Our products
Lunch
ReduceSpecial opening program
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)
Avocado cooked in 2 ways , dried beef and sweetness
Pollock fish, sour and sweet vegetables, gooseberry emulsion
Beef picanha, multicolored of carrots, potato darphin, brown cinnamon juice and Yorkshire pudding
Chocolate Rocky Road Caramel
NEXT DINNER
4 courses regular adult
As of 17th of Frebruary
Burrata and its little
Bar fillet, cream of celery and grilled leeks.
Bustronome Irish stew
Entremet mango passion
AFTERNOON TEA
ReduceService on 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
- Triffle
- Croq duck
- Crab navette bun
- Palmitos quail nest
Sweet
- Crêpe suzette
- Mini Merveilleux de Fred
- Bustronome Macaron
- 1 fruit shot (pear in September
2 scones (plain and raisins)
Dinner
Reduce1 service a day
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)
Avocado cooked in 2 ways , dried beef and sweetness
Maegre fish ceviche, texture of persimmon fruit
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
NEXT DINNER
6 courses regular adult
Valentine’s day 14th to 16th Feb
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
NEXT DINNER
6 courses regular adult
As of 17th of February
Burrata and its little cabbages, nasturtium flower.
Haddock tartar, smoked potato espuma.
Bar fillet, cream of celery and grilled leeks.
Bustronome Irish stew
Cornish yard, quince paste and lamb’s lettuce.
Entremet mango passion
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
