Fischer's Marylebone
Menu with Prices in the UK

Black Forest cured ham, sliced alpine mountain cheese, soft-boiled Clarence Court egg, cultured butter, and warm crusty Semmel roll with apricot jam.

Crisp laminated Viennese-Hamburg pastry layered with caramelized sweet butter, dark cinnamon sugar, and brown sugar crust.

Rolled oats soaked overnight with fresh apple juice, grated Granny Smith apples, organic yoghurt, honey, and toasted hazelnuts.

Traditional Austrian crescent-shaped yeast roll with delicate flaky crumb, served with sweet churned butter and Wachau apricot jam.

Custard-dipped egg brioche griddled golden in sweet butter, served with wild lingonberry compote and whipped Schlag cream.

Chilled seasonal melon, berries, and poached plums drizzled with lemon blossom honey and fresh mint.

Two poached Clarence Court eggs, smoked Black Forest ham, toasted English muffin, and rich chive-infused hollandaise sauce.

Creamy soft scrambled eggs folded with flakes of hot-smoked rainbow trout and chives, served with toasted sourdough.

Pan-fried shredded potato rösti cake topped with Severn & Wye Scottish smoked salmon, sour cream, and fresh dill.

Traditional Alpine pan-fry of crispy diced potatoes, roast pork, bacon, and caramelized onions crowned with a runny fried egg.

Soft French-Austrian rolled omelette filled with sautéed wild chanterelles, button mushrooms, and melted alpine Gruyère cheese.

Classic Viennese café presentation of two peeled soft-boiled eggs served warm in a glass with melted butter and sourdough soldiers.

Crystal-clear simmered prime beef consommé served with a rich, fragrant calf’s liver dumpling and fresh garden chives.

Smooth, rich chicken liver pâté seasoned with caramelized onions, Madeira, and cracked pepper, served with toasted rye sourdough.

Pickled North Sea herring fillets served with sour cream, crisp red onion rings, pickled Granny Smith apples, and dill.

Hot oak-smoked river trout fillet served with freshly grated apple horseradish, watercress, and buttered pumpernickel.

Roasted heritage red and golden beetroots, whipped Austrian goat's curd, pickled mustard seeds, and caraway vinaigrette.

Crisp endive, shaved radishes, toasted walnuts, and aged Austrian mountain cheese in a Styrian pumpkin seed oil dressing.

Traditional Austrian pork and garlic sausage stuffed with Emmental cheese that melts under the grill, with sauerkraut, potato salad, and sweet mustard.

Coarse-ground pork and marjoram sausage charred on the grill, served with warm sauerkraut, potato salad, and spicy German mustard.

Spiced and smoked Hungarian-Austrian pork sausage infused with sweet and hot paprika, served with caramelized onions and potato salad.

Two delicate beechwood-smoked Vienna frankfurter sausages served with warm potato salad, sweet mustard, and fresh grated horseradish.

Choice of any two full sausages (Käsekrainer, Bratwurst, Debreziner) with a double feast of potato salad, sauerkraut, coleslaw, and mustard dips.

Prime milk-fed veal escalope beaten thin, breaded in fine sourdough crumb and pan-fried golden in clarified butter, with lingonberry compote and potato salad.

Veal Wiener Schnitzel garnished with a fried Clarence Court egg, salted anchovy fillets, capers, and fresh parsley, served with potato salad.

Tender corn-fed chicken breast escalope breaded and pan-fried crisp, served with wild lingonberry compote and cool Gurkensalat cucumber salad.

Slow-braised British beef shin stewed in a rich sauce of sweet Szeged paprika, caraway, onions, and marjoram, served with hand-made buttered spätzle.

Freshly scraped egg spätzle noodles baked with aged Austrian mountain Bergkäse and Emmental cheese, topped with crispy caramelized onions.

Pan-fried hand-made egg spätzle tossed with sautéed chanterelles, king oyster mushrooms, garlic herb butter, and shaved alpine cheese.

Crisp skin-on fillet of sustainable Arctic char served over creamed braised leeks, baby potatoes, and fresh dill lemon butter.

The national dish of Austria: tender prime beef rump simmered in rich root broth, served with creamed spinach, rösti potatoes, apple horseradish, and chive sauce.

Sliced waxy potatoes steeped warm in beef and white wine vinegar broth with shallots, finished with rich dark Styrian pumpkin seed oil.

Red cabbage gently braised with red wine, tart Bramley apples, cloves, cinnamon, and redcurrant jelly.

Naturally fermented cabbage slow-simmered with white wine, juniper berries, smoked bacon lardons, and caraway seeds.

Traditional Austrian egg noodles scraped fresh into boiling water and tossed in foaming unsalted butter with chopped chives.

Ribbons of thinly sliced English cucumbers salted and marinated in cider vinegar, sour cream, garlic, and fresh chopped dill.

Crispy golden matchstick chips twice-fried and lightly dusted with fine sea salt.

Hand-stretched paper-thin strudel pastry wrapped around cinnamon-spiced Bramley apples, rum-soaked sultanas, and buttered crumbs, served with double cream.

Dense bittersweet Viennese chocolate cake layered with tart Austrian apricot jam and coated in dark chocolate mirror glaze, with whipped cream.

Fluffy shredded sweet pancake caramelized in butter with rum-soaked raisins, dusted with icing sugar and served with roasted Zwetschgenröster plum compote.

Classic Austro-Hungarian confection of almond-hazelnut meringue layers sandwiched with spiced vanilla buttercream, topped with feathered white fondant.

Rolled dark chocolate sponge soaked with Schwarzwald Kirschwasser cherry liqueur, folded with sweet cherries and Chantilly cream.

Sweet baked soufflé dumplings shaped to represent the three peaks of Salzburg, served warm over a tart raspberry and cranberry coulis.

Three scoops of Austrian walnut, Madagascan vanilla, or bittersweet chocolate ice cream, topped with warm chocolate sauce and Schlag.

Double shot of rich Viennese roast espresso softened with equal parts steamed whole milk and topped with dense velvety milk foam.

Intense double espresso served in a glass handle, topped with a thick floating cushion of cold unsweetened whipped cream and cocoa powder.

Short, concentrated single extraction of dark roasted Austrian coffee beans with rich crema.

Double espresso served in a small porcelain cup accompanied by a tiny jug of pouring double cream.

Melted bittersweet Austrian chocolate whisked with steaming whole milk and topped with a luxurious mountain of Schlag whipped cream.

Wiener Melange enriched with warm melted chocolate and topped with freshly whipped cream, named after Franciscan monks.