Violas - Restaurant in Covent Garden

A smooth, honeyed blend of Assam and Hoovey Pekoe, first crafted for King Edward in 1902.

A bold, malty tea from Assam’s Brahmaputra Valley, perfect with milk for a morning boost.

A classic blend of black tea and bergamot, named after the British Prime Minister in the 1830s.

Deep green Jade Oolong is made by repeatedly rolling the leaves, orchid aroma.

Green tea, juniper berries, refreshing cucumber.

Uplifting botanicals and wildflower Salisbury honey.

This vibrant infusion of hibiscus, rosehip & elderberries captures the essence of summer.

A blend of Chinese gunpowder green tea and roughly chopped mint.

A fragrant tea infused with rose petals, offering rich dark chocolate and creamy notes—like Turkish Delight in a cup.

Black tea from the Himalayan foothills, muscatel flavour, notes of mandarin, ginger and wood spices.

Green tea, scented with jasmine, floral notes of apple sherbet, lychee and vanilla.

Chopped gherkins and capers, brioche roll.

Feta, sundried tomatoes, dill.

Lemon butter, granary bread.

American cheese, signature sauce.

Cornish clotted cream and strawberry preserve.

Banana cremeux, passion fruit mango jelly, whipped banana ganache.

Chocolate caramel cremeux, lime mousse, toffee core, chocolate sable.

Vanilla chantilly, raspberry gel, chocolate shards.

From Sussex, notes of pear and golden apple.

Australian hibiscus flower, Prosecco.

Toasted sourdough bread, mashed avocado, semidried tomato, chilly honey and torn burrata

Tacos, tomato salsa, scrambled eggs, crispy bacon, spring onions, pickled onions

Potato rosti, smoked salmon, herbed labneh, chives, dill

Cretan marinated feta in a crisp filo parcel with sumac tomatoes, dill and house made hot honey drizzle

Herbed labneh, topped with semi dried cherry tomatoes, pan fried chorizo, poached egg, aleppo chilli butter and toasted pitta

Toasted croissant, black truffle

Buttermilk pancakes, whipped mascarpone, fresh fruits, edible flowers, white and milk hazelnut chocolate pots

White peach purée, Prosecco

Sparkling pink raspberry gin liquor, Prosecco, rose lemonade

Rhubarb Absolute, Prosecco and sprite

Bacardi, crushed strawberries, mint, lime, brown sugar, club soda

Bacardi, crushed passion fruit, mint, lime, brown sugar, club soda

Coffee liquor, vodka, espresso shot

Passion fruit, vodka, Prosecco shot

Aperol, Prosecco, soda, water, fresh orange

white chocolate, dark chocolate, steamed milk, espresso whipped cream.

caramel sauce, coffee, milk on ice

Italian pistachio ice cream, milk and coffee

Blue pea flower, edible flowers.

Pink pitaya, edible flowers

Hazelnut cream, espresso, steamed milk

Breakfast blend, Earl Grey, Jade Oolong, Moroccan mint, Apricot Honey Lavender, Rose Pouchong, Garden berries

Fragrant syrupy sweet Italian lemonade, served over ice

Orange, passion fruit and mango

Orange, apple

Made with ice cream, milk and fresh fruits of biscuits

Strawberries, bananas and coconut milk

Baileys, caramel sauce, vanilla ice cream and coffee, whipped cream

Vanilla, hazelnut, gingerbread caramel

Organic oat, almond, soya, coconut

Toasted sourdough bread, mashed avocado, semidried tomato, chilly honey and torn burrata

Tacos, tomato salsa, scrambled eggs, crispy bacon, spring onions, pickled onions

Potato rosti, smoked salmon, herbed labneh, chives, dill

Cretan marinated feta in a crisp filo parcel with sumac tomatoes, dill and house made hot honey drizzle

Herbed labneh, topped with semi dried cherry tomatoes, pan fried chorizo, poached egg, aleppo chilli butter and toasted pitta

Toasted croissant, black truffle

Buttermilk pancakes, whipped mascarpone, fresh fruits, edible flowers, white and milk hazelnut chocolate pots

White peach purée, Prosecco

Sparkling pink raspberry gin liquor, Prosecco, rose lemonade

Rhubarb Absolute, Prosecco and sprite

Bacardi, crushed strawberries, mint, lime, brown sugar, club soda

Bacardi, crushed passion fruit, mint, lime, brown sugar, club soda

Coffee liquor, vodka, espresso shot

Passion fruit, vodka, Prosecco shot

Aperol, Prosecco, soda, water, fresh orange

white chocolate, dark chocolate, steamed milk, espresso whipped cream.

caramel sauce, coffee, milk on ice

Italian pistachio ice cream, milk and coffee

Blue pea flower, edible flowers.

