Spring is an exciting time for Royal Opera House restaurants and bars. Our new menus feature a wealth of simple British luxuries including Dorset snails, Sharpham Park spelt and Gressingham duck. English asparagus naturally plays a starring role in pring: grilled and served with pecorino cheese and hollandaise sauce in the Amphitheatre restaurant; sprinkled with truffle vinaigrette and crushed Burford Brown egg in the Crush Room; tossed into ever-popular Caesar salad, and many more.
Lamb is another jewel of the season. For Król Roger and La bohème, the Balconies restaurant will be serving the prized canon cut with creamy potato and green salad, while those coming to Il turco in Italia or La Fille mal gardée can enjoy lamb rump with ratatouille and Niçoise olives.
Seafood lovers can look forward to lobster thermidor, sea bass with clam vinaigrette, scallop ceviche, and Cornish crab salad with French beans, samphire and tomato vinaigrette, as well as a host of delectable new ways of serving the special Royal Opera House cured smoked salmon.
Many of you rightly believe you can’t beat a classic crème brûlée for dessert but our chefs continue to try. Among the spring highlights are coconut and passionfruit pavlova, rosemary and lemon posset, rhubarb and basil eton mess, plus the pretty concoction of chocolate mousse and kirsch-marinated cherries especially designed for Madama Butterfly.
Remember when you book a table in one of our restaurants, it is yours for the entire evening, allowing you to enjoy your visit to the fullest. We look forward to welcoming you this season!