Harrods Food Hall
Menu with Prices in the UK

All-butter laminated French croissant piped with Sicilian pistachio crème pâtissière and finished with crushed pistachios and rose petals.

Crisp golden pastry wrapped around twin batons of dark Valrhona 70% chocolate.

Soft Scandinavian-style twisted brioche glazed with Seville orange syrup and freshly ground green cardamom.

Scottish oak-smoked salmon layered over chive cream cheese, capers, and dill on a toasted sesame bagel.

Warm butter croissant filled with Wiltshire cured ham and melted Swiss Gruyère cheese.

Rosemary-studded Ligurian focaccia served warm from The Grill oven with whipped roasted garlic butter and aged pecorino.

Sicilian green Nocellara olives paired with Spanish Marcona almonds lightly dusted in smoked sea salt.

China Tang's signature translucent dumplings stuffed with sweet whole king prawn and bamboo shoots.

Delicate steamed vegetable dumplings filled with shiitake, oyster mushrooms, and black truffle oil.

Freshly sliced Japanese hamachi dressed with yuzu ponzu, crispy garlic chips, and micro coriander.

Silky Lebanese chickpea tahini puree drizzled with extra virgin olive oil, served with blistered flatbread.

Crisp romaine, radish, cucumber, tomatoes, and sumac-toasted pita chips tossed in pomegranate molasses vinaigrette.

British pasture-fed ribeye dry-aged in Harrods' Himalayan salt chamber for 32 days, chargrilled and finished with Maldon salt.

Succulent 300g British sirloin aged on the bone in Himalayan salt, seared over charcoal with roasted garlic bulb.

Melt-in-the-mouth Marble Score 9+ Australian Wagyu tenderloin grilled to perfection with herb butter.

Certified Hyogo Prefecture A5 Kobe beef prized for its snowflake marbling, seared tableside with wasabi and sea salt.

Chargrilled Wagyu beef patty topped with aged Comte cheese, caramelised shallots, and truffle mayo in a brioche bun with skin-on fries.

Wild Cornish sea bass fillet with crisp skin, fennel purée, baby capers, and brown butter lemon dressing.

Centre-cut British beef fillet coated in wild mushroom duxelles and Parma ham, wrapped in golden puff pastry.

Generous Atlantic prawns tossed in Harrods Marie Rose sauce with crisp baby gem inside a soft milk brioche roll.

Quarter aromatic crispy roast duck served with steamed Mandarin pancakes, cucumber, spring onion, and hoisin sauce.

Clear 12-hour dashi and chicken broth with handmade wheat noodles, smoked chicken breast, marinated egg, and spring onion.

Fresh egg tagliolini tossed in cultured Alpine butter, 24-month Parmigiano Reggiano, and freshly shaved black Umbrian truffle.

Creamy Lebanese hummus crowned with spiced minced Wagyu beef, toasted pine nuts, and pomegranate molasses with warm pita.

Poached native lobster meat with avocado smash, chives, and lemon aioli in a toasted butter brioche roll.

Rich red and white miso broth with springy ramen noodles, seared chicken chashu, sweetcorn, ajitama egg, and chilli oil.

Macaroni baked in aged cheddar and Gruyère béchamel infused with black truffle paste and toasted sourdough crumb.

Thinly sliced Maris Piper potatoes slow-baked in garlic double cream and nutmeg until golden.

Crisp green Tenderstem broccoli charred with olive oil, shaved garlic, and red chilli flakes.

Triple-cooked thin fries tossed with crispy rosemary needles and sea salt.

Warm tarragon and shallot reduction emulsified with clarified French butter.

Rich veal jus and cream sauce finished with Madagascar green peppercorns.

Baby leaf spinach folded into nutmeg-scented double cream and Parmesan.

Crisp cocoa sablé tart filled with Piedmont hazelnut praline ganache and topped with edible 24-carat gold leaf.

Caramelised puff pastry layers piped with Madagascar vanilla diplomat cream and fresh English raspberries.

Velvety baked cream cheese tart on a digestive biscuit base with seasonal berry compote.

Six Parisian almond macarons in Salted Caramel, Rose, Pistachio, Earl Grey, Raspberry, and Dark Chocolate.

Double espresso of Harrods' in-house roasted Knightsbridge blend with silky steamed organic milk.

Loose-leaf Assam, Ceylon, and Kenyan black tea blend brewed to order in fine bone china.

Chilled lychee nectar shaken with Damascus rosewater, fresh lime, and sparkling botanicals.

Cold-pressed ruby Sicilian blood oranges served over ice.

Chilled British spring water in a signature Harrods glass bottle.

Crisp Italian sparkling mineral water served with fresh lemon.

Grilled British beef slider with mild cheddar in a soft brioche bun, served with skinny fries.

Artisanal penne pasta tossed in sweet San Marzano tomato sauce with grated Parmesan.

Golden free-range chicken breast strips served with buttered sweetcorn and skinny fries.