Bob Bob Ricard Soho is a glamorous British and French restaurant at 1–3 Upper James Street, just off Regent Street. Every table is a booth, creating a comfortable sense of privacy within an exuberant interior inspired by the Orient Express and the golden age of luxury travel.
The menu presents familiar classics through carefully sourced ingredients and polished technique. Beef Wellington and Chicken Kyiv are established signatures, joined by caviar, oysters, seafood, steaks and substantial dishes designed for either a focused lunch or a leisurely late evening feast.
Each booth has its own Press for Champagne button, a playful detail that has become inseparable from the restaurant’s identity. Champagne is supported by a carefully curated wine list that aims to offer notable bottles at fair prices, along with cocktails and alcohol free choices.
Service remains formal enough for a celebration without imposing unnecessary rules on the meal. A private dining room accommodates larger parties, while the dramatic all booth dining room, elegant dress guidance and midday to midnight opening give Bob Bob Ricard a distinctive place in Soho dining.
Address: 1–3 Upper James Street, Soho, London W1F 9DF, United Kingdom
Most loved here
Based on diner reviews and ratings
- Menu BBR Signature Chocolate Glory £16.50
- Menu Beef Wellington for two £98
- Menu Flaming Crème Brûlée £13.50
- Menu Chicken Kiev £27.50
- Menu Oscietra caviar on ice with traditional accompaniments, 30g £95
Bob Bob Ricard Soho Menu
Menu
Oscietra caviar on ice with traditional accompaniments, 30g Loved
Creamed spinach
With nutmeg.
8oz Scotch beef fillet steak
21-day aged fillet of Angus Scotch beef with your choice of sauce.
Pork belly & truffled mashed potato
Slow-cooked pork belly with truffled mashed potato and jus.
Vegetable & truffle humble pie
With Jerusalem artichokes, mushrooms, celeriac, baby onions & truffle velouté, under puff pastry.
Mixed leaf salad
With house dressing.
French fries
Thin-cut fries with sea salt.
Truffled French fries
Thin-cut fries with truffle oil and Parmesan.
Broccoli with Hollandaise
Steamed broccoli with Hollandaise sauce.
Chicken Kiev Loved
Crispy breadcrumbed chicken breast filled with garlic & herb butter, served with mashed potato.
Mashed potato
Creamy mashed potato.
Truffled mashed potato
Mashed potato with truffle oil.
Flaming Crème Brûlée Loved
Madagascan vanilla, flambéed at the table.
Strawberries & cream soufflé
Served with fresh strawberries.
BBR Signature Chocolate Glory Loved
Valrhona dark chocolate, crunchy hazelnut disk, coffee ganache, caramelised hazelnuts & chocolate sauce.
Mixed berry cheesecake
Vegan cream cheese, gluten free crumble, mixed berry compote. Served with black pepper and strawberry sorbet.
Lobster mac & cheese
Macaroni with three-cheese sauce and lobster.
Beef Wellington for two Loved
21-day aged fillet of Angus Scotch beef served with truffle jus.
Oscietra caviar on ice with traditional accompaniments, 50g
Beetroot & goat’s cheese salad
Diced sweet red beetroot with goat’s curd, cornichons and capers. Served with crispbread.
Oscietra caviar on ice with traditional accompaniments, 125g
Oscietra caviar on ice with traditional accompaniments, 250g
Smoked salmon & Oscietra caviar crêpes
With crème fraîche, lemon, and dill.
Truffled potato & mushroom vareniki
Traditional dumplings garnished with crispy shallots. Served with forest mushroom velouté.
Lobster, scallop & shrimp pelmeni
Traditional dumplings garnished with trout roe. Served with lobster bisque.
Steak tartare
Chopped raw Scotch beef with cornichons & capers. Served with confit egg yolk and baguette.
Jerusalem artichoke velouté
With a golden truffle croquette.
Mariner’s fish pie
Selection of fish and seafood in white wine & cream sauce, topped with mashed potato.
Stinking Bishop cheese soufflé
Double-baked cheese soufflé with hazelnuts & Comté sauce. Served with pear, apple & ginger chutney.
Prawn cocktail
With Marie Rose sauce, lettuce and lemon.
Jersey rock oysters, each
Grade ‘A’. Served au naturel with mignonette and lemon.
Deep-fried oysters, each
In crispy panko crust with tartar sauce.
Truffle & Champagne humble pie
With Bollinger Champagne, Jerusalem artichokes, mushrooms, celeriac, baby onions & truffle velouté, under puff pastry.
Chicken & Champagne pie
With Bollinger Champagne, chicken, leeks and tarragon under puff pastry.
Baked Saint-Marcellin & truffle honey
Unpasteurised Saint-Marcellin cows milk cheese, baked with truffle honey. Served with toasted bread.
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