Marking its expansion, the new addition to the Farm Girl family has arrived in Chelsea with the first all-day restaurant and bar.
Located on Park Walk, off Fulham Road, this is the largest of the three Farm Girl venues, seating up to 90 guests, along with alfresco dining terrace.
Diners can expect signature brunch dishes alongside, for the first time, a dinner menu and cocktail bar. This new venture follows the success of Farm Girl’s first site in Notting Hill and the concession within the Sweaty Betty Carnaby Street flagship store.
Farm Girl is the creation of young entrepreneurial couple Rose Mann and Anthony Hood (pictured) who aim to share their passion for healthy living and travel with their guests.
Farm Girl has introduced an Australian-inspired menu, guided by seasonal produce that underlines their ‘farm-to-table’ approach. Classic Farm Girl brunch dishes include signature Smoothie Bowls; Oven Baked Aubergine; and the legendary BLT made with Coconut Bacon.
The dinner menu features more substantial dishes, from small plates such as BBQ Jackfruit Tostadas with Guacamole; and Duck Filled Charcoal Buns with Rainbow Vegetables.
Main dishes include Slow Cooked Lamb & Ararat Bread with Roasted Pistachio Yoghurt and a Heritage Tomato Salad; Dukkah Crusted Cod with Herby Garden Salad, and a vegan Khymer Curry.
The brand's first house dessert – a dish which will change regularly - is a light and fresh Lemon and Cashew Cheesecake.
Behind the dishes is Executive Chef Benoit Marmoiton, whose experience ranges from cooking at Michelin-starred restaurants across Paris, San Francisco and London, to private cheffing for high profile individuals. Drawing upon the culinary cooking of modern Australian dining, the menus draw inspiration from many different regions; from Europe, the Levant, India and South-East Asia.
Farm Girl’s beautifully crafted Super Latte collection returns during the day with the eye-catching Butterfly Matcha Latte - made using Matcha Blue powder, exclusive to Farm Girl in London, and Liquid Gold - Turmeric, Cinnamon, Astragalus, Honey and Coconut Milk, while fresh teas and juices are also available.
The bar serves an inventive cocktail menu created by Gianfranco Spada (previously Experimental Cocktail Club and Chess Club). Tipples include Up the…stairs -G Miclo Poire William, Chateau du Breuil Fine Calvados, Lime Juice, Basil and Sugar Syrup, and the refreshing Clemmie Spritz = Prosecco, Aperitivo Del Professore, clementine juice and tonic water.