My dear reader would have doubtless noticed my previous article on Sloane Place a couple of weeks ago. But this one concentrates on food at this classy yet accessible hotel.<\/p>\n
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loane Place is described as a Boutique Hotel and Restaurant. For me at least, its charm is its size. \u00a0The small but perfectly appointed restaurant is cosy and inviting. The staff are friendly and welcoming and it\u2019s evident that they have garnered plenty of local support. That is always an indication of quality of food in an area which offers plenty of choice.<\/p>\n
The food menu presents delicious options for every taste. There are sharing plates, substantial main dishes and tempting desserts. It is considered \u201cModern British\u201d but the bill of fare also sports distinctly Asian plates for variety.<\/p>\n
Bernhard Mayer, ex-Executive Chef of the Savoy and Four Seasons Hotels is at the helm at Sloane Place. He has constructed a menu which takes advantage of seasonal produce and the results of the care taken by both him and his team is apparent. This is a restaurant which deserves more recognition.<\/p>\n
The day starts with breakfast while people-watching. There are regulars who have their favourite egg dishes or perhaps some fried goodies, and a stream of young families who take advantage of the coffee bar with its baked goods. This is a hotel popular with tourists and business travellers but it\u2019s also very much part of the community.<\/p>\n
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Lunch and dinner have similar menus and we were not disappointed with either the selection of dishes or their execution. My guest\u2019s starter was Devon Crab Cocktail of hand-picked white crab with avocado and spicy mango salsa, which had a beautiful presentation and would be eminently suitable for any celebration meal. I was intrigued by the Signature Bao Buns. There were three choices of fillings: Spicy Aubergine and Tempeh as a vegetarian option, or Scottish Hot Smoked Salmon with wakame (seaweed), scallions, miso mayonnaise and sesame seeds for seafood lovers. I enjoyed Crispy Hoisin Duck with Pickled Cabbage and Japanese Mayonnaise. Oh, deep joy! These steamed buns are addictive. If I was passing, I would have a few of these with a glass of red for a quick yet smart lunch. Don\u2019t miss these.<\/p>\n
My companion\u2019s main course was Pan Roasted Scottish Stone Bass Fillet with Oriental Spiced Ratatouille and Basil Pesto. An inspired dish which had that fish-loving diner waxing lyrical. An exceptional plate and all the more appreciated as it\u2019s one unlikely to appear on his home table. My fish-cooking skills extend only as far as cod in batter and pan-fried salmon.<\/p>\n
The Asian vibe continued in delicious fashion with my bowl of Thai Red Curry with Roasted Cauliflower, Courgette, Coriander and served with Steamed Basmati Rice. A vegetarian main to which one can add either chicken or prawns. This was a large helping of well-spiced red curry which had well-balanced heat and a tapestry of vibrant flavours.<\/p>\n
A generous and warming meal \u2013 but there is, miraculously, always room for dessert. My thoroughly content husband chose the fusion Passion Fruit Choux with Coconut Ice Cream. Passion fruit and coconut are a winning combination and paired with that light pastry it was pronounced divine. For a man who was \u2018full to bursting point\u2019 he managed to polish off that dessert with little effort.<\/p>\n
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Yuzu Cr\u00e8me Br\u00fbl\u00e9e with Papaya-Lime Salad was my finale and it served me well. It was tangy and refreshing after the heat of the Thai curry. Yuzu is becoming more common outside Japanese restaurants and it\u2019s good to see. This sharp citrus fruit works well in desserts as well as in salad dressings and sauces. Another masterful item from Chef Bernhard Mayer.<\/p>\n
The restaurant at Sloane Place is the ideal location for breakfast, morning coffee, lunch, afternoon tea, dinner, and I hear there is a weekend brunch too. It is centrally located in London\u2019s smart Chelsea and is a short walk to Sloane Square and its Underground station. Victoria Underground, railway and coach stations are also about 20 minutes away, or five minutes via taxi or public transport. The hotel is just 1 mile from the Victoria and Albert Museum and 1 mile from Harrods \u2013 which might, for some, be an even bigger draw!<\/p>\n
Bookings:
\nTo book your table at Sloane Place call 020 3928 0700<\/p>\n
Monday to Friday 7:30 am – 11:00 pm
\nSaturdays 8:00 am – 11:00 pm
\nSundays 8:00 am – 10:00 pm<\/p>\n
Food Service Times:
\nMonday to Thursday 7:30 am – 9:00 pm
\nFriday 7:30 am – 10:00 pm
\nSaturday 8:00 am – 10:00 pm
\nSunday 8:00 am – 9:00 pm<\/p>\n
Sloane Place
\n62 Lower Sloane Street
\nChelsea
\nLondon SW1W 8BP<\/p>\n
Email: enquiries@sloaneplace.com<\/p>\n
Phone: 020 3928 0700<\/p>\n