Springtime at Fischer's

Black Forest Ham - Fischers_EmmaPharaoh_22January25_2 (1)

Embrace the changing of the seasons with our new dishes

We are welcoming the arrival of spring at Fischer’s. Available from 1st April, our new spring menu draws inspiration from fresh flavours and seasonality, whilst emphasising on warming Austrian traditions.

Specially Curated Dishes by Head Chef, Claud Grant

Taking inspiration from Fischer’s rich heritage, our new menu mirrors classic dishes found in every café on every corner in Vienna alongside fresh interpretations using seasonal produce. As the weather begins to warm up and the days get longer in the UK and Austria alike, our new menu, curated by Head Chef, Claud Grant offers dishes bountiful with colour.

Claud’s passion for food flourished at the age of 11, taking inspiration from his uncle, a chef on a cruise ship. As a creative, Claud’s talent in bringing life to the plate is evident through his creations, his knowledge of the clientele gives him a wealth of expertise on creating flawless dishes that reflect seasonality without hindering origin.

Claud shares the details of the new additions here, plus the inspiration behind them.

Book Now
Black Forest Ham
alp blossom cheese and glazed figs

Black Forest Ham

My inspiration for this dish comes from the rich hunting culture in Austria which fits perfectly with Fischer’s heritage. Served alongside mountain classics, this dish is a perfect example of the creativity that Austrian cuisine reflects.

View Menu
Book Now
Restaurant table set up with cutlery and wine. Plate set up on table with artichoke and wild garlic brotchen.

Artichoke and Wild Garlic Brötchen

Brötchen are a classic finger food across Austria. I really enjoy playing with this dish, creating different variations depending on which produce are in season. The bright colours and fresh, light ingredients in this dish make it a perfect mini treat for spring.

View Menu
Book Now
Restaurant table set up with cutlery. Plate is set in the middle of the cutlery with dorset crab salad and grilled pineapple included.
with a sorrel dressing

Dorset Crab & Grilled Pineapple Salad

This fresh and vibrant dish perfectly captures spring on a plate. With the light seafood flavour complemented by a sweet fresh burst from the pineapple, it is great for enjoying on a sunny day.

View Menu
Book Now
Restaurant table set up outside, with dishes placed on the table. Spotlighting the grilled rack of lamb dish.
courgette ribbons, minted peas, lemon & thyme jus

Grilled Rack of Lamb

My inspiration for this dish comes from the intense flavours that this cut of meat gives. This dish is all about the rich and flavoursome taste that Austrian food gives, a dish reflecting heritage is always a hit with the guests.

View Menu
Book Now
Pan-fried Sirloin steak
rosemary potatoes, crispy onions & jus Parisienne

Pan-fried Sirloin

I personally love indulging in classic dishes, and this dish was created out of my love for simple ingredients with intense flavour. This perfectly pan-fried steak with crispy shallots pays tribute to its Austrian heritage.

View Menu
Book Now
Restaurant table set up with dish set up in the middle. Seated fillet of sea trout is placed on top of leek mosaic and bright green volute.
leek mosaic and a nettle velouté

Seared Fillet of Sea Trout

This dish is often served around Austria’s beautiful lake-side towns, where fish is eaten daily by locals. I have added my own personal touch to the dish, with seasonal produce, playing with vibrant colours and contrasting textures.

View Menu
Book Now
Table set up with dish placed in the middle.
pan fried potatoes with salt beef, caramelised onions and a fried duck egg

Tiroler Gröstl

This dish is an addition to our breakfast gröstl selection, a well-known dish across the nation. ‘Left over meat’ & sausages are combined with onions and fried potatoes, making it the perfect hearty dish to start your spring morning.

View Menu
Book Now
Close up shot of two mushroom pierogi's, topped with pine nuts.
sauerkraut and paprika pine nuts

Pan- fried Mushroom & Ricotta Pierogi

This is a vegetarian spin on a European classic, each dumpling is filled with wild mushroom and ricotta giving it a fresh and plump filling. Complemented by paprika roasted pine nuts for an added crunch and brought back to our Austrian heritage with a serving of sauerkraut.

View Menu
Book Now
Side angle shot of raspberry and pistachio layer cake, with teapot behind.
and to finish

Raspberry and Pistachio Layer Cake

We wanted to create an enticing vegan option for dessert. The bright pink colour of the raspberry in this cake contrasts perfectly with the pistachio. The tart flavour balanced alongside the nutty edge is the perfect bite for enjoying at the end of your Fischer’s meal.

View Menu
Book Now

Join us from 1st April to discover our new spring menus.

Our Menus
Reservations