A British Restaurant & Bar from Stevie Parle, with Tom Dixon. Christmas menu & hire guide 2018

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1 A British Restaurant & Bar from Stevie Parle, with Tom Dixon Christmas menu & hire guide 2018

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3 Christmas at Craft London We offer two tasting menus from Stevie Parle and Craft London s Head Chef Thomas Greig. 6 course long tasting menu 55pp (view the menu online) 3 course short tasting menu 38pp (view the menu online) About the menus: As always, we've teamed up with the UK's best producers to serve our take on Christmas with Leicester guinea fowl, braised ox cheeks, monkfish tails, Devon trout and a treacle smoked duck. There's some brilliant veg too, with Jorge's squash, rainbow carrots, saltbaked beets, kohlrabi, house ferments & pickles and plenty of foraged British mushrooms, berries & herbs all in the mix. Tom's created some devilish sides our eye's on his version of cauliflower cheese and we've got some truly wonderful, boozey desserts too. There s a huge spread of cheese from our friends at Neal's Yard to choose from and there's suggested wine pairings for both menus. Both menus are available from 5:30pm on Wednesday 21st November until December 22nd

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6 Christmas Booking Options Our Christmas menus are available for all group sizes from 5:30pm. From 21 st November we will also open during the day for bookings of 12 persons or more. Our private booths can seat up to 8 persons and our two sharing tables can seat groups of between 8 30 persons. For whole hires we can seat groups of up to 80 persons in the restaurant whilst the rooftop bar can accommodate up to 120 persons standing. We provide welcome drinks, snacks and canapés on arrival from our restaurant bar and can also offer use of the rooftop cocktail bar. For whole hires we can work with you to create a fully bespoke food & drinks menu. We don t charge an outright hire fee but work towards a preagreed minimum spend to include all food & drinks choices.

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8 Long Tasting Menu 6 Courses House Snacks Beer Cured Devon Trout, Kohlrabi, Dill & Elderberry Capers Hot Smoked Treacle Duck, Figs, Sour Cherry & Gem Rainbow Carrots, Neal s Yard Goats Curd, Mustard & Barley Jorge s Roasted Squash, Sage, Brown Butter & Foraged British Mushrooms Monkfish, Parsley Crust, Smoked Fish Broth & Fermented Vegetables Leicester Guinea Fowl, Poached Quince, Celeriac & Beetroot Selection of Cheeses from Neal s Yard (supplement) Cardamom Ice Cream, Rosemary Shortbread & Pear Chocolate Mousse, Praline & Whisky Soaked Damsons 55pp 95pp with wine pairing

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10 Short Tasting 3 Courses Hot Smoked Treacle Duck, Figs, Sour Cherry & Gem Salt Baked Beetroot, Ricotta, Smoked Rapeseed Oil & Pinenuts Beer Cured Devon Trout, Kohlrabi, Dill & Elderberry Capers Ox Cheek, Heritage Potato, Turnip & Pickled Onions Monkfish, Parsley Crust, Smoked Fish Broth & Fermented Vegetables Jorge s Roasted Squash, Sage, Brown Butter & Foraged British Mushrooms Chocolate Mousse, Praline & Whisky Soaked Damsons Cardamom Ice Cream, Rosemary, Shortbread & Pears Stout Toffee Pudding & Eggnog Custard 38pp 65pp with wine pairing

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13 ROOFTOP BAR Capacity for up to 120 guests A beautiful contemporary space from Tom Dixon situated on the top floor. The bar has incredible 360 views and an outside terrace. The bar is available for hire throughout the Christmas period. We accept bookings of all sizes and reservations can be combined with dinners at the restaurant. We don t charge an outright hire fee but work towards a preagreed minimum spend to include all food & drinks choices. About the bar: Our cocktails are created in house using an amazing selection of small batch spirits alongside infusions, tinctures, bitters and shrubs which we make ourselves. We offer a great selection of craft beer from local breweries and an extensive wine list. Canapés and delicious bar snacks are available from the restaurant.

14 GET IN TOUCH CRAFT LONDON PENINSUA SQUARE, GREENWICH, SE10 0SQ +44(0)

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