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Restaurant Review: Bluebird, Kings Road, Chelsea in London

By Rachel Hunt on 24th March 2020

The renowned Chelsea hotspot, Bluebird, has many strings to its bow, with areas that are all separate from each other – but all very much connected. By day there’s a lively café with an ever-popular courtyard, as well as a bar and lounge, and trendy restaurant on the first floor.

In 1923 the building started its life as a car garage, housing Bluebird Racing Cars amongst 300 others, hence its name. Nowadays it is famed for its ‘Made in Chelsea’ appearances and SW3 visitors.

The building contains industrial elements of its 20th century heritage including the garages original steel frame, now painted red. The oval bar island is impressive, with a sweeping marble top and steel framed surrounds, lined with orange leather bar stools.

Just behind it you will find the dining area, leather chesterfield booths and vibrant colours of raspberry pinks and teals pop out behind an array of greenery and climbing plants in the room, bringing a modern touch of elegance.

Bluebird is located on the King’s Road, Chelsea and enjoys a relaxed and elegant atmosphere

As we arrived the place was buzzing – the welcoming meet and greet system adds a little bit of exclusiveness, along with a coat drop-off point, freeing you from extra clutter.

Despite its full house of diners, our table was very private and not too overlooked, which can sometimes feel quite intrusive if places are that busy. It’s a simple layout but maintains a glamorous vibe.

I was lucky enough to be invited along to sample the current set menu, quite surprising to find such a great offer in Chelsea – with two courses for £25 or three courses for £30.

To kick things off I chose the baked heritage beetroot salad, confit figs, toasted hazelnuts, winter leaves and my husband selected the salt and pepper squid with chipotle mayonnaise.

The menu includes delicious European cuisine using only the freshest ingredients

For me, the tanginess of the beetroot combined with the sweetness of the fig and crunch of the hazelnut made a curious change, there were some real explosions going on in my mouth.

I usually eat quite fast, however, my husband kindly pointed out on this occasion I was eating rather slow, to be fair he was right, as I was unashamedly savouring each mouthful.

The squid was tender and well-seasoned, and the kick of the chipotle really gave this dish a thrill. On the contrary ,my husband did not savour each mouthful, he couldn’t eat it quick enough.

For the main, we opted for the fillet of seabass with Jerusalem artichoke and monk’s beard and cumin roasted aubergine, toasted freekeh, pomegranate and pistachio dukkha.

The selection of menus include the a la carte, set menu, weekend brunch and afternoon tea

The fish was tender, and combined with the rich mineral notes of the monk’s beard and the nutty undertone of the artichoke, this was a really earthy dish.

There’s a slight Mediterranean slant to the menus, the roasted aubergine had the most tantalising savouriness, but the gems of pomegranate seeds added a sweet but sharp finish. The smokiness of my plate was just gorgeous,

To finish, I couldn’t resist the nutmeg and custard tart, Yorkshire rhubarb and pistachio sable, whilst my husband went for “The Cone” – roasted white chocolate and raspberry ripple ice cream. As finishes go it was one I didn’t want to end, but like all good things they must.

Whilst the ambience was energetic, the service impeccable and the food going off the Richter scale, I don’t feel I spent enough time at Bluebird. There was so much to explore and like all enjoyable feasts the evening flashed by far too quickly.

Factbox

Address: 350 King’s Rd, Chelsea, London SW3 5UU
Phone: 020 7559 1000
Website: bluebird-restaurant.co.uk

Lunch menu : available Monday to Friday from 12pm – 3pm
Brunch menu : available on weekends from 11am – 3.15pm
Dinner menu : available Monday to Saturday 5.30pm – 10.15pm / Sunday 5.30pm – 9.15pm
Afternoon Tea menu : available Monday to Friday 12pm – 5pm / Saturday & Sunday 3pm – 4.30pm