Coppa Club Tower Bridge

Crispy sourdough toast served with Netherend Farm butter and your choice of jam, honey, or marmalade.

Two perfectly poached farm-fresh eggs served over toasted artisanal sourdough bread.

Creamy coconut yoghurt paired with toasted buckwheat and a tart berry compôte.

Toasted grain muffin loaded with whipped ricotta, smashed avocado, a poached egg, and a sprinkle of za’atar.

Wholesome pancakes made with buckwheat and rye flour, served warm.

Hearty breakfast featuring two fried eggs, grilled halloumi, Portobello mushroom, tomato, greens, and sourdough toast.

Traditional Nocellara olives marinated in herbs and oil.

Warm artisan flatbread brushed with garlic and herbs.

Warm seeded sourdough served with date and sea salt butter.

Crispy, lightly battered zucchini strips fried to perfection.

Savory croquettes filled with rich Parmesan cheese.

Plump mixed olives marinated in olive oil and herbs.

Blistered green Padrón peppers sprinkled with coarse sea salt.

Warm, pillowy puffed flatbread dusted with seeds, served with whipped miso & black sesame butter.

Crispy arancini balls infused with truffle and served with rosemary & pecorino mayonnaise.

Bright green Nocellara olives glistening in premium olive oil.

Lightly battered and deep-fried courgette strips served with fresh lemon.

Freshly baked puffed bread dusted with seeds, served with Cobble Lane 'Nduja butter or garlic herb butter.

An assortment of Tuscan fennel salami, DOP Prosciutto, coppa, buffalo bocconcini, warm bread, caperberries, and chilli jam.

Fresh pea and broad bean hummus platter served with seasonal vegetables and za’tar flatbread to share.

Crispy buttermilk fried chicken served with sriracha mayo, pickled red cabbage, and lime.

Delicate Loch Duart salmon carpaccio with cucumber, capers, lemon, and parsley.

Crispy fried squid rings served with roast garlic aioli and fresh lemon.

Plant-based alternative to burrata served with roasted plum tomatoes, parsley, mint, and piquillo pepper salsa.

A lavish Mediterranean mezze platter featuring crispy zucchini, buttermilk fried chicken, flatbread, hummus, and Greek yoghurt.

An Italian antipasti board showcasing cured meats, buffalo mozzarella, roasted peppers, and olives.

Freshly baked mini pizza topped with melted mozzarella and garlic herbs.

Artisan charcuterie board with various cured meats, figs, crispbreads, and pear jelly.

Vibrant summer vegetarian mezze board with beetroot hummus, whipped feta, and fresh crudités.

Whole baked Camembert cheese oozing warm cheese, drizzled with hot honey and served with croutons.

Smoked mackerel and new potato salad with egg, spring onions, toasted walnuts, market leaves, and lemon dressing.

Super greens and seeds salad featuring mixed leaves, broccoli, beets, quinoa, chilli, and house dressing.

Club Caesar salad with crisp leaves, radishes, avocado, croutons, and classic Caesar dressing.

Vibrant salad bowl with grilled king prawns over mixed greens, broccoli, peas, quinoa, and chilli.

Classic Caesar salad with romaine lettuce, focaccia croutons, Parmesan, soft-boiled egg, anchovies, and pancetta.

Grilled halloumi slices over spiced celeriac, seasonal leaves, toasted hazelnuts, and beetroot dressing.

Nutrient-dense bowl filled with harissa chickpeas, grains, edamame, kale, seeds, and avocado.

Crispy chicken schnitzel served with Caesar salad, Parmesan, prosciutto, and a soft egg.

Gourmet Nicoise salad featuring pepper-crusted seared yellowfin tuna, baby potatoes, green beans, olives, and egg.

Plancha grilled herb chicken served with a salad of radishes, parsley, mint, rocket, herb oil, and skinny fries.

Rare seared yellowfin tuna served with warm new potatoes, green beans, black olives, lemon, and anchovy mayo.

10oz British grass-fed rib steak on the bone with roasted mushroom, tomato, porcini butter, and skinny fries.

Baked spiced aubergine with whipped ricotta, parsley, pomegranate, pickled red onion salad, tahini dressing, and puffed wild rice.

Smoked haddock and salmon fishcakes with seasonal wilted greens, tartare sauce, and lemon.

Melt-in-the-mouth braised ox cheeks in a rich red wine gravy with creamy mashed potatoes and glazed carrots.

Tender pink seared lamb rump with smooth pumpkin puree, pommes Anna, and pomegranate mint dressing.

Pan-seared sea trout with burnt butter freekeh, roasted fennel, and orange pomegranate salsa.

Caramelized beetroot tart tatin with rich pastry, new potatoes, pumpkin purée, hispi cabbage, and hazelnuts.

Bubbling seafood pie with day-boat fish, king prawn, and Pecorino mashed potato crust.

