THE CHALLENGE CUP. The Challenge Cup is presented to the Gentlemen s Singles Champion (from 1887 to date).

Transcription

1 THE CHAMPIONS ROOM

2 THE CHALLENGE CUP The Challenge Cup is presented to the Gentlemen s Singles Champion (from 1887 to date). There have however been three trophies, the Field Cup ( ) and two Challenge Cups, ( and 1887 to date). Originally if a player won The Championships three times in a row then the trophy was retired and the player retained it. In 1883 William Renshaw did just this and the original Field Cup was retired. The All England Tennis Club then purchased a new Cup (for 50 guineas), this was the Challenge Cup, however, in 1886 with his sixth competitive win in a row, a feat since unequalled, William Renshaw retired the second cup. Faced with the problem of providing a new Challenge Cup, the All England Lawn Tennis Club spent 100 guineas from the profits of the 1886 Championships to purchase yet another trophy, however the Club was not prepared to risk losing this third Cup to a future three-times Champion, so the decision was taken that the new trophy would never become the property of the winner. The cup is engraved with the date and names of Champions since From 1949 to 2006 all Champions received a miniature replica of the Cup (height 8 1/2 inches), and from 2007 all Champions have received a threequarter size replica of the Cup bearing the names of all the past Champions (height 13 1/2 inches).

3 AMUSE STARTERS Scallop Ceviche with Mango, Tomato and Cucumber Salad Lime juice and olive oil dressing Severn and Wye Oak Smoked Salmon Watercress and pea sauce Thyme Roasted Heritage Beetroot with Goat s Cheese and Red Chard Salad Beetroot glaze Cornish Cured Meats, Artichoke Purée and Sun Blushed Tomatoes Rocket salad MAINS Roast Lancashire Fillet of Beef Rosti potato, confit of butternut squash and sage and a red wine jus Rosemary and lemon marinated Rump of Cambrian mountain Lamb Lamb and carrot potato croquettes, pea purée, buttered baby carrots and a thyme sauce Ricotta Cannelloni with Crispy Shiitake Mushrooms and Wilted Spinach Soy brown butter sauce From the seafood bar Fruits de Mer Freshly shucked Torbay oysters, king prawns, Cornish crab, langoustine, cockles, crayfish cocktail and a half lobster served with potato salad and dressed summer leaves DESSERTS Kentish Strawberries and Blackberries Cornish clotted cream Strawberry and Crème Patisserie Fraisier Strawberry coulis Dark Chocolate Praline Chocolate mousse FROM THE TROLLEY Selection of British Cheeses Farmhouse cheeses served with chutneys & oat biscuits

