Brasserie Olivia London Review: A Parisian Brasserie Is Coming to Sloane Square

June 19, 2026

Brasserie Olivia restaurant in London is already one of Chelsea’s more interesting 2026 openings, even before the first steak frites leaves the pass. The venue is due to open in spring/summer 2026 at 1 Sloane Square, bringing Parisian brasserie culture to one of west London’s most visible dining corners. It is a big site. It will have 180 seats inside, 70 outside, and a terrace overlooking Sloane Square.

Chelsea does terrace dining well when it wants to.

The team behind it is La Nouvelle Garde, the French group founded by Charles Perez and Victor Dubillot. This will be their first restaurant outside France, after building a portfolio that includes Brasseries in Paris, Bordeaux, Lille, Marseille, Lyon, and Neuilly-sur-Seine. Their mission is not especially complicated: make the traditional French brasserie feel alive again. Less dusty and more generous. More useful from breakfast through to late-night drinks.

That is what makes Brasserie Olivia promising. London has plenty of French restaurants, but not many that truly capture the daily rhythm of a Parisian brasserie. The kind of place where you can come for coffee and eggs, return for a long lunch, then end up back at the bar with a glass of wine and a plate of something rich. The menu will be weekly-changing, with the team aiming to keep the classics while bringing a fresher, more relaxed energy. Good. Chelsea does not need another stiff dining room. It needs somewhere with pace.

Sloane Square is having a restaurant moment again. The area has had a recent revival, with Brasserie Olivia as part of that new wave of hospitality around the square. If the restaurant gets the atmosphere right — noisy, bright, and charming enough — it could become exactly the sort of place Chelsea locals actually use, not just try once.

Brasserie Olivia Restaurant London Menu

The final London menu has not been fully released yet, so the details are still partly under wraps. But the direction is clear: classic French brasserie dishes, homemade seasonal cooking, locally sourced produce, an all-day cocktail list, and a seafood counter.

Expect proper brasserie comfort. Dishes at La Nouvelle Garde’s French restaurants include bavette of beef, blanquette de veau, country terrine, truffled saucisson, tarte tatin , and profiteroles. Brasserie Olivia is expected to serve generous, unfussy cooking, including the group’s popular steak frites and sausage and mash, alongside seasonal dishes that change depending on produce.

Those are the dishes that make sense here. Steak frites for dinner. Terrine with cornichons and a glass of red. Tarte tatin when nobody at the table is pretending to be restrained anymore. The seafood counter is also a smart Chelsea move. It gives the restaurant a lighter, more elegant register: oysters, shellfish, perhaps cold seafood plates, the kind of food that belongs on a terrace with white wine.

What makes Brasserie Olivia worth watching is not novelty. It is usefulness. A good brasserie should feel democratic, but still special. It should do lunch, dinner, drinks and dessert without making any of them feel like an afterthought. If La Nouvelle Garde brings the same confidence to London that it has built in France, Brasserie Olivia could become a rare thing in Chelsea: glamorous, yes, but genuinely easy to return to.