Just in time for Easter from Friday 12th April, Boisdale of Mayfair will be launching their popular EGGSCENTRIC MENU once again, featuring the largest selection of bird eggs London has ever seen.the Eggscentric menu will offer diners the chance to try bird eggs from all over the globe, ranging from tiny quails to seasonal gulls and mammoth ostriches.
For a limited period, plucky patrons will be able to choose egg dishes made with sustainably sourced eggs from an assortment of eight types, served four ways with freshly baked sourdough toast. The all-day menu includes a variety of delectable accompaniments, including — amongst others — fois gras, Italian black truffles, Wye Valley asparagus with herby green sauce, and Oscietra caviar, which, when mixed with the luxurious gull’s eggs, provides a truly rare and indulgent delicacy.
Eggs from an assembly of avian cousins including ducks, pheasants, geese, rheas and of course Burford Brown hens feature on the menu alongside quails, gulls and ostriches, making for the greatest edible selection the London restaurant scene has come by. The menu offers a unique twist on Easter lunch, and will continue throughout the egg harvesting season.
Whether a large group sharing an ostrich egg or an intimate table of two sharing miniature quail eggs, the Eggscentric menu offers an eggs-citing dining option for everyone.