The Glasshouse Watford
Menu with Prices in the UK

All-inclusive two-hour Monday to Thursday evening access across seafood, sushi, British carvery, robata grill, live wok, Italian stone oven, and dessert theatre.

Peak Friday to Sunday lunch and dinner live-cooking experience featuring expanded seafood platters, prime rib carvery, Asian woks, and patisserie hall.

Full morning access to the continental bakery, cold smoked fish counter, fresh juices, cereals, and hot Full English breakfast buffet.

Hertfordshire pork sausage, smoked back bacon, free-range eggs your way, hash brown, roasted tomato, Portobello mushroom, baked beans, and malted grain toast.

Herbed vegan sausages, spiced smashed chickpeas, crisp hash brown, grilled Portobello mushroom, baked beans, roasted vine tomato, and toasted sourdough.

Two poached free-range eggs over toasted English muffin with sliced Loch Etive smoked salmon, chives, and rich hollandaise sauce.

Poached free-range eggs layered with honey-cured Wiltshire ham on toasted buttered muffin finished with warm hollandaise.

Crisp buttermilk-fried chicken thighs glazed in sweet-spicy gochujang over toasted Belgian waffles with spring onions and toasted sesame.

Two free-range poached eggs served over thick toasted Hertfordshire malted grain bread with whipped salted butter and cracked black pepper.

Overnight soaked organic rolled oats with grated green apple, Greek yogurt, toasted pumpkin seeds, and summer berry compote.

Hand-rolled sushi rice and nori filled with sashimi-grade Atlantic salmon and Hass avocado, served with pickled ginger, soy, and wasabi.

Chef-sliced raw salmon, yellowfin tuna, and sea bass sashimi paired with hand-pressed nigiri over seasoned sushi rice.

Thinly sliced Scottish oak-smoked salmon accompanied by pickled baby capers, diced red onion, crème fraîche, and lemon wedges.

Flaked sweet Cornish white crab folded with crisp julienned celeriac in Dijon mustard mayonnaise and fresh chives.

Chilled Loch Fyne blue mussels and sweet freshwater crayfish tails arranged over crushed ice with saffron aioli.

Poached whole Atlantic king prawns served chilled with classic spiced brandy Marie Rose dip and baby gem lettuce.

Prime 28-day aged British beef rib roasted pink and carved live at the station with crisp Yorkshire pudding and pan gravy.

Herb-basted free-range British chicken breast roasted golden and glazed in velvety Madeira wine and tarragon velouté.

Fresh Atlantic salmon glazed with sweet soy and mirin teriyaki, seared over glowing robata charcoal until caramelised.

Minced British lamb spiced with cumin, coriander, and mint grilled over open robata flames, served with cucumber yogurt.

Tender beef chuck slow-cooked in Burgundy red wine with pearl silver-skin onions, chestnut mushrooms, and smoked bacon.

Flaky white cod baked under parsley lemon crumb alongside delicate steamed lemon sole in caper butter.

Hand-stretched fermented dough baked in the wood-style stone oven with crushed San Marzano tomatoes, fior di latte mozzarella, and sweet basil.

Blistered sourdough crust topped with spicy Calabrian pepperoni slices, creamy mozzarella, and wild oregano.

Pillowy potato gnocchi tossed to order in black truffle Parmigiano cream with roasted wild mushrooms and fresh thyme.

Bronze-die penne pasta tossed in fiery garlic, Calabrian chilli, and slow-simmered plum tomato sauce.

Flash-fried crispy beef strips wok-tossed with red chillies, spring onion, bell peppers, and tangy Szechuan glaze.

Tender chicken thigh simmered in fragrant lemongrass, galangal, and red chilli coconut milk with steamed Thai jasmine rice.

Air-dried Italian Parma ham, Spanish chorizo, Napoli salami, and stuffed vine leaves arranged with crusty artisan sourdough.

Aged sheep's milk Manchego cubes marinated in rosemary olive oil alongside plump green Sicilian Nocellara olives.

Thinly sliced Maris Piper potatoes layered with caramelised onions, roasted garlic, and vegetable stock baked until golden.

Seasonal British carrots and sweet parsnips roasted with Hampshire blossom honey and garden thyme.

Twice-cooked slender skin-on fries seasoned with crispy rosemary needles and Maldon sea salt.

Towering golden oven-baked Yorkshire pudding paired with rich slow-reduced beef and red wine roast gravy.

Selection of house condiments including sharp grated horseradish crème fraîche, herb chimichurri, and black truffle aioli.

Rich velvety baked cheesecake studded with white chocolate and marbled with tart raspberry coulis over crisp biscuit crumb.

Silky Madagascar vanilla bean custard topped with torched caramelised sugar crust and hazelnut praline shards.

Light choux pastry puffs piped with salted caramel chantilly and drizzled in glossy dark chocolate ganache.

Airy 70% dark chocolate mousse layered over macerated Morello cherries and crisp cocoa nib crumble.

Warm cascading Belgian milk chocolate served with fresh strawberries, pineapple chunks, profiteroles, and marshmallows for dipping.

Scoop-to-order dairy gelatos and refreshing vegan mango, raspberry, and lemon sorbets with waffle cones and berry toppings.

All-inclusive children's dining pass granting access to stone-baked pizzas, live pasta, crispy fries, carvery meats, and the chocolate fountain.

Child-sized sourdough base topped with mild tomato passata and melted mozzarella straight from the stone oven.

Golden breaded British chicken breast goujons served with crispy fries and sweet garden peas.

Crisp English gin shaken with St-Germain elderflower liqueur, pressed cucumber, mint, and chilled Prosecco.

Chilled glass of crisp citrus-driven Grand Siècle house Champagne poured tableside.

Vibrant alcohol-free cooler blending tropical passionfruit purée, Madagascar vanilla syrup, lime juice, and soda.

Chilled 250ml glass of freshly squeezed orange, pressed cloudy apple, or tangy pink grapefruit juice.

Double shot of ethically sourced artisan espresso textured with steamed whole, skimmed, or oat milk.

Freshly steeped pot of traditional English Breakfast, Earl Grey, Peppermint, or Green Sencha loose-leaf tea.