what’s in the tank...gingerbread sour / 12 bulleit bourbon, gingerbread monin, lemon, egg white...

RO O F T O P R ES TAU R A N T A N D T ER R AC E BA R10th Floor Montcalm Royal London House Hotel, 22-25 Finsbury Square London EC2A 1DX

020 3873 4060 | aviarylondon.com

At Aviary we are committed to serving only the highest quality British produce. All our meat is sourced from small British livestock farmers

using the very best of the UK’s heritage breeds for example, White Park cattle from Dorset and Longhorn cows from the Lake District. Our fish is

responsibly sourced from south coast dayboats and British fishing ports, wherever possible. Our prime cuts and fish on-the-bone are cooked over

live charcoal at temperatures of up to 550 degrees Celsius in our cast iron Bertha coal oven to ensure the best possible flavour compared to

traditional cooking methods.















W h a t ’ s i n t h e ta n k

Have you seen the spectacular viewfrom our roof top terrace?

L u c k y P e n n y B r i t i s h P a l e A l e 4 %

L O N G A R M L A G E R 5 %

A sk one of the team to f ind out which L ong A rm be er is in the t ank today.

J u i c e / c o f f e e / T e a

B r e a k fa s t

B a r S n a c ks

A l l Day M e n u

c o c k ta i l s

b e e r

b u b b l e s

w i n e

s h u f f l e b o a r d

AVA I L A B L E U N T I L 11. 3 0 A M

M a p l e b a c o n b u t t y 5 . 5

‘ W h at e v e r e g g s ’ o n t o a s t 6

W h o l e n u t g r a n o l a , b a n a n a , s u n f l o w e r a n d f l a x s e e d s 7

Av o c a d o o n t o a s t, p u m p k i n s e e d s , c h i l l i , c o r i a n d e r 8

E g g s B e n e d i c t: c r i s p y b a c o n , h o l l a n da i s e 9 . 5

E g g s R o ya l e : o a k s m o k e d s a l m o n , h o l l a n da i s e 9 . 5

O a k s m o k e d S c o t t i s h s a l m o n , s c r a m b l e d e g g s , t o a s t 1 4

All prices include VAT. A discretionary 12.5% service charge will be applied to your final bill. Please let our staff know if you have any allergies. For full allergen information please ask

for the manager or go to www.burdocklondon.com

B r eak fast

BA R S NACK SBrown bag c r i s p s 2

C h i l l i r i c e c rack ers 3

Smok ed a lmonds 4

N oc e l lara o l iv es 4

H ummus , G r i l l e d p i t ta 6

Mac ’ n ’ c h e es e c roqu ett es , T ru f f l e mayo 7

C h i p o latas , h on ey g ra i n mustard g laz e 7

R e d h ot c h i c k en w i n gs 7

V eganugg ets , c h i p o t l e sauc e 7

F r ench f r i es , 4

WH I T E W I N E

R E D W I N E

R O S E W I N E

W in es ar e a lso ava i l a b l e i n 1 2 5m lAll prices include VAT. A discretionary 12.5% service charge will be applied to your final bill. Please let our staff know if you have any allergies. For full allergen information please ask


1 7 5m l / 2 5 0m l / b t l

F e rnão P i r es , E TM , Setúbal, Portugal ‘18 5 . 7 / 7 . 5 / 2 1 . 5

C hardonnay , E dmara , Central Valley, Chile ‘18 7 / 9 . 3 / 2 6 . 5

P i c p ou l , T OURN É E S UD e , Languedoc, France ‘18 8 . 1 / 1 0 . 9 / 3 1

P i n ot G r i g i 0 , M e zzacorona , Italy ‘17 9 . 7 / 1 3 / 3 7 . 5

Albar i ño , Castro Valdes , Rías Baíxas, Spain ‘18 9 . 2 / 1 2 . 4 / 3 5 . 5

Sauv i gnon B lanc , hunter ’ s , Marlborough, NZ ‘18 9.6 / 12.9 / 37

Chab l i s , h am e l i n , France ‘18 1 2 . 6 / 1 6 . 9 / 4 9

Sanc err e , T h i e r ry M e r l i n - C h e rr i e r , France ‘17 1 2 . 6 / 1 6 . 9 / 4 9

