About Cakes & Bubbles by Albert Adrià - 70 Regent Street
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Popular with other people
The "Cheese Cake" to Share
£19.00Classic Basque Burnt Cheesecake - Slice
£16.00Saicho Sparkling Tea - Jasmine
£16.00Whole Classic Burnt Basque
£49.00Air Turron
£16.00Passion Golden Egg Flan (2 Serving)
£18.00Whole Lemon Plum Cake
£16.00
Chef Special
Whole Lemon Plum Cake
In England this type of cake is called "Pound cake" but in Italy and Spain, we call it "plumcake". Does not literally contain plums however the consistency and texture is similar to a fleshy plumLemon plum cake - with yogurt & soymilk, tofu & lemon peel topped with candy fruit£16.00Popular
The Cakes
The "Cheese Cake" to Share
462 kcal. For the adventurous: Cheesecake featuring Baron Bigod cheese, hazelnut, and white chocolate. Signature dessert from Tickets Restaurant, 2015.*Not suitable for consumption whilst pregnant*Serving size:Serves 2 people£19.00Whole Classic Burnt Basque
205 kcal per slice. Classic cheesecake with a 'burnt' top and creamy, flan-like texture. New York Times flavour of the year, 2021.The Classic Basque burnt cheesecake is typical from the north of Spain, specifically in the Basque region. The cheesecake is cooked at a high temperature for a short time, which gives the cheesecake the ‘burnt’ finish and a very creamy, almost flan-like texture.Serving size: Eight slices£49.00PopularClassic Basque Burnt Cheesecake - Slice
205 kcal. Classic cheesecake with a 'burnt' top and creamy, flan-like texture. New York Times flavour of the year, 2021.The Classic Basque burnt cheesecake is typical from the north of Spain, specifically in the Basque region. The cheesecake is cooked at a high temperature for a short time, which gives the cheesecake the ‘burnt’ finish and a very creamy, almost flan-like texture.Serving size: One slice£16.00Vegetarian
Sweet Bites
Raspberry and Vanilla Madeleines
Miniature madeleines in small delicate shapes. Soft sponge with a molten centre and a chocolate coating.£12.00Hazlenut Mimetics
Hazelnut Mimetics are small, bite-size delicacies made of white chocolate and hazelnut£12.00VegetarianPistachio Mimetics
Pistachio Mimetics are small, bite-size delicacies made of Milk chocolate and pistachios£12.00PopularRaspberry After Eight- Two pieces
Strawberry and mint marshmallow, coated with raspberry chocolate, filled with strawberry gel.2 servings (130 kcal).Serving size: 1 per person£9.00Gluten freelemon Madeleines
Lemon madeleine with filled with lemon jam and coated in 70% dark chocolate.£12.00Peanut Mimetics
Peanut Mimetics are small, bite-size delicacies made of white chocolate and peanuts£12.00PopularPassion Golden Egg Flan (2 Serving)
This is our incredible egg flan, our version of the typical Spanish dessert crème caramel. At the bottomthere is the dark caramel, in the middle mix flan/ crème brulee , on top passion fruit gelatine. The egg shell is real and not eatable£18.00Air Turron
Soft almond nougat with white chocolate and honeycomb.A traditional Spanish dessert often served during the Christmas season.£16.00Vegetarian
Beverages - Non-Alcoholic Bubbles
2024 French Bloom La Cuvée Blanc De Blancs, FRA
750 ml bottle.£270.00Wild Idol Rosé, UK
Wild Idol Rosé, UK£85.00Halal
Cold Beverages
Saicho Sparkling Tea - Jasmine
Saicho Sparkling Tea - Jasmine£16.00HalalSaicho Sparkling Tea - Darjeeling
Saicho Sparkling Tea - Darjeeling£16.00HalalSaicho Sparkling Tea - Hojicha
Saicho Sparkling Tea - Hojicha£16.00Halal
Our Books
Candy Book
Candy. Los postres de elBarri. Candy is a distillate of sweet cuisine created in elBarri restaurants over a decade (2011-2021). The last phase of its preparation coincided with the closure of elBarri: that unique gastronomic amusement park that included Tickets, Bodega 1900, Hoja Santa, Pakta and Enigma. For Albert Adrià and David Gil —alma mater and head pastry chef at elBarri, respectively—, this book represents a break in the middle of their careers, a pause that has brought with it an invaluable asset: the opportunity to look back, to evaluate the successes achieved and reconsider the next goals.We wanted Candy to express herself in two different ways: through a book with the photographs of the desserts, accompanied by a brief explanation of their concept so that the images speak for themselves; and through a recipe book, in which the preparation of each dish is explained in detail.£80.00
