Bibendum

Name: Bibendum
Address: 81 Fulham Rd.
Telephone: 020-7581-5817

81 Fulham Rd., London, , UK

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch menu Price Fixed

Starters

Sweetcorn velouté

with fried red onion

Chilled avocado soup

with tomato salsa

Thinly sliced pink veal

with warm leeks vinaigrette, watercress and crumbled Roquefort

Imam Bayeldi

Six escargots de Bourgogne

Feuillété of asparagus

with poached egg, duxelles and meat glaze

Filet d'hareng, pommes à l'huile

Main Course

Grilled onglet

with baby turnips and Bordelaise sauce

Poached chicken breast

with crêpe parmentier and foie gras sauce

Roast wing of skate

with caper and parsley cake; curried clams

Fillet of cod

with warm pea and cherry tomato salad; beurre blanc

Calves liver

with polenta, majoram and white wine

Grilled fillet of pork

with couscous, harissa and olive sauce

Deep fried haddock

with chips and tartare sauce

Desserts

Gateau opéra

with espresso ice cream

Blackcurrnt parfait

English strawberries

with Jersey cream

Pain de gene

with caramelised peach and Amaretto ice cream

Elderflower and blueberry jelly

Raspberry sorbet

Cheese:

Shropshire Blue

Coffee and truffles

Dinner menu

Starters

Soupe de poissons

with rouille and croutons

Six Colchester native oysters

with shallot vinegar

Escargots de Bourgogne

Terrine of foie gras

with Armagnac jelly

Calves brains

with beurre noisette and capers

Baked linguini

with prosciutto and parmesan

Smoked haddock fishcake

with poached egg and sauce messine

Caponata

with buffalo mozzarella

Bibendum terrine

Langoustines à la nage; sauce vert

Carpaccio

with fried watercrackers and herb salad

Grilled quail

with braised little gem, foie gras, sultanas and Sauternes sauce

Marinated herrings

with yoghurt, dill and mustard; warm potato salad and crisp pancetta

White crab meat

with piquillo peppers and Nicoise dressing

Main Course

Deep- fried haddock

with chips and tartare sauce

Bourride of seabass

with mussels

Fillets of John Dory

with curried lentils and coriander

Poulet de Bresse à l'estragon

(for two)

Côte de boeuf grillé; sauce bearnaise

(for two)

Fillet steak au poivre

Ris de veau

with creamed leeks and red wine sauce

Sauté rabbit

with chestnuts, apples, sage and Calvados sauce

Loin of lamb

with herb gnocchi, button onions and mustard cream

Joue de boeuf à l'orange

Grilled veal chop

with café de Paris butter

Saddle of venison

with morel ravioli and savoy cabbage

Roast pigeon

with endive & bacon, green peppercorn sauce and sauté foie gras