La Maison Ani London
Menu with Prices in the UK

Mon–Fri 7am–11am set breakfast: choice of eggs, two fresh bakery viennoiseries, pressed juice, and coffee or tea.

Curated morning spread of viennoiseries, artisan breads, seasonal fruits, cheeses, cold cuts, preserves, coffee, and juice.

Toasted country sourdough topped with creamy strained labné, smashed Hass avocado, chilli flakes, and herbs.

Warm crusty bread layered with creamy French Brie de Meaux and fragrant house-cooked peach compote.

Flaky all-butter French croissant filled with sautéed wild mushrooms and melted alpine Emmental cheese.

Warm butter croissant stuffed with sliced roast turkey ham and bubbling Emmental cheese.

Artisan butter croissant filled with oak-smoked Scottish salmon, dill cream cheese, and capers.

Organic chia seeds soaked in coconut milk, layered with fresh Alphonso mango purée and passionfruit.

Toasted honey-oat nut granola served over thick strained Greek yoghurt with fresh berries.

Crisp Belgian-style breakfast waffles drizzled with warm dark chocolate sauce and vanilla Chantilly cream.

Two poached free-range eggs on toasted brioche with smoked salmon, spinach, or turkey ham and hollandaise.

Paper-thin raw prime beef tenderloin with black truffle dressing, aged Parmesan curls, and wild rocket.

Delicate sliced hamachi yellowtail cured in bright citrus tiger's milk, pickled chilli, and coriander oil.

Hand-diced raw prime beef fillet seasoned with capers, shallots, and mustard, served with crisp fries.

Sushi-grade yellowfin tuna diced fine with Hass avocado, sesame soy emulsion, and crispy rice crackers.

Lightly dusted fried squid rings tossed in sea salt and served with saffron lemon aioli.

Velvety Mediterranean red lentil velouté with cumin oil, crispy croutons, and fresh lemon wedge.

Tri-colour organic quinoa, baby kale, ruby pomegranate seeds, avocado, and toasted almonds in citrus dressing.

Mon–Fri 12pm–2pm seasonal French-Mediterranean two-course menu featuring starter and main.

Mon–Fri 12pm–2pm three-course seasonal menu including starter, main course, and pâtisserie dessert.

Crisp artisanal stone-baked crust topped with San Marzano tomato sauce, grilled Mediterranean courgettes, and basil.

Thin crisp sourdough base with crushed plum tomatoes, fior di latte mozzarella, extra-virgin olive oil, and basil.

Spicy beef salami, creamy buffalo mozzarella, tomato passata, and fresh chilli on blistered thin crust.

Rich white pizza layered with Brie, Comté, Gruyère, Emmental, toasted walnuts, and cracked black pepper.

Crisp tomato-sauced crust crowned tableside with a whole creamy Pugliese burrata and sweet basil oil.

Signature Wagyu beef burger topped with melted Emmental cheese, tangy tartar, and smoky BBQ sauce with fries.

Tender chargrilled marinated chicken breast burger with Emmental, crisp lettuce, house mayo, and skinny fries.

Pillow-soft handmade potato gnocchi folded into velvety tomato-cream bisque with Parmigiano Reggiano and basil.

Bronze-die rigatoni tossed in spicy arrabbiata-cream sauce, garlic, fresh basil, and aged Parmesan.

Slow-simmered orzo pasta enriched with king oyster mushrooms, butter, Parmesan, and generous shaved black truffle.

Roasted herb-marinated half poussin served with glossy French black truffle Périgueux jus.

Chargrilled Mediterranean sea bream fillet butterflied with lemon-caper olive oil and roasted fennel.

Prime bone-in veal chop roasted with wild mushroom fricassée and black truffle jus, carved tableside.

Charcoal-seared dry-aged Black Angus long-bone ribeye carved for two with roasted garlic and herb butter.

Crisp shoestring fries drizzled with white truffle oil and dusted with finely grated Parmigiano Reggiano.

Silky Robuchon-style whipped potato purée enriched with Normandy butter and black truffle paste.

Crisp French green beans flash-tossed in olive oil, sweet shallots, and toasted flaked almonds.

Tenderstem broccoli charred on the grill with roasted garlic chips, lemon zest, and red chilli.

Classic French steakhouse reductions served in warm porcelain pouring boats.

Rich Madagascar vanilla bean custard topped with a paper-thin crackly caramelised sugar crust.

Whipped baked vanilla cheesecake served with your choice of berry compote, pistachio cream, or chocolate sauce.

Caramelised Normandy apple puff-pastry tart baked to order and served with vanilla bean ice cream.

Crisp sweet pâte sucrée shell filled with vanilla crème pâtissière and glazed seasonal English berries.

Delicate French pastry tart crowned with plump blueberries and almond frangipane.

Caramelised butter brioche soaked in vanilla custard and served warm with Chantilly cream and maple.

Cold-pressed citrus juice squeezed fresh to order each morning.

Double ristretto shot of specialty house roast with silky micro-foamed milk or oat milk.

Richly extracted Parisian-style espresso with velvety crema.

Zero-proof botanical spirit shaken with pink grapefruit, elderflower cordial, passionfruit, and soda.

Chilled French alpine still or naturally effervescent mineral water.