CHRISTMAS OFFERS The chic St. James's Hotel and Club, perfectly located in the heart of St. James's, is home to four fantastic private rooms which can accommodate up to 35 guests for a seated lunch or dinner. The exclusive combination of an elegant atmosphere, stylish Christmas decorations, outstanding gastronomy, and the highest standard of hospitality and service, will create the best possible experience for both you and your guests. For reservations or more information, please contact our events department on Tel. +44 (0) 20 7316 1616 or email events@stjameshotelandclub.com. 78 Park Place, St James s, London SW1A 1LS www.stjameshotelandclub.com
PRIVATE ROOMS St. James s Hotel and Club has four wonderful areas to choose from, for either social gatherings or professional meetings. The Library The Mayfair Suite The Granville The Wellington Boardroom Capacities Boardroom Classroom Theatre UShape Private Dining Reception Cabaret The Mayfair Suite 22 18 45 20 35 60 16 The Granville 8 8 20 The Wellington Boardroom 10 10 The Library 16 25 16 30 Entire Floor 80
PACKAGES There is a suggested selection of menus, created and produced by the hotel s Michelinstarred Chef William Drabble, but individual requirements can be catered for, all at the same superb level (an extra charge may apply). THREECOURSE LUNCH OR DINNER Your private event venue Threecourse lunch or dinner Half a bottle of wine per person, selected by our sommelier Tea and coffee Still or sparkling water Dedicated staff VAT Lunch from 95.00 per person Dinner from 125.00 per person ENHANCE YOUR EVENT GOURMAND MENU Your private event venue Sevencourse Gourmand Menu Wine pairing by our sommelier Tea and coffee Still or sparkling water Dedicated staff VAT 170.00 per person Champagne on arrival from 20.00 per person Festive canapés from 17.50 per person Champagne and canapés reception from 35.00 per person Cheeseboard course 15.00 per person Cheeseboard and Port 27.00 per person Coffee liqueur cabinet on consumption Please note that these packages are subject to a minimum of 8 delegates in The Library and 16 in The Mayfair Suite. A minimum of 3 people applies for the Wellington. A 12.5% discretionary service charge will be added to your bill. Additional charges apply for flowers and decorations.
PRIVATE DINING William Drabble has created Christmas menus, inspired by tradition and his love of modern Frenchstyle cuisine. William sources his ingredients through local producers only with the highest quality. Seafood is caught daily from the South Coast and shellfish from Scotland. All our meat comes from either Yorkshire, Cumbria or Lancashire. Each delicious dish clearly shows the skills and creativity that earned him 4 AA Rosettes and a Michelin star. Please note that our menus are subject to change due to availability. A discretionary service charge of 12.5% will be added to your bill. SAMPLE GOURMAND MENU Seared hand dived Scallop, gratin of salsify and braised Jerusalem artichoke Poached native Lobster tail, cauliflower puree and Lobster butter sauce Seared Foie Gras, caramelised pear puree and gingerbread Grilled fillet of Seabass, smoked garlic and red wine Saddle of Lune Valley lamb, turnips and thyme Piña colada bavarois and coconut sorbet
PRIVATE DINING CHRISTMAS MENU Smoked salmon tartare, pickled apple and horseradish Warm pumpkin royale, parmesan veloute, sage beignets Seared foie gras, braised lentils with root vegetables and bacon ( 5.00 supplement) Risotto of smoked haddock with leeks Wild mushroom gnocchi with butter roasted chicken wings Pot roast Guinea Fowl, sage, onion and chestnuts stuffing, Cranberry and port wine jus Beef blade slow cooked in Madeira, carrots slow roasted with thyme, warm potato and bone marrow espuma Honey glazed belly pork, mashed sprouts and roasted parsnip Griddled fillet of halibut, celeriac, apple, mussels and chives Fillet of bream, caramelised onion tart fine, red wine and tarragon Pithivier of confit celeriac and chestnuts, roasted celeriac and Madeira jus Homemade Christmas pudding, brandy butter Sticky toffee pudding, bourbon vanilla ice cream Carrot and cinnamon cake, cream cheese ice cream Caramelised banana and dark chocolate tart, salted caramel ice cream Prune and Armagnac custard tart, marron glace and Armagnac ice cream Cheese ( 7.00 supplement) Please select 1 starter, 1 main and 1 dessert of the entire group.
PRIVATE DINING NEW YEAR S EVE MENU Delamotte Brut Champagne NV, France Canapés Seared hand dived scallops, roasted celeriac and apple Roast quail with caramelised endive, warm orange and hazelnut dressing Seared Foie Gras with braised lentils and root vegetables South Coast Turbot poached in Champagne, leeks and Caviar Rib of dry aged beef, potato and bone marrow espuma, shallot and red wine jus Pineapple, coconut and rum Dark chocolate mousse, gingerbread spices, clementine sorbet Coffee Petits Fours 5 courses with wine pairing at 295.00 per person Please advise us of any allergies or dietary requirements 12.5% service charge will be added on the top of the bill