Chelsea Grill: Fire, Smoke, & Premium Dining

Chelsea Grill, a new restaurant on King's Road, offers a premium dining experience centered on fire, smoke, and responsibly sourced ingredients. Expect dry-aged fish, rotisserie chicken, and innovative cocktails.

The menu additionally includes completely dry aged fish and vegetables ash prepared overnight, while chicken is very carefully prepared in a manual rotisserie. Poussin is brined over night and air dried prior to being cooked over fire. To finish, visitors can appreciate a homemade cherry pie, with all pastry made in residence by sous chef Tyler Jennifer.

Sloane Stanley’s Culinary Focus

Hannah Grievson, Residential Or Commercial Property Supervisor at Sloane Stanley, commented, “The Chelsea Grill shows Sloane Stanley’s continued focus on protecting and working with a few of London’s most exciting dining concepts. This opening will certainly improve the local cooking landscape, emphasizing our commitment to producing a dynamic center of pioneering, excellent quality F and B operators within one of Chelsea’s many iconic destinations.”

Chelsea Grill opens for dinner solution from Tuesday to Saturday, with plans for weekend lunches to adhere to. The dining establishment aims to come to be a regional favourite by mixing simpleness with strategy and a concentrate on costs, sensibly sourced ingredients.

A Menu Designed for Sharing

The menu at Chelsea Grill is straightforward and developed for sharing, with a central focus on a bespoke grill. Headed by Anton Vasilyev, previously Executive Chef at Basque dining establishment Sugaar in Paris, the kitchen team resources premium cuts from throughout the UK and Europe, all butchered and aged in home to make sure the highest possible standard. Alongside the meat offering, day watercraft fish and seafood are smoked to order, bringing seasonal quality to home plate.

Fire, Smoke, and Premium Ingredients

A new area restaurant is readied to open on Tuesday 18 November. Chelsea Grill, located on King’s Roadway within the Sloane Stanley Estate, assures an eating experience built around fire, smoke and premium components.

Innovative Drinks Menu

Drinks are provided equal attention. The a glass of wine list consists of vibrant reds to match the smoked meats, crisp whites for fish and shellfish, and a selection of old world shocks. The mixed drink menu brings classic recipes with seasonal updates. Bar Supervisor Mickey Robinson highlights the Eco-friendly Apple Gimlet, made with fresh Granny Smith apples, as a personal favourite.

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The food selection at Chelsea Grill is simple and created for sharing, with a main emphasis on a bespoke grill. Headed by Anton Vasilyev, previously Executive Cook at Basque restaurant Sugaar in Paris, the cooking area group resources exceptional cuts from across the UK and Europe, all butchered and aged in home to make sure the highest requirement. The menu additionally features completely dry aged fish and veggies ash prepared overnight, while chicken is meticulously prepared in a hands-on rotisserie.