Medlar is an independently owned restaurant at 438 King's Road in Chelsea, led by chef Joe Mercer Nairne and front of house manager David O'Connor. Open since 2011, it has developed the confidence and continuity of a serious neighbourhood dining room rather than a trend-led destination.
The kitchen's guiding idea is to cook seasonal ingredients from the British Isles and Europe accurately and simply. That approach keeps technique precise while allowing the quality and character of the produce to lead each plate, with the offering changing as ingredients move through the year.
Lunch and dinner are structured as concise multi-course choices, giving diners room to assemble a meal that suits the occasion. The measured format, attentive service and calm dining room work equally well for a long lunch, an intimate dinner or a meal built around food and wine.
A carefully considered wine selection supports the seasonal cooking, and private dining is available for smaller gatherings. Guests with allergies or dietary requirements should mention them when booking and confirm the current menu with the restaurant, since ingredients and dishes change regularly.
Address: 438 King's Road, Chelsea, London SW10 0LJ, England
Medlar Menu
Starters
Crab raviolo
with samphire, brown shrimps, fondue of leeks and bisque sauce
Sweetcorn velouté
with crisp boneless chicken wings, Ras el hanout oil, parsley and aged Comté gougères’
Duck egg tart
with red wine sauce, turnip purée, lardons and sautéed duck heart
Black Iberian tomatoes
with leeks ravigote, confit quail legs, crisp chicken skin and Jersey Royal potatoes
Burrata
with muhammara, Iberico ham, tempura baby artichoke, pomegranate molasses and sumac
Thinly sliced loin of pork
with crackling, salsa verde, Roseval potatoes and endive’
Sea trout tartare
with an oyster beignet, cucumber gazpacho, green apple and shiso cress
Mains
Rump of Belted Galloway
with café de paris snails, stuffed portobello, shallot purée and béarnaise
Rump of lamb
with sweetbreads, Coco de Paimpol beans, piquillo peppers, confit datterini, runner beans and pistou
Cornish monkfish
with mussels acqua pazza – capers, datterini, red chili, garlic, green olives and roast red gem lettuce
Cornish brill
with Piedmontese pepper, chargrilled courgette, sea purslane and baby squid
Sautéed gnocchi
with girolles, cauliflower mushroom, grelot onion, chargrilled courgette, confit datterini and pecorino
Roast guinea fowl
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
Young Yorkshire grouse
with damsons, pâté, watercress, potato galette and bread sauce (+£10.00) (may contain shot)
Sides
Triple cooked chips
and Béarnaise
Dessert
A selection of Cheese
(+£8.50 instead of dessert) (or £20 as an extra course)
Almond and vanilla panna cotta
with apricot compote, thyme ice cream and pistachio and apricot kataifi
Warm chocolate mousse and salted caramel tartlet
with milk ice cream and candied pecans
Pink grapefruit sorbet
with grapefruit crisps and freshly baked madeleines
Elderflower and Prosecco jelly
with English strawberries, strawberry sorbet, candied lemon and meringues
Pineapple financier
with coconut ice cream, pineapple gel and lime zest
Dulce de leche straciatella ice cream
with cinnamon beignets
Crème brûlée
Prix Fixe
Lunch (Monday-Saturday): £57 for three courses, £48 for two courses, £38.50 for one course. (£69 in December) Dinner (Monday-Saturday): £83 for three courses, £67 for two courses, £49.50 for one course. Sunday Lunch & Dinner: £59 for three courses, £49 for two courses, £44 for one course. (£69 in December)
Crab raviolo
with samphire, brown shrimps, fondue of leeks and bisque sauce
Sweetcorn velouté
with crisp boneless chicken wings, Ras el hanout oil, parsley and aged Comté gougères’
Duck egg tart
with red wine sauce, turnip purée, lardons and sautéed duck heart
Black Iberian tomatoes
with leeks ravigote, confit quail legs, crisp chicken skin and Jersey Royal potatoes
Burrata
with muhammara, Iberico ham, tempura baby artichoke, pomegranate molasses and sumac
Thinly sliced loin of pork
with crackling, salsa verde, Roseval potatoes and endive’
Sea trout tartare
with an oyster beignet, cucumber gazpacho, green apple and shiso cress
Rump of Belted Galloway
with café de paris snails, stuffed portobello, shallot purée and béarnaise
Rump of lamb
with sweetbreads, Coco de Paimpol beans, piquillo peppers, confit datterini, runner beans and pistou
Cornish monkfish
with mussels acqua pazza – capers, datterini, red chili, garlic, green olives and roast red gem lettuce
Cornish brill
with Piedmontese pepper, chargrilled courgette, sea purslane and baby squid
Sautéed gnocchi
with girolles, cauliflower mushroom, grelot onion, chargrilled courgette, confit datterini and pecorino
Roast guinea fowl
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
Young Yorkshire grouse
with damsons, pâté, watercress, potato galette and bread sauce (+£10.00) (may contain shot)
Triple cooked chips
and Béarnaise
A selection of Cheese
(+£8.50 instead of dessert) (or £20 as an extra course)
Almond and vanilla panna cotta
with apricot compote, thyme ice cream and pistachio and apricot kataifi
Warm chocolate mousse and salted caramel tartlet
with milk ice cream and candied pecans
Pink grapefruit sorbet
with grapefruit crisps and freshly baked madeleines
Elderflower and Prosecco jelly
with English strawberries, strawberry sorbet, candied lemon and meringues
Pineapple financier
with coconut ice cream, pineapple gel and lime zest
Dulce de leche straciatella ice cream
with cinnamon beignets