Pink pitaya, edible flowers

Hazelnut cream, espresso, steamed milk

Breakfast blend, Earl Grey, Jade Oolong, Moroccan mint, Apricot Honey Lavender, Rose Pouchong, Garden berries

Fragrant syrupy sweet Italian lemonade, served over ice

Orange, passion fruit and mango

Orange, apple

Made with ice cream, milk and fresh fruits of biscuits

Strawberries, bananas and coconut milk

Baileys, caramel sauce, vanilla ice cream and coffee, whipped cream

Vanilla, hazelnut, gingerbread caramel

Organic oat, almond, soya, coconut

Truffle mayo, parmesan

Crispy buttermilk chicken tenders pecorino cheese ‘snow‘ and confit garlic aioli

Drizzled with house made thyme infused hot English honey

Crème fraîche, grilled banana lime, cashew butter

Buckwheat pancakes, whipped mascarpone, fresh fruits, edible flowers, white and milk hazelnut chocolate

Toasted brioche, crème fraîche bitter chocolate

Nut granola, maple syrup, coconut yoghurt, berries mint

Corn tortilla, tomato salsa, scrambled eggs, crispy bacon, spring onions, pickled onions, avocado, Parmesan

Toasted sourdough bread, mashed avocado, semi-dried tomato, hot honey and torn burrata Add Iberico jamon £6

Herbed labneh, semi-dried cherry tomatoes, pan-fried chorizo, poached egg, aleppo chilli butter and toasted pita

English muffins, bacon, spinach, poached eggs, hollandaise

Cornish lobster, brown crab butter, samphire

Cream marinated feta in crisp filo parcel, sumac tomatoes, house hot honey

Potato rosti, smoked salmon, herbed labneh, chives, dill

Courgette sweet potato fritters, turmeric yoghurt corn salsa, poached egg

Burford brown eggs on toasted croissant, black truffle

Confit tomatoes olives

Seasoned flour, lemon aioli

Strawberry salad with burrata

Potato terrine, a cacio di peppe dip

Fresh grated parmesan

BBQ sauce furikake

Buttermilk marinated crispy Kentucky fried Calamari, ranch dip

Crispy prawns, spicy cocktail sauce, crispy onions

Braised beef, crispy onions

Romesco sauce, smoked almonds

Brown butter mayo, samphire, toasted brioche, furikake fries.

Lightly breaded, salsa verde, rocket and lemon, sweet potato fries

Sautéed new potatoes, baby heritage carrots, tenderstem broccoli and zhoug

Scottish hot smoked salmon flakes, blood orange and fennel salad, labneh and crispy capers

Shortrib beef patty in a toasted brioche bun, lettuce, tomato, red onion, and melted cheddar cheese, fries

Brown butter, pecorino, sage, crushed amaretti

Forest mushrooms and ricotta ravioli, cream, fresh truffle

Fresh egg linguine, king prawns, courgettes, a touch of cream and chillies

Panco chicken fillet, house Caesar dressing, romaine lettuce, rusks

Grilled Scottish salmon, mashed potatoes, charred asparagus baked tomatoes, house Hollandaise

Clotted cream, Frabbri cherries

Coffee soaked savoiardi, Mascarpone cream

Barberries, pistachio cream

Baked vanilla cheesecake, cherry compote

Cream cheese filling, walnuts

White peach puree, Prosecco

Sparkling pink raspberry gin liquor, Prosecco, rose lemonade

Rhubarb Absolute, Prosecco and sprite

Bacardi, crushed strawberries, mint, lime, brown sugar, club soda

Bacardi, crushed passion fruit, mint, lime, brown sugar, club soda

Coffee liquor, vodka, espresso shot

Passion fruit, vodka, Prosecco shot

Aperol, Prosecco, soda, water, fresh orange

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Add Australian Hibiscus flower to your sparkling wine to see all the bubbles stream off and gently unfurl the flower. You can eat the flower, it has delicious raspberries and rhubarb flavour

A smooth, honeyed blend of Assam and Hoovey Pekoe, first crafted for King Edward in 1902.

A bold, malty tea from Assam’s Brahmaputra Valley, perfect with milk for a morning boost.

A classic blend of black tea and bergamot, named after the British Prime Minister in the 1830s.

Deep green Jade Oolong is made by repeatedly rolling the leaves, orchid aroma.

Green tea, juniper berries, refreshing cucumber.

Uplifting botanicals and wildflower Salisbury honey.

This vibrant infusion of hibiscus, rosehip elderberries captures the essence of summer.

A blend of Chinese gunpowder green tea and roughly chopped mint.

A fragrant tea infused with rose petals, offering rich dark chocolate and creamy notes—like Turkish Delight in a cup.

Black tea from the Himalayan foothills, muscatel flavour, notes of mandarin, ginger and wood spices.

Green tea, scented with jasmine, floral notes of apple sherbet, lychee and vanilla.

