Boisdale of Belgravia

Transcription

1 Boisdale of Belgravia 15 Eccleston Street London SW1W 9LX Tel: Fax: Terms and Conditions of Reservation Please check with the events manager Alexandria Wood for availability and make a provisional booking before returning these forms. Bookings will only be secured upon receipt of these completed forms and deposit. If you reply by , please post or fax the signed and completed Terms & Conditions back to Alexandria. Please note that in making your booking you are agreeing to Boisdale s Terms & Conditions, as detailed below. Should you require any assistance in interpreting these conditions do not hesitate to ask Alexandria. A Guide to the suggested minimum spends for all private party areas: The Jacobite Room 900-1,500;...14 to 20 guests. The Back Bar 3,000;...20 to 25 guests. The Courtyard Garden (semi private) 900-1,400;.12 to 20 guests. The Private section of the Auld Restaurant next to the courtyard 850-1,250;.12 to 20 guests The Private section of the Auld Restaurant next to the windows 2,000-3,000;.12 to 20 guests The Auld Restaurant 2, ;..25 to 40 guests. The Macdonald Bar and Restaurant The principal restaurant and Jazz Club is normally available for private hire for Saturday lunch and all day Sunday, otherwise it is only available for large tables of up to 14 guests. Please note a 7.50 jazz cover charge per person will apply on the evening. In exceptional circumstances we will consider hire of the entire premises. Provisional bookings Please make a provisional booking before completing and sending these forms. A provisional booking will be held until another enquiry is received for the same area on the same date. If this occurs, we will contact you and ask for the completed forms and deposit. Should the forms and deposit required not be received within 24hrs, your provisional booking will be released. Payment & Deposits For all exclusive room hire, a non-refundable deposit of 50% of the agreed minimum spend per room will be required to confirm your reservation. This deposit will then be deducted from the final bill. We are delighted to accept all major credit/debit cards, direct bank transfer and cash. Unfortunately, cheques will only be accepted if cleared 5 working days prior to the date of the function. Please make cheques payable to Boisdale Plc. Minimum spend The minimum spend that is contracted for your party must be spent on the day of the event. If your party do not achieve this minimum spend on the day then the remaining balance will go towards a room hire fee. We do not allow any credit to be carried forward. Final Numbers Please provide the final number of guests 3 days before the event; obviously we appreciate that numbers may fluctuate. Cancellations In the very unfortunate event that the function is cancelled the deposit is non-refundable. Boisdale ltd Registered Office: 15 Eccleston Street, London SW1W 9LX. Company Reg. No VAT Reg. No

2 Arrival & Departure In order to ensure the best possible service we ask you to specify the time at which you wish to sit down. Unfortunately there may be delays to service should you or your guests be unable to meet these timings. Please note that during the Christmas season, in order to reset and clean for the evening service Boisdale will close between 4.30pm and 6.30pm. Last drink orders are taken at 4.00pm. We will, however, always do our upmost to accommodate your needs wherever possible Live Jazz The Macdonald Bar & Restaurant at Boisdale of Belgravia features live jazz each evening from 10.00pm. If you wish to enter the Jazz Club after your dinner, admittance will depend on availability. Service Charge All parties are subject to a 12.5% service charge, this is not included in the minimum spend. Correspondence and Alterations It is essential that once the terms and conditions have been received, any changes should be made by to avoid any errors. Stag and Hen Parties The host must provide us with a credit card prior to the function to cover any overspend or damages. These parties must vacate the premises by 12.30am. No adult entertainment is permitted. Stag and hen parties can only to be held in the Jacobite Room. Boisdale s Force Majeure Boisdale Plc shall not be liable for any delay or failure in fulfilling any of its obligations under this agreement if such a delay or failure is caused by circumstances outside the reasonable control of the company, (including without limitation any delay caused by any act or default by the client or an outside party). Menu If you numbers are then we ask you to dine on one of our set menus (see menus in partypack) if the numbers are above 22 then we have to restrict the options to 2 items per course and if your numbers increase and go beyond 29 then we can only allow the group 1 option per course that the whole group can dine from. Dietary requirements will be catered for separately. Pre-order If you wish to pre-order then please ask Alexandria for a table plan. Please kindly provide us with your menu options at least 10 working days in advance. The number of menu items you can make a pre-order from will depend on your numbers, further information will be given when the enquiry is made. Wine List In addition to the wine selection attached we have a very extensive award winning wine list. Expert advice is available if required and we can also organise tastings for you if desired. The Cigar Terrace The cigar terrace was created for our members and customers to enjoy the right to smoke. This area is not available for hire, however you and your guests are welcome to take your drink to this area to enjoy a Cuban cigar. However, there may not be space for a large party so please ensure that any requirement you may have for smoking before or after your function is discussed with Alexandra and, if possible, a space reserved for you and your party. Please keep the noise to a minimum whilst on the terrace as we have residents in close proximity. The terrace must be vacated by 11.00pm. Failure to do so may result in our permissions being retracted and terminated, which would be a tragic waste of a great smoking opportunity. Duty of care It is illegal to serve alcohol to an intoxicated person. Any person providing the intoxicated guest with alcohol after they have been refused service will also be refused service and may be asked to leave the premises. In order to comply with the antiquated vagaries of the English licensing laws, we are obliged to enforce the following restrictions on the service and consumption of alcohol: Last orders for alcoholic drinks: All alcoholic drinks removed from tables by: Private Dining Room 12.00am 12.30am Restaurant 12.00am 12.30am Courtyard Garden 11.00pm 11.20pm Back Bar 11.00pm 11.20pm The Macdonald Bar 1.00am 1.30am

