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.
Bavarian beetroot
Passion fruit gel, aged black balsamic, light avocado espuma
Pan-seared salmon
with summer vegetables, cumin tomato foam
Slow-braised shredded beef, smoked celery purée
sautéed shimeji mushrooms, slow-reduced sauce
Red fruit molten heart, pistachio ganache, chocolate shell
Beetroot velouté with black balsamic
Served with red beetroot hummus, avocado mousse, and garlic black sesame croutons
Confit byaldi
Finely layered seasonal vegetables, slow-cooked with olive oil, thyme, and garlic.
Lentil dal
Slow-cooked lentils delicately spiced with aromatic indian seasonings
Red fruit molten heart, pistachio ganache, chocolate shell
Bavarian beetroot
Passion fruit gel, aged black balsamic, light avocado espuma
Eggplant caviar
with tangy Greek yogurt espuma
Pan-seared salmon
with summer vegetables, cumin tomato foam
Slow-braised shredded beef, smoked celery purée
sautéed shimeji mushrooms, slow-reduced sauce
Exotic fruit coulis
with coconut sorbet and chips
Red fruit molten heart, pistachio ganache, chocolate shell
Beetroot velouté with black balsamic
Served with red beetroot hummus, avocado mousse, and garlic black sesame croutons
Silky baba ganoush
Tangy Greek yogurt espuma
Confit byaldi
Finely layered seasonal vegetables, slow-cooked with olive oil, thyme, and garlic.
Lentil dal
Slow-cooked lentils delicately spiced with aromatic indian seasonings
Exotic fruit coulis
with coconut sorbet and chips
Red fruit molten heart, pistachio ganache, chocolate shell
Salmon quiches
with cherry tomatoes, mozzarella balls, mild pistou
Roasted free-range chicken breast
tender roast chicken served with homemade mashed potatoes and glazed baby vegetables
Chocolate fondant
chocolate cake, vanilla ice cream, chocolate crumble
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.