C ast e lãO , E TM , Setúbal, Portugal ‘18 6 . 1 / 8 . 2 / 2 3

Côt es d e P rov enc e , M D e M i n uty , France ‘18 1 2 . 1 / 1 6 . 2 / 47

Cast e lãO , E TM , Setúbal, Portugal ‘18 5 . 7 / 7 . 5 / 2 1 . 5

CAB Sav/mer lot , E t n i a , Central Valley, Chile ‘18 6 . 8 / 9 . 2 / 2 6

P i n ot No i r , C ast e l nau , Pays d’Oc, France ‘18 7 . 8 / 1 0 . 5 / 3 0

Côt es du R hôn e , Carab i n i e r s , France ‘18 9 / 1 2 / 3 4 . 5

R i o ja C r i a nza , e z qu erro , Spain ‘15 9 . 1 / 1 2 . 2 / 3 5

C hât eau Sa i n t J u l i e n , Bordeaux, France ‘16 9 . 3 / 1 2 . 5 / 3 6

Ma l b e c , A nd e l una , Uco Valley, Argentina ‘18 9 . 3 / 1 2 . 5 / 3 6

sanc err e , V i l l aud i è r e , France ‘17 1 1 . 1 / 1 4 . 9 / 4 3



M a i np l a t e s



D o u b l e C h e e s e b u r g e r 1 4 . 5 pickles, French fries

C r i s p y B u t t e r m i l k C h i c k e n b u r g e r 1 4 . 5Coleslaw, Mexican Cheddar, French fries

F a l a f e l b u r g e r ( P B ) 1 4 . 5 Harissa mayo, tahini, vegan cheese, crispy onions, French fries

T r i p l e d e c k e r c h i c k e n c l u b s a n d w i c h 1 4 . 5 Bacon, tomato, gem lettuce, French fries

C h i c k e n C a e s a r S a l a d 1 4 . 5 Grilled chicken breast, gem lettuce, Parmesan, egg, croutons

S c o t t i s h s a l m o n a n d c o d f i s h c a k e 1 6 . 5 poached egg, spinach, parsley sauce

S i d e s 4Fr enc h f r i es ,

R o c k e t a nd Pa r mesa n sa l ad , ba lsa m i c

D e s s e r tChoco l at e B r ow n i e Va n i l l a i c e c r ea m 6

Dop f f au mou l i n , C uv é e J u l i e n , 9 . 5 / 4 3 Alsace, France NV

Jos e ph P e rr i e r , C uv é e R oya l E , 1 3 / 6 7 Châlons en Champagne, France NV

Ta i t t i n g e r , B rut , 7 8 Reims, France NV

Bo l l i n g e r , B rut S p e c i a l C uv é e , 1 0 5 Aÿ, France NV

Laur ent P e rr i e r , l a C uv é e R os é , 1 1 0 Tours-sur-Marne, France NV

Dom P e r i g non , 2 5 0 Epernay, France ‘09

C hampagn e a n d S pa rk l i n g w i n e

B o t t l e s a n d Can s

H e i n e k en , Lager 5% 5 . 5

s o l , Lager 4.5% 5 . 5

T hornbr i d g e , T zara , Koln style lager 4.8% 6

S i r e n C raft , Y u l u , Wheat pale ale 3.6% 6

T h i st ly c ross , wh i s k ey cask , Cider 6.9% 6 . 5

T h i st ly c ross , e l d e r f l ower , Cider 4% 6 . 5

H E I N E K EN , 0.0% 4 . 5

O l d Mout C i d e r S ummer B e rr i es 0.0% 5

d rau g ht a n d tank b e e r

Ask one of the team to find out which beer is in the tank today.

h e i n e k en , Lager 5% 3 . 2 / 6

Amst e l , Lager 4.1% 3 . 2 / 6

L i t t l e C r eatur es . American pale ale 5.2% 3 . 3 / 6 . 5

L ong Arm , L u cky P e nny , Pale ale 4% 3 / 5 . 8

L ONG ARM LAG ER , Lager, 4.4% 3 . 2 / 6

GU I N N ESS , Stout, 4.2% 3 . 3 / 6 . 2

RA F I K I , S es s i o n IPA 4.3% 3 / 6

A l l j u i c es & smooth i es £ 6 . 5

O r i g i n a l G r e e n Apple, cucumber, celery, spinach, romaine lettuce, kale, lemon