Juicy grilled herb-marinated chicken breast with crunchy rainbow slaw, skinny fries, and lime.

Charred grass-fed steak with maître d'hôtel butter, rosemary salted triple-cooked chips, and salad.

Steaming bowl of Scottish mussels in a white wine and cream sauce, served with skinny fries.

Grilled lamb hogget chops with herb fregola, courgettes, pomegranate, pistachio, and mint salsa.

Roasted venison steak over warm spiced flatbread, labneh, pickled shallot mint salad, and dukkah.

Large golden cider-battered haddock fillet with thick-cut chips, mushy peas, and homemade tartare sauce.

Flaky roasted hake fillet in a silky white wine cream sauce with new potatoes and crispy capers.

Charred sweet grilled peach halves over greens with green herb pesto and toasted pine nuts.

Pan-roasted chalkstream trout on mixed grains, fennel, orange, and pomegranate seeds.

Tender roasted aubergine half coated in harissa, served over beetroot hummus and cucumber salad.

Crispy fries tossed with rich truffle oil and pecorino cheese.

Fresh house salad with market lettuces, cucumber, baby plum tomatoes, basil, and citrus dressing.

Steamed new potatoes tossed with mint, lemon, sea salt, and butter.

Seasonal greens tossed with olive oil and sea salt.

Classic crispy skinny french fries.

Sweet potato fries seasoned with thyme and lime.

Tender cauliflower florets baked in a bubbly truffle-infused cheddar cheese sauce.

Smaller portion of traditional Caesar salad with croutons, Parmesan, and pancetta.

Charred hispi cabbage wedge brushed with miso glaze, crushed almonds, crispy shallots, and Sriracha.

Extra-thick cut potatoes cooked three ways for ultra-crispy exterior and fluffy interior.

Golden thin French fries salted to perfection.

Crispy golden fries tossed in luxurious truffle oil and covered in pecorino cheese.

Vibrant tender string beans with a rich romesco dipping sauce and lemon zest.

Sweet roasted Delica pumpkin wedges drizzled with yogurt, Aleppo chili burnt butter, and crispy sage.

Steamed baby new potatoes tossed in melted salted butter and chopped mint.

Compact side bowl of superfood salad loaded with seeds, grains, and greens.

Side portion of classic golden fries or thick-cut triple-cooked chips.

Bright green tenderstem broccoli tossed with sesame seeds and chili.

Ribbons of raw courgette tossed with fresh mint, lemon juice, and toasted pine nuts.

Simple crisp bowl of mixed seasonal salad leaves dressed in extra virgin olive oil.

Sourdough pizza with ‘nduja, fior di latte, spicy salami, tomato, and fresh chilli.

Plant-based pizza with plant-based ‘nduja, fresh chilli, tomato, Calabrian oregano, and plant-based ‘burrata’.

Pistachio and mortadella sourdough pizza with buffalo mozzarella, tomato, and pistachio pesto.

Wood-fired pizza topped with tender chicken pieces, sweet roasted peppers, black olives, and rosemary.

Vegan Margherita pizza with stretchy plant-based cheese, rich tomato sauce, and basil on sourdough.

Stone-baked pizza loaded with spicy harissa chicken, roasted courgettes, spring onions, olives, and mozzarella.

King prawn linguine tossed with chilli, garlic, and fresh tomatoes.

Tuscan fennel sausage ragu with mafaldine, fennel seeds, herb crumb, and Parmesan.

Wide pappardelle ribbons enveloped in a rich, slow-cooked Tuscan pork sausage and red wine ragu.

Chewy bucatini pasta coated in a savory sausage and fennel ragu with crispy herb pangrattato.

Linguine tossed with delicate red mullet, succulent prawns, and aromatic lobster bisque sauce.

Sharing pudding platter with crème brûlée, roasted pineapple, sticky toffee pudding, cinnamon doughnuts, vanilla ice cream, and warm toffee sauce.

Classic vanilla crème brûlée topped with caramelized demerara sugar.

Roasted pineapple with sour cherry molasses, puffed wild rice, and coconut ice cream.

Crispy fried pizza dough cinnamon doughnuts served with maple syrup and toffee sauce.

Three scoops of Jude’s ice creams or sorbets with daily rotating flavors.

Non-gluten toast served with Netherend Farm butter and jam, honey, or marmalade.

Coconut yoghurt with toasted buckwheat and berry compôte.

Three-egg omelette with green chilli, smoked Cheddar, and parsley.

Non-gluten skillet breakfast with two fried eggs, bacon, mushroom, tomato, baked beans, and toast.

Non-gluten garden breakfast with two fried eggs, grilled halloumi, Portobello mushroom, tomato, greens, and toast.

Crushed avocado and eggs on non-gluten toast with chilli and lime.

