Bluebird London
Menu with Prices in the UK

Two Clarence Court eggs, Cumberland sausage, streaky bacon, black pudding, portobello mushroom, grilled tomato, and sourdough.

Thick-sliced brioche dipped in vanilla custard, griddled golden and topped with blueberries, strawberries, whipped crème fraîche, and maple syrup.

Poached free-range eggs on a toasted English muffin with honey-roast Wiltshire ham or smoked salmon and rich hollandaise.

Three-egg French-rolled omelette folded with sweet native lobster meat, Gruyère, and fresh tarragon.

Smashed Hass avocado with fresh lime, red chilli flakes, toasted pumpkin seeds, and poached egg on heritage sourdough.

Organic chia seeds soaked in coconut milk, layered with raspberry compote, blueberries, and toasted almond flakes.

Fluffy free-range omelette folded with chives, chervil, parsley, and mixed baby leaf salad.

Crisp confit duck leg shredded over Chinese leaf, cucumber, spring onion, sesame seeds, and sweet chilli dressing.

Whole creamy burrata with heritage tomatoes, sourdough croutons, basil oil, and aged balsamic.

House-cured Scottish salmon gravadlax with sweet mustard dill dressing, pickled cucumber, and toasted Danish rye bread.

Sesame-crusted yellowfin tuna seared rare and sliced with soy-ginger dressing, daikon radish, and avocado.

Aged British beef fillet finely diced with shallot, gherkin, Dijon mustard, cured egg yolk, and sourdough crisps.

Thinly carved Spanish Ibérico cured pork shoulder served with cornichons and warm olive oil flatbread.

Velvety roasted Crown Prince pumpkin soup finished with crispy sage, toasted pumpkin seeds, and sourdough.

Bone marrow and beef patty with Westcombe cheddar, caramelised onions, gherkin relish, and triple-cooked chips.

Wild Cornish monkfish tail simmered in fragrant coconut, curry leaf, and tamarind sauce with steamed basmati rice.

Caramelised white miso salmon fillet served with sautéed shiitake mushrooms, pak choi, and sesame ginger broth.

Handmade egg pasta parcels filled with burrata and black summer truffle, tossed in sage butter and aged Parmesan.

Pink-roasted West Country lamb rump with smoky BBQ carrot purée, whipped Greek yogurt, and rosemary lamb jus.

Whole flattened poussin roasted with garlic, rosemary, and lemon butter, served with watercress and chicken jus.

Slow-braised Sicilian aubergine, capers, pine nuts, and plum tomatoes over herb quinoa.

Chargrilled 12oz Scottish rump steak served with roasted tomato, watercress, and choice of steak sauce.

Richly marbled 12oz Scottish ribeye seared over charcoal with plum tomato and watercress.

Showstopping dry-aged British Côte de Boeuf carved for two (£48.00 per person) with roasted garlic and bone marrow.

Prime T-bone Porterhouse combining sirloin and tenderloin (£65.00 per person), carved tableside.

Sunday special: roast British beef sirloin with Yorkshire pudding, duck-fat roast potatoes, seasonal greens, and gravy.

Sunday special: crackling pork belly with apple sauce, roast potatoes, Yorkshire pudding, carrots, and cider gravy.

Mon–Fri lunch combo offering starter and main (e.g. Squash Soup + Salmon or Chicken) in the First-Floor Restaurant.

Complete 3-course dining package for groups and private dining featuring seasonal starter, grill/fish main, and dessert.

Two-course weekend brunch paired with 90 minutes of free-flowing chilled Prosecco or house bellinis.

Chunky hand-cut Maris Piper potato chips cooked three times for glass-crisp shells and fluffy centres.

Crisp shoestring fries seasoned with Maldon sea salt.

Whipped Yukon Gold potato purée enriched with Normandy butter and black truffle paste.

Fresh baby spinach folded into double cream, crispy smoked pancetta, and nutmeg.

Charred sweet sweetheart cabbage dressed in lemon, garlic herb butter, and toasted crumbs.

Vine-ripened Isle of Wight tomatoes with pickled shallot, basil leaves, and cold-pressed olive oil.

Crisp baby gem lettuce hearts with sliced avocado, chives, and Dijon French vinaigrette.

Classic glossy cream and brandy-flamed beef jus spiked with crushed Sarawak peppercorns.

Slow-reduced Bordeaux red wine, bone marrow, and thyme steak sauce.

Warm whipped butter and egg yolk emulsion infused with French tarragon and white wine vinegar.

Velvety cream sauce stirred with Dijon and wholegrain French mustard seeds.

Botanical non-alcoholic spirit shaken with elderflower cordial, cucumber ribbon, mint, and tonic water.

Pressed to order 250ml chilled citrus juice served over ice.

Ethically sourced house-blend specialty coffee served with dairy or Minor Figures oat milk.

Pot of Assam Breakfast, Earl Grey, Peppermint, or Jasmine Silver Needle loose-leaf tea.

Chilled 330ml classic sodas or 200ml Fever-Tree Ginger Beer and Lemonade.

Caramelised Madagascar vanilla custard served with tart blackberry coulis, fresh mint, and shortbread.

Scorched Swiss meringue dome hiding tonka bean ice cream, sponge, and warm salted caramel.

Molten-centred 70% dark chocolate sponge baked to order with Madagascan vanilla bean ice cream.

Selection of Barber's Vintage Cheddar, Colston Bassett Stilton, and Baron Bigod Brie with quince jelly and crackers.

Junior beef patty with mild cheddar in a soft brioche bun served with skinny French fries.

Pan-grilled Scottish salmon fillet with creamy whipped mash and garden peas.

Short penne pasta in sweet Italian tomato basil sauce with optional grated cheddar.