Siberian Sturgeon Caviar
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MILD FLAVOUR, BLACK TO AMBER-BROWN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS
Siberian Sturgeon Caviar
MILD FLAVOUR, BLACK TO AMBER-BROWN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS
Oscietra Caviar
FULL FLAVOUR, AMBER-BROWN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS
Amurski Sturgeon Caviar
RICH, CREAMY FLAVOUR, AMBER-BROWN TO GOLDEN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS
Dégustation of Three Caviars
A TASTING OF SIBERIAN, OSCIETRA AND AMURSKI CAVIARS. SERVED WITH CRÈME FRAÎCHE AND BLINIS
Jersey Rock Oysters
GRADE 'A', SERVED AU NATUREL, WITH LEMON AND TABASCO
Heritage Tomato Salad
SEASONAL TOMATOES WITH OLIVES, SHALLOTS, CHILLI AND CORIANDER. SERVED WITH FRENCH VINAIGRETTE DRESSING
Caesar Salad with Smoked Chicken
WITH SMOKED CHICKEN BREAST, CRISPY CHICKEN "LARDONS", CROUTONS AND CLASSIC GARLIC & ANCHOVY DRESSING
Escargots en Persillade
SNAILS IN PARSLEY & GARLIC BUTTER WITH SMOKED ALSACE BACON, POTATO FOAM AND RYE CROUTONS
Salmon Tartare
LOCH DUART SALMON WITH CAPERS, DILL AND TROUT ROE. SERVED WITH BAGUETTE CROUTONS
Salmon Tartare Imperial
SERVED WITH 10g SIBERIAN STURGEON CAVIAR
Stinking Bishop Cheese Soufflé
DOUBLE-BAKED SOUFFLÉ WITH HAZELNUTS AND COMTÉ SAUCE. SERVED WITH PEAR, APPLE AND GINGER CHUTNEY
Steak Tartare
CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH CONFIT EGG YOLK AND BAGUETTE CROUTONS
Steak Tartare Imperial
SERVED WITH 10g SIBERIAN STURGEON CAVIAR
Truffle, Potato & Mushroom Vareniki
TRADITIONAL DUMPLINGS GARNISHED WITH CRISPY SHALLOTS. SERVED WITH FOREST MUSHROOMS VELOUTÉ
Smoked Salmon
COLD-SMOKED LOCH DUART SALMON. SERVED WITH BUTTERED RYE BREAD AND LEMON
French Onion Soup
CLASSIC CARAMELISED ONION AND CHICKEN SOUP. SERVED WITH GRILLED GRUYÈRE CHEESE ON BRIOCHE TOAST
Crab, Scallop & Shrimp Pelmeni
TRADITIONAL DUMPLINGS GARNISHED WITH TROUT ROE. SERVED WITH LANGOUSTINE BISQUE
Truffle & Champagne Humble Pie
WITH JERUSALEM ARTICHOKES, MUSHROOMS, CELERIAC, BABY ONIONS AND TRUFFLE & CHAMPAGNE VELOUTÉ UNDER PUFF PASTRY
Caesar Salad with Smoked Chicken
WITH SMOKED CHICKEN BREAST, CRISPY CHICKEN "LARDONS", CROUTONS AND CLASSIC GARLIC & ANCHOVY DRESSING
Truffle, Potato & Mushroom Vareniki
TRADITIONAL DUMPLINGS GARNISHED WITH CRISPY SHALLOTS. SERVED WITH FOREST MUSHROOMS VELOUTÉ
Chicken & Champagne Pie
WITH SHITAKE MUSHROOMS, LEEKS, CARROTS, CARAMELISED ONIONS AND CHAMPAGNE VELOUTÉ UNDER PUFF PASTRY
Salmon Tartare
LOCH DUART SALMON WITH CAPERS, DILL AND TROUT ROE. SERVED WITH BAGUETTE CROUTONS
Salmon Tartare Imperial
SERVED WITH 10g SIBERIAN STURGEON CAVIAR
Sea Bream Antiboise
PAN-SEARED SEA BREAM FILLET, WITH LEMON, BASIL, AIOLI AND TOMATO FONDUE
Steak Haché with Fried Duck Egg
CHOPPED SCOTCH ONGLET STEAK, TOPPED WITH GRILLED GRUYÈRE CHEESE AND FRIED DUCK EGG. SERVED WITH PEPPERCORN SAUCE
Chicken Kyiv
CHICKEN BREAST COATED IN BREADCRUMBS AND DEEP FRIED. SERVED ON GARLIC AND PARSLEY BUTTER
Steak Tartare
CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH CONFIT EGG YOLK AND BAGUETTE CROUTONS
Steak Tartare Imperial
SERVED WITH 20g SIBERIAN STURGEON CAVIAR
Cassoulet with Confit Duck
SLOW COOKED CRISPY DUCK LEG SERVED OVER WHITE BEAN STEW WITH TOULOUSE SAUSAGE, SMOKED ALSACE BACON & HAM HOCK
Crab, Scallop & Shrimp Pelmeni
