Berners Tavern
Menu with Prices in the UK

Dingley Dell Cumberland pork sausage, smoked streaky bacon, two Cacklebean eggs any style, British black pudding, roasted Portobello mushroom, grilled plum tomato, homemade baked beans, crisp potato hash brown, and sourdough toast.

Grilled halloumi, two Cacklebean eggs any style, sautéed baby spinach, roasted Portobello mushroom, grilled plum tomato, smashed avocado, homemade baked beans, crisp potato hash brown, and sourdough toast.

Toasted English muffin halves topped with Dingley Dell cured ham, two soft-poached Cacklebean eggs, and warm velvety hollandaise sauce.

Toasted English muffin, Severndroog smoked Scottish salmon, two soft-poached organic eggs, rich citrus hollandaise, and snipped chives.

Toasted artisan English muffin with buttered wilted young spinach, two poached organic eggs, and golden hollandaise sauce.

Crushed Hass avocado with lime and fresh coriander on grilled sourdough, soft poached egg, chilli flakes, and toasted pumpkin seeds.

Rich organic scrambled Cacklebean eggs, H. Forman & Son London cure smoked salmon, butter-toasted brioche, and fresh lemon.

Golden griddled brioche French toast, crispy smoked streaky bacon, spiced berry compote, pure maple syrup, and whipped mascarpone.

Toasted artisan sourdough crumpet topped with sautéed seasonal wild mushrooms, poached organic egg, and tarragon hollandaise.

Freshly baked all-butter croissant, pain au chocolat, seasonal fruit Danish, cultured English butter, and artisanal preserves.

Hand-cut 35-day dry-aged Scottish beef fillet, egg yolk purée, smoked dripping croutons, baby capers, cornichons, and peppery watercress.

Atlantic king prawns, delicate lobster jelly cube, avocado-wasabi purée, baby gem lettuce, and classic brandy Marie Rose dressing.

Pan-seared hand-dived Orkney king scallop, smooth cauliflower purée, golden raisin compote, crisp pancetta, and shellfish reduction.

Diced sashimi-grade yellowfin tuna, white soy dressing, lime caviar pearls, pickled cucumber ribbons, and crispy sesame rice crackers.

Warm golden savoury doughnut packed with white and brown Cornish crab meat, dusted in crab coral powder, served with pickled radish and brown butter emulsion.

Salt-baked heritage multi-coloured beetroots, bitter Italian radicchio, whipped English goats' curd, candied walnuts, and 12-year balsamic vinegar.

Chilled baby garden vegetables, spiced red lentil hummus, pomegranate molasses, extra virgin olive oil, and warm za'atar flatbread.

Vibrant peppery watercress velouté, confit Jersey Royal potatoes, crème fraîche swirl, and toasted sourdough croutons.

Tubetti rigati pasta enveloped in rich four-cheese mornay sauce with Montgomery cheddar and Gruyère, finished with bubbling herb brioche crumb.

The iconic four-cheese baked macaroni topped with 12-hour red wine braised Cumbrian ox cheek, glossy bone marrow jus glaze, and crispy shallots.

Decadent four-cheese baked macaroni folded with butter-poached Cornish native lobster tail and claw meat, lobster coral oil, and fine chives.

Thick-cut char siu glazed Dingley Dell pork chop from Suffolk, heritage beetroot kimchi, braised chicory, crackling crumb, and roasted pineapple purée.

Slow-braised tender Cumbrian beef cheeks, parmesan and tarragon creamy polenta, charred chimichurri broccoli, and rich bone marrow reduction.

Herb-crusted Lake District Herdwick lamb rump, smoked aubergine caviar, confit garlic cloves, charred courgette ribbons, and rosemary lamb jus.

Pan-roasted Atlantic cod fillet with herb and sourdough crumb crust, crushed sweet garden peas, cockle velouté, and coastal sea vegetables.

Whole Dover lemon sole roasted on the bone, nutty brown butter noisette, capers, marsh samphire, fresh parsley, and charred lemon.

Acquerello carnaroli rice simmered with garden peas, broad beans, wild garlic purée, whipped mascarpone, and 24-month aged parmesan crisps.

35-day dry-aged Scottish sirloin steak charred over embers on the Mibrasa charcoal grill, roasted bone marrow butter, Koffmann's fries, and watercress.

Intensely marbled 35-day dry-aged Scottish ribeye steak, grilled over charcoal, roasted bone marrow butter, Koffmann's fries, and peppercorn sauce.

Prime Scottish grass-fed fillet steak grilled tender over embers, served with roasted shallot, watercress, béarnaise sauce, and hand-cut fries.

Prime bone-in rib of Scottish beef dry-aged for 42 days, charred on the Mibrasa grill, carved tableside with bone marrow jus, béarnaise, and double Koffmann's fries.

Center-cut prime beef tenderloin, roasted shallots, truffled potato mash, red wine bordelaise sauce, and watercress salad.

Pierre Koffmann's triple-cooked hand-cut potato chips seasoned with Maldon sea salt.

Velvety butter-whipped potato purée infused with black autumn truffle and snipped fresh chives.

Charred tenderstem broccoli tossed with toasted flaked almonds, red chilli flakes, and garlic-infused olive oil.

Roasted multi-coloured baby heritage carrots glazed in orange blossom honey and fresh thyme.

Isle of Wight heritage tomatoes, pickled shallot rings, sweet basil oil, and Maldon sea salt flakes.

Coconut parfait, roasted pineapple and lime compote, soft Italian meringue, flamed tableside with high-proof Caribbean white rum, toasted coconut flakes, and pistachios.

Crisp craquelin choux pastry filled with caramelized banana mousse, Valrhona milk chocolate ganache, and peanut brittle crumb.

Dark chocolate ganache, crisp caramelized Piedmont hazelnut praline base, cocoa glaze, and salted caramel gelato.

Yorkshire poached rhubarb, blood orange jelly, Madagascar vanilla bean custard, Genoise sponge, and toasted flaked almonds.

Sharp Sicilian lemon and bergamot curd, sweet butter pastry crust, and toasted peaks of Italian meringue.

Tunworth soft cheese, Montgomery Cheddar, Colston Bassett Stilton, spiced fruit chutney, grapes, and Peter's Yard sourdough crispbreads.

Tanqueray No. TEN gin, fresh dill sprigs, fresh lemon juice, elderflower cordial, smoked cucumber water, and black pepper mist.

Cocoa Puff cereal-infused Maker's Mark bourbon, walnut liqueur, dark chocolate bitters, and a scorched sweet marshmallow garnish.

Woodford Reserve bourbon, Pedro Ximénez sherry, tonka bean syrup, Angostura bitters, and flamed orange peel.

Italicus Rosolio di Bergamotto, white peach purée, Gusbourne English sparkling wine, and sparkling soda.

Poached Yorkshire rhubarb shrub, cold-pressed ginger juice, lime juice, and Fever-Tree soda water.