Bluebird Chelsea is bringing the magic of Swan Lake to its buzzing courtyard this winter with a festive makeover in partnership with CÎROC. The Chelsea courtyard has been transformed into a Swan Lake inspired winter wonderland complete with glistening icicles, strings of fairy lights and cosy wooden chalets alongside a bespoke winter menu and warming CÎROC cocktails.
Guests can keep warm by dining inside the heated winter chalets filled with piles of faux fur throws while ordering from the winter menu created by Bluebird’s new Executive Chef, Harvey Ayliffe. Dishes include a truffle arancini with pecorino, a whole roasted chicken with roast potatoes and gravy and an indulgent Gruyere and Montgomery Cheddar fondue served with baby sausages, roasted potatoes, cornichons and grilled bread for dipping. For a sweet treat, diners can keep it classic with a Bramley apple pie served with warm whipped cream or a more indulgent chocolate and hazelnut fondue served with caramelised banana, shortbread and marshmallows.
The wintry cocktail menu showcases CÎROC’s newest addition to its flavour portfolio, CÎROC White Grape. Delectable concoctions based around CÎROC White Grape include Heard it on the Grape Vine (CÎROC White Grape and Belsazar Dry Vermouth) and White Ember (CÎROC White Grape, sugar syrup, Supazawa, Maraschino liqueur, orange bitters and fresh grapes). Other Swan Lake-inspired cocktails utilise more festive flavours, like the Spellbound (CÎROC, lime juice, cranberry juice, homemade pine syrup and mint leaves) and the SwanDive (CÎROC, egg white, gingerbread syrup, lemon juice and amaretto).
Visitors can enjoy the cocktails from the comfort of the terrace or upstairs in the beautifully decorated bar, festively festooned with silver snowflakes and elegantly hanging silver birch branches.