Our chefs love to develop new seasonal menus so that our guests can always enjoy a different experience. Our 4-course lunches and 6-course dinners can be enjoyed on their own or accompanied by carefully selected wines.
We pride ourselves on the high quality British products we use to ensure the best possible experience.
Tomato Gaspacho
Served with creamy burrata, melons, cherry tomatoes and basil oil
Loch Duart salmon
Served in a meunière sauce, mussels and roasted samphire
Rack of lamb
Served with Jerusalem artichoke purée, potato fondant, and red wine jus
Chocolate and pear dome
Tomato Gaspacho
Served with creamy burrata, melons, cherry tomatoes and basil oil
Creamy asparagus risotto
Served with goat cheese cream
Classic Parmiggianna
Eggplant, homemade tomato sauce, mozzarella and parmesan cheese
Chocolate and pear dome
Macaroni and cheese
Beef tenderloin
Jerusalem artichoke purée and potato fondant
Chocolate and pear dome
Available soon...
Tuna tataki
Served with salsa tonnata, red chilies, spring onion, pickled onion, and mint oil
Tomato Gaspacho
Served with creamy burrata, melon, cherry tomatoes and basil oil
Loch Duart salmon
Served in a meunière sauce, mussels and roasted samphire
Rack of lamb
Served with Jerusalem artichoke purée, potato fondant, and red wine jus
Brie Cheese
Baby lettuce jam, apple and pear chutney, and classic homemade focaccia
Chocolate and pear dome
Tomato Gaspacho
Served with creamy burrata, melons, cherry tomatoes and basil oil
Girasole with spinach and ricotta cheese
Butter and sage sauce
Creamy asparagus risotto
Served with goat cheese cream
Classic Parmiggianna
Eggplant, homemade tomato sauce, mozzarella and parmesan cheese
Brie cheese
Chutney and brioche
Chocolate and pear dome
Macaroni and cheese
Beef tenderloin
Jerusalem artichoke purée and potato fondant
Chocolate and pear dome
Available soon...
6-course dinner, two mocktails, water, hot beverage
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.