L e a n G r e e n Cucumber, celery, spinach, romaine lettuce, kale, lemon, ginger

C l e a n B e e t Beetroot, apple, ginger

F i e r y A p p l e Apple, ginger, lemon

S t r aw b e r r y Z e s t Apple, strawberry puree, lemon, mint

S w e e t C i t r u s Orange, mandarin, grapefruit, lemon, turmeric, cayenne

I m m u n i t y ( S ) Apple, banana, orange, avocado, lemon, ginger, turmeric, echinacea, black pepper, cayenne

B e r r y R e c o v e r y ( S ) Apple, bananas, coconut water, strawberry, blueberry, raspberry, coconut milk, lime

Everyday Brew 3.5

Darjeeling Earl Grey 3.5

Peppermint Leaves 3.5

Chamomile Flowers 3.5

Mao Feng Green 3.5

Chocolate Flake 4

Popcorn 4

Apple & Cinnamon 4

Honeybush & Rooibos 4

Coca-Cola / Diet / Zero 3

Schweppes Tonic/Slimline Tonic 2.5

Lemonade/Ginger Ale/Ginger Beer 2.5

Schweppes Soda Water 1

Appletiser 3.5

Real Kombucha 4.5

Espresso / double 2.6/3.1

Macchiato / double 2.6/3.1

Americano 3.1

Cappuccino 3.5

Latte 3.5

Iced Latte 3.5

Flat white 3.5

Mocha 3.5

Hot Chocolate 3.5

PRESS Juices

T ea

C o f f e e

S o f t sHouse spritz: pear and ginger 4

JU I C E Fresh apple/orange 3.8 /pink grapefruit juice

Cranberry, pineapple, tomato juice 3



To S ha r e

C h o c o l at e B r o w n i e Vanilla ice cream

m i x e d b e r ry e ton m es s

ma ngo , pas s i o n f r u i t, r as pb e r ry s orb e t

D e s s e r t s 6

Blue P l at t e r / 2 5 Falafel sliders, mac ‘n’ cheese croquettes,

hummus, grilled pitta, curly fries

R e d P l at t e r / 2 5 Bucket of crispy chicken, chipolatas,

honey mustard glaze, 3 cheeseburger sliders

s l i d e r P l at t e r / 2 5 Cheeseburger sliders, fish burger slider,

falafel slider x3 each

Buc k e t o f c r i s py b ut t e r m i l k c h i c k e n / 1 2Honey mustard, BBQ sauce

BURDOCK PUnch / 1 3 Bulleit Bourbon, pineapple winter spice syrup, tonic bitter

Wh i t e C hoco lat e Mart i n i / 1 2 Pampero Especial, Mozart White, double cream, sugar syrup

G i n g e rbr ead Sour / 1 2 Bulleit Bourbon, Gingerbread Monin, lemon, egg white

Sh i f t i n g Sand / 1 2 Poire Williams, Campari infused with rosemary, lemon, sugar syrup, lager

Dummy B e e r / 1 1 Drambuie, grapefruit juice, mint leaves, lager

Butt erdog / 1 3 Bulleit Bourbon, lemon, english breakfast tea syrup, Frangelico

C O CKTA I L S
























Have you seen the spectacular viewfrom our roof top terrace?

