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Autumn Season production menus 2017

La bohème

Early autumn in the Paul Hamlyn Hall Champagne Bar sees a lively new menu to match the bustle of this dramatic space. What could be more seasonal than mushroom and Madeira soup with tarragon cream, or our stunning salad of goat’s curd, figs and watercress with truffle honey and hazelnuts? Follow with duck breast, caramelized endive and orange and green peppercorn dressing, or a classic plate of signature smoked salmon with all the trimmings.

To make a reservation go to your Account. Find out more about La bohème.

Die Zauberflöte

Royal Opera House restaurants take pride in serving the very best British produce, from Portland crab to Severn & Wye smoked salmon and Angus beef. Our elegant Crush Rooms are the ideal setting in which to enjoy the likes of whole native lobster mayonnaise and salt ox tongue with green bean salad, boiled egg and salsa verde. Come pudding time, keep the flag flying with a plate of British cheeses or seasonal fruits.

To make a reservation go to your Account. Find out more about Die Zauberflöte.

Alice's adventures in Wonderland

Join us in the Amphitheatre restaurant for an exuberant menu matching all the colour of this acclaimed production. Enjoy duck breast with caramelized endive and an orange and green peppercorn sauce, or revel in the vivid flavours of roast cod with saffron mashed potatoes and tapenade. To finish, why not evoke childhood memories with traditional plum crumble and clotted cream.

To make a reservation go to your Account. Find out more about Alice's Adventures in Wonderland.

Les Vêpres siciliennes

The Amphitheatre restaurant is in Mediterranean mood for Verdi’s grand opera. Think pickled anchovies with saffron potatoes, leeks and pimento, or beef carpaccio with Cipriani dressing. Vegetarians will love the dramatic colours and flavours of our red wine and radicchio risotto with salsify and pine nuts. To finish, homemade fennel biscotti add crunch to a succulent plate of roast figs, Marsala and mascarpone.

To make a reservation go to your Account. Find out more about Les Vêpres siciliennes.

Kenneth MacMillan: a National Celebration

Only at Royal Opera House restaurants can you to dine around the performance, enjoying cocktails and starters before the show and mains, desserts and coffee during the intervals. For this celebration of Kenneth MacMillan’s work, the Amphitheatre Restaurant is offering two courses for £30 or three for £37.50. Start with a luxurious tart of crab, saffron and chives, perhaps, and follow with the likes of sea bass with Puy lentils and salsa verde, or grilled onglet with field mushrooms and red wine sauce.

To make a reservation go to your Account. Find out more about Kenneth MacMillan: a National Celebration.

Lucia di Lammermoor

The Crush Room’s menu for Lucia di Lammermoor has all the verve of Katie Mitchell’s production. Salute the British origins of this powerful story with starters of celery soup and sautéed ceps, or potted shrimps with pickled cucumber and toasted sourdough. An Asian-style chicken salad with mint, spring onion and peanut-sesame dressing makes a memorable main. Come dessert time, prune and Armagnac crème brûlée is difficult to pass up, but so too is our rich chocolate St Emilion.

To make a reservation go to your Account. Find out more about Lucia di Lammermoor.

The Illustrated 'Farewell'/ The Wind/ Untouchable

Make the most of this exciting triple bill’s two intervals with a table in one of our restaurants. The elegant Crush Room’s delightful menu is sure to appeal to traditionalists and post-modernists alike. Duck liver parfait with Armagnac jelly and toasted brioche lines up alongside grilled salmon with cucumber salad and avocado-orange salsa. Dessert can be as light or as rich as you dare, with simple fresh fruit or the likes of praline bavarois with chocolate sauce and orange financier.

To make a reservation go to your Account. Find out more about The Illustrated 'Farewell'/ The Wind/ Untouchable.


As the weather turns colder, our consolation is menus bursting with colourful autumn and winter produce. Join us in Balconies Restaurant for Great British indulgences such as roast partridge with savoy cabbage and prune and bacon rolls, or succulent veal chop with Montpelier butter and spinach. Missing the sun? We have iced passion fruit soufflé with toasted marshmallow and tropical fruit salad – a veritable island holiday on a plate.

To make a reservation go to your Account. Find out more about Semiramide .


Just as Frederick Ashton’s ballet is a feast for the senses, so too is a meal amid the bustle of the Paul Hamlyn Hall Champagne Bar. Best of all, when you pre-book food and drink to accompany your visit, the table is yours for the entire evening. The lively menu includes salad of grilled leek with pea shoots, herbs, soft-boiled egg and walnut pesto, and sumptuous vitello tonnato. Finish on a dramatic note with blackcurrant poached pear, Ruinart rosé Champagne syllabub and brandy snap.

To make a reservation go to your Account. Find out more about Sylvia .

Cavalleria rusticana/ Pagliacci

Make the most of this mouthwatering double bill with a meal in Balconies Restaurant. Feeling Italophile? Opt for buffalo ricotta with autumn mushrooms, grilled artichoke and rocket. Love classic smoked salmon? We’re serving it thickly sliced with an exquisite devilled egg mousse and potato pancake. For a spectacular finale, try our new spiced pineapple with lemon sorbet and basil.

To make a reservation go to your Account. Find out more about Cavalleria rusticana/ Pagliacci.

The Nutcracker

Enjoy the festive atmosphere in the Amphitheatre Restaurant, with classic favourites such as Endive salad with Roquefort, walnuts and croutons, fillet of sea bass with puy lentils and salsa verde, or duck breast with orange and green peppercorn sauce. And what better way to ensure a happy ending than chocolate tart with espresso cream.

To make a reservation go to your Account. Find out more about The Nutcracker.


A table in Balconies Restaurant perfectly complements the drama of Rigoletto. Our sophisticated menu includes seductive starters of pan-fried scallops with artichoke purée, gremolata and lemon oil, as well as tartare of Shetland salmon with dill and green peppercorns. In a more rustic mood? Opt for the hearty bouillabaisse with traditional accompaniments of rouille and croutons. Ruinart rosé Champagne baba makes the perfect frothy finish.

To make a reservation go to your Account. Find out more about Rigoletto .