The Ivy Asia, Chelsea is set to open the doors to the second instalment of The Ivy Asia concept in London this summer.
Situated on Chelsea’s prestigious King’s Road, the Asian-inspired restaurant and bar will be open seven days a week, offering everything from lunch, dinner and weekend brunch. Serving theatrical drinks and cocktails alongside a delicious menu of tantalising dishes, this vibrant and playful west London destination will entertain, inspire and excite guests from the moment they step inside.
On arrival, diners will be met by the now synonymous, luminous green onyx flooring, as well as beautiful and striking artworks, luxurious Asian fabrics, colourful wallpapers and antiques situated throughout the elegant, yet vibrant space.
Alongside the main restaurant and bar, guests will also be able to enjoy a sushi bar seating four guests, as well as a majestic tree designed by Tony Marklew.
The Ivy Asia, Chelsea kitchen will be overseen by Head Chef Paolo Bianchi, Executive Chef Simon Gregory, and Sushi Chef Shie Noh. Dishes will take inspiration from cuisines spanning the continent of Asia, and will feature much loved favourites from sister restaurant The Ivy Asia, St Paul’s, as well as new dishes served exclusively in Chelsea.
Highlights will include Salmon sashimi with spiced yuzu and avocado salsa, roasted half aromatic crispy duck, and Hunan-spiced pork ribs with sesame and coriander.
Also available will be platters such as the Ming Dynasty, adorned with a fresh selection of sashimi, tuna nigiri and oscietra caviar, wagyu beef tempura with enoki mushroom, and gold and black truffle sauce, and The Bonzai, accompanied by assorted vegetable and shiso tempura, steamed yasai dumplings with spiced avocado, cucumber takuan avocado with asparagus maki roll, and truffled teriyaki with shitake and eryngii mushrooms.
Accompanying the menu will be a delicious selection of cocktails, sakes, wines, Champagnes and Jing speciality Asian teas.
Cocktails will transport guests with a series of exciting flavours and colourful garnishes, with highlights including the Beijing Sling with Wyborowa vodka, Umeshi plum sake, jasmine, vanilla, lime, apple juice and plum bitters, and the Fair Dragon, a delicious blend of Fair Asian Kumquat Liqueur, Midori, Yuzu juice and egg white.