Menu options and prices
Please note: All of our menus and wine lists are displayed as PDFs. Get a free PDF reader.
Find out more in our News & Features section.
Why not celebrate your tickets to this classic opera with a table in our delightfully ornate Crush Room. You’ll find a menu of traditional Covent Garden favourites (caviar, smoked salmon, lobster) as well as zingy, contemporary dishes such as a salad of roast and raw fennel with clementine, olives and pistachios. Indulge in a chocolate and caramel tart for pudding, or opt for the selection of finest British farmhouse cheeses served with our own-made fig and walnut bread.
Level 5’s stylish Piazza Restaurant is the pitch-perfect place for an evening of contemporary dance. The menu draws inspiration from the length and breadth of Italy: think Piedmontese gnocchi with wild mushrooms and spinach, Tuscany’s favourite soup ribollita, and Sicilian ricotta cheesecake. Love seafood? We have a sweetly sticky and spicy salad of squid, fennel, red chicory and coriander, as well as fillet of bream with purple sprouting broccoli and anchovy butter. For comfort cooking, try the veal and ricotta meatballs served with polenta.
Celebrate your visit to Beethoven’s operatic masterpiece with a table in one of our restaurants. Choose from the bustle of the Paul Hamlyn Hall, the traditional majesty of the Crush Room, or the relaxed glamour of Level 5’s Piazza Restaurant. In the latter, we have a menu showcasing exquisite Italian produce. Irresistible burrata cheese is paired with beetroot, Datterini tomatoes, and basil, while bottarga adds umami oomph to a plate of tuna carpaccio and agretti.
We’re toasting the return of Swan Lake with a duo of decadent cocktails. The fragrant White Swan mixes lychee juice with coconut syrup and champagne, while our non-alcoholic Black Swan is a punchy concoction of freshly-pressed grape juice and blueberry purée. Fancy making a reservation for dinner too? The Crush Room’s menu ranges from Covent Garden classics (lobster mayonnaise; caviar and blinis) to exotic yellowfin tuna tartare and a luscious honeycomb cheesecake.
We’ve put romance on the menus for Swan Lake: all you have to do is choose your preferred setting. Fancy understated elegance? Take a look at Balconies restaurant, with its mains of guinea fowl ballotine and sea trout with samphire, mussels and dill. Love Italian? The Piazza has voluptuous saffron risotto with burrata and rocket, and sensuous steak tagliata. Or follow seafood classics in the Crush Room with our feather-light hazelnut meringue roulade and a coulis of (what else?) passion fruit.
Marry the dramatic twists of Jenůfa with a soothing supper amid the relaxed elegance of Balconies Restaurant. New season produce – broad beans, courgettes, rhubarb and more – takes centre stage. Freshly picked samphire comes with sea trout, plump mussels and fragrant dill. For carnivores, we have rump of lamb with little gem, Cipollini onions and mint. Caviar, carpaccio and farmhouse cheeses are all there for traditionalists. Got a sweet tooth? Chocolate, salted caramel and pecan tart guarantees a happy ending.
An evening of contemporary ballet begs for light dishes that are big on flavour. Why not join us in the Champagne Bar for a fruity cocktail and plates of early spring’s boldest produce? We have wild garlic pesto adorning white onion soup, and mint yoghurt lending creamy richness to a chilli-spiked salad of roast heritage carrots, fennel and beluga lentils. For pudding, sink a spoon into a traditional treacle tart, or tropical coconut rice pudding with mango.
The lively flavours of new season herbs are bringing sparkle to our early spring menus. Joining us in the Champagne Bar? You’ll love the zing of dill-cured salmon with pink grapefruit, cress and mustard dressing. Prefer the luxurious elegance of Balconies? Try halibut with artichoke purée and piquant tomato tarragon sauce. For stylishly relaxed Italian cuisine, head to the Piazza Restaurant, where you’ll find salsa verde anointing roast rump of lamb and basil in classic combination with buffalo mozzarella and Datterini tomatoes.