An Evening at: Goat, Chelsea

 

A modern Italian style restaurant that serves seriously amazing cocktails, has a bar upstairs and a not-so-secret-password-entry speakeasy: you could happily pass an evening without leaving the four walls that make up the Chelsea staple that is Goat. Housed in a former pub and, from the outside at least, appearing to the passer by as yet another gastropub, Goat serves as a perfect example of why you shouldn’t judge a book by its cover. Stepping inside transports you away from the affluent streets of Chelsea, to a New York-esque Italian restaurant, with stylised industrial touches, an open kitchen and warm, welcoming staff.
Starters

On my most recent jaunt to Goat, we began by ordering some rosemary focaccia (£4), a bottle of Gavi di Gavi, (£30) and set about making our choices from their extensive menu. We eventually decided on two choices, on the proviso that there would definitely be some sharing to come. The result of this deal meant that I landed the tuna tartare, avocado, chilli, mooli and tamarin (£10). After one mouthful I regretted ever offering to share with anyone. The tartare was truly delicious, consisting of smashed avocado and chilli topped with beautifully fresh tuna that cut through the creaminess of the avocado. The tartare was, however, up against some stiff competition: burrata, daterini tomatoes and fava beans (£9). I can’t help but feel it goes without saying that the burrata was simply delightful, after all, how can you go wrong with a big ball of cheese full to the brim with cream? The tomatoes and fava beans made a lovely addition to the plate, but lets be honest, this dish was all about the cheese.
 
Mains

While the pizzas called out to me from the huge pizza oven that I could see from my table and the toppings on offer sounding mouth-wateringly delicious (think bresaola, parmesan, pesto, rocket and truffle oil), it was the modern twists on Italian classics that really caught my eye. After much deliberation I opted for the grilled corn fed chicken, wild mushroom and truffle risotto (£16). This dish was a perfectly proportioned plate of Italian comfort food. The chicken was juicy, with a crispy grilled skin, while the risotto underneath was cooked perfectly: the rice still had a satisfying amount of bite and the taste of truffle was present but not overpowering. Across the table, the 28 day aged rib-eye steak tagliata (£25) was ordered. This was a simple dish, done exceedingly well, consisting of rare steak accompanied by a rocket and parmesan salad. And, since we obviously didn’t already have enough food, we added some truffled macaroni and cheese (£5) on the side for good measure. This mac and cheese was all that a macaroni and cheese should be: crispy cheese on the top, giving way to a rich, molten cheese, truffle and pasta mix underneath.
Dessert

For dessert I decided to go for a simple and classic dish that can make or break an Italian restaurant: the tiramisu (£6). Luckily this one ticked all the right boxes: a generously sized portion, lovely light and creamy mascarpone and savoiardi fully soaked in strong coffee.While on the other side of the table the not-so-typically-Italian sticky toffee pudding was ordered, hinting at the Italian theme with a generous dollop of vanilla gelato (£6). From the spoonful I snuck, I can confirm that it was a perfect sticky toffee pudding, sitting in a pool of molten toffee, the homemade gelato adding a lovely, albeit subtle, Italian twist on an English classic.

So, if you’re on the hunt for the perfect place for a casual and reasonably priced meal, in the heart of Chelsea, where the clientele are cool and the cocktails are even cooler, Goat may well be the place for you. Finish off the evening with one of their signature cocktails such as the Sleepless Beauty (£10), an espresso martini made with vanilla vodka and chocolate bitters and I assure you, you’ll go for the food and stay for the night.

​Love, Sophia x

Goat Chelsea, 333 Fulham Rd, London SW10 9QL

Leave a Reply

Your email address will not be published. Required fields are marked *