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
Menu Halal and vegan available on demand
£65: Menu without drink
£59 before service charge
£85: Menu with wine pairing, including:
£77 before service charge
2 glasses of wine, 50cl mineral water (still or sparkling), coffee or tea
£40: Children menu (up to 12 years old)
+ optionnal service charge 12.5% refundable upon request
Duo of smoked fish with English heritage beetroot, cucumber pickled and lemon cream
***
Cheesecake of goat cheese with garlic rosemary and sun blushed tomato, onion compote and yellow pepper dressing
***
Ballotine of chicken, stuffed with fine lamb mousse and tarragon , fondant potatoes and carrots, crushed peas and rich red wine sauce
***
Blackberry and strawberry compote, vanilla ice cream and strawberries and cassis mousse
Current Lunch
4 course regular adult
Until 17th of November
Duo of smoked fish with English heritage beetroot, cucumber pickled and lemon cream
***
Cheesecake of goat cheese with garlic rosemary and sun blushed tomato, onion compote and yellow pepper dressing
***
Ballotine of chicken, stuffed with fine lamb mousse and tarragon , fondant potatoes and carrots, crushed peas and rich red wine sauce
***
Blackberry and strawberry compote, vanilla ice cream and strawberries and cassis mousse
AFTERNOON TEA
ReduceService on Wednesday, Friday and Saturday
Departure at 15:00
Meeting 15mn before departure
Location : Victoria embankment – “Embankment” tube station WC2N 6PB
Duration : 1h45
Prices
Menu Halal and vegan available on demand
£60 : Adult tea time
£54 before service charge
£72: Adult tea time with Champagne
£65 before service charge
£35: Children tea time (up to 12 years old)
+ optionnal service charge 12.5% automatically charged and refundable upon request
Savoury
- cheese, mushroom, garlic in truffle oil
- Salmon, Chia seeds and avocado
- Egg florentine – poached egg, spinach with a mousseline sauce
- Cecina, mustard butter with grape must, Mustard seeds and roquette lettuce
Sweet
- Fondue au chocolat with fresh fruits and mini madeleine
- Mini Merveilleux meringue cake de Fred
- Bustronome Macaron with praliné nuts
- Lemon meringue pie
2 scones (plain and raisins) jam and clotted cream
Current Afternoon Tea
Regular Afternoon tea adult
Savoury
- Cheese, mushroom, garlic in truffle oil
- Salmon, Chia seeds and avocado
- Egg florentine – poached egg, spinach with a mousseline sauce
- Cecina, mustard butter with grape must, Mustard seeds and roquette lettuce
Sweet
- Fondue au chocolat with fresh fruits and mini madeleine
- Mini Merveilleux meringue cake de Fred
- Bustronome Macaron with praliné nuts
- Lemon meringue pie
2 scones (plain and raisins) jam and clotted cream
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
Menu Halal and vegan available on demand
£105: Menu without drink
£95 before service charge
£135: Menu with wine pairing, including:
£122 before service charge
1 glass of Champagne, 2 glasses of wine, 50cl mineral water (still or sparkling), coffee or tea
£150: Menu with wine pairing, including:
£136 before service charge
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)
+ optionnal service charge 12.5% refundable upon request
Duo of smoked fish with English heritage beetroot, cucumber pickled and lemon cream
***
Cheesecake of goat cheese with garlic rosemary and sun blushed tomato, onion compote and yellow pepper dressing
***
Pan fried cod fillet with civet of mussels, purple broccoli and pearl vegetables
***
Ballotine of chicken, stuffed with fine lamb mousse and tarragon , fondant potatoes and carrots, crushed peas and rich red wine sauce
***
White apricot stilton with apple and celery compote and roast figs
***
Blackberry and strawberry compote, vanilla ice cream and strawberries and cassis mousse
Current Dinner
6 courses regular adult
Until 17th of November
Duo of smoked fish with English heritage beetroot, cucumber pickled and lemon cream
***
Cheesecake of goat cheese with garlic rosemary and sun blushed tomato, onion compote and yellow pepper dressing
***
Pan fried cod fillet with civet of mussels, purple broccoli and pearl vegetables
***
Ballotine of chicken, stuffed with fine lamb mousse and tarragon , fondant potatoes and carrots, crushed peas and rich red wine sauce
***
White apricot stilton with apple and celery compote and roast figs
***
Blackberry and strawberry compote, vanilla ice cream and strawberries and cassis mousse
Christmas Dinner
6 courses regular adult
As of 18th of November
Perfect soft boiled egg with Jerusalem artichoke
***
Salmon Gravlax with vanilla and winter squash jelly
***
Lobster medallion with potatoes ganache flavoured with truffle and kale sprouts
***
Duck medallions with chanterelle mushrooms, soft sweet potatoes mash and sauce
***
Brillat Savarin – cheese
***
Chestnut dessert with clementine hearts
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
Vincent Thiesse
Vincent Thiessé has been the creative director for Bustronome since its launch in October 2014.
Vincent 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.
Vincent Thiessé
