Claude Bosi at Bibendum

Tastes of the Season 3 Courses

£145. Available for lunch Thursday – Saturday

Starters

• Duck Jelly

  White Onion, Smoked Sturgeon, Special Selection Caviar (supplement £45)

• French White Asparagus

  Nori Terrine, Velouté

• Orkney Scallops

  Kumquat, Pike Roe, Crème Fraîche Sauce

• Cornish Crab

  Elderflower, Long Pepper

• Frogs Legs

  Parsley, Garlic & Lemon

Main Courses

• Turbot

  Dieppoise

• Cornish John Dory

  Asparagus, Liquorice, Blanquette Sauce, Spring Onion

• French Quail

  Raspberry Vinegar, Lemon Thyme

• Kid Goat

  Razor Clams, Sea Beet

• Pine Nut Nosotto™

  New Season Pomelo

Desserts

• Alphonso Mango

  Olive Oil, Coconut, Kefir Lime

• Bibendum Double Chocolate Soufflé

  South American Fairtrade Mayan Red 70% and 100% chocolate soufflé, Madagascan vanilla ice cream

• English Asparagus

  White Chocolate, Black Olive and Coconut

• Seasonal Cheese

  £25 as an extra course (supplement £15)

Tastes of the Season 5 Courses

£195. Available for lunch Thursday – Saturday

Bibendum Egg

• Bibendum Egg

1st Course

Choice of:

• French White Asparagus

  Nori Terrine, Velouté

• Duck Jelly

  White Onion, Smoked Sturgeon, Special Selection Caviar (supplement £45)

2nd Course

• Turbot

  Dieppoise

3rd Course

Choice of:

• French Quail

  Raspberry Vinegar, Lemon Thyme

• Kid Goat

  Razor Clams, Sea Beet

Seasonal Cheese

• Seasonal Cheese

  supplement £15 instead of a dessert, or £25 as an extra course

4th Course

• Lemon and Bronze Fennel

5th Course

Choice of:

• Alphonso Mango

  Olive Oil, Coconut, Kefir Lime

• English Asparagus

  White Chocolate, Black Olive and Coconut

Tastes of the Season 7 Courses

£215. Available for lunch Thursday – Saturday

Bibendum Egg

• Bibendum Egg

1st Course

Choice of:

• French White Asparagus

  Nori Terrine, Velouté

• Duck Jelly

  White Onion, Smoked Sturgeon, Special Selection Caviar (supplement £45)

2nd Course

• Orkney Scallops

  Kumquat, Pike Roe, Crème Fraîche Sauce

3rd Course

• Turbot

  Dieppoise

5th Course

Choice of:

• French Quail

  Raspberry Vinegar, Lemon Thyme

• Kid Goat

  Razor Clams, Sea Beet

Seasonal Cheese

• Seasonal Cheese

  supplement £15 instead of a dessert, or £25 as an extra course

6th Course

• Lemon and Bronze Fennel

7th Course

Choice of:

• English Asparagus

  White Chocolate, Black Olive and Coconut

• Bibendum Double Chocolate Soufflé

  Madagascan vanilla ice cream

Market Menu

• Market Menu

  To celebrate the best of Spring we are excited to share our new lunch 'Market Menu' launching from 1st May 2023, available for lunch Wednesday to Saturday. Claude has been collaborating with his longstanding suppliers to create a three-course menu, featuring weekly changing seasonal produce. We look forward to welcoming you to Bibendum to discover this new menu. Book your table now, the season dictates there is limited availability

  • per person75,00 £GB

"Tastes of the Season" Wine Pairing

• Selection from Around the World

  New discoveries alongside some of the more established producers, showcasing skills from across the globe. For the 7-course menu

  • 6 Wines180,00 £GB

• Sélection Exceptionelle

  Curated between myself and my Head Sommelier (Elio)'s passion in celebration of some of our ultimate "wine heroes". We share with you a few of our absolute treasures from the cellar vault. For the 7-course menu

  • 6 Wines495,00 £GB