Nusret London
Menu with Prices in the UK

Available daily 12:00 PM – 5:00 PM: choice of Nusret Salad or Onion Flower starter, Nusr-Et Burger or Cheese Meatballs main, and Gaziantep Baklava dessert.

Sharing platter of Nusr-Et Special Meat Sushi, Spicy Wagyu Rolls, and Crispy Potato Strip Rolls served with yuzu soy and truffled mayo.

Paper-thin raw prime beef tenderloin dressed with wild rocket, aged Parmigiano-Reggiano shavings, Dijon mustard emulsion, and aged balsamic.

Finely diced prime beef fillet tossed tableside with cornichons, capers, shallots, Worcestershire dressing, and warm grilled sourdough.

Torched New York striploin rolled with seasoned sushi rice, whipped avocado cream, crispy straw potatoes, and grated Parmesan.

Seared Australian Wagyu beef over sushi rice with sriracha aioli, pickled cucumber, toasted sesame, and sweet soy glaze.

Crunchy corn taco shells filled with slow-braised Wagyu beef, avocado mousse, pickled red onion, and coriander.

Fresh Pugliese burrata served with heritage Isle of Wight tomatoes, basil oil, toasted pine nuts, and sea salt flakes.

Crisp mixed baby greens tossed with creamy goat cheese, roasted walnuts, dried cranberries, golden raisins, and pomegranate molasses.

Vine-ripened tomatoes, crisp cucumber, red onion, aged Turkish Tulum cheese, crushed walnuts, and extra virgin olive oil.

Wild king prawns charred over hardwood coals and glazed with garlic herb butter and fresh Amalfi lemon.

Thick-cut prime centre-cut tenderloin, sliced tableside and seared in sizzling clarified butter with sea salt.

Prime beef fillet marinated in milk, sweet red onion, and black pepper, skewered with caramelised shallots and grilled over charcoal.

Char-grilled prime striploin carved into long, thin noodle-like ribbons and tossed in bubbling garlic herb butter.

Dry-aged 300g New York striploin grilled over oak charcoal, rested and sliced with roasted cherry tomatoes.

Whole chateaubriand tenderloin sliced onto a roaring hot skillet with foaming clarified butter and toasted Turkish bread.

Whole prime tenderloin backstrap roasted over charcoal and carved tableside for two to three diners.

8-hour slow-braised bone-in beef short ribs lacquered with smoky house BBQ reduction, slipped clean from the bone tableside.

Thick-cut dry-aged Turkish-style bone-in ribeye charred with smoky crust and rich intramuscular marbling.

Show-stopping dry-aged long-bone ribeye grilled over charcoal, carved tableside and salted with Salt Bae precision.

Extra-large dry-aged bone-in ribeye tomahawk selected for three to four guests with smoky charcoal finish.

Marble Score 9+ Australian Wagyu striploin seared to medium-rare perfection for intense buttery richness.

Certified Japanese A5 Miyazaki Wagyu tenderloin lightly kissed by hardwood flames.

Dry-aged bone-in Ottoman ribeye completely wrapped in sheets of 24-karat edible gold leaf.

Iconic long-bone dry-aged Tomahawk ribeye enveloped in shimmering 24-karat edible gold leaf for maximum tableside theatre.

Char-grilled prime beef and smoked ribeye patty topped with caramelised onions, melted American cheese, and brioche bun with fries.

Juicy ground Wagyu patty layered with aged cheddar, pickled gherkins, crisp lettuce, and smoky burger sauce with fries.

Char-grilled Wagyu beef patty topped with creamy sliced Hass avocado, American cheese, and tomato on toasted brioche.

Double Wagyu patty stacked with creamy Stilton blue cheese, caramelised red onions, and black truffle mayo.

Turkish spiced beef meatballs stuffed with molten aged Kaşar cheese, grilled over charcoal and served with flatbread and grilled peppers.

Spatchcocked organic baby chicken marinated in oregano, garlic, and lemon juice, grilled crisp over oak coals.

Fresh Loch Duart salmon fillet seared over charcoal with charred lemon, caper herb oil, and baby fennel.

Crisp hand-cut skin-on fries tossed in white truffle oil, freshly grated Parmigiano-Reggiano, and flat-leaf parsley.

Layered pressed Yukon Gold potato pavé slow-roasted in duck fat until golden and shatteringly crisp outside.

Tender seasonal white asparagus spears glazed in whipped butter emulsion, light reduction, and chopped parsley.

King oyster, shimeji, and chestnut mushrooms blistered in the Josper oven with sweet caramelised red onion purée.

Charred sweet green Spanish Padrón peppers tossed in extra virgin olive oil and flaky Maldon sea salt.

Velvety baby spinach wilted in double cream, garlic, nutmeg, and melted aged Parmesan.

Silky whipped Maris Piper potato purée enriched with Normandy butter and black truffle paste.

Whole sweet Spanish onion hand-cut into petals, lightly battered, fried golden, and served with spiced dipping mayo.

Cracked Sarawak black peppercorns simmered with rich roasted beef bone jus and double cream.

Vibrant cold-blended flat-leaf parsley, oregano, red wine vinegar, garlic, chilli flakes, and olive oil.

Tangy wholegrain and Dijon mustard blend infused with fresh tarragon and lemon zest.

Sweet and tangy hickory-smoked tomato molasses glaze paired traditionally with Asado short ribs.

Handcrafted layered filo pastry packed with emerald Gaziantep pistachios and sweet syrup, served tableside with Maraş ice cream.

Signature Gaziantep pistachio baklava cloaked in 24-karat edible gold leaf and filled tableside with stretchy goat's milk ice cream.

Authentic dense, chewy Turkish mastic and goat's milk ice cream dusted with crushed roasted pistachios.

Freshly baked dark Valrhona chocolate soufflé with molten ganache centre and Madagascan vanilla bean gelato.

Child-sized prime beef patty with melted mild cheddar on a soft brioche bun, served with skinny fries.

Tender strips of lightly seasoned organic chicken breast grilled over charcoal with creamy mashed potatoes.

House-pressed Amalfi lemon juice shaken with mint leaves, light cane syrup, and crushed ice.

Fresh lime wedges muddled with garden mint, organic brown sugar, and crisp soda water.

Signature alcohol-free Knightsbridge mocktail blending pressed pomegranate, passionfruit, and sparkling elderflower.

100% freshly pressed ruby Turkish pomegranate juice served chilled over ice.

Chilled glass bottle of classic Coca-Cola, Diet Coke (1 kcal), or Coke Zero (0 kcal) with fresh lemon slice.

Pure Norwegian glacier mineral water served chilled in glass bottles for the table.

Double-shot specialty espresso topped with micro-foamed milk and shimmering 24-karat edible gold leaf.