A fixture of the Chelsea area since its opening in 2011, Medlar champions seasonal ingredients executed with accuracy and simplicity. Headed by Chez Bruce alumni chef Joe Mercer Nairne and front-of-house manager David O’Connor, this neighbourhood restaurant delivers satisfying food in a comfortable style. Executed according to French techniques, but with international influences, the menus feature dishes with a European tilt crafted with the very best produce from the British Isles and the continent.
Split over two floors, seating includes a small ground-floor terrace, main dining area, an upstairs bar and tables, and a private dining room. With French doors on the ground floor, and a skylight on the first, the building is light and airy, decorated in a parakeet-green colour scheme with leather banquettes and white-clad tables. From the ceilings hang floral arrangements and foliage interspersed with string lights.
Organised by set-menu courses dependent on lunch and dinner sittings, which are staggeringly reasonable for the King's Road, guests can expect a varied choice. Start with the signature crab raviolo served with samphire, brown shrimp, leek fondue, and bisque sauce; foie gras with Armagnac prune terrine, rabbit rillettes, chicken skin, and brioche; or push the boat out with crisped calf’s brains, merinda tomatoes, sauce ravigote, confit potato, and dandelion.
As for mains, look out for a rump of belted Galloway with cafe de Paris snails, portobello mushroom, shallot puree, and bearnaise; or sample an Asian-inspired chargrilled monkfish with ginger, shitake, salsify, shiso, and tiger prawn. If you can manage to save room for dessert, a warm chocolate mousse and salted caramel tartlet with milk ice cream and candied pecans or a poached pear financier with vanilla and cinnamon ice cream, pine nut brittle, and pear puree could be just the ticket. If not, a selection of cheeses is also available.