#Wysteria tree in full bloom
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Catch No. Fifty Cheyne’s blossoming spring menu this week
21-25 May 2019
With the Chelsea Flower Show and Chelsea in Bloom firmly under way, restaurants are taking the area by storm with fresh new menus and blooming marvellous floral decorations.
Located a stone’s throw from The RHS Chelsea Flower Show, No. Fifty Cheyne is heralding its first spring; becoming laced with twisting vines, delicate wisteria and big, bright, colourful blooms.
Ensuring every guest shares in this season’s flower power, No. Fifty Cheyne are also creating an indoor ‘vineyard’ complete with green grapes and vines harking back to days in Provence. Fresh spring blooms will be seen spreading out across the bar and dining areas.
Head Chef, Iain Smith and Bar Manager, Max Berrington, have each created a menu full of the favours of spring, showcasing the best seasonal produce and ingredients. Both menus are available from the 21st – 25th May 2019. Smith’s menu includes:
Starter: Salmon tartare, avocado, ruby grapefruit, fennel and apple salad with a lemon dressing.
Main-course; Poached chicken breast, spring vegetables, with a truffle and roast chicken broth.
Dessert: Lavender panna cotta with summer berries
This 3-course special RHS Chelsea Flower Show menu is priced at £55.00 and features choices from 4 starters, 3 main-courses and 3 desserts.
No. Fifty Cheyne has also commissioned master-glass maker Stuart Wiltshire to create series of glass blooms held in a 5ft tall wrought iron ‘tree’ as part of their ongoing commitment to supporting artisans and hand-crafts. During the Flower Show each of the hand-spun glass flowers on the ‘tree’ will carry one of Iain’s starters; fresh crudités and slow-cooked spring vegetables, served with dipping sorrel pesto, pine nut hummus and English guacamole.
The sensory experience continues to Upstairs at No Fifty Cheyne with Max’s cocktail menu, full of colourful florals and botanical flavours, such as the:
WYSTERIA HYSTERIA with home-made wisteria syrup and hand-picked from our neighbouring streets, Taffel Akvavit and Amalfi lemon extract.
PAVILLION SOUR with Silent Pool gin, Madagascan vanilla syrup, cranberry, grapefruit bitters and lime, scented with Roja Dove Enigma Pour Homme.
Opening Times:
THE RESTAURANT
Lunch: Tuesday to Sunday - Midday ’til 3.00pm
Dinner: Monday to Sunday - 5pm ’til 11.30pm
UPSTAIRS at FIFTY
Mon to Fri - 5.30pm 'til Midnight
Sat & Sun - Midday 'til Midnight
50 Cheyne Walk, Chelsea, London, SW3 5LR
https://fiftycheyne.com/chelsea-flower-show/
Instagram: @50cheyne
Facebook: @50chenye
Twitter: @50cheyne
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