Colbert Chelsea
Menu with Prices in the UK

Flaky, multi-layered French croissant baked fresh every morning with Normandy Isigny Ste-Mère butter, served with strawberry preserve.

Laminated crisp French pastry rolled around two batons of bittersweet 64% Valrhona dark chocolate.

Spiral pastry filled with rich crème pâtissière and plump golden raisins macerated in dark rum syrup.

Thick-cut egg-soaked brioche griddled golden in sweet butter, served with mixed berry compote and crème fraîche.

House-baked honey-toasted oats, pumpkin seeds, and almonds served with Greek yoghurt and seasonal poached fruit.

Seasonal fresh melon, pineapple, berries, and pink grapefruit infused with fresh mint and citrus syrup.

Two poached Clarence Court eggs, thick-cut Wiltshire cured ham, toasted butter brioche, and warm velvety hollandaise.

Two poached Clarence Court eggs, cured Severn & Wye Scottish smoked salmon, toasted brioche, and lemon hollandaise.

Two poached Clarence Court eggs served over butter-wilted baby spinach on toasted brioche with creamy hollandaise.

Two eggs cooked to order, Gloucestershire Old Spot pork sausages, dry-cured streaky bacon, field mushrooms, grilled tomato, and sourdough.

Softly folded Clarence Court eggs cooked with rich butter and double cream, ribboned with oak-smoked Scottish salmon and chives.

Classic French rolled baveuse omelette filled with fresh chervil, chives, tarragon, and parsley, served with green salad.

Soft French omelette folded with aged French Comté cheese and fresh butter, served with dressed baby gem salad.

Traditional Parisian onion soup made with caramelized sweet onions, rich beef consommé, sourdough crouton, and bubbling Comté.

Six Burgundy snails baked in their shells with garlic, shallot, and flat-leaf parsley butter, served with crusty baguette.

Finely shredded crisp celeriac tossed in a tangy Dijon mustard, egg yolk, and lemon emulsion with capers and cornichons.

Finely hand-chopped raw British prime beef fillet seasoned with shallots, capers, cornichons, Tabasco, and Clarence Court egg yolk.

Gently cured, cold oak-smoked Scottish salmon slices served with caper berries, shallots, lemon, and buttered rye bread.

Six fresh Irish rock oysters served on crushed ice with traditional red wine shallot mignonette and fresh lemon wedges.

Bitter chicory, shaved fennel, Roquefort blue cheese, candied walnuts, and crisp Granny Smith apples in walnut vinaigrette.

Toasted sourdough pain de mie layered with thick Wiltshire cured ham, aged French Comté cheese, and rich Dijon béchamel.

Colbert’s classic Comté and Wiltshire ham Croque Monsieur crowned with a fried Clarence Court duck egg with runny golden yolk.

Triple-decker toasted sandwich with roast corn-fed chicken breast, smoked streaky bacon, egg, beefsteak tomato, and crisp gem lettuce.

Prime dry-aged British beef patty, melted Gruyère cheese, caramelized onions, house pickle, and Dijon relish in brioche bun with frites.

Flash-grilled thin sirloin steak, caramelized balsamic onions, Dijon mustard, and wild rocket in crusty warm French baguette.

Char-grilled 35-day dry-aged British flat iron steak served with house Café de Paris herb compound butter and crisp pommes frites.

Seared yellowfin tuna loin, steamed French green beans, Clarence Court eggs, new potatoes, anchovies, and black Niçoise olives.

Pan-roasted wild sea bass fillet served atop a warm compote of plum tomatoes, fennel, basil, capers, and crushed ratatouille.

Tender milk-fed veal cutlet breaded in fine sourdough crumbs and pan-fried golden, garnished with chopped egg, capers, and anchovy.

Whole young French poussin flattened and grilled over coals with garlic, lemon, and rosemary, served with natural roasting jus.

Dry-aged 28-day British ribeye steak seared on the grill, served with warm tarragon béarnaise sauce and watercress salad.

Whole fresh Dover/lemon sole dusted with flour, pan-seared golden in foaming butter, finished with lemon juice, capers, and parsley.

Flaked natural smoked haddock, spiced basmati rice, garden peas, soft poached egg, and fresh coriander in a mild curry butter sauce.

Twice-baked light Gruyère and Comté cheese soufflé, baked on a pool of seasoned double cream and grated parmesan.

Matchstick-cut French fries, twice-cooked in vegetable oil until golden and crisp, seasoned with fine sea salt.

Fine French green beans steamed tender and tossed with sweet Normandy butter and cracked black pepper.

Robuchon-style silky potato purée whipped with generous quantities of unsalted butter and double cream.

Fresh baby leaf spinach wilted quickly in foaming butter with freshly grated nutmeg.

Ripe colourful heritage tomatoes sliced with pickled shallots, fresh basil, and extra virgin olive oil vinaigrette.

Caramelized Braeburn apples baked upside-down in buttery puff pastry, served warm with chilled Isigny Ste-Mère crème fraîche.

Silky baked Madagascar Bourbon vanilla egg custard beneath a glass-like caramelized demerara sugar crust.

Caramelized puff pastry layers sandwiched with vanilla bean crème diplomat, dusted with icing sugar.

Six classic shell-shaped French sponge cakes baked to order, infused with lemon zest and dusted with confectioner's sugar.

Decadent dark Valrhona 70% chocolate mousse folded with whipped egg whites, served with Chantilly cream.

Choice of raspberry, lemon, and mango sorbets or Madagascan vanilla, pistachio, and dark chocolate ice cream.

Double shot of dark roasted espresso blended with velvety steamed whole milk, served in a classic French porcelain cup.

Rich, intense extraction of 100% Arabica roasted coffee beans with thick hazelnut crema.

Velvety melted dark French chocolate whisked with steaming whole milk and topped with fresh Chantilly cream.

Prestigious Parisian black tea scented with mythical flowers and sweet velvety fruits from the Tibetan plains.

Pure Valencia oranges cold-pressed freshly to order at the zinc bar.

Freshly squeezed lemon juice, sparkling mineral water, organic cane sugar syrup, and bruised garden mint leaves.