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.
Perfect Egg with Mushrooms, Smoked Celery, Saint-Nectaire Espuma
A slow-cooked egg served with sautéed mushrooms, lightly smoked celery, and a velvety Saint-Nectaire cheese foam
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 Vegetables
Tender beef cooked at low temperature, gently pulled and served with seasonal greens
Coconut “Trompe-l’œil”
A playful visual illusion dessert with delicate coconut notes
Soft Salmon Biscuit with Herb Condiment
A delicate, melt-in-the-mouth salmon cake complemented by a fresh herb dressing
Perfect Egg with Mushrooms, Smoked Celery, Saint-Nectaire Espuma
A slow-cooked egg served with sautéed mushrooms, lightly smoked celery, and a velvety Saint-Nectaire cheese foam
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 Vegetables
Tender beef cooked at low temperature, gently pulled and served with seasonal greens
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
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
4-course meal with drinks
3 dishes
6-course meal with drinks
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.
