Bustronome Bustronome
  • Make a booking
  • ☆  Gift card  ☆
  • Concept
  • Our Menus
  • Private Hire
  • Inspiration
  • Video & gallery
  • FAQ
  • Contact us
COACH BAY 40B Victoria Embankment, London, WC2N 6PB

Previous menus London

    Jan-Aug 2023

     

    fork

    by Ignazio Nuccio

     

    SALMON TARTARE – Served with homemade basil caviar and horse radish cream

    HARISSA BUTTERNUT SQUASH SALAD – Served with mix leaf, fresh burrata, beetroot and pomegranate

    PAN SEARED COD – Served with seasonal vegetable in a miso sauce

    DUCK BREAST – Served whit carrots chantenay, mash potato, french potato pavé and red wine salsa

    BRIE CHEESE – Baby lettuce jam, apple and pear chutney and brioche

    CLASSIC PANNACOTTA – Served with strawberry sauce and homemade crumble

     

    Valentine 2023

     

    fork

    by Ignazio Nuccio

     

    MALDON ROCK OYSTER – Served with salmon keta caviar and black oscietra caviar

    BLACK TAGLIOLINI PASTA – Served in a palourde clams and Scottish mussels sauce

    TIGER PRAWNS – Served with black rice and butternut squosh

    PISTACHIO CRUSTED RACK OF LAMB – Served whit carrots chantenay, mash potato and potato fondan

    STUFFED FRENCH BRIE CHEESE – Baby lettuce jam, apple and pear chutney and brioche

    PANNA COTTA – Served with 24k gold & sweet strawberry sauce

     

    Apr-Sep 2022

     

    fork

    by Sébastien Nicolleau

     

    Avocado & citrus Ceviche

    Canadian Lobster filled girasole served with lobster bisque

    Pan fried Skrei cod, cauliflower pure infused squidink, served with lemon and caper butter sauce

    Beef filet served with seasonal vegetables and beef jus

    Brie served with onion chutney

    The Fraisier

     

    Jan-Mar 2022

    fork

    by Sébastien Nicolleau

    Sea Bass Gravelax, creamy turnips, vegetable pickles

    Cauliflower and Hazelnut cappuccino with mushroom girasole & sprinkles of chicken breadcrumbs

    Virgin oil Low temperature salmon, leeks pencils and sweet potatoes mashed

    7 hours simmered beef shank with pomegranate and butter carrots.

    Apple stuffed Brie

    Shoe pastrie filled with hazelnut ganache Pauline chocolate – Paris Brest

     

     

    Sept 2021 - Dec 2021

    fork

    by Sébastien Nicolleau

    Celery hummus and beetroot salad

    Saint Jacques tartare and endive velouté

    Hake steak with sorrel emulsion creamy risotto

    Beef tenderloin,rich juice, potatoe galette and mushroom duxelles

    Apples stuffed brie

    Belle Helene pear dome

    May 2021 - Aug 2021

    fork

    by Sébastien Nicolleau

    Crunchy radish with salmon gravelaax and honey vinaigrette

    Asparagus bavarois pickled red onions on Fresh goat cheese mousse

    Aiolied cod & spring vegetable

    7 hours simmered beef shank with carrots

    Old cheddar cheese with Quince jam

    Red fruit and pistachio ganache macaroons

    Mar 2020 - Apr 2021

    fork

    by Sébastien Nicolleau

    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

    Jan-Feb 2020

    fork

    by Sébastien Nicolleau

    Scallop carpaccio, pistachio nut and grapefruit

    Butternut velvety and whipped cream cheese (comté)

    Fillet of scorpion fish, mashed and breaded stick celery

    Veal shank like a stew

    “Pont l’évêque” cheese and pear cooked in balsamic vinegar 

    Chocolate cake, ganache with tonka bean and passion fruit gel

    Valentine 2020

    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

    Nov-Dec 2019

    Perfect soft boiled egg with Jerusalem artichoke

    Salmon Gravlax with vanilla and winter squash jelly

    Lobster and spelt risotto, green curry cream, grilled aubergine and coriander

    Duck medallions with chanterelle mushrooms, soft sweet potatoes mash and sauce

    Brillat Savarin – cheese

    Chocolate pavlova, creamy yogurt

    Sep-Oct 2019

    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

    Jun-Aug 2019

     

    Crab & artichoke “gateau” with tobiko in a light crab & wasabi sauce

    Crispy roll with goat cheese & three ways beetroots

    Seared tuna, carrot purée, girolle mushrooms & tarragon sauce

    Roasted guinea fowl with curcuma & almonds, warm peach & avocado salad, fondant potatoes

    Young Saint-Jude cheese & Jam

    Strawberries & ginger pavlova, ginger sorbet

    Apr-May 2019

     

    Sea Bass 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 Parisian Chocolate Egg

    Feb-Apr 2019

     

    Burrata and its little cabbages, nasturtium flower

    Haddock tartar, smoked potato espuma

    Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

    Bustronome Irish stew

    Cornish yard, quince paste and lamb’s lettuce

    Entremet mango passion

    Valentine 2019

     

    Butternut Velouté with ginger and saffron cream

    Open lobster ravioli, candied lemon, crisp fennel and lobster sauce.

    Turbotin with squeezed vegetable butter sage froth

    Beef fillet “Rosini way” pomme pont neuf

    Heart of neufchâtel

    Rose and lychee macaron

    Jan-Feb 2019

     

    Maegre fish ceviche  texture of persimmon fruit Avocado

    cooked in 2 ways , dried beef and grapefruit sweetness Pollack

    fish, sour and sweet vegetables, sorrel emulsion

    Beef picanha,multicolored of carrots, potato darphin, brown cinnamon juice and Yorkshire pudding

    Rachel goat cheese and morello cherry jam

    Chocolate Rocky Road Caramel

    Christmas Dinner 2018

     

    Pumpkin velouté, pine nuts, crayfish and poppy seeds

    Smoked salmon served warm, broccoli tips, Avruga, horseradish & lemon balm

    Hake tournedos, chervil roots, salsify crisps, dill “beurre blanc”

    Canon of turkey, caramelized Brussel sprouts, pickled carrots, straw potatoes, chestnut & cranberry sauce

    Stilton & rye tartine, pear & fig chutney, baby leaves

    Bustronome Christmas spire

    Oct-Nov 2018

     

    Artichoke carpaccio with hazelnuts

    Herring gravlax, avruga, cucumber, butternut and samphire

    Lemon sole fish and chips revisited

    Breast of duck, beer sauce and melting celery root

    Old cheddard , seasonal fruit and Porto

    Destructured lemon pie

    Dinner Jun-Sep 2018

     

    Mushroom soup with truffle whipped cream

    Scallops carpaccio, spinach shoot vinaigrette, fennel and pomegranate

    Lemon sole fish and chips revisited

    Roasted lamb filet with mint jus, parsnip puree & beurre noisette

    Stilton with apricots and a port reduction sauce

    Apple confit, hazelnut crumbles and granny smith sorbet

fr  |  en
+44 (0) 2037 445 554 london@bustronome.com
facebook_account twitter_account instagram_account tumblr_account
  • © 2017 Bustronome. Legal Notices. Developed by Made with ♥ by CosaVostra.