The Saatchi Gallery
Bar & Brasserie
Bar & Brasserie
DINING IN THE HEART OF CHELSEA
We are located next to the Saatchi Gallery in Duke of York Square, minutes from Sloane Square station. Serving all-day seasonal British classics such as Pale ale battered haddock, smoked salmon and Earl Grey tea pannacotta with a full range of cocktails and Champagne.
Every Friday and Saturday evening, we welcome guests to enjoy live music from Charlie Hole and Steph Jane Oliver from 6-9pm.
The new hearty Sunday Lunch menu, created by Head Chef Phil Neil, runs from a selection of nibbles for the table, along with starters including a Leek and potato vichyssoise with herb crème Fraiche, and Confit Chicken and pistachio terrine. Choose from three roasts, from Slow roast quarter Suffolk Chicken and Aged Hereford Sirloin, along with a vegan option of Smoked Aubergine caviar, with braised Puy lentils – served with all the trimmings, seasonal vegetables, roast potatoes and Yorkshire pudding. Desserts include a Valrhona chocolate tart with salted caramel ice cream and an Earl Grey panna cotta with homemade butter shortbread.
CHELSEA AFTERNOON TEA
Our afternoon tea in partnership with Wedgwood at Saatchi Gallery Bar & Brasserie is available to enjoy until the end of November! On offer are three-afternoon tea choices, all of which include a starter, sandwiches, scones, pastries, and a choice of Newby Teas, served on the finest and beautifully designed Wedgwood crockery pieces.
Wednesday 11:30am -7pm
Thursday 11:30am -7pm
Friday 11:30am – 8:30pm
Saturday 11:30am – 8:30pm
Sunday 11:30am – 5pm
The Saatchi Gallery Bar & Brasserie is available for private dining and events suitable for 100 seated and 150 standing. Utilise the space for receptions, pre/post-exhibition hosting alongside iconic dinners and celebrations. For more information or to plan an event, please make an enquiry below.
OUR COVID-19 SECURE PLAN
We have been working behind the scenes to get ready to serve you safely. Our health and safety team has been busy implementing safety protocols, procedures and training plans to ensure we are fit to operate.