Oblix at The Shard
Menu with Prices in the UK

Diced yellowfin tuna with creamy avocado purée, pickled shallots, citrus ponzu, fermented chilli, and crisp sesame crackers.

Thinly pounded prime British beef fillet, shaved black summer truffle, 24-month aged parmesan shavings, wild rocket, and cold-pressed olive oil.

Fresh whole Pugliese burrata cheese, Isle of Wight heirloom tomatoes, basil pesto emulsion, 12-year aged Modena balsamic, and chargrilled sourdough.

Tender day-boat squid in seasoned light flour batter, flash-fried and tossed with red chilli rings, spring onions, and smoked lime aioli.

Pan-seared Scottish king diver scallops with wilted baby spinach, garlic herb butter, toasted panko crust, and lemon verbena emulsion.

Free-range Halal chicken breast tenders in spiced buttermilk crust, drizzled with hot blossom honey glaze and served with buttermilk ranch and pickled jalapeño.

Wood-fired stone-baked artisan flatbread, black winter truffle tapenade, crispy smoked pancetta lardons, whipped ricotta, and lemon thyme.

Center-cut grass-fed British beef fillet cooked over flaming charcoal in the Josper oven, basted with smoked sea salt butter and served with roasted garlic.

35-day dry-aged British ribeye steak, heavily marbled, seared to a caramelised crust over hot English oak embers, served with blistered vine cherry tomatoes.

30-day aged bone-trimmed sirloin cut with a firm texture and rich, mineral beef flavour, finished with herb basting oil and cracked tellicherry pepper.

Australian Wagyu beef flat iron steak (marble score 6-7), intensely rich with melting intramuscular fat, charred baby leeks, and roasted shallot puree.

Grand sharing steak for two. 35-day Himalayan salt-chamber dry-aged prime bone-in rib of beef, concentrated umami depth, roasted head of garlic, and Maldon sea salt.

Center-cut tenderloin roast for two, seared over open fire and rested pink, carved at the table and served with roasted bone marrow, Béarnaise sauce, and red wine jus.

The ultimate carnivore experience for two to three guests: trio tasting of Prime Fillet, 35-day Rib-Eye, and Wagyu Flat Iron, accompanied by roasted bone marrow, triple-cooked chips, and all three house sauces.

Live whole Canadian lobster split and roasted in the Josper oven, lavishly basted with garlic and lemon verbena butter, charred lemon, and fresh sea herbs.

Half Canadian lobster grilled over glowing charcoal, brushed with garlic herb butter and served with wild sea purslane and charred lemon.

Whole free-range British Halal chicken slow-roasted on the open spit with rosemary, thyme, confit garlic butter, and rich roasting chicken jus (designed for two).

Half rotisserie free-range chicken basted in lemon herb marinade, golden crispy skin, served with natural thyme poultry jus and peppery watercress.

Sustainably caught Alaskan black cod fillet roasted on untreated cedar wood planks over charcoal embers, glazed in sweet yuzu citrus miso, with pickled ginger stem.

Crisp skin wild Atlantic sea bass fillet, crushed ratte new potatoes, brown shrimp and caper berry butter sauce, wilted coastal samphire.

Velvety orzo pasta simmered with sautéed king oyster mushrooms, English asparagus tips, sweet garden peas, cashew nut cream, and freshly shaved black summer truffles.

Crispy thin-cut potato fries tossed in aromatic white truffle oil, grated 24-month aged Reggiano parmesan, and rosemary sea salt.

Hand-cut Maris Piper potatoes triple-cooked to glass-like crunch on the outside and fluffy steamed center, finished with smoked Maldon sea salt flakes.

Whipped buttery Yukon gold mash, garlic crisps, chive oil, and cracked black pepper.

Tubular macaroni folded into aged Montgomery cheddar, cave-aged gruyère, and black winter truffle béchamel, baked under golden crispy panko crumb.

Charred tenderstem broccoli spears tossed with toasted sliced almonds, mild red chilli slivers, cold-pressed olive oil, and fresh lemon zest.

Young leaf spinach wilted and folded into rich nutmeg-spiced double cream, topped with a gratinée of aged parmesan cheese.

Traditional warm emulsion of clarified butter, fresh egg yolks, white wine shallot reduction, and chopped French tarragon.

Crushed green peppercorns flamed with French VSOP Cognac, reduced beef marrow stock, and double cream.

Whipped cultured British farmhouse butter folded with roasted smoked beef marrow, shallots, and cracked black pepper.

Finely chopped flat-leaf parsley, wild oregano, fresh garlic, red chilli flakes, red wine vinegar, and extra virgin olive oil.

Served high on Level 32 in Oblix East: finger sandwiches (Truffled Egg Mayonnaise, Severn & Wye Smoked Salmon & Cream Cheese, Roast Beef & Horseradish Relish, Cucumber & Mint), warm plain and fruit scones with Cornish clotted cream and strawberry rose preserve, and seasonal skyline patisserie.

The complete Oblix Skyline Afternoon Tea experience accompanied by a chilled flute of Billecart-Salmon Brut Réserve Champagne overlooking London Bridge and Canary Wharf.

Three-course weekend brunch in Oblix West: chef's starter sharing boards (avocado tartine, crispy calamari, beef carpaccio), choice of Josper-grilled main (Sirloin steak, Rotisserie half chicken, or Sea Bass), and the Oblix sweet dessert board.

The dramatic table centerpiece: miniature portions of raspberry cheesecake, warm chocolate brownie, passionfruit panna cotta, exotic fruit skewers, and handcrafted sorbets served over dry ice.

Smooth baked Madagascar vanilla cheesecake on digestive biscuit crust, topped with hibiscus flower jelly and fresh Scottish raspberries.

Rich 70% Valrhona dark chocolate brownie with molten core, salted caramel drizzle, cocoa nib crisp, and Madagascan vanilla bean ice cream.

Curated selection of four British artisan cheeses (Montgomery Cheddar, Colston Bassett Stilton, Tunworth, and Ragstone Goat's Cheese), served with Membrillo quince paste, Peter's Yard sourdough crackers, and Muscat grapes.

Tanqueray No. Ten Gin, Aperol, passionfruit liqueur, fresh pink grapefruit juice, lemon, topped with prosecco cloud foam.

Woodford Reserve bourbon, barrel-aged maple syrup, Angostura and orange bitters, presented in a cloche infused with charred cherrywood smoke tableside.

Everleaf Mountain non-alcoholic botanical aperitif, muddled English wild strawberries, lime cordial, topped with Fever-Tree Mediterranean tonic.

Hand-fired Chinese Longjing spring harvest green tea with delicate roasted chestnut notes, served in a glass teapot.

Pure British natural estate mineral water from Hampshire chalk hills, served Still or Gently Sparkling.