One Great George Street

Transcription

1 One Great George Street Welcome One Great George Street is delighted to present you with our 2017 catering menu at London s newly crowned Best Private Dining Venue following our award win at the London Venue Awards. Our diverse team of talented chefs and front of house staff have vast experience and operate from state-of-the-art in-house kitchens. In the food Hygiene Rating Scheme run by local authorities with the Food Standards Agency, we were awarded the highest rating of 5 by Westminster City Council. As an independent venue, we have the freedom to purchase from specialist suppliers on a daily basis and therefore only use the freshest, finest and where possible locally-sourced produce. Our expertly-sourced wine list also encapsulates diverse varieties to complement every dish and match every palate and budget. Prefer a bespoke menu tailored to your specific needs or theme? Not a problem. Whether you choose from our extensive catering menu or opt to go off-piste, we look forward to making your event a successful and memorable occasion. By choosing One Great George Street you are choosing an organisation strongly committed to sustainability. We have an on-site water purification system to reduce water consumption, a waste reduction, recycling and 0% to landfill policy, and a Food Legacy and Sustainable Fish City Pledge. We also procure goods and services from suppliers with sound CSR policies themselves and offer Fair Trade products. Visit our blog and interact with us on Twitter (@OGGSVenue) or Facebook (OGGSVenue) to stay tuned for our latest news and updates. One Great Venue, One Great Standard

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3 C ontents 04 Refreshments 06 Breakfast 08 Business Lunch and Finger Food 12 Buffet 18 Bowl Food 20 Canapés 22 Canapés and Bowl Food Packages 24 Lunch and Dinner 28 Bespoke Menus 30 Additional Information Key: (DF) Free from dairy containing ingredients (GF) Free from gluten containing ingredients (V) Vegetarian dishes

4 04 Refreshments

5 05 A selection of refreshments and snacks that are available throughout the day Beverages A selection of Fair Trade teas, herbal infusions and filter coffee A selection of Fair Trade teas, herbal infusions and filter coffee with an assortment of biscuits Freshly squeezed orange juice, 1 litre Orange, apple or cranberry juice, 1 litre. Other juices are available on request Soft drinks assorted 330 ml cans 1.65 Individual bottled fresh fruit smoothies 2.10 Freshly made lemonade, 1 litre 5.20 Iced tea with lemon, 1 litre 2.25 Still or sparkling water, 750 ml bottles 2.65 Accompaniments Mini muffin selection (V) 1.25 Mini cake bite selection (V) 1.25 Freshly baked cookie (V) 1.25 A whole piece of fruit (DF, GF, V) 1.25 Afternoon Tea - Finger sandwiches of coronation chicken, egg & cress and smoked salmon served with pastries and scones with clotted cream and strawberry jam (Includes a selection of tea & coffee) Bar nibbles and snack bowls 1.00 per person Salted, sweet and spicy nut selection (DF, GF, V) A bowl of potato crisps (DF, GF, V) A bowl of vegetable crisps (DF, GF, V) Tempura seaweed crackers (DF, V) Selection of olives (DF, GF, V) Mini pretzel knots (V) Bombay mix (DF, GF, V) Yoghurt coated raisins (GF, V) Risotto chilli crackers (DF, V)

6 06 Breakfast

7 07 Available as a self-service buffet until 10:30 Teas, coffee, fruit juice and water are available. Please see the Refreshments Menu Hot Dishes 2.30 Grilled smoked bacon in a soft roll Traditional breakfast sausage meat in a soft roll Herb omelette in a soft roll (V) Baked croissants filled with smoked applewood cheese, spring onion and ham Breakfast quiche with sausage, bacon, tomato and mushroom Warm banana pancakes with maple syrup (V) Vegetarian breakfast quiche with vegetarian sausage, tomato and mushroom (V) Pineapple bran muffins (V) Nut, banana and raisin grain-free Paleo muffins (DF, GF, V) Smoked haddock and dill croquettes with lemon dipping sauce Gruyère cheese and mortadella rarebit Cold Dishes 2.30 Smoked salmon and cream cheese on a savoury herb bun Pain au chocolat (V) Croissants served with butter and jam on the side (V) Fruit skewers with Greek yoghurt and Kentish Blue Hill honey (GF, V) Danish pastry (V) Fruit smoothie bowls with seed and coconut sprinkles (GF, V) Individual fruit yoghurts (GF, V) Individual goji and cranberry Bircher muesli with Greek yoghurt, blueberries and sunflower seeds (V) English Breakfast per person Scrambled eggs, Cumberland sausage, smoked back bacon, hash brown, grilled tomato, baked beans, sautéed mushrooms and thick toasted bread (Includes a selection of tea and coffee) (Price includes plated table or buffet service for up to 30. An additional charge may apply above these numbers) Continental Breakfast Selection per person A selection of sliced breakfast meats and cheeses, croissants and Danish pastries, fruit skewers with Greek yoghurt and Kentish Blue Hill honey, muesli, cherry tomatoes, seeded bread, preserves and butter (Includes a selection of tea, coffee and orange juice) (Price includes plated table or buffet service for up to 30. An additional charge may apply above these numbers)

