The Wolseley
Menu with Prices in the UK

Flaky all-butter laminated French croissant baked fresh every morning, served with The Wolseley artisanal strawberry jam and butter.

Crisp golden puff pastry filled with two batons of rich Valrhona dark chocolate.

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

Spiraled laminated pastry filled with vanilla crème pâtissière and plump rum-soaked sultanas.

Traditional Breton caramelised butter cake with crisp flaky layers and crunchy caramelised sugar crust.

Swedish-style rolled soft cardamom dough layered with fragrant Ceylon cinnamon and brown sugar butter glaze.

Two eggs cooked to order (fried, scrambled, or poached) with Gloucester Old Spot bacon, Cumberland sausage, baked beans, grilled plum tomato, flat mushroom, and Bury black pudding.

Two poached Cacklebean eggs and thick-sliced cured York ham on toasted English muffins, topped with warm homemade hollandaise sauce.

One poached Cacklebean egg and sweet cured ham on toasted English muffin with velvety hollandaise.

Two poached Cacklebean eggs and oak-smoked Scottish salmon on toasted muffins, cloaked in warm hollandaise sauce.

One poached egg and smoked Scottish salmon on a toasted English muffin with hollandaise.

Two poached eggs on buttered wilted spinach with toasted muffins and golden hollandaise glaze.

Velvety soft-scrambled Cacklebean eggs served with rich oak-smoked Scottish salmon and toasted sourdough.

Traditional British-Indian flaked smoked haddock with gently curried basmati rice, garden peas, fresh coriander, and a soft-poached egg.

Crisp pan-fried potato and Savoy cabbage patty topped with sautéed wild forest mushrooms and a runny fried duck egg.

Crushed Hass avocado with lime, chilli flakes, and slow-roasted confit cherry tomatoes on toasted seeded wholemeal bread.

Thick-cut golden brioche dipped in egg custard, griddled crisp and served with crispy streaky bacon and Canadian maple syrup.

Stack of fluffy homemade buttermilk pancakes served with seasonal English berries, clotted cream, and maple syrup.

Assortment of finger sandwiches (smoked salmon, egg & cress, roast ham, cucumber), warm fruit and plain scones with clotted cream and strawberry jam, selection of delicate pastries, and choice of tea.

The Wolseley Classic Afternoon Tea accompanied by a chilled glass of Pommery Brut Royal Champagne.

Two freshly baked warm fruit scones served with thick Dorset clotted cream, homemade strawberry jam, and a pot of Wolseley loose leaf tea.

Pair of all-butter fruit scones dusted with powdered sugar, served warm with rich clotted cream and fruit preserve.

Tender milk-fed veal escalope lightly beaten thin, crumbed and fried golden crisp, served with warm Austrian potato salad and fresh lemon.

Crisp breaded chicken escalope topped with a runny fried hen's egg, salted anchovies, and tangy caper butter sauce.

Chargrilled prime British beef chuck burger with aged cheddar, caramelised onions, pickles, and Wolseley burger relish in a brioche bun, served with crisp skinny fries.

Chargrilled 28-day aged British ribeye steak served with melting Café de Paris herb butter and golden pommes frites.

Crispy panko-breaded strips of fresh English lemon sole served with house tartare sauce, minted crushed peas, and lemon.

Crisp chopped cos lettuce, avocado, sweetcorn, green beans, boiled egg, tomatoes, bacon, and blue cheese dressing.

Deeply caramelised French onion soup enriched with beef broth, crowned with a toasted baguette croute and melted Gruyère cheese.

Hand-diced raw prime beef fillet seasoned with shallots, capers, gherkins, Tabasco, and egg yolk, served with toast melba.

Skinny golden French fries seasoned with fine sea salt.

Fresh whole-leaf spinach gently wilted with salted Normandy butter.

Crisp mixed green leaves, fresh herbs, and classic Dijon vinaigrette.

Sundae of rich chocolate and vanilla ice creams, chocolate brownie chunks, caramelised roasted hazelnuts, and hot molten chocolate fudge.

Classic Viennese dense chocolate sponge with fine apricot jam glaze, enrobed in dark chocolate fondant and served with unsweetened whipped Schlag cream.

Crisp paper-thin strudel pastry filled with spiced Bramley apples, cinnamon, raisins, and toasted breadcrumbs, served with whipped cream or custard.

Velvety melted dark Valrhona chocolate steamed with creamy milk and topped with fresh whipped cream.

Exclusive signature black tea blend of Ceylon, Assam, and Darjeeling leaves served in a classic silver teapot.

Double espresso extracted from rich Arabica beans with silky textured steamed milk.

Pure 100% freshly pressed orange juice with natural citrus pulp.

Crisp Champagne with aromas of red berries, pear, and citrus zest with a delicate effervescence.