktails, created using homemade infused spirits including chilli vodka, pink grapefruit tequila and lemongrass & ginger rum. The cocktail list is extensive, with interesting twists on classic blends such as the Broadway Julep with two types of gin and quince liqueur and the Burntdown Tennessee using homemade orange infused Jack Daniels, marmalade and old-fashioned Victorian lemonade.
A varied wine list featuring wines sourced internationally will be available, including the house wine priced at £13.50 (Vina Pena, Castilla, Spain, red and white) through to more complex wines such as a Chardonnay, Santa Maria Vineyard, Byron Napa, USA and a Chateau La Pointe, Saint Emilion, Bordeaux.
The 80-cover restaurant also has a private dining area for up to 25 people.
474 - 476 Fulham Broadway
London SW6 1BY
Tel: 020 7610 3137