Bob Bob Ricard City brings the theatrical glamour of the restaurant group to Level 3 of the Leadenhall Building. The location places it high within one of the City of London’s most recognisable modern towers, within easy reach of Bank, Monument and Liverpool Street. Although it shares its name and spirit with the original Soho restaurant, this is a distinct branch with its own bold contemporary design. The setting suits business lunches, celebrations and evening meals, combining a strong sense of occasion with a central position in the financial district.
The kitchen focuses on British and French classics prepared with luxurious ingredients and a confident modern approach. Familiar ideas are refined through careful sourcing, precise technique and richly composed sauces, giving the menu an indulgent character without abandoning recognisable flavours. Guests can shape a meal from lighter starters through substantial main courses and elegant desserts, while the wine and Champagne selection supports both a complete dinner and a shorter visit. The balance of comfort and polish makes the food accessible while preserving the sense of luxury associated with Bob Bob Ricard.
Design is central to the City restaurant’s identity. Every table is arranged as a booth, creating a degree of privacy within a large and animated dining room. The interiors draw inspiration from grand travel and modern luxury, using rich colour, strong geometry and carefully considered lighting to turn dinner into a visual experience. The celebrated Press for Champagne buttons add a playful element to the service, allowing guests to signal for Champagne from the table. These details create an atmosphere that feels dramatic yet comfortable enough for a long meal.
Service is structured around generous hospitality and the smooth pacing expected from a special occasion restaurant. Staff can guide diners through the menu, suggest wine pairings and manage the rhythm of shared starters or multiple courses. Private dining rooms and event options also allow the venue to accommodate corporate entertaining and larger celebrations without losing its distinctive style. Bob Bob Ricard City ultimately combines classic cooking, memorable interiors and a playful attitude to luxury, offering a polished dining experience that feels closely connected to the energy of the City around it.
Address: Level 3, The Leadenhall Building, 122 Leadenhall Street, City of London, London EC3V 4AB, United Kingdom
Bob Bob Ricard City Menu
Preset menus
Explore the chef’s selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
MICHELIN Special
No availability currently
Revel in glamorous dining with whisky-infused truffles at Bob Bob Ricard City
Exclusive with
Caviar for one (20g)
Siberian sturgeon caviar
Intense salinity and flavour. Smaller, black eggs. Medium-firm texture. Served with sour cream and blini
Oscietra caviar
The classic. Delicate flavour and medium salinity. Medium size, dark grey eggs. Soft texture. Served with sour cream and blini
Amurski sturgeon caviar
Rich flavour and medium salinity. Medium size, dark amber eggs. Firm texture. Served with sour cream and blini
Dégustation of three caviars
A tasting of siberian, oscietra and amurski caviars
Caviar to share
Siberian caviar, 125g
Served with sour cream and blini
Oscietra caviar, 125g
Served with sour cream and blini
Amurski caviar, 125g
Served with sour cream and blini
Beluga caviar, 125g
The tzar of caviars. Delicate flavour and low salinity. Large, steel grey eggs. Soft texture. Served with sour cream and blini
Oysters
Jersey rock oysters (per three)
Grade ‘a’ served au naturel, with lemon and tabasco
Deep-fried oysters (per three)
In crispy panko crust. Served with tartar sauce
Starters
Heritage tomato salad
Heritage tomatoes with basil sauce and olive cracker
French onion soup
Classic caramelised onion and chicken soup. Served with grilled gruyère cheese on brioche toast
Escargots en persillade
Snails in garlic and parsley butter with smoked alsace bacon, potato foam and rye croutons
Loch duart salmon
Cured loch duart salmon served with citrus, capers and trout roe
Steak tartare
Chopped raw hereford beef with cornichons, capers. And confit egg yolk. Served with baguette croutons
Truffle, potato & mushroom vareniki
Traditional dumplings garnished with crispy shallots. Served with forest mushrooms velouté
Stinking bishop cheese soufflé
Double-baked cheese souffle with hazelnuts and comté sauce. Served with pear, apple and ginger chutney
Pâté en croûte
Chicken liver, pork, duck foie gras and pistachio. Served with pear, apple and ginger chutney
Lobster, scallop & shrimp pelmeni
Traditional dumplings garnished with trout roe. served with lobster bisque
Charcoal josper grill
Porterhouse on the bone (per 100g)
35 day pink himalayan salt wall dry aged, grass fed irish beef
Côte de boeuf on the bone (per 100g)
35 day pink himalayan salt wall dry aged, grass fed scotch beef
Pork loin chop on the bone, 800g
Suffolk white duroc pork
Sauces
Bone marrow bordelaise
Bearnaise
Peppercorn
Bbr pies
Cottage pie
Shoulder of beef braised in bordeaux red wine with peas and carrots under mash potato
Truffle & champagne humble pie
With bollinger champagne, jerusalem artichokes, mushrooms, celeriac, baby onions and truffle velouté under puff pastry
Chicken & champagne pie
With bollinger champagne, chestnut mushrooms, leeks, carrots, caramelised onions and velouté under puff pastry
Mains
Fillet of fish
Deep fried sea bass fillet in crispy panko crust. Served with tartar sauce and lemon
Chicken kyiv
Chicken breast coated in breadcrumbs and deep fried. Served on garlic and parsley butter
Lobster tail macaroni & cheese
With english cheddar, mozzarella and aged parmesan.
