Bob Bob Ricard Soho Menu

FULL FLAVOUR, AMBER-BROWN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS

RICH, CREAMY FLAVOUR, AMBER-BROWN TO GOLDEN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS

A TASTING OF SIBERIAN, OSCIETRA AND AMURSKI CAVIARS. SERVED WITH CRÈME FRAÎCHE AND BLINIS

KING PRAWNS, CRISPY LETTUCE WITH VSOP COGNAC MARY ROSE SAUCE

£13 WITH CORNICHONS AND CAPERS, DILL AND SALMON ROE. SERVED WITH CRISPBREAD

SERVED WITH 10g SIBERIAN STURGEON CAVIAR

DOUBLE-BAKED SOUFFLÉ WITH HAZELNUTS AND COMTÉ SAUCE. SERVED WITH PEAR, APPLE & GINGER CHUTNEY

CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH EGG YOLK AND CRISPBREAD

SERVED WITH 10g SIBERIAN STURGEON CAVIAR

TRADITIONAL DUMPLINGS, GARNISHED WITH CRISPY SHALLOTS AND SERVED WITH FOREST MUSHROOMS VELOUTÉ

HANDPICKED CRAB WITH FRISÉE SALAD, BROWN CRAB MAYONNAISE IN A CRISP TART CASE

TRADITIONAL DUMPLINGS GARNISHED WITH TROUT ROE. SERVED WITH LOBSTER BISQUE

TRADITIONAL DUMPLINGS, GARNISHED WITH CRISPY SHALLOTS AND SERVED WITH FOREST MUSHROOMS VELOUTÉ

WITH SHIITAKE MUSHROOMS, LEEKS, CARROTS, CARAMELISED ONIONS AND CHAMPAGNE VELOUTÉ UNDER PUFF PASTRY

WITH CORNICHONS AND CAPERS, DILL AND SALMON ROE. SERVED WITH CRISPBREAD

SERVED WITH 20g SIBERIAN STURGEON CAVIAR

PAN-SEARED SEA BREAM FILLET, WITH LEMON, BASIL, AIOLI AND TOMATO FONDUE

GRILLED CHOPPED SCOTCH BEEF, TOPPED WITH MELTED GRUYÈRE CHEESE, SERVED WITH PEPPERCORN SAUCE

CHICKEN BREAST SERVED ON GARLIC & PARSLEY BUTTER

CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH EGG YOLK AND CRISPBREAD

SERVED WITH 20g SIBERIAN STURGEON CAVIAR

TRADITIONAL DUMPLINGS GARNISHED WITH TROUT ROE. SERVED WITH LOBSTER BISQUE

LOCH DUART SALMON, HAND-DIVED SCALLOP MOUSSE AND MUSHROOM DUXELLE WRAPPED IN PUFF PASTRY. SERVED WITH CHAMPAGNE BEURRE BLANC

WITH MEAT OF AN ENTIRE LOBSTER TAIL, MOZZARELLA, ENGLISH CHEDDAR AND AGED PARMESAN

28-DAY AGED ABERDEENSHIRE SCOTCH BEEF, PAN-ROASTED SERVED WITH TRUFFLE JUS

28-DAY AGED FILLET OF ABERDEENSHIRE SCOTCH BEEF SERVED WITH TRUFFLE JUS. ALLOW 45 MINUTES PER PERSON

IN CONFIT GARLIC OLIVE OIL

SEASONAL TOMATOES SERVED WITH FRENCH VINAIGRETTE DRESSING

DARK CHOCOLATE GLAZE, WHIPPED GUERNSEY CREAM FILLING

SHOT OF LEMON-INFUSED VODKA SERVED AT -18°C

SERVED WITH YOGHURT ICE CREAM AND FRESH STRAWBERRIES

WITH WILD BALI VANILLA, FLAMBÉED AT THE TABLE

CLASSIC APPLE TATIN SERVED WITH CALVADOS ICE CREAM AND CARAMEL SAUCE

A LIGHT CHOCOLATE MOUSSE WITH PASSION FRUIT, GARNISHED WITH VALRHONA COCOA PEARLS

DOUBLE-BAKED SOUFFLE WITH HAZELNUTS AND COMTÉ SAUCE. SERVED WITH PEAR, APPLE & GINGER CHUTNEY

VALRHONA DARK CHOCOLATE, PRALINE CRUNCH, COFFEE MOUSSE AND CARAMELISED HAZELNUTS WITH HOT CHOCOLATE SAUCE