As the temperatures drop and darker evenings draw in, the cosy season has officially arrived in London. What better time to convene with loved ones over a hearty spread or share some delicious nibbles whilst catching up with friends? A warm welcome awaits locals and travellers alike at Sloane Place in the heart of Chelsea, with their newly launched Autumn-Winter menu crafted by Head Chef Maryono Maryono.

Seasonal Deliciousness & Set Menus
Discover an array of all-day dining delights, ranging from sharing plates to graze over alongside a signature cocktail to seasonal showstoppers perfect for a romantic date night or family get-together.

Highlights include Grilled Warm Goat Cheese with Heritage Beetroot, Grilled Jerusalem Artichoke and walnut, a Seafood Ravioli with Lobster Bisque and gremolata, and Honey-Glazed Duck Confit served with Brussels sprout Leaves, Cippolini Onions, Celeriac Purée, and Marsala Juice.

A memorable culinary experience is guaranteed for any occasion, big or small. The increasing popularity of affordable mid-week set menus continues to gain momentum, and Sloane Place has it covered with their Monday-Friday offer, with two courses for £25 or 3 for £30. The current menu features:

Starters
Oven Roasted Butternut Squash and Coconut Soup (VE), Crusty Bread
Prawn Cocktail, Avocado, Marie Rose Sauce
Beef Carpaccio, Olive Oil, Rocket, Tête de Moine

Mains
Traditional Shepherd’s Pie, Grilled Courgette, Caramelized Cippolini Onions
Pan Seared Sea Bream Fillet, Crushed Potato and Celeriac, Tomato, Watercress Salad
Linguini Pomodoro (V), Cherry Tomato, Basil

Desserts
Warm Sticky Toffee Pudding (V), Demerara Toffee Sauce, Madagascar Vanilla Ice Cream
Homemade Ice Creams (V) and Sorbets (VE)
Artisan British Cheese Board (V), Sticky Fig Relish, Celery, Mixed Crispbreads

All–day menus are available Monday through Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 9 p.m.
Set Menus available Monday – Friday: 12 pm – 7 pm.

Festive Menu and Private Dining Experiences
Leave the hosting to the experts this year with Sloane Place’s Festive Menu, which is ideal for intimate or group gatherings this Christmas season. Enjoy two courses at £55 per person or three courses at £65 per person, accompanied by a glass of Moët on arrival.

The menu offers an elevated take on beloved Christmas classics, including Beef Carpaccio, Tete de Moine, and wild Rocket. It is followed by Roasted Norfolk Turkey with Chestnut-Sage Stuffing, Brussels Sprouts, Roasted Potatoes, and cranberry Sauce. Perhaps an indulgent Gingerbread Crème Brulée, Soaked Fruit Confit, and pain d’épices Toast will finish the meal. To complete the festive feast, add tea, coffee, and homemade mince pies to the menu for £6 per person.

Hosts can choose from two contemporary and sophisticated locations to set the scene for their festive events: the sunlit Private Dining Room, perfect for intimate groups of up to 20, or the art-deco basement bar The Hideaway, a stylish speakeasy that can host up to 60 partygoers.

Create a Meatless Masterpiece at Home
Entertaining at home or looking to spruce up your midweek meal rotation? What better way to while away a rainy afternoon than firing up the oven and creating a showstopper that will impress the whole family?

Try your hand at this easy-to-follow recipe for Maryono’s Wild Mushroom Wellington.

Wild Mushroom Wellington

Yield: 4 portions
Step 1: Wild Mushroom Filling

Ingredients:

  • Onion, chopped – 100g
  • Garlic, chopped – 30g
  • Girolle mushrooms – 250g
  • Porcini mushrooms – 250g
  • Parsley, chopped – 30g
  • Dijon mustard – 1 tsp
  • Egg – 1
  • Cream – 50ml
  • Thyme, chopped – 3g
  • Rosemary, chopped – 3g
  • Olive oil – 50ml
  • Salt and pepper – to taste
  • Delicata squash – 250g

Method:

  1. Heat olive oil in a pan. Sauté onion and garlic until softened.
  2. Add mushrooms and cook until golden brown. Stir in herbs, salt, and pepper.
  3. Add cream and cook until thickened. Remove from heat and mix in Dijon mustard and egg.
  4. Peel and dice squash into small pieces. Toss with salt, pepper, olive oil, thyme, and rosemary.
  5. Roast squash at 180°C for 20–25 minutes until soft.
  6. Combine the mushroom mixture with roasted squash. Adjust seasoning and chill thoroughly.

Step 2: Crepes

Ingredients:

  • Flour – 150g
  • Egg – 2
  • Milk – 250ml
  • Butter, melted – 1 tbsp.
  • Chives, chopped – 5g
  • Salt and pepper – to taste

Method:

  1. In a bowl, whisk together flour, eggs, and milk. Add salt, pepper, melted butter, and chives.
  2. Strain the batter to remove lumps.
  3. Heat a nonstick pan and lightly grease. Pour a thin layer of batter and cook until golden. Repeat until the batter is used.

Step 3: Assembly

Ingredients:

  • Puff pastry – 1 sheet
  • Egg yolk – 1
  • Double cream – 50ml

Method:

  1. Mix egg yolk and cream for an egg wash.
  2. Place 2 crepes slightly overlapping. Spread the chilled mushroom filling on top, then roll tightly.
  3. Place the crepe roll on the puff pastry. Wrap tightly, sealing edges with egg wash.
  4. Brush the pastry with egg wash and chill for 10 minutes.

Step 4: Baking

  1. Preheat oven to 170°C.
  2. Place the Wellington on a baking tray. Bake for 25–30 minutes or until the internal temperature reaches 72°C.
  3. Rest for 5 minutes before slicing. Serve with honey-roasted parsnips and vegetable gravy.

You can learn more about Sloane Place on its website, www.sloaneplace.com.