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, hummus-inspired cream
Passion fruit gel, aged black balsamic, light avocado espuma
Grilled Scallops with Leek, Mango Fondue, Truffled Coral Jus
Pan-seared scallops accompanied by a silky leek and mango fondue, finished with a luxurious truffled coral sauce
Slow-cooked shredded beef with green lentils
Tender beef simmered at low temperature, delicately shredded and served with green lentils.
Coconut “Trompe-l’œil”
A playful visual illusion dessert with delicate coconut notes
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
Coconut “trompe-l'œil”
A playful illusion dessert highlighting refined coconut flavors
Bavarian beetroot, hummus-inspired cream
Passion fruit gel, aged black balsamic, light avocado espuma
Silky baba ganoush
Tangy Greek yogurt espuma
Grilled Scallops with Leek and Mango Fondue, Truffled Coral Jus
Pan-seared scallops accompanied by a silky leek and mango fondue, finished with a luxurious truffled coral sauce
Slow-cooked shredded beef with green lentils
Tender beef simmered at low temperature, shredded and served with green lentils
Coconut “Trompe-l’œil”
A playful visual illusion dessert with delicate coconut notes
Coffee Espuma and Hazelnut Biscuit
A light coffee foam paired with a crisp hazelnut biscuit for a refined finish
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
Coconut “trompe-l'œil”
A playful illusion dessert highlighting refined coconut flavors
Coffee espuma, hazelnut biscuit
Light coffee foam paired with a crisp hazelnut biscuit
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.
