Harry's Victoria
Menu with Prices in the UK

Free-range eggs cooked your way with Cumberland sausage, smoked streaky bacon, roasted Portobello mushroom, vine tomato, baked beans, and toasted sourdough.

Two poached free-range Clarence Court eggs with carved Wiltshire ham and warm lemon hollandaise over buttered brioche.

Seasoned Hass avocado crushed with lime, chilli flakes, and poached eggs served on thick toasted country sourdough.

Fluffy stacked buttermilk pancakes layered with whipped vanilla mascarpone cream, wild berry compote, and warm maple syrup.

Warm freshly baked pistachio-filled Italian cornetto and flaky butter croissant served with wildflower honey and jam.

Crisp golden Carnaroli risotto spheres filled with smoked scamorza and fragrant black truffle on warm Parmesan cream.

Paper-thin courgette ribbons dusted in seasoned flour and fried light and crisp, served with lemon wedge and aioli.

Creamy Pugliese burrata paired with sweet heritage tomatoes, fresh basil pesto, cold-pressed olive oil, and aged balsamic.

Tender fried squid rings tossed with sea salt and parsley, accompanied by smoky garlic-lemon aioli and charred lemon.

Wafer-thin raw prime beef fillet dressed with wild rocket, shaved 36-month Parmesan, caper berries, and mustard truffle oil.

Freshly baked olive oil focaccia topped with Maldon sea salt flakes and rosemary sprigs, served with extra virgin olive oil.

Silky handmade egg tagliolini folded in rich Parmigiano-Reggiano cream butter sauce and finished with fresh shaved black truffle.

Twisted Ligurian trofie pasta coated in spicy Calabrian 'nduja pork sausage tomato ragù and topped with cool fresh burrata.

Fresh egg tagliolini tossed with sweet native lobster tail, white crab meat, datterini tomatoes, white wine, chilli, and garlic.

Authentic Roman-style spaghetti emulsified with crispy cured guanciale, free-range egg yolk, Pecorino Romano, and cracked black pepper.

Slow-stirred Carnaroli risotto simmered with porcini mushroom stock, roasted chanterelles, aged Parmesan, and truffle butter.

Square-cut fresh pasta tossed briskly with aged Pecorino Romano and freshly toasted Telicherry black peppercorns.

72-hour proved blistered sourdough base topped with San Marzano DOP tomato sauce, creamy fior di latte mozzarella, and sweet basil.

Sourdough pizza layered with spicy Calabrian spianata salami, roasted red chilli, tomato sauce, fior di latte, and oregano.

White-base sourdough pizza topped with wild mushrooms, black truffle paste, fior di latte mozzarella, and aged Parmesan shavings.

San Marzano tomato and mozzarella pizza finished out of the oven with 24-month Parma ham, wild rocket, and Parmesan.

Rich four-cheese sourdough pizza blending gorgonzola dolce, fior di latte, fontina, and aged Parmigiano-Reggiano.

Prime 28-day aged British ribeye chargrilled to order and finished with rosemary sea salt, roasted garlic, and aged balsamic.

Crisp golden rosemary-Parmesan breaded chicken breast served with peppery wild rocket, heritage cherry tomatoes, and aged balsamic.

Chargrilled Scottish salmon fillet crusted in lemon, thyme, and parsley, served with crushed potatoes and salsa verde.

Sliced chargrilled prime sirloin steak plated over wild rocket, shaved Parmesan, and Modena aged balsamic reduction.

Pan-roasted fillet of wild sea bass served with Taggiasca olives, capers, cherry tomatoes, and warm saffron herb emulsion.

Sun–Fri (11:30 AM – 5:30 PM): includes warm rosemary focaccia plus choice of seasonal starter and main course.

Sun–Fri (11:30 AM – 5:30 PM): includes table focaccia, antipasti starter, pasta or pizza main, and classic Italian dessert.

Sun–Thu evening dining package featuring warm focaccia, curated starter, and signature pasta, pizza, or grilled main.

Crisp skin-on shoestring fries tossed in fragrant white truffle oil and grated aged Parmigiano-Reggiano.

Crisp oven-roasted baby potatoes tossed with garlic cloves, rosemary needles, and sea salt.

Chargrilled green Tenderstem broccoli florets dressed in olive oil, toasted garlic flakes, and red chilli.

Peppery wild rocket leaves topped with aged Parmesan shards, lemon juice, and cold-pressed olive oil.

Classic creamy brandy and cracked green peppercorn jus served warm alongside steaks.

Signature white chocolate dome filled with mascarpone mousse, iced vanilla parfait, fresh raspberries, and pistachio crunch, served with warm pistachio sauce.

Espresso and Marsala-soaked savoiardi sponge layered with whipped mascarpone cream and rich cocoa dusting.

Choux pastry puffs piped with light pistachio cream and glazed in warm Valrhona dark chocolate sauce.

Zesty Italian citrus curd baked in sweet shortcrust pastry and served with crème fraîche.

Three scoops of daily churned vanilla bean, dark chocolate, and pistachio gelato with crisp wafer.

Junior hand-stretched sourdough pizza with sweet San Marzano tomato sauce and melted mozzarella.

Tender penne pasta coated in smooth roasted plum tomato and basil sauce with grated Parmesan.

Junior portion of golden breaded chicken fillet served with crispy shoestring fries.

Velvety white peach puree topped with chilled non-alcoholic sparkling botanicals in a coupe glass.

Refreshing Italian bitter-orange zero-proof aperitif over ice with Mediterranean tonic and rosemary sprig.

Chilled freshly pressed Sicilian blood orange juice bursting with natural vitamin C.

Intense double shot of freshly roasted Northern Italian espresso blend with hazelnut crema.

Double espresso crowned with thick steamed milk foam and bitter dark cocoa dusting.

Iconic Italian natural carbonated mineral water bottled at the source in Bergamo.