Sloane Place is celebrating the arrival of spring with the launch of a new all-day dining menu.

Blending European influences with the finest seasonal British ingredients, the boutique hotel pays homage to modern European culinary traditions while offering a refined nod to its Chelsea backdrop.

To start, a classic beef carpaccio with walnuts and Tête de Moine cheese. For a lighter option, the tartare of yellowtail delivers a zesty punch with avocado and a light chilli dressing, while the burrata with Datterini tomatoes, olive oil and basil transports diners straight to Italy.

A classic croque monsieur features toasted brioche, shaved ham, and a blend of Emmental and Comté cheeses. More substantial mains include grilled rib-eye with Café de Paris butter and grilled salmon with sautéed kale and pink fir potatoes. For those seeking indulgence, the veal schnitzel with brown butter, capers, and anchovies is a rich and satisfying choice.

Round off the meal with the Sloane Place Signature Chocolate Hazelnut Marquise. The chef continues the indulgence with one of their dessert cocktails, such as the salted caramel espresso martini, made with Mr. Black, espresso, and salted caramel syrup.

Head Chef George Scott-Toft is the driving force behind the new direction of Sloane Place Restaurant’s menu and will also lead The Sloane Club’s kitchen upon its reopening. A New Zealand native, Scott-Toft trained in Australia before working in prestigious kitchens, including Peter Doyle’s Est. and Mark Best’s Marque in Sydney.

After moving to London in 2008, he honed his skills at Pierre Gagnaire’s Sketch: The Lecture Room & Library and with Antonin Bonnet at The Greenhouse. Following a Michelin star win with the team at Serge et le Phoque, Scott-Toft led the restaurant at The Mandrake hotel from 2017 before making the move to Chelsea.

“The team and I are excited to be sharing the hard work that’s been going on behind the scenes in the kitchens, both at Sloane Place and The Sloane Club, steering the menus in a slightly new direction and renewing the focus on the great British produce that is available to us, especially with the arrival of Spring,” he says. “It’s an honour to be heading up the kitchens at two such iconic establishments” he continued. “They each allow an opportunity to showcase the best of classic British cuisine in their own way, with room for a sense of adventure, too. I’m looking forward to continuing to shape the offering as time goes on.”