A well presented plate of food is a work of art and some masterpieces were served up when I visited Charlotte's Bistro – a gem of a restaurant.

Described as 'Chiswick's buzzing modern bistro' there is a warm, friendly atmosphere at Charlotte's, which is situated just a few strides off the High Road and yards from Turnham Green tube station.

Excellent front of house service greet you at the cosy bar area and immediately make you feel at home and this continues with the knowledgeable and alert restaurant staff who provide excellent service with a genuine smile.

The long slim glazed dinning area is simple in its design with comfortable leather seats down either side and subtle lighting creating a cosy atmosphere.

Head chef Wesley Smalley has created a highly inventive modern menu with what I can only describe as some highly imaginative funky combinations and flavours, and it did not take long for us to sample one of them.

After we had ordered our starters of langoustine bisque with tea smoked sardine, fennel, passion fruit and avocado (£8 50) and chicken liver parfait, iberico pork, quince and raisin purée and wholemeal toast (£7 50) the chef sent us a complimentary shot glass of the honey roasted pumpkin and carrot veloute with almond and coconut.

My partner Fiona declared it delicious – I agreed – and commented that perhaps she should have ordered it. That was until her first taste of the chicken liver parfait. Not only was it velvety smooth and creamy, but the quince and raisin purée on top added just the right amount of sweetness. She had one word for it 'fabulous.'

The langoustine bisque was stunning and created a bit of theatre as the silky smooth bisque was dramatically poured into the bowl at the table over the other ingredients. It was a delicious sweet and sour taste explosion as the bisque combined perfectly with the sweet smoked sardine, avocado puree, fennel and acidic passion fruit – yum.

My main of pan fried gurnard came on a bed of lentils with a smooth salmon brandade, burnt orange sauce, cauliflower and pecan caramel (£16).

The gurnard with its crispy skin was beautifully cooked and the slight saltiness of the salmon brandade really complimented it. The first taste of the burnt orange sauce was almost over powering as it smacked my taste buds with a kick and I was left unsure of its partnership with the fish. It worked, I think, as I grew to like its bold place on a lovely plate of food.

Still licking her lips from the delicious parfait, Fiona declared herself satisfied with her choice of black leg chicken with a candied fruit stuffing, white cabbage, espelette pepper and pancetta (£16). The moist chicken hit the spot and was lifted by the lovely spicy stuffing while the tartness of the cabbage cooked in white wine vinegar added an interesting flavour to the dish.

We rounded off our meal with deserts of nougat glacé, a lovely sweet fig sorbet, fig purée and toasted hazelnuts (£5 50) and an intensely satisfying bitter chocolate honey marquise with white chocolate sorbet and peanut praline (£6 50). I am sure if Greg Wallace of Master chef fame had been there he would have had a big smile on his face and said 'wow.'

The opportunity to order good reasonably prices wines in 375ml carafes was another plus for Charlotte's and a crisp Italian Pinot Grigo Terra Alpina 'Riff' Veneto 2009 was perfect to start with followed by an equally enjoyable French Cote du Rhone 'Samorens' Rhone 2009.

The Bar at Charlotte's has the same ethos as the restaurant serving cocktails and wines by the glass, alongside 'small plates', which offer a taste of the restaurant menu.

I am glad of my blind date with Charlotte (s) – I nearly missed it as I quite literally walked past it twice – and will be continuing the relationship at a later date to sample more of chef Wesley's enterprising plates of food.