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It may be attached to the Sloane Square Hotel, but this smart bar-restaurant doesn’t feel like a fusty corporate appendage. The vibe is buzzy and the room upbeat, with colourful abstract paintings setting off white-painted and bare brick walls, and a striking copper-sided bar. Service was attentive; tablecloths were starched to perfection. The food (courtesy of head chef David Karlsson Moller, formerly of exemplary French restaurant Racine) was pretty impressive too. Influences are wide-ranging – British, Italian, French, Scandinavian, Japanese, North African – but a Mediterranean mood dominates. The menu isn’t short, and many starters are available as main courses too: a useful ploy that other restaurants could adopt. Octopus can be chewy and tasteless, but not this wafer-thin carpaccio version with smoked paprika oil; equally delicate in texture and taste were large, yellow ravioli stuffed with pumpkin and sprinkled with amaretti. No complaints about mains of peppered yellow-fin tuna with pak choi and ginger and lemon grass dressing, or pan-fried calves’ liver with caramelised onions and pancetta. A salad of melon, blood orange and mint made a refreshing, zingy dessert. Bar snacks, Sunday brunch and a short pre-theatre menu are available too.
Time Out Eating & Drinking Guide 2009
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Difficult. Not me, but describing myself. I am a laid back and approach life with good sense of humour. I am a self employed IT consultant who...
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We went in chelsea brasserie on saturday lunch The services was very good and attentive, nothing was too much trouble. The food was lovely, fresh and very very tasty. The atmosphere is relaxed. I would go back and eat there again.