With James Durrant at the helm as newly appointed Executive Head Chef, Bluebird Chelsea has launched a new A La Carte menu in time for spring eating with a selection of fresh seafood dishes including Seared tuna, bonito cream, daikon, cucumber, ponzu dressing; Orkney scallops, yuzu gel, wasabi, apple & ginger; ½ dozen Scottish langoustine and tarragon emulsion; and Cornish crab, spiced crab, apple and radish.
Main course dishes feature line caught brill, Jerusalem artichoke, grilled leeks, truffles, parmesan, chicken jus; Loch Duart salmon, lemon puree, brown shrimp, capers; and roasted guinea fowl, jersey royals, onion emulsion, morels and wild garlic.
Alternatively, the Grill menu features rump, rib eye and fillet steaks and a 200g burger served with bacon, truffle, cheese and caramelised onion while large plates offer the perfect dishes to share including salt marsh lamb shoulder or Chateaubriand with French fries, salad and a béarnaise sauce.
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