Madison London
Menu with Prices in the UK

Two poached Clarence Court eggs on a toasted English muffin with honey-glazed roast ham and warm hollandaise.

Severn & Wye smoked salmon over toasted muffin with soft-poached eggs, chive hollandaise, and lemon.

Wilted baby spinach, poached free-range eggs, toasted English muffin, and silky classic hollandaise.

Crushed Hass avocado with chilli flakes, lime, and coriander on charred sourdough topped with two poached eggs.

Fluffy American-style buttermilk pancake stack layered with crispy streaky bacon, whipped butter, and Canadian maple syrup.

200g grilled minute rump steak served with two sunny-side-up Clarence Court eggs, chimichurri, and breakfast hash.

Chilled giant Andalusian green olives marinated in cold-pressed olive oil, lemon zest, rosemary, and garlic.

Warm stone-baked country sourdough loaf served with sea-salted Normandy cultured butter.

Crispy twice-fried chicken wings glazed in Madison spiced hot honey sauce with cooling blue cheese dip.

Golden crisp béchamel croquettes filled with cured Jamón Ibérico and served with saffron aioli.

Crunchy southern-fried chicken breast strips dusted with smoked paprika and served with smoky BBQ dip.

Heritage roasted beetroot with whipped cheddar cream cheese, pickled cucumber ribbons, and toasted pine nuts.

Creamy Pugliese burrata paired with sweet Italian datterini and cherry tomatoes, shaved fennel, and chive oil.

Chilled poached king prawns over crisp baby gem lettuce, cucumber, avocado, spring onion, and brandy Marie Rose sauce.

Oak-smoked Scottish salmon with horseradish crème fraîche, caperberries, wasabi roe, and warm buckwheat blinis.

Sashimi-grade raw yellowfin tuna with jalapeño and mint dressing, puffed wild rice, pickled red chilli, and coriander.

Hand-diced raw Scottish beef fillet with smoked egg yolk, wild garlic purée, capers, and toasted sourdough crisp.

10g tin of reserve Oscietra caviar served over crushed ice with warm mini blinis and Normandy crème fraîche.

Aged Aberdeen Angus beef patty in a toasted brioche bun with Westcombe cheddar, maple bacon, béarnaise, and fries.

Panko-breaded flattened chicken breast topped with baby gem, aged Parmesan shavings, anchovy Caesar dressing, and lemon.

Pan-roasted corn-fed chicken breast marinated in preserved lemon, served with slow-cooked sweet pepperonata and jus.

Rigatoni tossed in creamy tomato vodka sauce with chopped garlic king prawns, red chilli, and fresh basil.

Crispy-skinned Loch Duart salmon fillet served with brown shrimp cioppino broth, charred fennel, and samphire.

Wild sea bass fillet with crushed herb new potatoes, tenderstem broccoli, and lemon-caper brown butter.

Josper-roasted spiced cauliflower steak over creamy truffle mushroom polenta with toasted hazelnuts and herb oil.

Centre-cut grass-fed Aberdeen Angus beef tenderloin seared over Josper coals with roasted cherry vine tomatoes.

28-day dry-aged marbled British ribeye charred to order over oak and birch charcoal with watercress.

Prime British sirloin cut with crispy rendered fat cap, roasted shallots, and watercress.

Whole centre-cut British beef tenderloin carved tableside for two, served with bone marrow jus and vine tomatoes.

Available Mon–Fri 12:00 PM–3:00 PM: choose one starter (e.g. Beetroot Salad or Croquetas) plus one classic main course.

Saturday & Sunday 12:00 PM–4:00 PM set menu featuring a choice of brunch starter and main, or main and dessert.

Three-course Saturday & Sunday rooftop brunch feast including starter, signature brunch main, and indulgent dessert.

Add-on to any 2- or 3-course Weekend Brunch menu providing 90 minutes of free-flowing chilled Prosecco or Mimosas.

Crisp thin-cut skin-on French fries tossed with sea salt flakes and crispy fried rosemary.

Golden fries drizzled with white truffle oil and generously snowed with 24-month aged Parmigiano Reggiano.

Baked macaroni folded in mature cheddar, Gruyère, and black truffle cheese sauce with toasted herb crumb.

Crisp steamed tenderstem broccoli dressed with extra-virgin olive oil, garlic, and red chilli flakes.

Ripe heirloom tomatoes, finely sliced red onion, basil leaves, and aged Modena balsamic dressing.

Young spinach leaves lightly wilted with Normandy salted butter and freshly grated nutmeg.

Warm emulsified French tarragon, shallot, and clarified butter sauce crafted for steaks and burgers.

Rich veal stock and cream reduction studded with brined green Madagascar peppercorns.

Vibrant cold-blended flat-leaf parsley, oregano, garlic, red wine vinegar, and olive oil.

Whipped butter compound folded with tangy French Roquefort cheese and cracked black pepper.

Non-alcoholic botanical citrus aperitif shaken with blood orange, grapefruit soda, and rosemary sprig.

Fresh passionfruit purée, Madagascar vanilla syrup, pineapple juice, and lime shaken ice-cold.

Chilled 250ml cold-pressed Valencia orange or English Cox apple juice.

Chilled 330ml glass bottle served over crystal ice with fresh lemon or lime slice.

Large 750ml bottle of natural British mineral water from the Hampshire chalk hills.

Velvety baked cream cheese cake on crisp butter biscuit base with berries and raspberry coulis.

Rich 70% Valrhona dark chocolate ganache tart topped with roasted Piedmont hazelnuts and vanilla ice cream.

Light tropical coconut mousse dome served over thin-sliced marinated pineapple carpaccio and lime zest.

Junior Aberdeen Angus beef patty with melted mild cheddar in a soft brioche bun and skinny fries.

Two golden chicken breast strips with skin-on fries and sweet garden peas.

Kids portion of rigatoni pasta in mild roasted plum tomato sauce with grated mozzarella on the side.