Quaglino's
Menu with Prices in the UK

Six pristine cold-water Jersey Rock oysters served on crushed ice with classic red wine shallot mignonette, fresh lemon wedges, and Tabasco.

Twelve fresh Jersey Rock oysters shucked to order, served over sea ice with shallot vinegar, lemon, and artisanal rye bread.

30g tin of imperial Royal Oscietra sturgeon caviar, presenting rich nutty and briny pearls. Served with warm buckwheat blinis, chopped egg yolk, chives, and crème fraîche.

The grand Mayfair sharing platter: whole dressed Cornish crab, poached native half lobster, six Jersey rock oysters, Atlantic king prawns, palourde clams, and green-lipped mussels with Marie Rose and shallot vinaigrette.

Hand-diced sashimi yellowfin tuna with Haas avocado purée, yuzu ponzu dressing, toasted sesame seeds, and lotus root crisps.

Hand-dived Scottish scallops seared in hazelnut butter, served with sweet pea and mint velouté, crispy pancetta lardons, and pea shoots.

Prime grass-fed Herefordshire beef fillet diced fine with shallots, gherkins, capers, Worcestershire reduction, and raw golden Burford Brown egg yolk, served with toasted sourdough crisps.

Silky smooth duck liver parfait infused with Courvoisier cognac and Port, capped with spiced clementine butter and served with toasted brioche.

Creamy whole Pugliese burrata paired with ripe black figs, toasted pine nuts, watercress, and twenty-year aged white balsamic glaze.

Traditional slow-caramelized onion soup made with rich beef bone consommé and thyme, baked beneath a crust of toasted sourdough and bubbling Gruyère cheese.

Quaglino's world-famous Saturday bottomless brunch experience: 2 luxurious courses from the brunch menu, 90 minutes of free-flowing sparkling Italian Prosecco, and sensational live stage entertainment from roaming bands.

The ultimate Mayfair indulgence: 2 courses from the brunch kitchen accompanied by 90 minutes of unlimited Laurent-Perrier Champagne and live live music performances.

A three-course Sunday feasting lunch featuring traditional British roasts with all the trimmings, accompanied by live vintage jazz performances on the Quaglino's stage.

Severn & Wye Scottish smoked salmon on toasted English muffins, two poached Burford Brown hen's eggs, rich hollandaise, and Avruga caviar pearls.

Crispy southern-spiced buttermilk fried chicken thigh served over warm Belgian pearl-sugar waffles with habanero maple butter syrup.

300g prime Aberdeen Angus ribeye aged for 40 days on the bone, charbroiled over lump charcoal embers in the Josper oven. Served with watercress and confit garlic.

200g tender centre-cut British beef fillet, seared over charcoal for a delicate char and buttery tenderness.

300g dry-aged British sirloin with deep mineral sweetness and tender bite, grilled with sea salt and thyme butter.

600g prime centre-cut beef tenderloin grilled over glowing charcoal, served to share with wild mushroom persillade, bone marrow bordelaise, and silky béarnaise sauce.

Thick wild white halibut steak pan-roasted in butter, served with potted brown shrimp butter, samphire, sea aster, and crushed ratte potatoes.

Dome of golden all-butter puff pastry stuffed with woodland mushrooms, baby spinach, black truffle cream, and celeriac purée.

Slow-braised sweetheart pointed cabbage glazed with sweet miso, paired with crispy smoked organic tofu and toasted sesame oil.

Delicate handmade egg pasta parcels stuffed with roasted Delica pumpkin and sheep's milk ricotta, tossed in sage brown butter with toasted amaretti crumbs.

Velvety mashed British ratte potatoes whipped with butter, cream, and shaved black winter truffles.

Crispy golden matchstick potatoes tossed in sea salt and finely chopped fresh rosemary.

Thick-cut Maris Piper potatoes triple-cooked for a glassy crisp exterior and fluffy steaming centre.

Steamed and wok-sautéed tenderstem broccoli tossed with sliced garlic chips and dried red chilli flakes.

Assorted Isle of Wight heirloom tomatoes, thinly sliced shallots, fresh basil leaves, and cold-pressed olive oil.

Baby spinach leaves wilted in double cream, shallots, and freshly grated nutmeg.

Silky French emulsion of clarified butter, egg yolks, tarragon reduction, and chervil.

Pungent green peppercorns flamed with Hennessy Cognac and simmered in beef stock and cream.

Intense dry red wine reduction enriched with shallots, thyme, and roasted bone marrow.

Complex compound butter seasoned with capers, anchovies, herbs, and Dijon mustard.

Silky Valrhona 70% dark chocolate mousse marquise with salted caramel centre, gold leaf, and pistachio ice cream.

Rich Madagascar vanilla bean custard beneath a paper-thin caramelized sugar glass crust, served with shortbread.

Choux pastry ring studded with flaked almonds, filled with whipped praline mousseline and chocolate drizzle.

Crisp Swiss meringue shell with soft marshmallow centre, Chantilly cream, fresh berries, and mint coulis.

Curated board of Montgomery's Cheddar, Colston Bassett Stilton, and Sainte-Maure de Touraine with quince paste and crackers.

Sipsmith London Dry Gin, St-Germain elderflower liqueur, clarified lychee & lemon cordial, basil essence, and vanilla syrup.

Tanqueray No. TEN Gin, fresh lemon juice, wild blossom honey, topped with Laurent-Perrier La Cuvée Brut Champagne.

Maker's Mark bourbon, maple syrup, chocolate bitters, smoked tableside under a cloche with oak wood embers.

Courvoisier VSOP Cognac, fresh lemon juice, sugar syrup, and chilled Champagne.

Pure lychee purée, rose petal liqueur, charged with crisp Italian Prosecco.

Freshness and purity from Tours-sur-Marne with citrus and white fruit notes and fine persistent effervescence.

Spicy red fruit intensity, wild strawberry, and delicate floral notes on the palate.

Artisanal tonic water with spring water and delicate botanical oils.

Sparkling ginger ale blended with ginger essential oils.

100% freshly pressed orange juice.

Pristine still mineral water from the chalk aquifers of Hampshire.

Crisp sparkling natural mineral water with delicate bubbles.