8 08 Business Lunch and Finger Food

9 09 For groups of 31 and over the minimum spend is per head For groups of 30 and under the minimum spend is per head For less than 6 guests a bespoke menu can be created to suit your needs For events starting after 17:30 a supplement of 5.00 per person will be added One Great Main A selection of sandwiches and wraps with a variety of fillings including vegetarian options served with a bowl of crisps Vegetarian mezze platter of grilled vegetables, olives, stuffed sweet peppers, marinated artichokes, feta cheese, tomato and oregano salad, houmous, tzatziki and Moroccan seed bite crackers (V) Classic Ploughman s lunch with pork pie, Scotch egg, Black Bomber Cheddar, sliced smoked gammon ham, roast chicken breast, Branston pickle, coleslaw, cherry tomatoes and crusty bread Cold poached salmon and lemon crème fraîche mousse, smoked mackerel and horseradish pâté and tuna, caper and dill mayonnaise served with shaved fennel salad and blinis Sushi platter A selection of fish and vegetarian sushi served with miso soup, salted edamame beans, tempura seaweed crackers, wasabi, soy and pickled ginger One Great Salad Bowl 2.60 Served in a large bowl but charged per person. (For a minimum of 10 people per salad) Roast Mediterranean vegetable salad with marinated mushrooms, Manchego, olive oil and basil (GF, V) Shredded duck with pickled mouli, cucumber, mango and carrot with ginger, tamari and sesame dressing (DF, GF) Saffron couscous and roast chilli butternut salad with sugar snap peas, pecans and pomegranate seeds (DF, V) Roasted pepper fattoush with heritage tomatoes, cucumber, red onion, sumac and toasted pitta (DF, V) Indian vegetable salad with cauliflower, chickpeas, tomatoes, peas and cashew nuts, curried yoghurt dressing (GF, V) Cumin roasted sweet potato and red onions with quinoa and feta cheese, olive oil dressing (GF, V) Sugar snap, asparagus, pea, courgette and fennel salad with honey mustard dressing (DF, V) Tuna niçoise (GF) Rigatoni, pesto, broccoli and roquette salad with Parmesan flakes (V) Caramelised onion and potato salad with bacon, Dijon mustard, soured cream and chives

10 10 Business Lunch and Finger Food continued

11 11 Hot Side Dishes 2.60 Jalapeno cream cheese poppers with Bloody Mary ketchup (V) Pork, apple and chorizo sausage rolls Vegetarian spring rolls with sweet chilli sauce (DF, V) Panko coated chicken pieces with katsu dipping sauce Prawn gyoza with honey, soy and ginger Lamb kofta with minted sumac yoghurt (DF) Mini roast potatoes filled with Cheddar, sour cream, bacon and chives (available without bacon for vegetarians) (GF) Butternut squash and feta falafel with smoked chilli crème fraîche (V) A selection of vegetarian quiches (V) Cold Side Dishes 2.60 Fresh vegetable crudités with a selection of three dips (V) A selection of fish and vegetarian sushi served with soy sauce, wasabi and pickled ginger (GF) Char-grilled bruschetta topped with houmous, roast red peppers, smoked paprika, toasted pinenuts and chopped herbs (DF, V) Vegetarian rice paper rolls (DF, GF, V) Nacho crisps with sour cream, guacamole and spicy tomato salsa (V) Mini Scotch eggs with piccalilli Coronation chicken cup (GF) Asparagus wrapped in English air-dried ham with sweet pepper and cream cheese dip Dessert Side Dishes 2.60 Belgian chocolate cheesecake (GF) Fruit skewers with Greek yoghurt and Kentish Blue Hill honey (GF, V) Mini cake bites (V) Whole fruit (DF, GF, V) Toffee apple and cinnamon popcorn (V) Energy bars (DF, GF, V) Mixed mini éclairs (V) Portuguese custard tarts (V)