B r e a k fa s t

B a r S n a c ks

A l l Day M e n u

J u i c e / C o f f e e / T e a

c o c k ta i l s

b e e r

b u b b l e s

w i n e

AVA I L A B L E U N T I L 11. 3 0 A M

M a p l e b a c o n b u t t y 5 . 5

‘ W h at e v e r e g g s ’ o n t o a s t 6

W h o l e n u t g r a n o l a , b a n a n a , s u n f l o w e r a n d f l a x s e e d s 7

Av o c a d o o n t o a s t, p u m p k i n s e e d s , c h i l l i , c o r i a n d e r 8

E g g s B e n e d i c t: c r i s p y b a c o n , h o l l a n da i s e 9 . 5

E g g s R o ya l e : o a k s m o k e d s a l m o n , h o l l a n da i s e 9 . 5

O a k s m o k e d S c o t t i s h s a l m o n , s c r a m b l e d e g g s , t o a s t 1 4



B r eak fast

BA R S NACK SBrown bag c r i s p s 2

C h i l l i r i c e c rack ers 3

Smok ed a lmonds 4

N oc e l lara o l iv es 4

H ummus , G r i l l e d p i t ta 6

Mac ’ n ’ c h e es e c roqu ett es , T ru f f l e mayo 7

C h i p o latas , h on ey g ra i n mustard g laz e 7

R e d h ot c h i c k en w i n gs 7

V eganugg ets , c h i p o t l e sauc e 7

F r ench f r i es , 4

WH I T E W I N E

R E D W I N E

R O S E W I N E

W in es ar e a lso ava i l a b l e i n 1 2 5m lAll prices include VAT. A discretionary 12.5% service charge will be applied to your final bill. Please let our staff know if you have any allergies. For full allergen information please ask


1 7 5m l / 2 5 0m l / b t l

F e rnão P i r es , E TM , Setúbal, Portugal ‘18 5 . 7 / 7 . 5 / 2 1 . 5

C hardonnay , E dmara , Central Valley, Chile ‘18 7 / 9 . 3 / 2 6 . 5

P i c p ou l , T OURN É E S UD e , Languedoc, France ‘18 8 . 1 / 1 0 . 9 / 3 1

P i n ot G r i g i 0 , M e zzacorona , Italy ‘17 9 . 7 / 1 3 / 3 7 . 5

Albar i ño , Castro Valdes , Rías Baíxas, Spain ‘18 9 . 2 / 1 2 . 4 / 3 5 . 5

Sauv i gnon B lanc , hunter ’ s , Marlborough, NZ ‘18 9.6 / 12.9 / 37

Chab l i s , h am e l i n , France ‘18 1 2 . 6 / 1 6 . 9 / 4 9

Sanc err e , T h i e r ry M e r l i n - C h e rr i e r , France ‘17 1 2 . 6 / 1 6 . 9 / 4 9

C ast e lãO , E TM , Setúbal, Portugal ‘18 6 . 1 / 8 . 2 / 2 3

Côt es d e P rov enc e , M D e M i n uty , France ‘18 1 2 . 1 / 1 6 . 2 / 47

Cast e lãO , E TM , Setúbal, Portugal ‘18 5 . 7 / 7 . 5 / 2 1 . 5

CAB Sav/mer lot , E t n i a , Central Valley, Chile ‘18 6 . 8 / 9 . 2 / 2 6

P i n ot No i r , C ast e l nau , Pays d’Oc, France ‘18 7 . 8 / 1 0 . 5 / 3 0

Côt es du R hôn e , Carab i n i e r s , France ‘18 9 / 1 2 / 3 4 . 5

R i o ja C r i a nza , e z qu erro , Spain ‘15 9 . 1 / 1 2 . 2 / 3 5

C hât eau Sa i n t J u l i e n , Bordeaux, France ‘16 9 . 3 / 1 2 . 5 / 3 6

Ma l b e c , A nd e l una , Uco Valley, Argentina ‘18 9 . 3 / 1 2 . 5 / 3 6

sanc err e , V i l l aud i è r e , France ‘17 1 1 . 1 / 1 4 . 9 / 4 3

M a i np l a t e s



D o u b l e C h e e s e b u r g e r 1 4 . 5 pickles, French fries

C r i s p y B u t t e r m i l k C h i c k e n b u r g e r 1 4 . 5Coleslaw, Mexican Cheddar, French fries

F a l a f e l b u r g e r ( P B ) 1 4 . 5 Harissa mayo, tahini, vegan cheese, crispy onions, French fries

T r i p l e d e c k e r c h i c k e n c l u b s a n d w i c h 1 4 . 5 Bacon, tomato, gem lettuce, French fries

C h i c k e n C a e s a r S a l a d 1 4 . 5 Grilled chicken breast, gem lettuce, Parmesan, egg, croutons

