Renowned Chelsea restaurant, Bluebird, has revamped its menus across the restaurant, café, terrace and bar. The new menus are designed to appeal to serious foodies, whilst maintaining the fun and glamourous side which Bluebird customers have come to love. Australian Head chef, Matt Robinson born (Maze and Maze Grill, Marco Pierre White at The Criterion), has incorporated influences from his travels and culinary background into the new menu to add an unexpected twist to many classic dishes. Delicate Orkney Scallops are paired with slightly smoked chorizo and cauliflower, and balanced by subtly sweet granny smith apple and praline. Elsewhere, the vibrant flavours of a Sicilian tomato salad, are enlivened by barrel aged feta, garlic leaf, chilli and mint. Guests can also opt for sharing dishes such as Black Leg Chicken with mini Caesar salad, mac and cheese for £19.50 per person, or Whole Turbot with Jersey Royals, spinach and béarnaisefor £28.50 per person. Australian Matt has also added a number of Asian fusion dishes including a deliciously light yet boldly flavoured yellow fin tuna sashimi with ponzu, jalapeño, and avocado purée; and mizo glazed salmon served with krispy kale and ginger dressing. The Asian influence has also extended to the terrace, where guests can enjoy and all-day BBQ, with dishes such as whole steamed sea bass with ginger and sriracha, and Yellowfin Tuna Tacos. Matt has staved off homesickness with a stunning parfait made of eucalyptus, bush lime and honeycomb.
In addition, the menu includes ‘Plates of the Day’, seven of the restaurant’s most popular dishes served on a daily changing, repeating basis. Highlights include an indulgent Salcombe crab omelette with gruyere cheese (£16.50) on Wednesday, and Chateaubriand for two (£29.50 per person) on Thursday. Each Friday the restaurant offers #FishyFriday, a market price, creative fish dish which is announced via the Bluebird Twitter account each week.
For the first time, Matt has also created an all new Café menu, featuring bold and contemporary dishes such as buttermilk soft shell crab; Korean chicken salad; and lobster rolls, alongside classics such as spagette vongole, and an avocado, bacon and blue cheese salad. For breakfast, guests can enjoy a selection of own-made bread and pastries, light and healthy dishes including smashed avocado with poached Beaufort brown eggs, and comforts to include ‘The Big Bird’; full English breakfast.
In the bar, more unusual gin and tonics from the new Gin Garden are the perfect way to while away a summer’s evening. Each of Bluebird’s gins are handpicked, and all are made with a variety of unique botanicals, herbs and spices, including Monkey 47 from Germany. An unusual gin from the black forest, it contains unique ingredients such as cranberries to give a hint of sweetness. The Citadelle Reserve gin from France is barrel aged and put through a Solera ageing process similar to that used for sherry, brandy and rum, to give a particularly distinct earthy flavour.
Speaking about the new changes to the menu, Matt Robinson said: “I’m delighted to be able to inject a little more of a foodie narrative to the menu at Bluebird. The restaurant has such a faithful following and through updating the menu, I really feel like we’re giving something back to our guests to get them excited about the exceptional produce and flavours of our food. The new menu has something for everyone and for every occasion, and I’m thrilled the restaurant can now highlight its foodie credentials.”