Lemon sole meunière
Pan-fried. served with a caper and parsley beurre noisette
Chateaubriand for one (150g)
Pan-seared 21-day aged hereford beef. Served with truffle jus
Beef wellington for two (per person)
21-day aged fillet of hereford beef. Served with truffle jus. allow 45 minutes
Sides
French fries
Truffle french fries
Mashed potatoes
Truffle mashed potatoes
Sautéed spinach
In confit garlic olive oil
Mix leaf salad
With house dressing
Truffled cauliflower cheese
With english cheddar and aged parmesan
Bread & butter
Baguette & butter (per basket)
Freshly baked. With cornish sea-salted butter
Olives
Gordal olives "picante" & pickles
The “queen of olives”, with a touch of guindilla chili
Desserts
Two boozy chocolate truffles
Homemade truffles infused with glenfiddich 12 year and with laphroaig 10 year whisky
Limonnaya vodka
Shot of lemon-infused vodka served at -18°c
Grande profiterole
Choux pastry, vanilla ice cream and whipped guernsey cream. Served with dark valhrona chocolate sauce
Floating island
Crème anglaise, toasted oats and raspberries
Lemon meringue tart
Lemon custard and burnt soft meringue on a shortbread base
Black forest
Valhrona chocolate mousse, chocolate sponge and chantilly cream. Served with a morello cherry sorbet
Flaming crème brûlée
With madagascan vanilla, flambéed at the table
Bbr signature chocolate glory
Valrhona dark chocolate, crunchy hazelnut disk, coffee ganache, caramelised hazelnuts with hot chocolate sauce
Stinking bishop cheese soufflé
Double-baked souffle with hazelnuts and comté sauce. Served with pear, apple and ginger chutney
Vodka shots at -18°c (25ml)
Staritsky & levitsky small batch
Fine quartz filtered
Staritsky & levitsky reserve
Birch charcoal filtered
Staritsky & levitsky private cellar
Mountain crystal filtered
“Press for champagne” 125ml
Moët & chandon brut impérial, NV
Moët & chandon rosé impérial, NV
Taittinger brut réserve, NV
Taittinger prestige rosé, NV
Bollinger special cuvée, NV
Ayala a18 blanc de blancs, 2018
Dom pérignon vintage, 2013
Alcohol free sparkling 125ml
Thomson & scott, noughty sparkling chardonnay, NV
Thomson & scott, noughty sparkling rosé, NV
Signature
Bob’s martini
Oyster infused 42 below vodka, noilly prat, umami bitter, dark olive oil
Mini bob’s martini
Oyster infused 42 below vodka, noilly prat, umami bitter, dark olive oil
The regent twist
Illegal joven mezcal, cherry syrup, italicus, lemon, cranberry
Sloane square sling
Bacardi caribbean spiced, pineapple, coconut milk, creme de banana, cherry syrup
The oxford blend
Angel’s envy whisky, rhubarb syrup salted caramel, gold chocolate
Blenheim bloom espresso martini
Honey infused patron tequila, coffee liquor, espresso shot, honey
Soho fizz
Bombay sapphire gin, plum syrup, supasawa, white grape and apricot soda
Alcohol free cocktails
Crimson rhubarb
Tanqueray 0%, rhubarb syrup, vanilla, supasawa, white grape and apricot soda
Moonlit fizz
Opius albedo, orange cordial, lemon, lemonade
Livener whispers
Three spirit livener, martini 0%, raisins and orange cordial
Red velvet
Opius amaro, everleaf, plum syrup, lemon, grapefruit and ginger cordial
Sweet wine & port 50ml
Château delmond, sauternes, bordeaux, France, 2018
Fonseca 20 year old tawny port, douro, Portugal
Tokaji aszú 5 puttonyos, royal tokaj, Hungary, 2017
Vin de constance, klein constantia estate, constantia, South africa, 2019
Château d’yquem 1er cru supérieur, sauternes, bordeaux, France, 2008
Mineral water 0.75l bottle
Hildon natural mineral water, still
Bottled at source in test valley, hampshire, on organic land
Hildon natural mineral water, sparkling
Bottled at source in test valley, hampshire, on organic land