4 AFTERNOON TEA Reception Sandwiches Prawn Mayonnaise Roasted Chicken and Sage with Rocket Free-range Egg and Baby Spinach Ham and Grain Mustard 48 St Hugo Cabernet Sauvignon 2009 Australia abv 14.2% Concentrated cassis, blackberry and mint flavours combined with stylish and sympathetic oak, supported by supple, fine-grained tannins. The richness and intensity of the fruit flavours are perfectly balanced by fresh acidity, and the wellhandled oak served to enhance the dense varietal and regional characters of this wine. Devon Fruit and Plain Scones Strawberry Jam Cornish Clotted Cream Selection of Afternoon Tea Pastries Black Cherry and Pistachio Finger Victoria Sponge Cupcake Fresh Fruit Tartlet Salted Caramel Éclair White Chocolate Tiffin Kentish Strawberries and Raspberries Double cream Indian Tea WINE LIST On arrival Lanson Fraise White Label Cocktail Pimm s No.1 Cup With Lunch White Bin 22 Chablis Terroirs de Chablis Patrick Piuze 2012 France abv 13.5% Vibrant, mineral-driven aromas of chalk, white peach and mint. Stony and refreshing, with very good cut to the flavours of powdered stone and mint. Finishes lively and dry, with classic Chablis minerality. 23 Pinot Gris Organic Jean Baltenweck 2008 Hint of smoked, apricot and hazelnuts on the nose. Ripe and fresh palate possessing fabulous weight and ripeness of honeyed peach, pear, and a dash of classic Pinot Gris spice. 47 Steingarten Riesling 2012 Australia abv 12.1% A finely balanced palate, showing an attractive juicy lemon and lime flavour intensity. This is supported by a very elegant and taut mineral acidity providing a long and linear spine, which enhances the potential of the wine to age gracefully over time. Red 36 Loredona Monterey County Pinot Noir 2011 USA abv 13.5% Ripe strawberry, red cherries and a subtle hint of cloves. These aromatics are complimented by crisp and refreshing tropical fruit flavours on the palate. Rosé 45 Château d Esclans Whispering Angel 2011/2012 Pale salmon in colour, this is delicate and fresh with plenty of crisp strawberry fruit and a long finish. Badoit Sparkling Mineral Water 750ml Evian Still Mineral Water 750ml Enhance Your Experience Per Bottle 1 Lanson Black Label Brut NV abv 12.5% Mouth-watering and uplifting, it s great as an aperitif. Black Label s fresh aromas combine the impression of vitality and spring-time scents, together with hints of toast and honey. 2 Lanson Rosé Label Brut NV abv 12.5% Pale salmon colour and taste of fresh, succulent summer berries make it a perfect accompaniment for summer. Aromas of roses and fruit predominate, with discrete notes of red berries. 3 Lanson White Label Sec abv 12.5% Uniquely crafted for an exceptional sublime softer taste, flavours of white fruit develop, grow and contribute to the persistent sensation. The finish, with a soft chalk-minerality and freshness, gives the seal of the Lanson signature. 4 Lanson Gold Label 2002 Vintage Brut abv 12.5% This is rated the best vintage in the last ten years. Dense attack expressing rich and complex aromas of winter pear and quince with some notes of fig. Well balances. The finish is persistent. 24 Pouilly Fuissé La Croix Robert- Denogent 2010/2011 France abv 14% Silky and harmonious fruit flavours of white peach and lemon are beautifully balanced together with a well judged use of oak coming through on the finish. 25 Cloudy Bay Sauvignon Blanc 2012 New Zealand abv 13.5% Tropical fragrances of guava and mango to ripe lime/ citrus and sweet herbs. The palate also is juicy and voluminous, combining concentrated flavours with a mineral acidity that leaves a long, fresh, intense flavour. 26 Meursault Villages Michelot 2011 France abv 13.5% Clean and bright with nutty, toasty oak adding the depth and richness to the citrus, apple and melon fruit

5 40 Châteauneuf du Pape Rouge Château St-Jean 2010 France abv 14.5% A full-bodied, peppery, garrigue-dominated effort with loads of blackcurrant and cherry fruit. 41 Domaine Bouley Pommard 2009/2010 Warm and spicy with rich red fruits. It is well concentrated with very ripe soft tannins but plenty of structure and freshness. 42 Vietti Barolo Castiglione 2008 Italy abv 13.5% Pale ruby in colour with powerful aromas of rich, ripe cherries and intricate complexities of spice, tea leaves and rose petals. Incredible finesse with excellent balance A complimentary copy of the official Wimbledon programme Bottle of Evian water to take on court per person A 10% optional gratuity will be added to the bill Richard cook owner of Severn and Wye smokery supplier of our smoked and poached salmon The rivers Severn and Wye are synonymous not only with wild salmon but also with the elver and eel. The two rivers being one of Europe s biggest elver fisheries. Severn & Wye Smokery is situated between these two great salmon rivers on the edge of the Royal Forest of Dean. Starting with two flagship products, smoked wild salmon and smoked eel, the business has grown to produce a full range of smoked fish products. The production techniques and smoking processes are still very traditional and grading, filleting, curing and cutting are still mostly done by hand. They chip all of their own oak wood for smoking, which gives our smoked products a unique distinctive taste. They can either hang or lay out the fish for smoking, depending on our preference. Richard works with the chef to develop the exact specification and flavour for our salmon at Wimbledon. Richard is a big advocate of elver restocking program, and for each side of Severn and Wye salmon eaten at Wimbledon in 2011/12 three live elvers have been contributed to the Tanks in Schools scheme which is run by Richard and his team. We are hopeful that the elvers contributed in 2013 can be released into the wetlands at Barnes as part of Richards work with London Wildlife Trust. Severn and Wye are a carbon zero company and have recently been successful in securing MSC approval. In November 2012 Severn and Wye where invited by The Wild Life Trust to the House of Commons at Westminster to pick up the Nature Works award in recognition of the Tanks in Schools and eel restocking project that they have been promoting for the last three years.