TRADITIONAL DUMPLINGS GARNISHED WITH SALMON ROE AND SERVED WITH LANGOUSTINE BISQUE
Salmon En Croûte with Champagne Sauce
LOCH DUART SALMON, SCALLOP MOUSSE AND MUSHROOM DUXELLE WRAPPED IN PUFF PASTRY. SERVED WITH CHAMPAGNE BEURRE BLANC
Lobster Macaroni & Cheese
WITH MEAT OF AN ENTIRE LOBSTER TAIL, MOZZARELLA AND CAMEMBERT
Chateaubriand for One
PAN-SEARED 28-DAY AGED ABERDEENSHIRE SCOTCH BEEF SERVED WITH TRUFFLE JUS
Beef Wellington for Two
28-DAY AGED FILLET OF ABERDEENSHIRE SCOTCH BEEF SERVED WITH TRUFFLE JUS. ALLOW 45 MINUTES PER PERSON
French Fries
Truffled French Fries
Mashed Potatoes
Truffled Mashed Potatoes
Green Beans
WITH GARLIC AND CHIVES
Sautéed Spinach
IN CONFIT GARLIC OLIVE OIL
Heritage Tomato Salad
SEASONAL TOMATOES SERVED WITH FRENCH VINAIGRETTE DRESSING
Two Boozy Chocolate Truffles
HOMEMADE TRUFFLES INFUSED WITH GLENFIDDICH 12 YEAR AND WITH LAPHROAIG 10 YEAR WHISKY
Eclair
DARK CHOCOLATE GLAZE, WHIPPED GUERNSEY CREAM FILLING EACH
Limonnaya Vodka
SHOT OF LEMON-INFUSED VODKA SERVED AT -18°C
Piña Colada Rice Pudding
WITH COCONUT, RUM RAISINS AND FRESH PINEAPPLE
Lemon Meringue Tart
LEMON CUSTARD AND BURNT SOFT MERINGUE ON A SHORTBREAD BASE
Flaming Crème Brûlée
WITH PAPUA NEW GUINEA VANILLA, FLAMBÉED AT THE TABLE
Tarte Tatin
APPLE TART SERVED WITH CALVADOS ICE CREAM AND CARAMEL SAUCE
BBR Signature Chocolate Glory
VALRHONA DARK CHOCOLATE, CRUNCHY HAZELNUT DISK, COFFEE GANACHE, CARAMELISED HAZELNUTS WITH HOT CHOCOLATE SAUCE
Stinking Bishop Cheese Soufflé
DOUBLE-BAKED SOUFFLÉ WITH HAZELNUTS AND COMTÉ SAUCE. SERVED WITH PEAR APPLE AND GINGER CHUTNEY
The Bob Bob Ricard City Menu offers an extravagant dining experience at one of London’s most visually striking venues. Located on Level 3 of the iconic Cheesegrater building at 122 Leadenhall Street, this City outpost of the well-known Soho original is a celebration of luxury, style, and modern British cuisine with a strong French-Russian influence.
Dining here feels like a special occasion. The menu showcases a curated selection of decadent dishes, with signature items like the Beef Wellington for two, Lobster Mac & Cheese, and the famously indulgent Chicken Kyiv with truffle and garlic butter. But the real showstopper remains the “Press for Champagne” button at every table-a signature touch that sets Bob Bob Ricard apart from typical City brasseries.
The seafood selection is especially well-executed. The oysters arrive impeccably fresh, while the Caviar Selection offers a luxe starter for those ready to splurge. Their hand-cut steak tartare is another standout, prepared tableside and customized to taste. Portion sizes are generous, and presentation is as elegant as the Art Deco interiors.
Service is consistently attentive and polished, reflecting the premium price point. Wine and champagne pairings are intelligently suggested, and the sommelier is notably knowledgeable. For dessert, the Chocolate Glory-an orb that melts when warm sauce is poured over it-adds theatrical flair to a rich finale.
Compared to its competitors in London’s fine dining scene, Bob Bob Ricard City excels in marrying opulence with consistency. It’s ideal for client dinners, celebrations, or romantic evenings, especially when ambience matters just as much as flavour. The menu’s timeless structure ensures regular diners always have reliable favourites, while the bold, upscale execution continues to impress new guests.