S c o t t i s h s a l m o n a n d c o d f i s h c a k e 1 6 . 5 poached egg, spinach, parsley sauce

S i d e s 4Fr enc h f r i es ,

R o c k e t a nd Pa r mesa n sa l ad , ba lsa m i c

D e s s e r tChoco l at e B r ow n i e Va n i l l a i c e c r ea m 6

B o t t l e s a n d Can sH e i n e k en , Lager 5% 5 . 5

s o l , Lager 4.5% 5 . 5

T hornbr i d g e , T zara , Koln style lager 4.8% 6

S i r e n C raft , Y u l u , Wheat pale ale 3.6% 6

T h i st ly c ross , wh i s k ey cask , Cider 6.9% 6 . 5

T h i st ly c ross , e l d e r f l ower , Cider 4% 6 . 5

H E I N E K EN , 0.0% 4 . 5

O l d Mout C i d e r S ummer B e rr i es 0.0% 5

d rau g ht a n d tank b e e rAsk one of the team to find out which beer is in the tank today.

h e i n e k en , Lager 5% 3 . 2 / 6

Amst e l , Lager 4.1% 3 . 2 / 6

L i t t l e C r eatur es . American pale ale 5.2% 3 . 3 / 6 . 5

L ong Arm , L u cky P e nny , Pale ale 4% 3 / 5 . 8

L ONG ARM LAG ER , Lager, 4.4% 3 . 2 / 6

GU I N N ESS , Stout, 4.2% 3 . 3 / 6 . 2

RA F I K I , S es s i o n IPA 4.3% 3 / 6

Dop f f au mou l i n , C uv é e J u l i e n , 9 . 5 / 4 3 Alsace, France NV

Jos e ph P e rr i e r , C uv é e R oya l E , 1 3 / 6 7 Châlons en Champagne, France NV

Ta i t t i n g e r , B rut , 7 8 Reims, France NV

Bo l l i n g e r , B rut S p e c i a l C uv é e , 1 0 5 Aÿ, France NV

Laur ent P e rr i e r , l a C uv é e R os é , 1 1 0 Tours-sur-Marne, France NV

Dom P e r i g non , 2 5 0 Epernay, France ‘09

C hampagn e a n d S pa rk l i n g w i n e

Everyday Brew 3.5

Darjeeling Earl Grey 3.5

Peppermint Leaves 3.5

Chamomile Flowers 3.5

Mao Feng Green 3.5

Chocolate Flake 4

Popcorn 4

Apple & Cinnamon 4

Honeybush & Rooibos 4

Coca-Cola / Diet / Zero 3

Schweppes Tonic/Slimline Tonic 2.5

Lemonade/Ginger Ale/Ginger Beer 2.5

Schweppes Soda Water 1

Appletiser 3.5

Real Kombucha 4.5

T eaEspresso / double 2.6/3.1

Macchiato / double 2.6/3.1

Americano 3.1

Cappuccino 3.5

Latte 3.5

Iced Latte 3.5

Flat white 3.5

Mocha 3.5

Hot Chocolate 3.5

C o f f e e

S o f t sHouse spritz: pear and ginger 4

JU I C E Fresh apple/orange 3.8 /pink grapefruit juice

Cranberry, pineapple, tomato juice 3

BURDOCK PUnch / 1 3 Bulleit Bourbon, pineapple winter spice syrup, tonic bitter

Wh i t e C hoco lat e Mart i n i / 1 2 Pampero Especial, Mozart White, double cream, sugar syrup

G i n g e rbr ead Sour / 1 2 Bulleit Bourbon, Gingerbread Monin, lemon, egg white

Sh i f t i n g Sand / 1 2 Poire Williams, Campari infused with rosemary, lemon, sugar syrup, lager

Dummy B e e r / 1 1 Drambuie, grapefruit juice, mint leaves, lager

Butt erdog / 1 3 Bulleit Bourbon, lemon, english breakfast tea syrup, Frangelico

C O CKTA I L S



what’s in the tank...gingerbread sour / 12 bulleit bourbon, gingerbread monin, lemon, egg white...

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