12 12 Buffet

13 13 Standing or seated buffets are available throughout the day for 30 people and over Available for 20 people and over with only cold dishes Two main dishes (one to be vegetarian), two side dishes, one dessert and coffee per person for lunch Or Three main dishes (one to be vegetarian), four side dishes, two desserts and coffee per person for lunch per person for dinner Seated buffets carry an additional charge of 3.50 per person (includes bread basket per table) Additional main dishes 6.25 per person for lunch 7.75 per person for dinner Additional side dishes 3.00 per person for lunch 4.00 per person for dinner Classic British Main Dishes Beef and Guinness pie topped with suet pastry (DF) Free-range chicken, smoked bacon, baby onion and mustard pie with puff pastry Casserole of Scottish smoked haddock, salmon and spinach, shallot, dill and cream sauce Lancashire hot pot Diced chicken, wild mushroom and leek in a tarragon white wine cream sauce Shropshire fidget pie gammon, potato, apple, onion and sage pie with a short crust topping Cottage pie with richly flavoured minced beef and a cheesy mash topping (GF) Global Main Dishes Spanish chicken, chorizo and bean stew (DF, GF) Strips of beef glazed with honey, soy and ginger, served with roasted mixed peppers, beanshoots and baby corn (DF, GF) Mild Kashmiri masala fish, tomato and coconut curry with coriander and chana dal (DF, GF) Lamb tagine with dried apricots and chickpeas in a traditional Moroccan spiced sauce (DF, GF) Swedish beef meatballs with a creamy redcurrant jelly sauce German sausage, belly of pork, sauerkraut and potato in a mustard, caraway and Riesling scented casserole

14 14 Buffet continued Healthy Mains Roast farmed seabass on a bed of lime, coriander and mango salsa (DF, GF) Lemon scented chicken strips with roasted Mediterranean vegetables, rosemary and olive oil dressing (DF, GF) Pomegranate sumac chicken with pistachio, orange zest, mint and parsley jewelled cauliflower rice (DF, GF) Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF) Steamed turkey in a shitake, bok choi, spring onion and broad bean noodle bone broth with shredded carrots and red chillies (DF, GF) Grilled strips of venison with a pearl barley, beetroot and horseradish risotto One Great Platter Cold poached salmon with Russian salad (DF, GF) Sliced Cajun chicken with a black bean, corn, red pepper and avocado salad, lime coriander vinaigrette (DF, GF) Smoked salmon platter with lemon blinis, sour cream and dill Platter of sliced rare roast beef with roquette and Parmesan shaving salad, olive oil and balsamic dressing (GF) A selection of British charcuterie with celeriac remoulade and olive bread sticks (DF) A selection of vegetarian quiches (V)

15 15 Vegetarian Main Dishes Spinach and ricotta stuffed gnocchi with red pepper, tomato and basil sauce (V) Pumpkin ravioli with a creamy mozzarella and pesto sauce (V) Spanakopita A traditional Greek pie made with feta cheese, spinach and pine nuts with a crispy filo crust (V) Mushroom, leek and Stilton oat cobbler (V) Panko coated sweet chilli and ginger tofu on a sweet potato and spinach Thai curry (DF, V) Lentil moussaka - a vegetarian version of the classic Greek dish with layers of aubergines and braised lentils (V) Baked macaroni cheese with Gruyère and leeks (V) Aubergine, red onion, feta and tomato savoury cheesecake (V) Pumpkin, cashew nut and cauliflower korma (DF, V) Vegetarian shepherd s pie (V) Main Dishes for Seated Buffets only Roast Sirloin of beef with red wine gravy, Yorkshire puddings and horseradish Honey glazed gammon with mustard, cider and parsley sauce Salmon en croûte with spinach and ricotta wrapped in puff pastry, served with a watercress sauce Roast leg of lamb noisettes with sun-dried tomato, basil, olive and garlic stuffing, rosemary jus (DF) Sliced brisket and caraway dumplings in a rich aromatic sauce Mushroom, nut, vegetable and quinoa Wellington, tomato basil sauce (V)