Chopped gherkins and capers, brioche roll.

Feta, sundried tomatoes, dill.

Lemon butter, granary bread.

American cheese, signature sauce.

Cornish clotted cream and strawberry preserve.

Banana cremeux, passion fruit mango jelly, whipped banana ganache.

Chocolate caramel cremeux, lime mousse, toffee core, chocolate sable.

Vanilla chantilly, raspberry gel, chocolate shards.

From Sussex, notes of pear and golden apple.

Australian hibiscus flower, Prosecco.

Pea shoots, mixed greens, fresh strawberries, dukkah, honey mustard vinaigrette

Smooth smoked salmon pâté, warm sourdough

Grilled tenderstem broccoli, nutty romesco sauce, crispy shallots

Butternut squash, mozzarella, and butternut squash puree

Crispy buttermilk chicken tenders, pecorino cheese ‘snow’ and confit garlic aioli

Confit tomatoes and olives

Forest mushrooms and ricotta ravioli, cream, fresh truffle

Sautéed new potatoes, baby heritage carrots, tenderstem broccoli and zhoug

Lightly breaded, salsa verde, rocket and lemon, sweet potato fries

Prawns, white wine, garlic

Brown butter, pecorino, sage, crushed amaretti

Shortrib beef patty, brioche bun, lettuce, tomato, red onion, melted cheddar cheese, fries

A signature twist with pistachio mascarpone cream and soft sponge

Baked vanilla cheesecake, cherry compote

Warm mini donuts served with vanilla clotted cream and berry compote

Add Australian Hibiscus flower to your sparkling wine to see all the bubbles stream out and gently unfurl the flower. You can eat the flower, it has delicious raspberries and rhubarb flavour

Toasted sourdough bread, mashed avocado, semidried tomato, chilly honey and torn burrata

Tacos, tomato salsa, scrambled eggs, crispy bacon, spring onions, pickled onions

Potato rosti, smoked salmon, herbed labneh, chives, dill

Cretan marinated feta in a crisp filo parcel with sumac tomatoes, dill and house made hot honey drizzle

Herbed labneh, topped with semi dried cherry tomatoes, pan fried chorizo, poached egg, aleppo chilli butter and toasted pitta

Toasted croissant, black truffle

Buttermilk pancakes, whipped mascarpone, fresh fruits, edible flowers, white and milk hazelnut chocolate pots

White peach purée, Prosecco

Sparkling pink raspberry gin liquor, Prosecco, rose lemonade

Rhubarb Absolute, Prosecco and sprite

Bacardi, crushed strawberries, mint, lime, brown sugar, club soda

Bacardi, crushed passion fruit, mint, lime, brown sugar, club soda

Coffee liquor, vodka, espresso shot

Passion fruit, vodka, Prosecco shot

Aperol, Prosecco, soda, water, fresh orange

white chocolate, dark chocolate, steamed milk, espresso whipped cream.

caramel sauce, coffee, milk on ice

Italian pistachio ice cream, milk and coffee

Blue pea flower, edible flowers.

Pink pitaya, edible flowers

Hazelnut cream, espresso, steamed milk

Breakfast blend, Earl Grey, Jade Oolong, Moroccan mint, Apricot Honey Lavender, Rose Pouchong, Garden berries

Fragrant syrupy sweet Italian lemonade, served over ice

Orange, passion fruit and mango

Orange, apple

Made with ice cream, milk and fresh fruits of biscuits

Strawberries, bananas and coconut milk

Baileys, caramel sauce, vanilla ice cream and coffee, whipped cream

Vanilla, hazelnut, gingerbread caramel

Organic oat, almond, soya, coconut

Pea shoots, mixed greens, fresh strawberries, dukkah, honey mustard vinaigrette

Smooth smoked salmon pâté, warm sourdough

Grilled tenderstem broccoli, nutty romesco sauce, crispy shallots

Butternut squash, mozzarella, and butternut squash puree

Crispy buttermilk chicken tenders, pecorino cheese ‘snow’ and confit garlic aioli

Confit tomatoes and olives

Forest mushrooms and ricotta ravioli, cream, fresh truffle

Sautéed new potatoes, baby heritage carrots, tenderstem broccoli and zhoug

Lightly breaded, salsa verde, rocket and lemon, sweet potato fries

Prawns, white wine, garlic

Brown butter, pecorino, sage, crushed amaretti

Shortrib beef patty, brioche bun, lettuce, tomato, red onion, melted cheddar cheese, fries

A signature twist with pistachio mascarpone cream and soft sponge

Baked vanilla cheesecake, cherry compote

Warm mini donuts served with vanilla clotted cream and berry compote

Add Australian Hibiscus flower to your sparkling wine to see all the bubbles stream out and gently unfurl the flower. You can eat the flower, it has delicious raspberries and rhubarb flavour

