Florattica London
Menu with Prices in the UK

Crisp pastry shell filled with flaked Scottish hot-smoked salmon, crème fraîche, dill, and pickled cucumber.

Toasted English muffin layered with Bologna mortadella, two poached free-range eggs, rich hollandaise, and fresh chervil.

Soft folded free-range scrambled eggs served over toasted butter brioche with oak-smoked salmon and chive oil.

Caramelised Japanese kabocha squash with crispy spiced chickpeas, tahini yogurt, and pomegranate seeds.

Warm golden Belgian waffle finished with fresh summer berries, whipped Chantilly cream, and hazelnut chocolate spread.

Three-course Saturday & Sunday rooftop brunch featuring starter tartlet, Eggs Benedict or salmon brioche main, and Belgian waffles.

Tiered stand of Cornish crab tartlets, beef tartare mille-feuille, Wagyu brisket brioche, and sweets paired with a tea-infused cocktail.

Sharing platter of cured Parma ham, spicy chorizo, fennel salami, mortadella, cornichons, and warm rustic sourdough.

Curated selection of aged Cheddar, creamy Brie, and Stilton served with quince jelly, grapes, walnuts, and sourdough crackers.

Large Sicilian green Nocellara del Belice olives marinated in cold-pressed olive oil, lemon peel, and wild oregano.

Warm cashews, almonds, and pecans tumbled in sea salt, black truffle oil, and crispy fried rosemary needles.

Whipped Greek yogurt infused with roasted garlic, sumac, and Aleppo pepper served with warm rosemary focaccia fingers.

Velvety chickpea and roasted red beetroot hummus drizzled with extra-virgin olive oil, sesame dukkah, and crisp breadsticks.

Crisp golden Japanese-style octopus bites glazed in sweet savoury tare, nori seaweed mayo, and dancing bonito flakes.

Six crispy-bottomed chicken and ginger dumplings served with toasted sesame chilli oil and soy-yuzu dipping glaze.

Shredded aromatic duck dumplings seared until golden and finished with spring onion and spiced plum dip.

Creamy Pugliese burrata served with marinated golden and candy-striped beetroots, toasted pine nuts, and 12-year balsamic.

Sweet Atlantic lobster tossed with lemon herb mayonnaise and crisp celery inside a warm buttered brioche roll.

12-hour slow-braised Wagyu beef brisket glazed in rich jus, served on toasted milk brioche with pickled red onion.

Artisanal sourdough toasted golden with melted aged Edam cheese, smoked sun-dried tomato pesto, and rocket leaves.

Pillowy potato gnocchi tossed in roasted Spanish piquillo pepper velouté, crumbled soft goat cheese, and basil oil.

Handmade egg pasta tortellini filled with tender braised veal ossobuco, glossy veal reduction, and aged Parmesan.

Chargrilled Roman artichoke hearts over baby spinach, shaved fennel, toasted almonds, and lemon-thyme vinaigrette.

Crisp skin-on hand-cut potato fries dusted with sea salt flakes and aromatic fried rosemary.

Golden fries drizzled with white truffle oil and generously grated aged Italian Grana Padano cheese.

Sliced crusty sourdough and seeded rye served warm with sea-salted cultured Normandy butter.

Peppery baby rocket leaves dressed in aged Modena balsamic glaze, olive oil, and Parmigiano-Reggiano shavings.

House-whisked umami mayonnaise infused with toasted Japanese nori seaweed and bright yuzu citrus juice.

Creamy garlic emulsion enriched with aromatic Umbrian black truffle paste for fries and sliders.

Vibrant spiced North African-style red chilli, roasted pepper, and cumin dipping condiment.

Belvedere Vodka shaken with house pomegranate wine reduction, herbaceous Santoni Amaro, and crisp botanical tonic.

Aperol, Italicus Rosolio di Bergamotto, fresh watermelon juice, and chilled Moët & Chandon Brut Champagne.

El Gobernador Pisco blended with house raspberry and rose cordial, pineapple liqueur, and fresh pressed lime.

Premium vodka, dark roasted coffee liqueur, and fresh double espresso shot shaken with silky vanilla foam.

Non-alcoholic botanical aperitif, pressed watermelon, elderflower distillate, and sparkling dealcoholised fizz.

Garden botanical spirit infusion with fresh sage syrup, pink grapefruit juice, and crisp soda water.

Chilled botanical sparkling elderflower tonic garnished with a fresh wheel of lime and mint sprig.

Cold-pressed ruby Sicilian blood orange juice served over clear ice.

Crisp English orchard apple juice balanced with warming fresh ginger root.

Iconic chilled glass-bottle cola served with ice and fresh lemon slice (Diet Coke 1 kcal).

Large chilled table bottle of Italian sparkling mineral water from the foothills of the Alps.

Freshly brewed teapot of bergamot-scented Earl Grey, peppermint, or Japanese Sencha green tea.

London-roasted specialty espresso served black or textured with steamed Minor Figures oat milk.

Creamy baked vanilla cheesecake over spiced biscuit base, glazed with melted Lotus Biscoff spread and biscuit crumble.

Warm molten 70% dark chocolate sponge paired with tangy Amarena cherry gel and Madagascar vanilla Chantilly cream.

Buttery sweet pastry shell filled with salted dulce de leche, caramelised banana, and whipped coffee cream.

Zesty Amalfi lemon and yuzu curd tart crowned with torched Italian meringue and candied citrus peel.

Available during daytime weekend brunch: two gentle-seasoned mini grilled beef sliders on soft brioche with skin-on fries.

Soft potato gnocchi in a mild sweet cherry tomato and basil sauce topped with grated mozzarella.