Dish launch pop up restaurant on board the London Eye Barracuda


We have joined in partnership with the London Eye Barracuda to launch a pop up restaurant serving good quality food from 12pm – 3pm. The Barracuda will be moored at the newly extended London Eye Pier operating 7 days a week, apart from when it is being used on an exclusive hire basis.

Nick James, Managing Director of Dish - “Given the competition and hard times in the industry at present, it is great to diversify our services and to be entering an exciting new project for our team and kitchen. We have created a fantastic minimalistic menu that we know the general public will love.”

Plated Starters

Beetroot cured Scottish salmon with purple basil leaves

Chicken liver parfait, orange syrup, apple and pear chutney served with toasted brioche

Classic prawn cocktail with all the trimmings

Mediterranean vegetable stack, with balsamic and a Parmesan biscuit (V)


Sharing Platters

Greek - Mezze

Dolmades, Greek salad, mixed olives, Spanakopia, Halloumi, Greek breadbasket, Tzatziki, Taramosalata, Melitzanosalata

Italian – anti-pasti

Italian cured meats, Pecorino Cheese, Artichokes, Olives, Roasted Red Peppers stuffed with mozzarella, mixed olives and Italian breads

Spanish- Tapas

Spanish cured meats, Manchego & quince, Tortilla, Mixed olives, Confit garlic, Grilled sardines, Spanish breads with Olive oil


Main Course

Classic “Dish” beef burger, with chips, coleslaw and green salad. (Served with mustard, ketchup and Mayo)

Traditional Fish and Chips, with pea puree and tartar sauce

Classic Cumberland sausages, creamy mash, onion rings

Chicken Caesar salad with Parmesan croutons, Dish special dressing

Seared Tuna Nicoise, purple potatoes and sherry vinegar dressing

28 day hung Hereford sirloin steak, with chunky chips, coleslaw and béarnaise sauce.

Butternut squash and risotto, sage crisps and truffled Parmesan served with a mixed leaf salad (V)



Classic knickerbockerglory

Dark chocolate mousse, poached cherries

Classic Eton Mess with crème frâiche

Caramelized pear tart tatin, Vanilla ice cream

Individual apple and blackberry strudel served with cream anglaise

A selection of English cheeses, homemade chutney, crusty bread and celery