Truffle mayo, parmesan

Crispy buttermilk chicken tenders pecorino cheese ‘snow‘ and confit garlic aioli

Drizzled with house made thyme infused hot English honey

Crème fraîche, grilled banana & lime, cashew butter

Buckwheat pancakes, whipped mascarpone, fresh fruits, edible flowers, white and milk hazelnut chocolate

Toasted brioche, crème fraîche & bitter chocolate

Nut granola, maple syrup, coconut yoghurt, berries & mint

Corn tortilla, tomato salsa, scrambled eggs, crispy bacon, spring onions, pickled onions, avocado, Parmesan

Toasted sourdough bread, mashed avocado, semi-dried tomato, hot honey and torn burrata Add Iberico jamon £6

Herbed labneh, semi-dried cherry tomatoes, pan-fried chorizo, poached egg, aleppo chilli butter and toasted pita

English muffins, bacon, spinach, poached eggs, hollandaise

Cornish lobster, brown crab butter, samphire

Cream marinated feta in crisp filo parcel, sumac tomatoes, house hot honey

Potato rosti, smoked salmon, herbed labneh, chives, dill

Courgette & sweet potato fritters, turmeric yoghurt & corn salsa, poached egg

Burford brown eggs on toasted croissant, black truffle

Confit tomatoes & olives

Seasoned flour, lemon aioli

Strawberry salad with burrata

Potato terrine, a cacio di peppe dip

Fresh grated parmesan

BBQ sauce & furikake

Buttermilk marinated crispy Kentucky fried Calamari, ranch dip

Crispy prawns, spicy cocktail sauce, crispy onions

Braised beef, crispy onions

Romesco sauce, smoked almonds

Brown butter mayo, samphire, toasted brioche, furikake fries.

Lightly breaded, salsa verde, rocket and lemon, sweet potato fries

Sautéed new potatoes, baby heritage carrots, tenderstem broccoli and zhoug

Scottish hot smoked salmon flakes, blood orange and fennel salad, labneh and crispy capers

Shortrib beef patty in a toasted brioche bun, lettuce, tomato, red onion, and melted cheddar cheese, fries

Brown butter, pecorino, sage, crushed amaretti

Forest mushrooms and ricotta ravioli, cream, fresh truffle

Fresh egg linguine, king prawns, courgettes, a touch of cream and chillies

Panco chicken fillet, house Caesar dressing, romaine lettuce, rusks

Grilled Scottish salmon, mashed potatoes, charred asparagus baked tomatoes, house Hollandaise

Clotted cream, Frabbri cherries

Coffee soaked savoiardi, Mascarpone cream

Barberries, pistachio cream

Baked vanilla cheesecake, cherry compote

Cream cheese filling, walnuts

White peach puree, Prosecco

Sparkling pink raspberry gin liquor, Prosecco, rose lemonade

Rhubarb Absolute, Prosecco and sprite

Bacardi, crushed strawberries, mint, lime, brown sugar, club soda

Bacardi, crushed passion fruit, mint, lime, brown sugar, club soda

Coffee liquor, vodka, espresso shot

Passion fruit, vodka, Prosecco shot

Aperol, Prosecco, soda, water, fresh orange

(vg, gf)

(vg)

Add Australian Hibiscus flower to your sparkling wine to see all the bubbles stream off and gently unfurl the flower. You can eat the flower, it has delicious raspberries and rhubarb flavour

A smooth, honeyed blend of Assam and Hoovey Pekoe, first crafted for King Edward in 1902.

A bold, malty tea from Assam’s Brahmaputra Valley, perfect with milk for a morning boost.

A classic blend of black tea and bergamot, named after the British Prime Minister in the 1830s.

Deep green Jade Oolong is made by repeatedly rolling the leaves, orchid aroma.

Green tea, juniper berries, refreshing cucumber.

Uplifting botanicals and wildflower Salisbury honey.

This vibrant infusion of hibiscus, rosehip & elderberries captures the essence of summer.

A blend of Chinese gunpowder green tea and roughly chopped mint.

A fragrant tea infused with rose petals, offering rich dark chocolate and creamy notes—like Turkish Delight in a cup.

Black tea from the Himalayan foothills, muscatel flavour, notes of mandarin, ginger and wood spices.

Green tea, scented with jasmine, floral notes of apple sherbet, lychee and vanilla.

Chopped gherkins and capers, brioche roll.

Feta, sundried tomatoes, dill.

Lemon butter, granary bread.

American cheese, signature sauce.

Cornish clotted cream and strawberry preserve.

Banana cremeux, passion fruit mango jelly, whipped banana ganache.

Chocolate caramel cremeux, lime mousse, toffee core, chocolate sable.

Vanilla chantilly, raspberry gel, chocolate shards.

From Sussex, notes of pear and golden apple.

Australian hibiscus flower, Prosecco.