16 16 Buffet continued Hot Side Dishes Roast new potatoes infused with rosemary (DF, GF, V) Dauphinoise potatoes cooked in garlic, cream and cheese (GF, V) Mashed potato with spring onion and butter (GF, V) Cauliflower cheese with nutmeg (V) Moroccan spiced couscous with toasted pinenuts, herbs and dried fruits (DF, V) Roast root vegetables with a honey glaze (DF, GF, V) Peas, diced leeks and sugar snaps tossed in minted butter (GF, V) Glazed caraway carrots (GF, V) Braised red cabbage with apples and sultanas (GF, V) Pilaf rice (GF, V) Creamed leeks (GF, V) Cold Side Dishes Caramelised onion and potato salad with bacon, Dijon mustard, sour cream and chives Diced beetroot, dill and olive oil (DF, GF, V) Greek salad with plum tomatoes, olives, feta cheese, cucumber, iceberg lettuce and red onions (GF, V) Mixed leaf salad with tomato, cucumber, spring onion and herbs (DF, GF, V) Wholemeal fusilli pasta salad with red pepper pesto and sun-blushed tomatoes (V) Mixed bean and roasted courgette salad (DF, V) Traditional coleslaw (DF, GF, V) Brown rice and cashew nuts, sunflower seeds, sultanas, parsley and onion (DF, GF, V) Roasted Mediterranean salad with roast cherry tomatoes and nut-free pesto (GF, V) Sugar snap, asparagus, pea, courgette and fennel salad with honey mustard dressing (DF, V) Cumin roasted sweet potato with red quinoa and feta (GF, V) Heritage tomato and bocconcini salad with basil oil (GF, V)

17 17 Desserts Baked vanilla cheesecake (V) Sticky toffee pudding with butterscotch sauce (V) Bakewell tart with almond frangipane and raspberry jam (V) Banoffee pie Blackberry and apple tart (V) Lemon meringue tart (V) Fresh fruit tart (V) White chocolate and raspberry bread and butter pudding (V) Baked rice pudding with berry compote (V) Profiteroles filled with fresh cream and dipped in chocolate (V) Tiramisu (V) Warm chocolate brownies with chocolate sauce Fruit skewers served with Greek yoghurt and Kentish Blue Hill honey (GF, V) A selection of cut British and European cheeses served with crackers, grapes, celery and chutney

18 18 Bowl Food

19 19 Choose 5 dishes for Additional bowls 4.75 each Hot Dishes Salmon en croûte with crème fraîche watercress sauce Panéed lemon sole with verde mayonnaise Creamy clam and sweetcorn chowder sip Grilled chicken satay with peanut dipping sauce (DF, GF) Sausage and mustard mash with caramelised onion gravy Braised beef cheek Bourguignon with cauliflower rice Chicken and chorizo paella Panko coated goat s cheese with chilli jam and heritage tomato salsa (V) Shitake massaman curry with fragrant lime rice (GF, V) Parmesan and leek soufflé, creamy tomato sauce (V) Chilled Dishes Cajun crayfish remoulade with shredded iceberg (DF) Dressed crab salad with fine herbs (DF, GF) Lime and mandarin-cured salmon and cucumber tartare (DF, GF) Tuna ceviche on pineapple and chilli salsa, coconut vinaigrette (DF, GF) Mexican spiced chicken salad with sweetcorn, black beans and guacamole (DF, GF) Roast duck with caramelised cashews, watermelon, spring onion, chilli lime mint dressing (DF, GF) Beef carpaccio with horseradish crème fraîche and crispy shallots Fennel, asparagus and feta salad (GF, V) Lebanese style roasted pumpkin with tarator sesame dressing (V) Crispy vegetable rice paper rolls with sweet chilli dip (DF, GF, V) Dessert Dishes Mini doughnuts, espresso chocolate sauce (V) Coconut milk and mango panna cotta (GF) Eton tidy (GF, V) Warm lemon polenta bake with Greek yoghurt (GF, V) Banana milkshake shot (GF, V)