Two poached eggs served on non-gluten toast.

Roasted Marcona almonds.

Nocellara olives.

Non-gluten antipasti plate with Tuscan fennel salami, DOP Prosciutto, coppa, buffalo bocconcini, warm bread, caperberries, and chilli jam.

Pea and broad bean hummus platter with seasonal veg and spicy bread to share.

Loch Duart salmon carpaccio with cucumber, capers, lemon, and parsley.

Seared king prawns with garlic, chilli, and non-gluten toast.

Burrata with roasted plum tomatoes, parsley, mint, and piquillo pepper salsa.

Plant-based burrata with roasted plum tomatoes, parsley, mint, and piquillo pepper salsa.

Fusilli carbonara with guanciale, Pecorino, black pepper, and egg yolk.

King prawn fusilli with chilli, garlic, and tomatoes.

Plancha grilled herb chicken with a salad of radishes, parsley, mint, rocket, herb oil, and skinny fries.

8oz British grass-fed flat iron steak with skinny fries.

Chalkstream trout with rainbow chard, roasted garlic aioli, and charred lemon.

Baked spiced aubergine with whipped ricotta, parsley, pomegranate, pickled red onion salad, tahini dressing, and puffed wild rice.

Rare seared yellowfin tuna with warm new potatoes, green beans, black olives, lemon, and anchovy mayo.

10oz British grass-fed rib steak on the bone with roasted mushroom, tomato, porcini butter, and skinny fries.

Super greens and seeds salad with mixed leaves, broccoli, beets, quinoa, chilli, and house dressing.

Smoked mackerel and new potato salad with egg, spring onions, toasted walnuts, market leaves, and lemon dressing.

Club Caesar salad with crisp leaves, radishes, avocado, and Caesar dressing.

Truffle and pecorino fries.

House salad with market lettuces, cucumber, baby plum tomatoes, basil, and citrus dressing.

Steamed new potatoes with mint, lemon, sea salt, and butter.

Seasonal greens with olive oil and sea salt.

Skinny fries.

Sweet potato fries with thyme and lime.

Vanilla crème brûlée with demerara sugar.

Roasted pineapple with sour cherry molasses, puffed wild rice, and coconut ice cream.

Three scoops of Jude’s ice creams or sorbets with daily rotating flavors.

Warm garlic bread for kids.

Crispy squid served with mayonnaise and lemon.

Fresh seasonal fruit plate.

Ice creams and sorbets with daily rotating flavours.

Classic children's margherita pizza with tomato sauce and mozzarella.

Kids' pasta pomodoro with tomato and basil sauce.

Chicken milanese served with tomato sauce.

Simple grilled fish fillet served with lemon.

Beef burger in a toasted soft bun.

Special celebration package and menu options.

Zucchini fritti, buttermilk fried chicken, padrón peppers, za'atar flatbread, hummus, and Greek yoghurt.

Prosciutto crudo, coppa, buffalo mozzarella, Calabrian roast peppers, marinated olives, saffron pickled shallots, and grilled flatbread.

Artisan charcuterie board with salami, coppa, prosciutto, olives, cornichons, figs, crispbreads, sourdough croutons, and pear jelly.

Beetroot hummus, whipped feta and pomegranate, vegetable crudité, and sourdough croutons.

Whole baked Camembert cheese with vegetable crudité and sourdough croutons.

Thick slice of toasted artisan bread topped with sautéed wild mushrooms, truffle mascarpone, tarragon, and hazelnuts.

Pristine ball of creamy burrata on aubergine caponata with rosemary garlic focaccia crisps.

Toasted focaccia topped with roasted pumpkin, whipped goat's cheese, crispy pancetta, and sage.

Sustainably sourced king prawns in tomato, feta, and wild oregano sauce with sourdough focaccia.

Delicate sea bream cured in lime and coconut with green chilli, coriander, and toasted pistachios.

Grass-fed fillet of beef tataki with pickled mooli, black garlic mayonnaise, crispy shallots, and shiso cress.

Golden buttermilk fried chicken with rainbow slaw and lime sriracha mayonnaise.

Lightly coated crispy fried squid rings with roast garlic aioli.

Fresh green salad with creamy buffalo mozzarella, kale, basil mint pistachio pesto, and toasted pine nuts.

Smoked salmon ribbons tossed with kale, summer peas, fennel, avocado, dukkah, and harissa chickpeas.

Ham hock, leek, and mozzarella croquettes served with basil and garlic aioli.

Succulent roasted prawns with samphire chimichurri and fennel watercress salad.

Sticky honey-glazed chicken bites coated in toasted sesame seeds with spring onions and coriander.

Juicy Isle of Wight tomatoes piled onto crisp toasted bread over whipped feta, olives, and lovage.

Crispy salt and pepper squid tossed with jalapeños and herbs, served with garlic aioli.