This autumn, Chelsea landmark No. Fifty Cheyne will usher in its new seasonal menus, created by Exec Head Chef Iain Smith. Running across the À La Carte, Saturday Brunch and Sunday Roast, Iain’s autumnal menus offer a variety of refined yet hearty dishes, showcasing the best of seasonal British ingredients, sourced by trusted suppliers.
With sweeping views of the River Thames and the Albert Bridge, autumn at the picturesque restaurant will give guests a transition with the seasons, through Iain’s series of modern British dishes which utilise seasonal and organic ingredients to create carefully considered yet comforting dishes.
The new A La Carte menu will be both classic and creative with starters including; Hanger steak tartare with Iain's Bloody Mary sauce, truffle celeriac remoulade with roasted jerusalem artichoke & rocket, and Roasted Orkney scallop with sage & onion puree, cepe & bacon jam ragout with butternut squash sauce.
Main courses will be similarly hyper-seasonal with choices such as Aynhoe Park venison loin & bolognese with braised cavolo nero cabbage, pickled & fresh pear with olive oil creamed potato & malt caramel, or Globe & violet artichoke barigoule, Hen of the Wood mushrooms & pureé, saffron potatoes with wild mushroom & madeira veloute.
As ever, the signature No. Fifty Cheyne grill will be serving up a selection of “land” and “sea” dishes; Ribeye Steak, Cumbrian Chicken and Scottish Lobster. Land will be served with Marmite, roasted garlic and Guinness butter, and sea served with parsley, garlic and salted lemon butter.
No. Fifty Cheyne’s famous Sunday Roast will still feature traditional favourites including Chateaubriand to share, Cumbrian chicken, Roasted cauliflower and 36 day aged Beef sirloin, with limited-edition options ranging from Scottish Lobster & aged Beef Fillet with a cognac beef & bisque sauce, to Roast Rib of Beef with blackcurrant tartlet & smoked bone marrow.
All dishes are served with all the trimmings to include Yorkshire puddings, Glazed Carrots, Roast Potatoes, homemade gravy and more. To top off the perfect Sunday lunchtime, pair with one of Iain’s housemade ‘Bloody Good Mary’s’, or choose from a selection of English wines, vodkas and gins.
Puddings across the menu will be equally indulgent with choices of Hot condensed milk rice pudding & crumble with plum compote & honey syrup, or Dark chocolate fondant with pistachio, salted caramel sauce & malt ice cream.
Alternatively, for those looking for a Saturday Brunch spot, Iain Smith’s Brunch menu is available from 11am - 3pm every Saturday, including a range of classic dishes elevated with a special twist such as; Banana & chocolate chip buttermilk pancakes with whipped blackberry chantilly cream & caramelised condensed milk custard sauce or Crispy spiced chicken & buttermilk waffles with yoghurt & tomato dressing, rose harissa paste & maple sauce.
Accompany with Della Vite prosecco, or a pitcher of Spiced Apple Rum Punch to get in the Autumnal spirit.
On his new menus, Smith said, “I’m particularly excited by our latest Saturday brunch dish; Beef Wellington with, Belted Galloway with wild mushrooms, truffle creamed potato and smoked bone marrow sauce – it’s something we have wanted to present for a while now and we feel that this Autumn is the perfect time introduce a Beef Wellington!”
The atmosphere at No. Fifty Cheyne is imbued with sophisticated charm, from their passionate, attentive staff and Iain Smith’s dedication to creating dynamic and delicious menus that change effortlessly with the seasons. Their seasonally changing floral facades will be in their Autumn iteration to coincide with this latest menu and the approaching Festive Season.