Our chefs love to develop new seasonal menus so that our customers can always enjoy a different experience.
Our team offers 4-course lunches and 6-course dinners.
We pride ourselves on the high quality of the products we use to ensure the best possible experience.
Asparagus Bavarian cream
with fresh goat cheese mousse
Pan-seared salmon
with summer vegetables, cumin tomato foam
Roasted Chicken Supreme, smoked celery purée
carrots, chicken jus
Creamy Cheesecake
Vanilla notes with fresh red berry coulis
Asparagus Bavarian cream
with fresh goat cheese mousse
Girasole with spinach and ricotta cheese
Oven-Roasted Cauliflower
with Exotic Spices and Velvety Tahini
Creamy Cheesecake
Vanilla notes with fresh red berry coulis
Asparagus Bavarian cream
with fresh goat cheese mousse
Silky baba ganoush
Tangy Greek yogurt espuma
Pan-seared salmon
with summer vegetables, cumin tomato foam
Roasted Chicken Supreme, smoked celery purée
carrots, chicken jus
Exotic fruit coulis
with coconut sorbet and chips
Creamy Cheesecake
Vanilla notes with fresh red berry coulis
Asparagus Bavarian cream
with fresh goat cheese mousse
Silky baba ganoush
Tangy Greek yogurt espuma
Girasole with spinach and ricotta cheese
Oven-Roasted Cauliflower with Exotic Spices and Velvety Tahini
Exotic fruit coulis
with coconut sorbet and chips
Creamy Cheesecake
Vanilla notes with fresh red berry coulis
Homemade Breaded Chicken Bites
Spaghetti Bolognese
Creamy Cheesecake
Vanilla notes with fresh red berry coulis
3 dishes
3 dishes
Ignazio Nuccio has been Bustronome's creative director since May 2021. Ignazio creates accessible, seasonal and contemporary French cuisine using different culinary techniques from around the world. He has adapted his skills from a Michelin-starred restaurant to gourmet cooking on wheels, and creates an aesthetically pleasing and harmonious meal on your plate.
