Caravan King's Cross
Menu with Prices in the UK

Warm house-baked jalapeño and sweetcorn cornbread topped with two fried free-range eggs, grilled Spanish chorizo, wilted baby spinach, mojo verde, and chilli butter.

Two Clarence Court eggs baked in a rich spiced tomato, pepper, and chickpea ragu with rose harissa, cooling Greek-style yoghurt, fresh coriander, and grilled sourdough flatbread.

Crisp crushed British new potatoes sautéed with spicy diced cured chorizo, baby spinach, two soft poached eggs, tomato fresca, and a saffron buttermilk dressing.

Hass avocado crushed with fresh lime juice, coriander, and mild red chilli on toasted seeded sourdough, garnished with crunchy spiced chickpeas and sprout salad.

Flaked Scottish hot-smoked salmon paired with creamy folded Clarence Court eggs, fresh dill, lemon zest, and buttered toasted sourdough toast.

Three free-range Clarence Court eggs gently folded with cultured butter and organic cream, served over thick-cut toasted country sourdough.

Two runny-yolk poached eggs served over buttered toasted artisan sourdough, finished with cracked black pepper and Maldon sea salt flakes.

Slow-simmered organic Scottish steel-cut oats prepared with almond milk, Medjool date purée, toasted black sesame seeds, runny tahini, and ground Ceylon cinnamon.

House-baked golden maple and sesame seed granola served over thick golden-spiced yoghurt, seasonal macerated berries, and toasted hazelnuts.

Sliced seasonal melon, fresh berries, pink grapefruit, and pineapple drizzled with a light fragrant cardamom and lemongrass infusion syrup.

Warm cast-iron skillet cornbread infused with fresh garden sage and sweet roasted onions, served with whipped savoury gravy butter and red onion marmalade.

Charred roasted cauliflower florets tossed in fragrant South Indian gunpowder spice mix, served over vibrant green herb tahini, pomegranate seeds, and fresh mint.

Golden-crusted organic tofu cubes dusted with Szechuan chilli-salt, served on wilted young spinach with sweet Indonesian ketjap manis reduction and toasted sesame.

Crisp panko-crusted croquettes filled with rich serrano jamon bechamel and smoked Galician San Simón cow's milk cheese, served with saffron garlic aioli.

Delicate handmade wonton dumplings stuffed with wild Atlantic cod, ginger, and spring onion, served in a sweet soy sambal broth with crunchy fried shallots.

Thai-style grilled pork shoulder skewers marinated in garlic, coriander root, and white pepper, glazed with sticky palm sugar chilli caramel and fresh lime.

Thick slabs of Cypriot halloumi pan-seared until golden, drizzled with spicy Scotch bonnet wildflower honey, crushed roasted pistachios, and fresh oregano.

Velvety strained yoghurt seasoned with warm garam masala, topped with sizzling browned fenugreek-chilli butter, crispy spiced chickpeas, and warm grilled flatbread.

Tender flash-fried squid rings seasoned with cracked black pepper and sea salt, tossed with toasted crispy garlic, fresh red chillies, and house sriracha mayo.

Blistered Galician padron peppers seared in smoking-hot olive oil until tender and blistered, finished with flaky smoked Maldon sea salt.

Bright green Sicilian Nocellara del Belice olives marinated with orange peel and fennel seeds, paired with crunchy salted Spanish Marcona almonds.

Light, airy puffed tapioca prawn crackers seasoned with roasted sesame seeds, crushed Japanese nori seaweed flakes, and sea salt.

48-hour slow-fermented sourdough base topped with sweet San Marzano tomato sauce, creamy fior di latte mozzarella, fresh basil leaves, and extra virgin olive oil.

Umami-rich miso-glazed portobello mushrooms, creamy plant-based stracciatella, confit garlic, pickled red chilli slices, and wild rocket on sourdough crust.

Sourdough crust baked with San Marzano tomato sauce, salted Cantabrian anchovy fillets, Pantelleria capers, wild dried oregano, fresh red chilli, and mozzarella.

White sourdough pizza topped with creamy fior di latte, aged parmesan, sweet confit garlic purée, smoked Tyrolean speck ham, and a soft-baked runny egg.

Minced British lamb spiced with cumin and coriander, layered over fior di latte mozzarella, cooling dollops of crème fraîche, fiery green Yemeni zhoug, and pomegranate.

Fiery Calabrian nduja sausage, sweet tomato passata, creamy sheep's milk ricotta, fior di latte mozzarella, and a generous drizzle of hot wildflower chilli honey.

Smoky char-grilled tenderstem broccoli, caramelized sweet potato wedges, black bean and corn salsa, fermented coconut yoghurt dressing, and toasted pumpkin seeds.

Caramelized butternut squash, golden seared Cypriot halloumi, braised cavolo nero kale, organic red quinoa, and a vibrant pomegranate-mint herb pesto.

Warm seasoned Japanese sushi rice topped with sliced ripe avocado, edamame beans, pickled pink ginger, mung bean sprouts, Japanese furikake, and sweet miso mayonnaise.

Free-range chicken thigh steeped in spiced buttermilk, crispy-fried in seasoned coating, topped with spicy house kimchi slaw and gochujang mayo in a toasted brioche bun with fries.

200g dry-aged British hanger steak grilled to juicy medium-rare, carved and drizzled with pungent Argentine chimichurri sauce, served with seasoned skinny fries.

Plump Spanish cooking chorizo seared until charred and smoky, bursting with sweet paprika and garlic oil.

Golden crispy shoestring fries tossed in house aromatic rosemary, thyme, and smoked sea salt mix.

Fresh vibrant tenderstem broccoli stems lightly steamed, tossed with toasted sesame oil, tamari soy, and crispy garlic chips.

Double espresso shot of Caravan's signature Daily Blend (notes of milk chocolate, praline, and toffee) velvety-steamed with whole milk or organic oat milk.

Double ristretto extraction of the Daily Blend poured over pure hot water, preserving rich crema, clean cocoa sweetness, and gentle acidity.

Freshly brewed filter coffee roasted on-site in King's Cross; rotating seasonal single origins highlighting floral, citrus, and stone fruit flavour profiles.

Artisanal manual pour-over brew highlighting Caravan's rare microlot washed and natural African or Central American beans with tea-like clarity.

Caravan Daily Blend steeped in cold filtered water for 18 hours, served over crystal clear ice with rich dark chocolate and blackberry undertones.

Fresh raw cold-pressed juice made with organic sweet carrot, crisp Golden Delicious apple, fresh turmeric root, ginger, and lemon.

Refreshing raw pressed juice containing organic cucumber, celery, baby spinach, crisp green apple, and fresh garden mint.

East London artisan vodka shaken with triple sec, bitter orange Seville marmalade, fresh lemon juice, and a dash of sugar syrup.

El Jimador Blanco tequila, Montelobos artisanal mezcal, pink grapefruit juice, fresh lime, agave nectar, and toasted cumin sea salt rim.

Crisp sweet shortcrust pastry filled with gooey Maldon sea-salted caramel and dark 70% Valrhona chocolate ganache, topped with crème fraîche.

Spongy spiced sponge studded with English Bramley apples and wild blackberries, crowned with buttery oat crumble and hot Madagascar vanilla custard.

Refreshing creamy coconut milk sorbet topped with fresh diced Alphonso mango, toasted coconut shavings, and finely grated lime zest.