The Botanical
Menu with Prices in the UK

Two Cumberland sausages, thick-cut smoked back bacon, two free-range fried eggs, roasted portobello mushroom, grilled plum tomato, baked beans, hash browns, and toasted sourdough.

Crushed Hass avocado on toasted artisanal sourdough with two free-range poached eggs, crumbled feta, chilli flakes, and mixed toasted seeds.

Two free-range eggs baked in a rich spiced tomato, roasted red pepper, and cumin sauce with crumbled Greek feta and warm flatbread.

Three fluffy buttermilk pancakes stacked with crispy smoked streaky bacon and generous drizzle of pure Canadian maple syrup.

Sautéed woodland mushrooms in a rich garlic, thyme, and black truffle cream sauce on toasted sourdough with fresh watercress.

Tender squid dusted in cracked Sichuan pepper and sea salt, fried golden crisp and served with sweet chilli dip and charred lime.

Golden panko-crumbed Cypriot halloumi batons drizzled with spicy harissa wildflower honey and pomegranate seeds.

Crispy buttermilk chicken thighs tossed in sweet and fiery gochujang glaze with toasted sesame seeds and fresh spring onions.

Warm, molten French Camembert infused with fresh garden rosemary and garlic, served with red onion chutney and warm crusty sourdough.

Crisp stone-baked flatbread topped with creamy Pugliese burrata, multi-coloured heirloom tomatoes, basil pesto, and aged balsamic glaze.

Pan-fried Japanese dumplings filled with aromatic confit duck and vegetables, served with hoisin dipping sauce.

Buttermilk-marinated crispy chicken breast skewered with sweet bell peppers and red onions, suspended over seasoned fries and drizzled table-side with sweet chilli garlic butter.

Spiced ground British lamb kofta skewers grilled over flame, served over warm flatbread and seasoned fries with garlic herb butter and mint tzatziki.

Slow-braised crispy pork belly cubes glazed in sweet soy and five-spice, suspended over fries with sweet soy and sesame drizzle.

Loch Duart salmon fillet chunks skewered with pak choi and peppers, suspended over spiced coconut rice with ginger teriyaki butter.

Cypriot halloumi chunks and roasted Mediterranean vegetables skewered and grilled, served over fries with spicy harissa oil and garlic butter.

28-day aged British beef sirloin medallions and wild king prawns suspended over truffle fries with garlic herb butter cascade.

Prime grass-fed British beef ribeye chargrilled over open flame, served with charred plum tomatoes, garlic herb butter, and triple-cooked beef-dripping chips.

Tender chargrilled British sirloin steak with roasted garlic herb butter, grilled field mushroom, and skin-on seasoned fries.

The leanest and most tender cut of British beef, flame-grilled to order, served with peppercorn sauce, roasted shallot, and triple-cooked chips.

Half chicken marinated in lemon, garlic, and fresh oregano, flame-grilled and basted with chimichurri sauce, served with skin-on fries.

Meaty wild swordfish steak grilled over open flames, served with warm potato salad, lemon caper dressing, and watercress.

Chargrilled 100% British beef patty, smoked Applewood cheddar, crispy streaky bacon, sweet tomato relish, and gem lettuce in a toasted brioche bun with fries.

Crispy buttermilk fried chicken breast, chipotle mayo, crunchy red cabbage slaw, and dill pickles in a brioche bun with fries.

Plant-based patty, vegan smoked applewood cheese, red onion chutney, baby gem, and vegan mayo in a toasted potato bun with fries.

12-hour braised British beef brisket pulled into rich barbecue pan juices, melted cheddar, and crispy onions on toasted ciabatta with fries.

Charred stone-baked flatbread topped with flame-grilled lamb kofta, pickled red onion, mint yoghurt, pomegranate, and rocket.

Stone-baked flatbread topped with fire-roasted courgettes, aubergines, peppers, dairy-free feta, and basil oil.

Tender British beef chuck slow-cooked in Timothy Taylor's Landlord ale gravy, baked in all-butter shortcrust pastry with creamy mash and buttered greens.

Fresh sustainable North Sea haddock fillet in crisp Camden Hells beer batter, triple-cooked chunky chips, crushed minty peas, and homemade tartare sauce.

Available Sundays: Pink-carved 28-day dry-aged British roast beef sirloin, giant Yorkshire pudding, beef dripping roasties, glazed carrots, and red wine gravy.

Available Sundays: Half British farm roast chicken, sage and onion stuffing, crispy roast potatoes, seasonal greens, Yorkshire pudding, and gravy.

Available Sundays: Baked walnut, cashew, and butternut squash roast served with rosemary roast potatoes, maple carrots, and rich vegan onion gravy.

Golden skin-on fries tossed in white truffle oil, freshly grated 24-month Parmigiano Reggiano, and chopped rosemary.

Hand-cut British Maris Piper potatoes twice-cooked in rich beef dripping with flaky sea salt.

Pan-charred tenderstem broccoli spears tossed in lemon oil and toasted crushed hazelnuts.

Mixed baby leaves, shaved radish, heirloom cherry tomatoes, cucumber ribbons, and botanical herbal vinaigrette.

Cast-iron skillet of macaroni baked in a rich mature cheddar, Monterey Jack, and parmesan cheese sauce with herb crumb.

Crisp sweet potato batons served with smooth homemade roasted garlic aioli dip.

An edible dark chocolate flowerpot filled with velvety vanilla cheesecake mousse, salted caramel honeycomb, and chocolate biscuit soil.

Traditional steamed date sponge drenched in rich warm butterscotch toffee sauce, served with clotted cream or vanilla bean ice cream.

Crisp sweet pastry tart filled with zesty Sicilian lemon curd, fresh British raspberries, and raspberry sorbet.

Warm, gooey freshly baked white chocolate chip cookie dough served straight from the oven with vanilla ice cream and toffee sauce.

A trio of regional British cheeses (Black Bomber Cheddar, Colston Bassett Stilton, and Somerset Brie) served with artisan crackers, grapes, and fig chutney.

Botanical dry gin infused with fresh rosemary, pink grapefruit slice, and premium Fever-Tree tonic.

Warner's Rhubarb Gin, St. Germain elderflower liqueur, prosecco, and soda water garnished with cucumber and fresh mint.

Buffalo Trace bourbon, smoked cherry syrup, Angostura bitters, and flamed orange peel.

Vanilla vodka, Passoã passion fruit liqueur, fresh passion fruit purée, and a chilled shot of prosecco.

Seedlip Spice 94 botanical non-alcoholic spirit, pressed apple juice, elderflower cordial, fresh mint, and soda water.

Crisp, clean German-style Hells lager brewed in Camden, London. 4.6% ABV.

Classic award-winning British Yorkshire pale ale with citrus hop aromas. 4.3% ABV.

Sparkling botanical lemonade made with pure Bulgarian Rose Otto oil.