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
£70: Menu with water and a hot drink
£90: 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) – One soft included
Must be over 18 to order alcohol – ID will be requested on board.
SPINACH AND RICOTTA GIRASOLE
Creamy courgette sauce
PAN FRIED SKREI COD
Pack choy, spicy ponzu dressing & peperonata sauce
RACK OF WELSH LAMB
Fondand potatoes, black truffle mashed potato & seasonal vegetable
LEMON SPONGE CAKE
Lemon curd & lemon ice cream quenelle
4 course Lunch
Adult
Until Nov 30. 2022
SPINACH AND RICOTTA GIRASOLE
Creamy courgette sauce
PAN FRIED SKREI COD
Pack choy, spicy ponzu dressing & peperonata sauce
RACK OF WELSH LAMB
Fondand potatoes, black truffle mashed potato & seasonal vegetable
LEMON SPONGE CAKE
Lemon curd & lemon ice cream quenelle
Dinner
ReduceRegular tour 7 days a week
Departure at 19:15 Meeting 15mn before departure Location : Victoria embankment – “Embankment” tube station WC2N 6PB
Duration : 2h30
Prices of our 6 courses dinner
£120: Menu with water and a hot drink
£150: Menu with wine pairing, including:
1 glass of Champagne, 2 glasses of wine, mineral water (still or sparkling), coffee or tea
£50: Children menu (up to 12 years old) One soft included
Must be over 18 to order alcohol – ID will be requested on board.
SEARED TUNA
Avocado puree & pickle cucumber,heritage radish, mint oil
SPINACH AND RICOTTA GIRASOLE
Creamy courgette sauce
PAN FRIED SKREI COD
Pack choy, spicy ponzu dressing & peperonata sauce
RACK OF WELSH LAMB
Fondant potatoes, black truffle mashed potato & seasonal vegetable
FRENCH BRIE CHEESE
Baby lettuce jam & onion chutney puree
LEMON SPONGE CAKE
Lemon curd & lemon ice cream quenelle
6 course dinner
Adult
Until Nov 30. 2022
Avocado puree & pickle cucumber,heritage radish, mint oil
SPINACH AND RICOTTA GIRASOLE
Creamy courgette sauce
PAN FRIED SKREI COD
Pack choy, spicy ponzu dressing & peperonata sauce
RACK OF WELSH LAMB
Fondant potatoes, black truffle mashed potato & seasonal vegetable
FRENCH BRIE CHEESE
Baby lettuce jam & onion chutney puree
LEMON SPONGE CAKE
Lemon curd & lemon ice cream quenelle
Previous Menus
The Bustronome’s cooking Philosophy
High quality standards
We pride ourselves on the high quality of British products we use to ensure the best value experience.
Creative with amazing flavour
Our chefs love developing new, seasonal menus to ensure our guests can always experience something different. Our 4 course lunch or 6 course dinner can be enjoyed on their own or be paired with carefully selected wines.
Discover the Bustronome’s chef
Ignazio Nuccio
Ignazio Nuccio has been the creative director for Bustronome since its launch in October 2014. Ignazio 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.