Le Café NAC
Menu with Prices in the UK

Flaky, multi-layered French croissant laminated with churned Normandy AOP butter, baked golden daily.

Crisp buttery laminated pastry filled with twin batons of rich Valrhona 55% dark chocolate.

Twice-baked butter croissant filled with almond cream frangipane, topped with toasted flaked almonds and powdered sugar.

Flaky croissant pastry rolled in green cardamom sugar, filled with molten Sicilian pistachio praline cream.

Toasted country sourdough served with semi-salted cultured Beurre Bordier butter and Bonne Maman preserves.

Caramelized brioche French toast drenched in warm Belgian Speculoos Biscoff spread, fresh raspberries, and clotted cream.

Golden brioche French toast, melted milk chocolate drizzle, wildflower honey, and vanilla whipped mascarpone.

Crushed Hass avocado on toasted country sourdough with two organic poached eggs, chilli flakes, lime, and dukkah.

Two poached organic eggs on toasted English muffin with Severn & Wye smoked salmon, chives, and rich hollandaise sauce.

Two organic poached eggs, cured artisanal ham, toasted English muffins, and house tarragon hollandaise.

Baked organic eggs in spiced San Marzano tomato and roasted bell pepper stew, topped with Greek feta and grilled sourdough.

Soft, creamy scrambled organic eggs with black summer truffle paste, chives, and toasted brioche fingers.

Thick strained Greek yoghurt, toasted honey-oat granola, fresh seasonal berries, chia seeds, and raw honey.

Organic blended acai puree topped with sliced banana, fresh blueberries, toasted coconut flakes, and chia seeds.

Crisp fried Cypriot halloumi batons glazed in wildflower honey sriracha, fresh coriander, and toasted black sesame.

Bite-sized crispy cornflake-crusted chicken pieces served with house-made sriracha chili mayonnaise.

Charred Japanese aubergine glazed with sweet white miso, crispy puffed rice, and thinly sliced scallions.

Creamy whole Puglia burrata, colorful Isle of Wight heritage tomatoes, basil pesto emulsion, and aged balsamic.

Wood-roasted red pepper dip with whipped French goat's cheese, toasted pine nuts, and warm sourdough flatbread.

Pan-blistered Galician Padrón peppers tossed in extra virgin olive oil and Maldon sea salt flakes.

Vibrant green Sicilian olives marinated in cold-pressed olive oil, lemon zest, and rosemary.

Finely shredded Tuscan kale and Savoy cabbage, 24-month Parmigiano-Reggiano, pine nuts, golden raisins, and honey za'atar vinaigrette.

Tender baby spinach leaves, shaved green asparagus, sweetcorn, crumbled Greek feta, and lemon shallot dressing.

Tri-color organic quinoa, fresh pomegranate jewels, cherry tomatoes, mint, parsley, and sumac vinaigrette.

Sashimi-grade yellowfin tuna cubes, seasoned sushi rice, avocado, edamame, pickled ginger, sesame, and soy yuzu dressing.

Dry-aged British beef patty, mature farmhouse cheddar, sautéed wild mushrooms, and black truffle mayo with rosemary frites.

Artisanal rigatoni pasta coated in rich San Marzano tomato, vodka, and cream reduction with fresh basil and aged Parmigiano.

Spiced chargrilled corn-fed chicken breast, charred corn salsa, avocado puree, and lime coriander jus.

Crispy-skinned Atlantic seabass fillet, braised fennel, baby artichokes, and saffron lemon beurre blanc.

Thin tenderized British rose veal cutlet coated in crushed Italian grissini breadcrumbs, served with caper parsley butter and charred lemon.

28-day aged Hereford sirloin steak flame-grilled, served with classic crushed green peppercorn and Cognac cream sauce.

Macaroni baked in four-cheese sauce (Cheddar, Gruyère, Fontina, Parmigiano) infused with black truffle paste.

Crispy skin-on French fries tossed in fragrant fresh rosemary salt.

Grilled tenderstem broccoli with toasted sesame seeds, garlic oil, and lemon zest.

Crisp mixed baby leaves, shaved radish, and house French champagne vinaigrette.

Warm, gooey freshly baked chocolate chip cookies topped with soft-serve ice cream churned with Kellogg's Frosties cereal milk.

Warm molten chocolate cake with liquid center, served with salted caramel gelato.

Scoop of Madagascar vanilla bean gelato drowned in a freshly pulled double shot of Monmouth espresso.

Savoiardi ladyfingers soaked in espresso and Marsala, whipped mascarpone cream, and Dutch cocoa dust.

First-harvest ceremonial grade Japanese matcha whisked with oat or whole milk over ice.

Double espresso poured over ice and sweetened condensed milk with whole organic milk.

Cold brew espresso layered with artisanal Sicilian pistachio cold cream and milk.

Double ristretto of Monmouth espresso with silky micro-foamed milk.

Espresso with steamed milk and delicate foam layer.

V60 pour-over using seasonal Ethiopian or Colombian single origin beans.

Rich melted Valrhona French dark chocolate whisked with milk, topped with Chantilly cream.

Single-estate black tea infused with natural bergamot oil from Calabria.

Fresh garden mint leaves steeped with sliced raw ginger root and honey.

Cold-pressed cucumber, celery, green apple, spinach, ginger, and lemon.

Freshly pressed sweet Valencia oranges.

Concentrated cold-pressed Peruvian ginger root, turmeric, black pepper, and lemon.

White peach puree topped with chilled French champagne.

St-Germain elderflower liqueur, fresh mint, prosecco, lime, and sparkling soda.

Bottle of Italian sparkling natural mineral water.

Bottle of still natural spring mineral water.