CÉ LA VI London
Menu with Prices in the UK

Blistered Galician padrón peppers tossed in coarse Maldon sea salt, Japanese seven-spice togarashi, and fragrant sweet soy glaze.

Handmade pan-crisped dumplings stuffed with minced Australian Wagyu beef, scallions, and wild shiitake mushrooms, served with soy sesame dipping sauce.

Two steamed fluffy lotus bao buns packed with shredded confit duck leg, cucumber ribbons, scallions, fermented black vinegar glaze, and chili crunch.

Lightly torched premium Wagyu sirloin thin slices accompanied by black truffle ponzu, pickled shallots, garlic chips, and micro chervil.

Tender chicken thigh skewers marinated in lemongrass, turmeric, and shallots, flame-grilled on the robata with spicy roasted peanut sauce.

Prime British beef fillet cubes glazed in sweet tare soy reduction, charred over binchotan charcoal and sprinkled with toasted sesame.

Lightly dusted fresh squid tossed with Japanese shichimi pepper, sea salt, fried garlic, and accompanied by yuzu kosho emulsion.

Silky dark Siberian sturgeon caviar served with crispy nori crackers, miso cured egg yolk puree, and finely minced pickled myoga ginger.

Signature roll with fresh yellowtail tartare, medium-fatty tuna belly, crunchy green apple matchsticks, yuzu tobiko roe, and rich goma mayo.

Line-caught yellowfin tuna minced with fermented kimchi relish, crunchy tenkatsu tempura flakes, spring onion, and sriracha emulsion.

Crispy fried whole softshell crab, creamy avocado, crisp cucumber, crispy shallots, snipped chives, and spicy kewpie mayo.

Scottish salmon, ripe Haas avocado, shiso leaf, and marinated ikura salmon pearls wrapped in seasoned sushi rice and nori.

Torched Loch Duart salmon roll with cucumber, shiso leaf, yuzu miso glaze, and crispy tempura flakes.

Crispy king prawn tempura, avocado, sweet unagi sauce, yuzu kosho mayo, and Japanese furikake seasoning.

Chef's selection of pristine Scottish salmon, bluefin akami tuna, and yellowtail hamachi served over hand-pressed sushi rice.

Grand selection including chutoro tuna, Scottish salmon, yellowtail, scallop, and seabass with freshly grated wasabi.

Paper-thin slices of Japanese yellowtail sashimi dressed with kalamansi citrus ponzu, sliced red jalapeño, and coriander oil.

Glacier 51 Chilean sea bass steeped for 48 hours in saikyo sweet miso and subtle red chilli, caramelized over robata embers and served with summer greens puree and crisp garlic chips.

Loch Duart Scottish salmon fillet grilled over charcoal with blistered English asparagus spears, yuzu teriyaki glaze, and sesame seeds.

Wild Alaskan black cod cured in aged mirin and white miso, roasted on cedar wood over glowing coals with hajikami pickled ginger.

Prime British native-breed beef T-bone steak dry-aged for 45 days, grilled on the robata, sliced and served with crushed black pepper sauce and kombu butter.

Grand sharing bone-in Australian Wagyu ribeye steak (marble score 7-8), grilled over binchotan coals, sliced table-side with black pepper jus and seaweed kombu butter.

British grass-fed ribeye steak flame-seared on the robata, basted with smoked bone marrow butter and served with wafu onion sauce.

Crisp-skinned Gressingham duck breast served pink with spiced Asian plum reduction, pak choi, and roasted lotus root crisps.

King oyster, maitake, and shimeji mushrooms charred over charcoal, glazed with white truffle teriyaki and served over silken tofu purée.

Weekday express set lunch: choose one starter (Wagyu Gyoza, Salmon Maki, or Padrón Peppers) and one main (Grilled Salmon, Robata Chicken Satay, or Teriyaki Mushrooms).

Full three-course midday sky dining experience: starter, robata main course, and artisan dessert (Raspberry Cheesecake or Sorbet).

The ultimate business lunch: 3 courses accompanied by a sommelier-selected glass of French or Italian wine and artisan single-origin coffee or sencha green tea.

Silky creamed Yukon Gold potatoes whipped with white saikyo miso, cultured butter, and toasted golden panko breadcrumbs.

Fragrant short-grain rice wok-fried with house-fermented aged cabbage kimchi, sesame oil, red chilli, and crispy fried shallots.

Tender English asparagus spears grilled over robata coals, basted with sweet soy tare and finished with crushed smoked almonds.

Robata-blistered tenderstem broccoli florets tossed in sugarcane vinaigrette with baby carrot matchsticks and shaved ginger.

Mizuna greens, baby spinach, shaved daikon, and cherry tomatoes dressed in a sharp, bright calamansi citrus ponzu vinaigrette.

Fragrant steamed jasmine rice sprinkled with toasted white and black sesame seeds.

Velvety cream cheese mousse encased in a delicate white chocolate sphere, layered with tart Japanese yuzu gel, fresh raspberries, and buttery vanilla shortbread crumb.

Warm 70% Valrhona dark chocolate fondant with a molten core, served with ceremonial-grade Uji matcha green tea ice cream and sesame brittle.

Silky chilled coconut milk panna cotta topped with Alphonso mango compote, lime zest, and toasted coconut flakes.

Sliced dragon fruit, lychees, passion fruit, star fruit, and mango served over crushed ice with a scoop of refreshing yuzu sorbet.

Ocho Blanco Tequila, freshly bruised Japanese shiso leaves, lime juice, agave nectar, and a volcanic black lava salt rim.

Mezcal Verde, pink grapefruit soda, fresh lime juice, and a gentle infusion of habanero chilli cordial.

Nikka From The Barrel Japanese whisky, umeshu plum liqueur, aromatic Angostura bitters, and flamed orange peel over hand-carved ice.

Aperol, yuzu liqueur, sparkling Prosecco Superiore, and club soda, garnished with edible golden orchid blossom.

Suntory Toki Japanese whisky, fresh yuzu juice, and fever-tree club soda, served tall over a single crystal ice spear.

Purity, freshness and elegance: delicate aromas of citrus fruit and white flowers with fine, persistent bubbles.

750ml bottle of iconic Champagne, ideal for sky-high celebrations above the London skyline.

Authentic Japanese Karakuchi dry draught beer, crisp, clean, and perfectly suited to robata grills.

Martinborough, New Zealand. Vibrant lime, passionfruit, and wet stone minerality.

Seedlip Spice 94 distilled non-alcoholic spirit, muddled cucumber, fresh apple juice, and elderflower tonic.

Fresh Japanese yuzu juice, cold-pressed fiery ginger, cloudy apple, and soda water.

Single-estate steamed Japanese green tea served in a traditional cast-iron tetsubin teapot.