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Menu options and prices

Please note: All of our menus and wine lists are displayed as PDFs. Get a free PDF reader.

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Winter Season production menus 2016/17

The Human Seasons / After the Rain / Flight Pattern

Enjoy two courses for £28 or three for £35 in the Amphitheatre restaurant. This contemporary triple bill demands exciting flavours. We’ll be shaking up classic combinations in dishes such as Portland crab with apple and parsnips, and chocolate delice with candied kumquats.

To make a reservation go to your Account. Find out more about The Human Seasons / After the Rain / Flight Pattern.

Spring Season production menus 2016/17

Die Meistersinger von Nürnberg

We have plenty to amuse the palate when you book for Wagner’s comic opera. Consider the truffled duck egg toast that accompanies our silky Jerusalem artichoke soup, or the braised fennel, olives and lemon we serve with roast sea bass. There’s fun to be had, too, in puddings of lemon meringue tart and rhubarb-ginger brûlée with pine nuts.

To make a reservation go to your Account. Find out more about
Die Meistersinger von Nürnberg
.


The Vertiginous Thrill of Exactitude / Tarantella / Strapless / Symphonic Dances

Why not pair your tickets to this breath-taking mixed programme with a special dinner right here in the Royal Opera House? In the Amphitheatre restaurant, where two courses cost just £28, menus include an elegant Pea soup, Portland crab linguine with samphire, or chicken ballotine with tarragon sauce. Crème brûlée, baked vanilla cheesecake and rhubarb crumble makes a memorable finale.

To make a reservation go to your Account. Find out more about The Vertiginous Thrill of Exactitude / Tarantella / Strapless / Symphonic Dances.


Jewels

Britain’s new artisan cheesemakers are producing some real gems; explore them with a seasonal cheese plate, served with hazelnut and fig bread and quince paste. Perfect with a cocktail or glass of fizz in the Paul Hamlyn Hall Champagne bar, or as a conclusion to a luxurious dinner in one of our restaurants, it’s a prime example of Royal Opera House’s commitment to sourcing the best British produce for all our menus.

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


Madama Butterfly

Match the passion of Madama Butterfly with the seductive tang of our passionfruit pavlova and a table in the sophisticated Balconies restaurant. Begin with a plate of canapés, or go straight to starters such as cured salmon with buckwheat blinis or duck liver parfait with sourdough toast. Hearty spring main courses include a luxurious celeriac and morel lasagna, and fillet of beef with beetroot, horseradish and Madeira sauce.

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


Mayerling

Join us in the Amphitheatre Restaurant for great bistro cooking with a contemporary edge. Revel in juicy ham hock terrine proudly accompanied by our house-made piccalilli, or the punchy flavours of chicory with Barkham Blue cheese and pickled walnuts. For mains, grilled calf’s liver with mashed potato and crispy pancetta will appeal to traditionalists. If you fancy a modern classic, look to roast cod with five-grain salad and confit tomatoes.

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


Don Carlo

Make the most of Don Carlo’s two intervals with a lavish three-course meal in Balconies restaurant, where spring ingredients will be bringing a luxurious note to the table. Enjoy the simplicity of new season English asparagus with herb mayonnaise, followed by veal sweetbreads with baby gem and morels. The second interval is the perfect time to indulge in a light honeycomb parfait with Armagnac prunes and a cup of our fine artisan-roasted coffee.

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


The Exterminating Angel

Inspired by the premiere of this contemporary opera, our chefs have composed an unforgettable selection of innovative dishes. Join us in Balconies restaurant for juicy pan-fried scallops with green apple, Parmesan and smoked almonds, or silky stone bass ceviche with pink grapefruit, fennel and avocado. Wine-braised aubergine with olives and goat’s cheese is a full-flavoured meat-free main, while our modern signature dessert, Ruinart Champagne baba with white chocolate cream, guarantees a memorable conclusion.

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