Just off Sloane Square, Sloane Place welcomes the new season with a menu that blends modern European flavors and standout British ingredients. As the city gears up for the Chelsea Flower Show and afternoons turn alfresco, the restaurant’s new all-day menu brings a refined but relaxed take on spring dining.
Start with Beef Carpaccio topped with walnuts and Tête de Moine, or go lighter with Yellowtail Tartare, avocado and a chili-laced dressing. Burrata with Datterini tomatoes and basil offers a simple, comforting nod to Italy.
The Croque Monsieur, made with brioche, shaved ham, Emmental, and Comté, channels the feeling of summer holidays. Add rosemary and onion fries to complete the picture. Heavier mains include a grilled rib-eye with Café de Paris butter and grilled salmon served with sautéed kale and pink fir potatoes. Veal schnitzel with brown butter, capers, and anchovies brings bold flavor to the table.
Finish with the Chocolate Hazelnut Marquise or a dessert cocktail like the Salted Caramel Espresso Martini, made with Mr. Black, espresso, and salted caramel syrup. The menu comes from Head Chef George Scott-Toft, who also oversees the kitchen at The Sloane Club. Originally from New Zealand, George trained in Australia before cooking in top Sydney restaurants including Peter Doyle’s est. and Marque. After moving to London in 2008, he worked at Sketch: The Lecture Room & Library and The Greenhouse. He later earned a Michelin star with the team at Serge et le Phoque and led the kitchen at The Mandrake hotel before bringing his experience to Chelsea.
“We’ve put in a lot of work behind the scenes,” says George. “This new menu is about refining the classics, spotlighting great British produce, and keeping the food fresh and approachable. It’s an honor to lead the kitchens at Sloane Place and The Sloane Club. Both offer the chance to celebrate British food in different ways, with space to be creative too.”
