Bottarga London
Menu with Prices in the UK

Thick strained Greek yogurt drizzled with raw Cretan thyme honey, toasted walnuts, and roasted figs.

Free-range eggs baked in spiced roasted tomato and red pepper ragù with crumbled barrel-aged feta and warm pita.

Pillowy wood-fired artisan Greek pita brushed with olive oil and oregano, served piping hot for dipping.

Marinated plump Kalamata and green Amfisa olives infused with citrus peel, rosemary, and extra virgin olive oil.

Velvety whipped cured cod roe emulsion topped with glistening smoked trout roe and lemon-infused olive oil.

Thick strained Greek yogurt folded with grated cucumber, garlic, mint, and vibrant emerald dill oil.

Whipped aged Greek feta blended with Greek yogurt and crowned with tangy charred red pepper chimichurri.

Charcoal-blistered aubergine purée seasoned with garlic, tahini, lemon, and crunchy fried shallots.

Classic Mediterranean skewer pairing pickled guindilla pepper, cured Cantabrian anchovy fillet, and meaty Amfisa olive.

Blistered sweet green Padron peppers tossed in olive oil and flaky smoked sea salt with red chilli.

Crisp feather-light battered courgette ribbons stacked high and served with fermented black garlic aioli.

Golden crispy-chewy Greek cheese and tapioca cubes coated in toasted sesame seeds and warm thyme honey.

Reserve-grade 000 cured anchovy fillets served over whipped Cretan staka butter with crisp sesame lagana flatbread.

Thinly sliced raw line-caught sea bass dressed in Meyer lemon juice, cold-pressed olive oil, and grated cured bottarga.

Hand-diced raw Mediterranean bluefin tuna tossed with capers, shallots, herbs, and crispy sourdough shards.

Tender squid rings fried in crisp seasoned semolina batter, served with sweet-spicy house chilli jam mayonnaise.

Silky air-dried Wagyu bresaola ribbons layered with blistered and pickled sweet green peppers and olive oil.

Our iconic slow-braised orzo pasta glossy with umami XO seafood oil, lemon zest, and shaved cured grey mullet bottarga.

Charcoal-grilled jumbo prawns basted in citrus zest, warm chilli oil, and scattered with toasted flaked almonds.

Whole Mediterranean sea bass butterflied and grilled over open flames, glazed in vibrant Peruvian-style amarillo chilli butter.

Succulent free-range corn-fed chicken roasted crisp and served with velvety lemon thyme emulsion.

Rich, melt-in-the-mouth lamb belly slow-braised in aromatic Greek Easter oregano, garlic, and citrus seasoning.

Prime cutlets marinated in classic Greek oregano-paprika gyros spices and charred smoky over live coals.

Monumental dry-aged bone-in rib eye carved for the table and glazed with deeply savoury bone marrow stifado jus.

Curated midday feast of warm pita, Greek dips, Padron peppers, Courgette Tempura, Horiatiki salad, and seasonal vegetarian plates.

Ripe heritage tomatoes, crisp cucumber, red onion, Kalamata olives, barrel-aged feta block, and dried mountain oregano.

Sweet pointed cabbage roasted until smoky at the edges, finished with toasted sesame tahini and lemon.

Crispy-skinned baby potatoes roasted in olive oil, garlic, sea salt, and wild Greek oregano.

Refreshing smashed English cucumber tossed with white balsamic, sea salt, and fresh dill.

Rich house-whisked fermented black garlic emulsion dip.

Zesty charred red pepper, parsley, and olive oil table condiment.

Mild lemon-herb grilled chicken skewers served with warm pita triangles and crispy salted potatoes.

Golden Cypriot halloumi strips served with skin-on fries and mild cucumber yogurt dip.

Bottarga's viral caramelised Basque chocolate cheesecake drenched tableside in silky salted caramel dark chocolate sauce.

Crisp buttery pastry shell filled with rich dark caramel ganache and topped with flaky Maldon sea salt.

Traditional syrup-soaked Greek phyllo and orange cake served with candied kumquat and whipped orange cream.

Frozen Italian-style roasted Piedmont hazelnut mousse layered with crunchy hazelnut brittle and crisp meringue.

Bottarga's signature fiery cocktail shaking blanco tequila with red chilli, fresh citrus, and sweet kumquat.

Botanical dry gin shaken with bright citrus, Japanese ceremonial matcha, and crisp Junmai sake.

Silky chilled vodka martini infused with Mediterranean olive brine, juniper essence, and lemon twist.

Zero-alcohol botanical spritz blending blood orange, rosemary syrup, grapefruit, and Mediterranean tonic.

Pressed to order sweet Spanish oranges served chilled over crystal ice.

Double shot of dark-roasted espresso whisked vigorously over ice to create a thick velvety crema.

Chilled Italian sparkling natural mineral water served with fresh lemon slices.

Smooth Tuscan natural still spring water bottled in glass.