Elystan Street is a contemporary British restaurant at 43 Elystan Street in Chelsea. Chef patron Phil Howard’s approach combines precise cooking with a relaxed dining room, aiming for clarity and pleasure without unnecessary ceremony.
Seasonal produce drives the kitchen, so dishes change as ingredients move through their best moments. The cooking favours clean, harmonious flavours and careful technique, allowing vegetables, fish and meat to remain recognisable rather than hiding them beneath excessive decoration.
Guests can choose between a concise set menu, a broader à la carte selection and a six course tasting menu. A dedicated Sunday lunch provides another format, while desserts and cheese give the meal a considered finish.
The wine list balances approachable bottles with more distinctive choices from established producers, and cocktails and London beer provide alternatives. Lunch and dinner reservations are offered through most of the week, with private dining available for smaller celebrations and business meals.
Address: 43 Elystan Street, Chelsea, London SW3 3NT, England
Elystan Street Menu
Starters
Chilled cucumber Vichyssoise
with cured trout dressing, a smoked eel finger sandwich, dill oil and crème fraiche
Salad of Vesuvius and Datterini tomato
with Kalamata olive tapenade, tomino, red onion and basil
Tartare of veal
with buffalo mozzarella, white peach, artichoke heart, black truffle cream and pickled girolles
Strozzapreti
with new season’s Australian black truffles, chicken stock, farmhouse butter and parmesan
Orkney scallop and lobster claw raviolo
with basil, Amalfi lemon and a frothy bisque
Salads
Classic salad Niçoise
with line caught Cornish blue fin tuna and a sweet pepper, garlic and tomato dressing
Warm salad of roasted slow reared chicken
with straw potatoes, sweetcorn, Scottish girolles, runner beans & tarragon
Mains
Roast breast of Yorkshire grouse
with a croustillant of the leg, celeriac purée and blackberries. (Please note our grouse may contain shot)
Double-baked cave-aged cheddar soufflé
with a truffle emulsion, melted leeks, mushrooms and small green salad
Fillet of John Dory
with stuffed baby squid, baba ganoush, griddled courgettes and apricot harissa
Baked fillet of Cornish cod
with a little stew of clams, sweetcorn, guanciale, coco beans & white wine
Roast saddle of West Country lamb
with shallot purée, boulangère potatoes, caramelised garlic, spinach and rosemary
Sides
To enjoy with your mains
Green salad
Buttered English spinach
with garlic
Zucchini fritti
with pimento aioli
Lamb belly boulangère potatoes
Desserts
Caramelised white chocolate crémeux coated in hazelnuts and cacao nibs with popcorn ice cream
Tarte fine of new season’s nectarines with milk ice cream
A scoop of Fragola grape, Sicilian mango and blood peach sorbets
Soup of cherries with pink champagne, lemon verbena, elderflower, blood peach sorbet and olive oil
Olive oil and fig leaf ice cream with blackcurrants and warm thyme madeleines
Burnt honey slice with salted Marcona almonds, bee pollen and chamomile ice cream
A selection of seasonal fine cheeses with chutney and crackers
Summer Menu
3 courses £45, Optional Wine Pairing £40
Salad of buffalo mozzarella with new season’s black figs, shaved Iberian ham, hot honey and olive oil
Macerated Grezzina, Trombetta and yellow courgettes with ricotta, toasted pinenuts and pickled girolles
Barbecued sea bream pil-pil with a fricassee of coco beans, sweetcorn, runner beans and baby spinach
Cornish Red chicken leg with barbecued corn, potato galette, field mushroom, tarragon and roasting juices
Cherry Bakewell tart with milk ice cream
A scoop of Fragola grape sorbet
Sunday Lunch
3 courses £60.00
A cup of shellfish bisque
with a warm brown crab and sriracha buttered English muffin
Sweetcorn, chard and wild mushroom tart
with a rich cheddar cream and a fine herb salad
Salad Paysanne
with sourdough croutons, caramelised walnuts, pickled greengage and turnips
Salad of buffalo mozzarella
with new season’s black figs, shaved Iberian ham, hot honey and olive oil
Rillette of chalk stream trout
with crème fraiche, capers, pickled cucumber, dill and watercress
Double-baked cave-aged cheddar soufflé
with melted leeks and mushrooms, truffle and yeast
Risotto nero
with chargrilled Cornish squid, chili and orange glazed fennel, gremolata and citrus aioli
Roast rump of aged beef
with creamed spinach, glazed carrots, horseradish, Yorkshire pudding and gravy
Stuffed chicken leg
with a tarte fine of Lyonnaise onions, field mushrooms, hispi leaves and a Madeira cream
Whole grilled lemon sole pil-pil
with a fricassee of coco beans, sweetcorn, runner beans and baby spinach (for 2)
Roast breast of Yorkshire grouse
with a croustillant of the leg, celeriac purée, game jus and blackberries. (£25 supplement)
Fig leaf panna cotta
with macerated cherries and Two Fields olive oil
Burnt honey slice
with bee pollen, salted Marcona almond and chamomile ice cream
Islands bitter chocolate fondant
with milk ice cream and 100’s &1000’s
Sicilian mango sorbet
with Aleppo chilli, Mezcal and lime zest
Bramley apple and blackberry crumble
with toasted vanilla ice cream, custard and cream
A selection of seasonal cheeses
with chutney and seeded crackers
Tasting Menu
Tasting Menu £150, Optional Wine Pairing £80
Salad of Vesuvius and Datterini tomato
with Kalamata olive tapenade, tomino, red onion and basil
Tartare of veal
with buffalo mozzarella, white peach, artichoke heart, black truffle cream and pickled girolles
Strozzapreti
with new season’s Australian black truffles, chicken stock, farmhouse butter and parmesan
Baked fillet of Cornish cod
with a little stew of clams, sweet corn, guanciale, coco beans and white wine
Roast breast of Yorkshire grouse
with a croustillant of the leg, celeriac purée and blackberries. (Please note our grouse may contain shot)
Truffled Langres
Burnt honey slice
with salted Marcona almonds, bee pollen and chamomile ice cream
Sunday Snacks
A little Fritto misto
with Amalfi lemon wedge and aioli
Lamb belly kromeski
with black olive caramel and wild garlic purée
Truffled cauliflower croquettes
with cheese fondue
Coffee
To enjoy after your dessert