20 20 Canapes

21 21 For 10 pieces per person 5 pieces per person (available when followed by a seated meal) Additional canapés available at 2.25 each Hot Canapés Mini beef Wellingtons wrapped in Parma Ham and served with horseradish Hollandaise Sweet potato and thyme tart with hazelnut crumble (V) Cocktail boar chipolatas coated in a Kentish honey and lavender glaze (DF) Salt and pepper popcorn fish bites with lemon mayonnaise Pork, apple and chorizo sausage rolls Pancetta, onion and crème fraîche tart Mini roast potatoes filled with Cheddar, sour cream and chives (GF, V) Chicken katsu lollipop with curry dipping sauce Vegetarian spring rolls with sweet chilli dipping sauce (DF, V) Spiced paneer and red onion chutney cup (V) Smoked haddock croquettes with Danish remoulade Jerk prawns with lime and coriander crème fraîche Gruyère and cranberry croque-monsieur (V) Crab choux buns Blackcherry chutney glazed pork belly bites (DF, GF) Butternut squash and feta falafel with smoked chilli crème fraîche (V) Chilled Canapés Smoked salmon, nori and sesame pancake stack, wasabi mayonnaise (DF) Potted lemon and cayenne shrimps in pastry Fresh asparagus tip wrapped in bresaola (GF) Shredded duck confit with hoi sin, spring onion, cucumber and coriander cress (DF) Smoked salmon blinis with crème fraîche and dill Tomato cup with fresh pesto and Parmesan flakes (V) Goat s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V) Harissa lamb lollipops with dukkah crust (DF, GF) Seared sesame crusted tuna with cucumber (DF, GF) Devilled quail egg with houmous on a seed bite (V) Tandoori chicken skewers with mint yoghurt dip Parma ham with fig A selection of fish and vegetarian sushi (DF) Moroccan lemon chicken and apricot cups Feta and watermelon stack (GF, V) Roquefort and pear tartlets (V) Dessert Canapés Chocolate dipped strawberries (GF, V) Mixed mini macaroons (V) Mini berry Pavlova (GF, V) Tiramisu in a chocolate cup (V) Mini cones filled with marshmallow dipped in coconut A selection of fondant fancies (V) Salted caramel brownies (V)

22 22 Canapes and Bowl Food Packages

23 23 Canapés can be combined with our Bowl food menu at the same price of per person. We suggest 2 bowls and 6 canapés. Sample menu Bowls Salmon en croûte with crème fraîche watercress sauce Roast duck with caramelised cashews, watermelon, spring onion, chilli lime mint dressing (DF, GF) Canapés Mini beef Wellingtons wrapped in Parma Ham and served with horseradish Hollandaise Jerk prawns with lime and coriander crème fraîche Butternut squash and feta fatafel with smoked chilli crème fraîche (V) Devilled quail egg with houmous on a seed bite (V) Moroccan lemon chicken and apricot cups Tiramisu in a chocolate cup (V)

24 24 Lunch & Dinner

25 25 Available for 10 people and over All dishes are plated and served by our waiting staff to seated guests Coffee and salted caramel truffles are included Please choose one starter, one main and one dessert. Dietary requirements can be catered for separately Prices per dish per person: 3 Course Lunch Starter: 9.00 Main Course: Dessert: 9.00 Cheese as an additional Course: Course Dinner Starter: Main Course: Dessert: Additional Intermediate Course and/or Cheese Course: 7.00 each Starters Lime and lemon-cured fresh salmon and white crab with keta, a lime and chive crème fraîche dressing, soft herb salad (GF) ( 1 supplement) Hot sautéed tiger prawns in a spicy Moroccan sauce with a salad of Greek yoghurt, pomegranate, pistachio and saffron pilau rice (GF) Scottish smoked salmon with dill cream cheese, citrus dressing, crispy capers and warm lemon blinis Chicken liver parfait with raspberry chutney, shallot and radish salad, warm mini baguette Pan-fried seabass niçoise with preserved lemon oil (GF) Chilli-roasted feta with watermelon and roquette, chilli oil and spring onion salsa (GF, V) Asparagus with Parma ham, a warm poached egg and Hollandaise dressing (GF) (also available with grilled courguette as a vegetarian alternative) Crab and spring onion cake with grain mustard cream sauce and baby cress Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF) Smoked ham hock croquette on piccalilli with watercress garnish Warm sweet potato, pinenut and goat s cheese galette, mixed baby leaf salad (V) Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V) Risotto with peas, asparagus and pecorino, Parmesan crisps (GF, V) (other seasonal options available on request) Twice-baked smoked haddock soufflé with a white wine and English mustard sauce Twice-baked leek and stilton soufflé, paprika cream sauce (V) Sesame coated seared tuna, Asian slaw, fresh lime and ginger dressing (DF) (The tuna will be cooked rare unless otherwise requested) Caramelised red onion tart with ratatouille (V) Italian style aubergine bake with mozzarella cream and cherry tomato sauce (GF, V)