3 Boisdale Private Function Booking Form Booking details: Please fill in every section on this form to confirm your reservation. Date of party: Time of arrival: Time you wish to be seated: Number of guests: Contact number: address: Name of the person booking the event: Name of the host (if different to above): Which room would you like to book?- Please tick the correct box: The Jacobite room The Courtyard Auld restaurant (Private section) Exclusive use of the Auld restaurant LUNCH DINNER LUNCH DINNER LUNCH DINNER LUNCH DINNER Menu and wine selections: Menu choice ( 31.50, 40 or 55): Personal menu heading (i.e. Happy Birthday Tom ) Red wine selection: Preferred choice: 2nd choice: White wine selection: Preferred choice: 2nd choice: Tea/coffee Still water Sparkling water Haggis supp ( 9.50) Cheese supp ( 8.50) Side dishes Deposit details: Card Type: Card number: Expiry date: Security code: Billing address: I have read and agree to the Boisdale Terms and Conditions and authorise Boisdale of Belgravia Plc. to deduct from my credit card the deposit of 50% of the agreed minimum spend Print name:. Signature: Date:.

4 Boisdale of Belgravia Private dining Menus Please note all menus are subject to seasonal change MENU Starters: Seasonal soup of the day toasted granary bread Salad of rocket, stilton Colston Bassett cheese toasted hazlenuts Potted Wester Ross Scottish salmon horseradish cream & toast Optional extra course ( 9.50 supplement): Mini roast Macsween haggis with mash & bashed neeps noggin of Glenfiddich 15 Year Old Main courses: Marinated chargrilled Buccleuch Estate chicken breast roasted field flat mushrooms Cod, smoked haddock & parsley fish cake spinach, sea vegetable & lobster sauce Rigatoni pasta wild mushrooms, spinach & parmesan Side dishes available: Broccoli with Rosemary & lemon cold pressed extra virgin rapeseed oil 5.00 Roasted field mushrooms 4.50 Minted new potatoes 4.25 Thick cut chips 4.50 Desserts: Chocolate torte honeycomb ice cream & almond nougatine A selection of ice creams shortbread biscuit Raspberry cranachan cheesecake with raspberry & mint coulis Optional extra course (8.50 supplement): A selection of 5 British cheeses with spiced preserved quince, celery, oat cakes & crackers

5 Menu Starters: Potted white mountain hare juniper & redcurrant jelly, warm sour dough Salad of yellow endive, Scottish chanterelle porcini & parmesan dressing Wester Ross Scottish salmon gradvalax sweet dill & mustard dressing Optional extra course ( 9.50 supplement): Mini roast Macsween haggis with mash and bashed neeps noggin of Glenfiddich 15 Year Old Main courses: Caramelised Wicks Manor pork cutlet wilted spinach, butter beans, garlic, red chilli & tarragon Pinot noir braised shin of Aberdeenshire beef caramelised carrot, horseradish mash Roast fillet of Cornish cod spinach, sea vegetable & lobster sauce Side dishes available: Broccoli with Rosemary & lemon cold pressed extra virgin rapeseed oil 5.00 Roasted field mushrooms 4.50 Minted new potatoes 4.25 Thick cut chips 4.50 Desserts: Chocolate torte honeycomb ice cream & almond nougatine Raspberry cranachan cheesecake with raspberry & mint coulis Caledonian orange mousse brown sugar meringue, citrus fruit salad Optional extra course ( 8.50 supplement): A selection of 5 British cheeses with spiced preserved quince, celery, oat cakes & crackers

6 Menu Starters: Salad of Isle of Wight heritage tomatoes & avocado gazpacho dressing, toasted garlic focaccia Wild Highland venison carpaccio, Evesham vale candied beetroot, juniper berry dressing Hebridean handpicked crab salad spiced avocado purée & Melba toast Optional extra course ( 9.50 supplement): Mini roast Macsween haggis with mash and bashed neeps noggin of Glenfiddich 15 Year Old Main courses: Roast grouse watercress, gravy & game chips Aberdeenshire 30 day dry aged 9oz rib eye (served medium rare) Béarnaise sauce, thick cut chips Roast loin of Scottish halibut steamed rainbow chard, spaghetti squash puree, squid & chickpea salsa Side dishes available: Broccoli with Rosemary & lemon cold pressed extra virgin rapeseed oil 5.00 Roasted field mushrooms 4.50 Minted new potatoes 4.25 Thick cut chips 4.50 Desserts: Chocolate torte honeycomb ice cream & almond nougatine Caledonian orange mousse brown sugar meringue White chocolate cheesecake poached rhubarb, candied walnuts Optional extra course ( 8.50 supplement): A selection of 5 British cheeses with spiced preserved quince, celery, oat cakes & crackers