MASTERS OF STEAK
We now have a menu…..You spoke and we acted.
We have now introduced a menu to the restaurant which not only includes our succulent steaks cooked to perfection but some beautifully prepared fish and seafood. Checkout the menu.
Orange Elephants are the largest of the native British cattle, with their nickname deriving from their wide faces, big ears and rust coloured coats. The Orange Elephant signature steak is carefully sourced from independent British farms, and created from specially selected cuts of quality beef which has been aged for a minimum of 32 days.
Our showstopper is still the amazing Orange Elephant Tomahawk steak, guaranteed to delight even the most discerning foodies. The huge Tomahawk cut is designed for sharing, served on the bone and with delicate marbelling which gives it an enhanced sweet and rich flavour. We’ve included a choice of two sides with this offer and given you the option to buy by weight.
Whether guests are looking for a quick, delicious lunch, or for long dinners catching up with friends and family, Orange Elephant Chelsea can cater for all. Interiors are comfortable, with a natural edge and warm lighting to create a soft romantic ambiance. A combination of wood floors, copper table tops and bronze accents will frame the theatre kitchen with Jai (Head Chef and Partner) and team on full display.
We also have an extensive wine list to suit the Orange Elephant signature Steak and both an experienced and fresh cocktail list for all occasions.
Book a Table
Monday – Thursday
12pm – 11pm
Last food order 10.30pm
Friday – Saturday
12pm – 11.30pm
Last food order 11.00pm
12pm – 10pm
Last food order 9.30pm
Tel: 0207 352 7999
Orange Elephant is the brainchild of Head Chef Jai Parkinson, whose penchant for the perfect dining experience has become second nature, following his time working with some of the world’s leading chefs over his 18-year career, including Michelin-starred David Burke (who opened La Pont de la Tour amongst others) and Julien Maisonneuve (who headed up Tom Aitkens restaurant).
Orange Elephant has spent 2015 selecting its staff and each and every member has been through rigorous training to ensure they are fully immersed into the Orange Elephant ethos. They will welcome diners on arrival adding personality and character to your Orange Elephant experience, whilst being on hand to explain the concept and recommend wines, of which there will be a concise selection of red, white and prosecco as well as cocktails and soft drinks.
What’s included in our set menu
£20 all in for a freshly made salad to start, followed by a main course of chargrilled 12oz sirloin steak on the bone with OE special sauce and beef dripping chips.
£80 for our signature steak, the 1.3kg Tomahawk Steak, an impressive rib cut with the bone left in that gives a succulent, tender and rich flavour. Served with Starter Salad and handcut chips.
Monday to Sunday 12pm-3pm a 6oz hanger steak accompanied by beef dripping chips, steak sauce and a glass of wine will more than satisfy. The best news about this offer, it’s only £10.
What people say about us…
“The brilliance of Orange Elephant is that while the menu is small, the flavours are big: with each ingredient being excellent quality and cooked and prepared with real care. So, while you may have eaten steak in countless restaurants, Orange Elephant’s ethos and cooking style means that not eating here would be… a huge missed steak.”
Jessica Miles – Bookatable
“What is unique about this place is that Orange Elephants philosophy is based on locally sourced affordable food. This is certainly pioneered in the delivery of their steak and how it is cooked, in the Big Green Egg where this really does exemplify the surging heat and grilling from kitchen to table. The steak was succulent, tender and dare I say it is not medium or rare but perfect.”
Neelam Pankhania – Food blogger
“Thanks for having us last week. The food and service was amazing. Think
were still fully from the tomahawk steak:)”
Toni – What to Eat.co.uk
“From veggie to very much meat. These guys don’t cut any corners when it comes to seriously high quality steak.”