Balthazar London
Menu with Prices in the UK

Grand silver tower of chilled shellfish: native rock oysters, poached tiger prawns, whelks, mussels, crevettes, and half a native lobster, served with shallot mignonette and Marie Rose sauce.

The ultimate raw bar feast: whole native chilled lobster, dressed Cornish crab, dozen rock oysters, king prawns, whelks, and razor clams with house dips.

Six fresh sweet and creamy Carlingford Lough oysters served over crushed ice with red wine shallot mignonette, fresh lemon, and Tabasco.

Six crisp, mineral-rich Jersey oysters served on ice with classic condiments.

Half poached British native lobster served chilled with homemade Dijon mayonnaise and fresh lemon.

Whole succulent British native lobster split, served chilled on crushed ice with tarragon mayonnaise.

Plump poached Atlantic king prawns served on ice with classic tangy Marie Rose sauce and lemon.

Classic French onion soup made with slow-caramelised onions, rich beef consommé, crusty crouton, and bubbling melted Gruyère cheese crust.

Six tender Burgundy snails baked sizzling in their shells with rich garlic, fresh parsley, and salted Normandy butter.

Hand-diced prime raw beef seasoned with capers, shallots, cornichons, Dijon mustard, and raw hen's egg yolk, served with toasted melba toast.

Smooth, velvety duck liver and port parfait topped with clarified butter, accompanied by spiced fig chutney and toasted house brioche.

Lightly floured flash-fried squid rings with fresh parsley, lemon wedge, and house caper tartare sauce.

Crisp puff pastry tart filled with caramelised balsamic onions, roasted Sainte-Maure goat's cheese, toasted walnuts, and thyme.

Crisp Belgian endive leaves, pungent Roquefort blue cheese, crunchy toasted walnuts, and Granny Smith apple with cider vinaigrette.

Succulent Atlantic cold-water prawns, diced ripe avocado, shredded baby gem lettuce, and creamy Marie Rose dressing with paprika.

Pan-seared 250g British beef rump cooked to your liking with warm tarragon béarnaise sauce or peppercorn sauce, served with skinny pommes frites.

28-day dry-aged British ribeye with rich marbling, chargrilled and served with roasted bone marrow butter and crisp pommes frites.

Tender centre-cut British beef fillet grilled, served with green peppercorn and cognac sauce, watercress, and pommes frites.

Dry-aged chuck beef patty, melted aged Gruyère cheese, sweet caramelised balsamic onions, and burger relish on toasted brioche, served with fries.

Prime bone-in rib of beef for two, dry-aged for 35 days, carved tableside with béarnaise and peppercorn sauces, and double portion of pommes frites.

Slow-cooked crispy duck leg confit, golden pomme sarladaise potatoes with garlic and duck fat, braised red cabbage, and rich poultry jus.

Steamed Shetland blue mussels in crisp white wine, shallots, garlic, butter, and double cream broth, served with skinny pommes frites.

Crispy-skinned wild sea bass fillet served with braised sweet fennel, baby datterini tomatoes, taggiasca olives, and citrus herb butter.

Golden roasted half chicken with garlic and thyme butter, served with velvety pomme purée and rich roast chicken pan juices.

Tender British beef shin slow-braised in red Burgundy wine with smoked bacon lardons, baby button mushrooms, pearl onions, and buttered noodles.

Whole fresh English Channel Dover sole pan-fried on the bone in foaming Normandy butter, capers, fresh lemon juice, and chopped parsley.

Acquerello carnaroli rice simmered with sautéed forest wild mushrooms, white wine, mascarpone, aged parmesan, and black truffle oil.

Rich braised lamb shoulder and shredded duck confit under a golden piped crust of creamy Gruyère potato purée, served with buttered peas.

Exceptional value 2-course meal: choice of starter (Onion Soup, Duck Parfait, or Endive Salad) and main (Minute Steak Frites, Half Roast Chicken, or Moules Frites). Mon–Fri 11:30am–6:30pm.

Complete 3-course meal including starter, brasserie main course, and choice of dessert (Crème Brûlée or Profiteroles). Mon–Fri 11:30am–6:30pm.

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

Two poached free-range hen's eggs with oak-smoked Scottish salmon, toasted English muffins, and velvety hollandaise glaze.

Two soft-poached eggs on buttered wilted spinach, toasted muffins, and rich hollandaise sauce.

Two eggs cooked to order with Cumberland sausage, smoked streaky bacon, roast tomato, field mushroom, baked beans, and Bury black pudding.

Fresh crushed Hass avocado with lime, coriander, and chilli flakes on toasted artisanal sourdough, crowned with two poached hen's eggs.

Golden flaky all-butter French croissant baked in-house daily, served with salted butter and strawberry preserves.

Crisp buttery laminated puff pastry rolled with two rich bars of Valrhona dark French chocolate.

Thick golden egg-soaked brioche griddled crisp, served with crispy smoked streaky bacon and Canadian pure maple syrup.

Stack of fluffy homemade buttermilk pancakes topped with seasonal berries, whipped Chantilly cream, and warm maple syrup.

Crispy wafer-thin French fries seasoned with fine sea salt.

Silky smooth mashed potatoes whipped with generous amounts of salted Normandy butter and double cream.

Tender French fine green beans sautéed in butter with slow-cooked sweet shallots.

Sautéed courgette rounds simmered with sweet ripe tomatoes, garlic, extra virgin olive oil, and herbs de Provence.

Elbow macaroni baked in rich mature cheddar and Swiss Gruyère béchamel, topped with crispy herbed breadcrumbs.

Tenderstem broccoli spears steamed tender and dressed with cold-pressed olive oil and fresh lemon zest.

Crisp butterhead lettuce, fresh chives, and chervil tossed in classic French Dijon mustard vinaigrette.

Trio of crisp choux buns filled with Madagascan vanilla ice cream, smothered tableside in piping-hot Valrhona dark chocolate sauce.

Caramelised Braeburn apples on buttery puff pastry baked upside-down, served with tangy chilled Isigny Sainte-Mère crème fraîche.

Silky baked rich vanilla custard beneath a brittle blowtorched caramelised sugar crust.

Light yeasted brioche sponge soaked in fragrant dark Martinique rum syrup, served with fresh whipped vanilla Chantilly cream.

Decadent sundae of dark chocolate and hazelnut ice creams, warm brownie chunks, caramelised roasted hazelnuts, and molten fudge sauce.

Selection of four unpasteurised French farmhouse cheeses (Comte 24-month, Morbier, Roquefort, Camembert) with quince paste and crackers.

Bombay Sapphire gin, fresh lemon juice, sugar syrup, topped with chilled Henriot Brut Souverain Champagne.

Traditional Dijon crème de cassis liqueur topped with Henriot Brut Champagne, served in a flute.

St-Germain elderflower liqueur, sparkling prosecco, soda water, and fresh lemon wheel.

House Côtes du Rhône red wine, soft, fruity, and peppery, served in an authentic bistro glass carafe.

Crisp Languedoc Sauvignon Blanc blend with aromas of green apple and citrus.

Chilled French premium lager with subtle hop bitterness and crisp malt finish.

Half pint of chilled French draught lager.

Squeezed to order pure fresh Valencia orange juice.

Rich dark roasted espresso blend with velvety crema.

Traditional French brasserie coffee served with equal parts dark espresso and steamed whole milk.

Iconic naturally carbonated French sparkling water from Vergèze.

Pure natural still mineral water from the French Alps.