26 26 Lunch & Dinner continued Main Course Pan-fried farmed seabass on pomme mousseline and asparagus with citrus beurre blanc (GF) Roast cod on a tapas style base of chorizo, red pepper, sautéed potato, garlic, and thyme with salsa verde (GF) Pan-fried organic salmon with fennel and potato rosti, seagreen vermouth cream sauce (GF) Marinated free-range chicken breast with chickpea fondant, cumin carrots, roast aubergine and Persian pomegranate sauce (GF) Stuffed guinea fowl breast with glazed carrots, seasoned leeks and mashed potato, pink peppercorn sauce (GF) Paprika dusted free-range chicken breast on mashed roast sweet potato with a warm wild mushroom, pinenut, broad bean and plum tomato salsa (DF, GF) Roast chicken breast with an apple, rosemary and mustard cream sauce, crushed caraway carrots and fondant potato (GF) Twice-cooked belly of pork rubbed with fennel seeds, served with red cabbage and garlic mash, Calvados sauce (GF) Port-glazed duck breast on herbed mashed potato with pancetta savoy cabbage and a rich jus Braised lamb shank in a rich root vegetable and pearl barley sauce with mashed swede and potato Tournedos of beef with rosti potatoes, green beans and wild mushroom, button onions, Madeira sauce (GF) ( 2.00 supplement) Braised blade of Scottish beef with spicy sausage and smoked bacon cassoulet, saffron cocotte potatoes and watercress (GF) Red onion and beetroot tart, spaghetti of vegetables, roast cauliflower and shallot yoghurt (V) Roast vegetable mille-feuille with peppers and aubergines served with roquette salad and smoked sun-blushed tomato paste (V) Soft polenta with Portabello mushrooms and tender stem broccoli topped with crunchy onion rings (V) Lentil, sweet potato and coconut stew served with paratha bread and coriander chutney (V) Root vegetable Wellington with roast courgette ribbons and a creamy tomato and basil sauce (V) Roast rump of lamb served with dauphinoise potatoes, spinach, dried plum tomato and rosemary jus (GF) (Available as a 3 bone rack of lamb for a 2 supplement)

27 27 Desserts Apricot and almond frangipane tart (V) White chocolate and raspberry bread and butter pudding (V) Elderflower and lime curd mousse, red berry compote and honeycomb sprinkle (GF) Champagne and strawberry mousse Banana split Pavlova with ice cream, nut sprinkle, choclate and caramel sauce (V) Tart Tatin with caramelised apple, served with cinnamon ice cream (V) Baked chocolate fondant served with sea salt caramel ice cream (V) Eton tidy (GF, V) Chocolate cardamom tart with orange zest cream (V) Lemon posset served with vanilla butter biscuits (V) Warm St. Marcellin cheese with Kentish honey, cracked pepper, fig, radish and walnuts A selection of British and European cheeses served with grapes, chutney, celery and crackers Passionfruit and citrus cheesecake

28 28 Bespoke Menus

29 29 Bespoke Menus Our kitchen team represent more than seven countries from around the world. This diversity makes way for a myriad of creative menu design opportunities, one of the many benefits of our stand-alone, autonomous conference and events venue. We are therefore able to work with clients on their specific requirements to produce the perfect menu for their perfect event. For many cultures the style and authenticity of food is an important part of the celebration and in the past we have used clients own family recipes to draw inspiration from Persian, Jewish, Greek, Indian and Chinese cuisine. These are just a few of the many themes from which we have created bespoke menus. Our in house Executive Chef and his team will be happy to design a seasonal bespoke menu accompanied by wine suggestions from our expertly trained Wine & Spirit Education Trust Sommeliers to match each dish.

30 30 Additional Information There is an additional charge for refreshments served before 07:30 or after 17:30. Final guaranteed numbers for catering must be advised three working days in advance. Working days are deemed as Monday to Friday not including public holidays. Dishes from the menu may contain traces of nuts. A supplement may apply when numbers for catering are less than 100 at weekends and public holidays. Prices shown are exclusive of VAT, which shall be charged at the rate in force at the time of purchase. These prices are also subject to change should the government introduce additional costs. If you require a choice menu, this may be available for a seated lunch or dinner at an additional cost. Should ingredients not be available a similar substitution may be used prices are subject to change with 3 months notice advertised online. All of our suppliers provided information for our Corporate Social Responsibility policy which can be downloaded from our website: In addition, we source local produce where possible to help reduce the impact on the environment. Please ask one of our team if you require further information on the allergens contained in our dishes.

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32 Join the conversation at One Great George Street (OGGS) Our blog and social media forums offer breaking news and views from our award-winning venue s experts in the heart of Westminster. Stay tuned for updates from our Executive Chef David Wilkinson who has over 30 years of 5 Star experience, and our other OGGS experts: Blog: OGGSVenue