The Nyetimber English Garden terrace has launched at Bluebird Chelsea for the summer in partnership with Nyetimber, England’s leading sparkling wine producer. West London’s favourite summer hangout has arrived, complete with a large-sized birdcage with a round table and banquet seating, an abundance of entwined florals and a dedicated Nyetimber menu showcasing the variety of sparkling wine styles produced by the estate.
A stunning flowery arch installation leads the way as guests enter the Chelsea landmark’s iconic terrace before they head up to the elegant bar where the sophisticated birdcage structure, with interweaving lush foliage and blossoms sits. Available to book for drinks, nibbles and afternoon tea, The Nyetimber Birdcage will transport Londoners to the English gardens and long summer evenings of their childhood as the sweet-scented florals greet them.
Guests can enjoy a choice of six sparkling wines from Nyetimber including their signature Classic Cuvee Multi-Vintage; Rosé Multi-Vintage or England’s first Prestigue Cuvee, Nyetimber 1086. These can all be accompanied by Bluebird’s much-loved bar snacks such as truffle fries with parmesan and sea salt; halloumi fritter with spiced ketchup or buttermilk fried chicken with lime and fermented chilli mayo.
The stylish and exclusive Nyetimber Birdcage will also act as the perfect setting for Bluebird’s traditional afternoon cream tea, including a glass of Nyetimber and accompanied by a selection of sandwiches; smoked salmon and cream cheese and egg, mustard cress and truffle. For sweets, the three-tier stand includes passionfruit curd macaroon, banoffee chocolate cup, snickers slice, lemon meringue pie, coffee mocha choux bun and of course their signature scones with clotted cream and homemade strawberry jam.
In the quintessentially Nyetimber English Garden on the terrace, the cafe menu can be enjoyed amongst the flowers including a tuna poke bowl with quinoa, edamame, carrots and avocado; BBQ prawns with sesame kimchee; grilled halloumi and courgette with spiced couscous and yoghurt, and a whole or half rotisserie chicken with roast potatoes, spring greens and a garlic aioli.
