Seared yellowfin tuna with salad of sesame crusted tuna fillet with cucumber, edamame, mandarin and picked herbs
Ivy Chelsea Garden: Chelsea
Origin: British & International
Chef: Sean Burbidge
Need to know: The Ivy Collection began in 1917, 100 years ago, and this already celebrated Ivy outpost opened in 2016, to critical acclaim. A sublime sanctuary in the heart of Chelsea, fires, water features and an abundance of plants create an exquisite ambience.
Executive Chef Sean Burbidge, previously of Pétrus, produces an eclectic all day menu featuring classics from the mother ship and extensive, contemporary takes on fresh vegetables, grains and succulent meats. The vibrant garden combines vintage and luxury and you’d be hard-pressed to find a better destination for an al fresco afternoon. Every meal from breakfast to a late supper offers diners considerable choice and the variety extends to cocktails too, from Espresso Martini to a tropical Queen’s Permission.
Field mix salad – Thinly shaved garden vegetables with avocado houmous, Manuka honey and wholegrain mustard dressing
Soft goat’s cheese salad with shaved apple with golden raisins, hazelnuts, pickled walnuts and Belgian endive
