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
Temporarily closed due to the Covid-19, until end of August
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)
You must prebook online, as the sale of alcohol is not permitted on board the bus.
MUST Be over 18 – ID will be requested
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
4 course Lunch
Adult
From Sept 1st to September 30.
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
3 course Lunch
Children
From Sept 1st to September 30.
Dauphiné ravioli
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
Temporarily closed due to the Covid-19, until end of August
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)
You must prebook online, as the sale of alcohol is not permitted on board the bus.
MUST Be over 18 – ID will be requested
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
6 course dinner
Adult
From Sept 1st to September 30.
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
3 course dinner
Children
From Sept 1st to September 30.
Dauphiné ravioli
Marengo Veal
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.