Our Products
Lunch
ReduceRegular tour 7 days a week
Departure at 12:15 Meeting 15mn before departure Location : Victoria embankment – “Embankment” tube station WC2N 6PB
Duration : 1h45
Prices of our 4 courses lunch
£65: Menu without drink
£85: Menu with wine pairing, including:
2 glasses of wine, 50cl mineral water (still or sparkling), coffee or tea
£40: Children menu (up to 12 years old)
Butternut velvety and whipped cream cheese
Fillet of cod mashed and breaded stick celery
Chicken supreme and comté risotto, blanquette sauce
Chocolate cake, ganache with tonka bean and passion fruit gel
4 course Lunch
Adult
Until 15 March 2020
Butternut velvety and whipped cream cheese
Fillet of cod mashed and breaded stick celery
Chicken supreme and comté risotto, blanquette sauce
Chocolate cake, ganache with tonka bean and passion fruit gel
3 course Lunch
Children
Until 15 March 2020
Butternut velvety and whipped cream cheese
Chicken supreme and comté risotto, blanquette sauce
Chocolate cake, ganache with tonka bean and passion fruit gel
4 course Lunch
Adult
March 16. – May 10. 2020
Sea Bass carpaccio, pickled vegetables (achard)
Green breaded salmon, pea cream and candied fennel
Marengo Veal
Grand profiterole, praline puff pastry, Burbon vanilla ice cream, Tonka cocoa bean hot chocolate with golden hazelnut
Dinner
ReduceRegular tour 7 days a week
Departure at 19:15 Meeting 15mn before departure Location : Victoria embankment – “Embankment” tube station WC2N 6PB
Duration : 2h45
Prices of our 6 courses dinner
£105: Menu without drink
£135: Menu with wine pairing, including:
1 glass of Champagne, 2 glasses of wine, 50cl mineral water (still or sparkling), coffee or tea
£150: Menu with wine pairing, including:
1 glass of Champagne, 4 glasses of wine, 50cl mineral water (still or sparkling), coffee or tea
£40: Children menu (up to 12 years old)
Scallop carpaccio, pistachio nut and grapefruit
Butternut velvety and whipped cream cheese
Cod fish, mashed and breaded stick celery
Chicken supreme and comté risotto, blanquette sauce
“Pont l’évêque” cheese and pear cooked in balsamic vinegar
Chocolate cake, ganache with tonka bean and passion fruit gel
6 course dinner
Adult
Until 15 March 2020
Scallop carpaccio, pistachio nut and grapefruit
Butternut velvety and whipped cream cheese
Cod fish, mashed and breaded stick celery
Chicken supreme and comté risotto, blanquette sauce
“Pont l’évêque” cheese and pear cooked in balsamic vinegar
Chocolate cake, ganache with tonka bean and passion fruit gel
3 course dinner
Children
Until 15 March 2020
Butternut velvety and whipped cream cheese
Chicken supreme and comté risotto, blanquette sauce
Chocolate cake, ganache with tonka bean and passion fruit gel
Valentine’s dinner
7 course
FEBRUARY 14TH 2020
£190 per person with wine pairing
Pressed foie gras and apricot chutney
Sea Bass carpaccio, pickled vegetables (achard)
Pan-fried foie gras escalope, with a parisian emulsion and fried mushrooms
Turbot fillet in pistachio crust, cress purée and flame roasted leeks
Duck breast, potato gnocchi with truffle and cardinal puree
Neufchâtel Cheese, sour Pear, passion fruit coulis
Our candy apple
6 course dinner
Adult
March 16. – May 10. 2020
Sea Bass carpaccio, pickled vegetables (achard)
Pan-fried foie gras escalope, with a parisian emulsion and fried mushrooms
Green breaded salmon, pea cream and candied fennel
Marengo Veal
‘Brie’ cheese, pistachio
Grand profiterole, praline puff pastry, Burbon vanilla ice cream, Tonka cocoa bean hot chocolate with golden hazelnut
Previous Menus
The Bustronome’s cooking Philosophy
A wide variety of local flavour and a creative cuisine
The menu is changing and we’re inviting great chefs to develop inspiring seasonal menus. Bustronome’s culinary universe is refined and creative. As such menus offer a tasting format composed of 4 dishes for lunch, 6 for dinner. Midday or evening, there are menus that come on their own or with their wine pairing.
High quality standards
The creativity of our chefs enables great British products in accordance with the seasons.
Discover the Bustronome’s chef
Sébastien Nicolleau
Sébastien Nicolleau has been the creative director for Bustronome since its launch in October 2014. Sébastien creates accessible, seasonal and contemporary French cuisine using other elements from around the world. He has adapted his skills to cooking on wheels, and brings together an aesthetic and harmonious meal on your plate.