Bob Bob Ricard Menu
Introducing the Menu at Bob Bob Ricard
Nestled at 1 Upper James St, London, Bob Bob Ricard invites diners into a world of opulence inspired by the Golden Age of travel. This glamorous restaurant boasts an enchanting retro aesthetic, reminiscent of luxurious train carriages. Each booth features a whimsical "Press for Champagne" button, enhancing the playful dining experience.
- Decadent Dishes: From mind-blowing scallop and lobster pelmeni in rich bisque to the exquisite tuna tartare with soy and citrus dressing, every plate is a masterpiece. The truffle potato vareniki and flaming crème brûlée stand out as highlights.
- Exceptional Atmosphere: The stunning Art Deco decor, plush seating, and attentive service create an unforgettable ambiance perfect for special occasions.
At Bob Bob Ricard, every culinary experience feels like an elegant escape from the everyday. It's truly a must-visit for both food enthusiasts and those seeking a luxurious outing.
CAVIAR
Siberian Sturgeon Caviar
MILD FLAVOUR, BLACK TO AMBER-BROWN COLOUR. SERVED WITH CREME FRAICHE AND BLINIS
Oscietra Caviar
FULL FLAVOUR, AMBER-BROWN COLOUR. SERVED WITH CREME FRAICHE AND BLINIS
Amurski Sturgeon Caviar
RICH, CREAMY FLAVOUR, AMBER-BROWN TO GOLDEN COLOUR. SERVED WITH CREME FRAICHE AND BLINIS
Degustation of Three Caviars
A TASTING OF SIBERIAN, OSCIETRA AND AMURSKI CAVIARS. SERVED WITH CREME FRAICHE AND BLINIS
Jersey Rock Oysters
GRADE 'A', SERVED AU NATUREL, WITH LEMON AND TABASCO
OYSTERS
STARTERS
Heritage Tomato Salad
SEASONAL TOMATOES SERVED WITH FRENCH VINAIGRETTE DRESSING
VSOP Prawn Cocktail
KING PRAWNS, CRISPY LETTUCE WITH VSOP COGNAC MARY ROSE SAUCE
Salmon Tartare
13 WITH CORNICHONS AND CAPERS, DILL AND SALMON ROE. SERVED WITH CRISPBREAD
Salmon Tartare Imperial
SERVED WITH 10g SIBERIAN STURGEON CAVIAR
Stinking Bishop Cheese Souffle
DOUBLE-BAKED SOUFFLE WITH HAZELNUTS AND COMTE SAUCE. SERVED WITH PEAR, APPLE & GINGER CHUTNEY
Steak Tartare
CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH EGG YOLK AND CRISPBREAD
Steak Tartare Imperial
SERVED WITH 10g SIBERIAN STURGEON CAVIAR
Truffle, Potato & Mushroom Vareniki
TRADITIONAL DUMPLINGS, GARNISHED WITH CRISPY SHALLOTS AND SERVED WITH FOREST MUSHROOMS VELOUTE
Crab Salad 'St Petersburg'
HANDPICKED CRAB WITH FRISEE SALAD, BROWN CRAB MAYONNAISE IN A CRISP TART CASE
Lobster, Scallop & Shrimp Pelmeni
TRADITIONAL DUMPLINGS GARNISHED WITH TROUT ROE. SERVED WITH LOBSTER BISQUE
Truffle & Champagne Humble Pie
WITH JERUSALEM ARTICHOKES, MUSHROOMS, CELERIAC, BABY ONIONS AND TRUFFLE & CHAMPAGNE VELOUTE UNDER PUFF PASTRY
Truffle, Potato & Mushroom Vareniki
TRADITIONAL DUMPLINGS, GARNISHED WITH CRISPY SHALLOTS AND SERVED WITH FOREST MUSHROOMS VELOUTE
Chicken & Champagne Pie
WITH SHIITAKE MUSHROOMS, LEEKS, CARROTS, CARAMELISED ONIONS AND CHAMPAGNE VELOUTE UNDER PUFF PASTRY
Salmon Tartare
WITH CORNICHONS AND CAPERS, DILL AND SALMON ROE. SERVED WITH CRISPBREAD
Salmon Tartare Imperial
SERVED WITH 20g SIBERIAN STURGEON CAVIAR
Sea Bream Antiboise
PAN-SEARED SEA BREAM FILLET, WITH LEMON, BASIL, AIOLI AND TOMATO FONDUE
Steak Hache with Fried Duck Egg
GRILLED CHOPPED SCOTCH BEEF, TOPPED WITH MELTED GRUYERE CHEESE, SERVED WITH PEPPERCORN SAUCE
Chicken Kyiv
CHICKEN BREAST SERVED ON GARLIC & PARSLEY BUTTER
Steak Tartare
CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH EGG YOLK AND CRISPBREAD
Steak Tartare Imperial
SERVED WITH 20g SIBERIAN STURGEON CAVIAR
Lobster, Scallop & Shrimp Pelmeni
TRADITIONAL DUMPLINGS GARNISHED WITH TROUT ROE. SERVED WITH LOBSTER BISQUE
Salmon En Croute with Champagne Sauce
LOCH DUART SALMON, HAND-DIVED SCALLOP MOUSSE AND MUSHROOM DUXELLE WRAPPED IN PUFF PASTRY. SERVED WITH CHAMPAGNE BEURRE BLANC
Lobster Macaroni & Cheese Thermidor
WITH MEAT OF AN ENTIRE LOBSTER TAIL, MOZZARELLA, ENGLISH CHEDDAR AND AGED PARMESAN
Chateaubriand for One
28-DAY AGED ABERDEENSHIRE SCOTCH BEEF, PAN-ROASTED 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
MAINS
SIDES
French Fries
Truffled French Fries
Mashed Potatoes
Truffled Mashed Potatoes
Crushed Minted Peas
Sauteed 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
Limonnaya Vodka
SHOT OF LEMON-INFUSED VODKA SERVED AT -18C
Strawberries & Cream Souffle
SERVED WITH YOGHURT ICE CREAM AND FRESH STRAWBERRIES
Flaming Creme Brulee
WITH WILD BALI VANILLA, FLAMBEED AT THE TABLE
Tarte Tatin
CLASSIC APPLE TATIN SERVED WITH CALVADOS ICE CREAM AND CARAMEL SAUCE
Chocolate Caviar
A LIGHT CHOCOLATE MOUSSE WITH PASSION FRUIT, GARNISHED WITH VALRHONA COCOA PEARLS
Stinking Bishop Cheese Souffle
DOUBLE-BAKED SOUFFLE WITH HAZELNUTS AND COMTE SAUCE. SERVED WITH PEAR, APPLE & GINGER CHUTNEY
BBR Signature Chocolate Glory
VALRHONA DARK CHOCOLATE, PRALINE CRUNCH, COFFEE MOUSSE AND CARAMELISED HAZELNUTS WITH HOT CHOCOLATE SAUCE