Book a Table

For your Wine Banquet at London Steakhouse Co, Chelsea

Welcome

As you are joining us soon for our wine banquet at London Steakhouse Co, Chelsea we wanted to let you know what to expect from your experience, how to book it and how to make the most of your visit.

RELAX WITH A GLASS OF PORTUGUESE WINE

First of all, enjoy our wine maker’s selection of wines from his family vineyard, Quinta da Boa Esperança whilst he tells you all about the character of each wine.

 

  

THE MENU

How would you like your steak?

Your sumptuous five-course set menu includes apéritifs, starters, mains and desserts, including our 8oz house cut rump steak – you can see a sample menu here.

OUR STEAKS

If it’s steak you like, you’ve come to the right place. All our steaks are served with your choice of sauce from Peppercorn, Bearnaise or our own home-made Café de Paris butter (which has over 27 ingredients). You can choose any side orders from the menu at £5.25 each.

Good to know

Our steaks are best served medium rare, but if you prefer yours cooked longer, then we recommend our 10oz Tail-on Ribeye with its eye of succulent fat that keeps it tender.

For those of you who want the maximum flavour from a steak, try one on-the-bone as the marrow gives a richer, deeper taste that you don’t get when the bone has been removed.

WHEN YOU CAN DINE

Our dress code is smart casual. As a guide, jeans are fine, but no sportswear, please.

The wine banquet starts with aperitifs on arrival at 7:30pm on Wednesday 27th March 2019. It is recommended that you book this experience at least four to six weeks in advance to ensure that your booking is available. All bookings are subject to availability.

Please note there is a 48-hour cancellation policy that is applied to all meal reservations, after which time you won’t be able to amend or cancel a reservation.

Booking Instructions

Please call our reservations team on 0207 096 9085 to make your reservation. We look forward to welcoming you!

Steak Guide

Ribeye serving suggestion

Ribeye
Rich with marbling and traditionally matured, ribeyes have plenty of fat running through them, which helps maintain extra juiciness.

Sirloin
Sirloins have an excellent balance of flavour and tenderness and sit just above the fillet, so best served medium rare.

Fillet serving suggestionFillet
Fillet is the leanest and most tender cut as it’s the laziest muscle on the cow; a real ‘melt in the mouth’ steak.

Welcome to the London Steakhouse Company! Be prepared to have a world-class dining experience. Exciting news - we are now taking Friday bookings as far in advance as you would like for our Chelsea restaurant! I have read and I understand