Tom’s Kitchen, Chelsea- menu relaunch

Tom’s Kitchen. It’s a Chelsea staple and now, after 12 years, the three floors have undergone major re-vamp works bringing it into an era of modern dining.

With a new menu focusing on plates to share with your dining companions, this new angle is all about social eating. Smaller plates, with a lot of options. It’s heavily influenced by good seasonal grub.

Love me a snazzy bar shot.

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I love a snazzy bar scene, and when we arrive to check out Tom’s relaunch, it’s a Friday night. The ground floor is buzzing with good vibes. A lot of the features which has made this venue such a popular go-to spot for foodies and bloggers alike have remained. The huge windows and spacious high ceilings, highly competent and attentive staff, and the pretty plating ideal for any insta-feed.

So, let’s talk food.

With plenty of options for all diners, gone is the traditional three course meal. This new menu is large and ideal for group dining. The beef tartare- always a fave- is our first pick, and it is delicious. I do however have several people ask me if there are bugs on top- they are not bugs, but puffed rice! And they give the dish a great combo of textures to play with- the soft meat, the crunch of the rice and slight bite of mustard seed. It’s a lovely plate to eat.

Beef tartar, mustard seed, puffed rice.

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The vermicelli pasta is another of the small plates we order to kick off the meal- perfectly cooked with a slight bite, the pasta is served in a vibrant chervil sauce with morels and garlic coming through strong.

Vermicelli in a mushroom & chervil sauce. Delicious and perfectly cooked.

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I’m a meat gal, and beef cheeks are one of my favourite cuts of meat- forever underused despite being one of the most tender cuts of beef. The soya braised beef cheeks, with garlic puree and cabbage truly does them justice. Each bite melts in your mouth, and the jus in which it’s served is incredibly rich.

We also try the quail with pickled cucumber and peanut sauce. It’s a delicious mixture of quaint english-ness, with heavy Vietnamese influence. Succulent and perfectly seasoned, it’s a winner (& looks very impressive on the plate).

Dessert is the highlight of every meal, and it’s no different here. The rhubarb pie is adorable. It’s also tart and sour, and one for rhubarb lovers. For those with a sweet-tooth, the mango mousse is more like a panna cotta or old school asian mango jelly. It’s a bowl of textures and temperatures, and it’s a very tasty, very light and fruity mess to eat.

All in all, Tom’s Kitchen has definitely relaunched with a clear new menu. It’s a refreshing alternative to a lot of the more formal restaurants in the Chelsea area. I quite like the idea of going out for a dinner which consists largely of cocktails and desserts because I don’t fancy a three course meal.

The dishes are plated beautifully, and the ambience is great- but this does all come at a price. With the majority of plates costing £7-£22, it’s not a cheap meal. Dinner for two is probably going to come in at around the £100 mark. It’s maybe one for payday and/or a special occasion.