Our Products
Regular 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
£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)
Raw and cooked asparagus with quail’s egg and parmesan
***
Jumbo prawns, cauliflower risotto with white chocolate and verjuice
***
Venison, celery pont neuf and dry cranberry, chocolate sauce
***
Bustronome Easter Egg
Service 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
£72 : Adult tea time with Champagne
£35: Children tea time (up to 12 years old)
Savoury
- cheese, mushroom, garlic and truffle oil
- Saumon, Chia seeds and avocado
- Egg florentine – poached egg, spinach and mousseline sauce
- Cecina, mustard butter with grape mold, Mustard seed and roquette lettuce
Sweet
- Fondue au chocolat with fresh fruits and mini madeleine
- Mini Merveilleux cake de Fred
- Bustronome Macaron
- Lemon meringue pie
2 scones (plain and raisins)
Regular tour 7 days a week
Departure at 19:15, meeting 15 minutes before
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
£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
£50: Children menu (up to 12 years old)
Mackerel ceviche in coconut milk with lime, coriander, Goji berries and cocoa nibs
***
Raw and cooked asparagus with quail’s egg and parmesan
***
Jumbo prawns, cauliflower risotto with white chocolate and verjuice
***
Venison, celery pont neuf and dry cranberry, chocolate sauce
***
Goat’s cheese with honey and fresh pear
***
Bustronome Easter Egg
Current Dinner
6 courses regular adult
Until 2nd of June
Mackerel ceviche in coconut milk with lime, coriander, Goji berries and cocoa nibs
***
Raw and cooked asparagus with quail’s egg and parmesan
***
Jumbo prawns, cauliflower risotto with white chocolate and verjuice
***
Venison, celery pont neuf and dry cranberry, chocolate sauce
***
Goat’s cheese with honey and fresh pear
***
Bustronome Easter Egg
Current Dinner
6 courses Vegetarian adult
Until 2nd of June
Burratine, roasted avocado and jalapeno
***
Asparagus salad with poached quail egg and parmesan
***
Seed salad with cauliflower risotto with white chocolate and verjuice
***
Tomatoes tart with baby leaves basil dressing
***
Goat’s cheese with honey and fresh pear
***
Bustronome Easter Egg
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
