G U I D E L I N E C A T E R I N G C O S T S A N D S A M P L E M E N U S A T R O Y A L H O R T I C U L T U R A L H A L L S

G U I D E L I N E C A T E R I N G C O S T S A N D S A M P L E M E N U S A T R O Y A L H O R T I C U L T U R A L H A L L S

G U I D E L I N E P A C K A G E C O S T S Receptions Costs include 100 guests 43 200 guests 39 300 guests 38 500 guests 37 Champagne on arrival Substantial canapés Wine, beer and soft drinks for 3 hours Zafferano chefs, managers, front and back of house teams Cloakroom attendants Catering equipment Transportation Dinners Costs include 100 guests 100 200 guests 90 300 guests 85 Sparkling wine and soft drinks on arrival Three course dinner ½ bottle of house dinner wine and water Zafferano chefs, managers, front and back of house teams Cloakroom attendants Catering equipment Transportation 6.30pm-11pm

G U I D E L I N E P A C K A G E C O S T S Conferences Costs include 100 guests 80 200 guests 75 300 guests 70 Coffee and pastries on arrival Two refreshment breaks A grab and go and/or bowl food lunch Zafferano chefs, managers, front and back of house teams, Catering equipment and basic conference furniture Transportation 9am start and a 5pm finish

Sticky duck with Asian slaw, sesame cone Native lobster, spiced avocado and kimchi mayo Pistou vegetables shaved pecorino in a crisp cornet Wiltshire cured beef and goat's curd wrap with watercress and pea shoots Kerala spiced lamb shoulder croquettes with fresh green chilli and coriander relish Indian butter chicken and mint raita in a mini poppadum with edible flowers Baby bangers, bourbon BBQ jam Chalk Farm salmon blinis, wasabi pearls, horseradish cream Seared tuna, wasabi spiked edamame purée, pickled ginger and sesame snaps Hand-picked Devon crab and citrus salad in a cucumber cup Shrimp with Coconut, coriander and soy dip Crisped quail eggs, truffled mayo Beetroot jammy dodger, creamed goat s cheese Jewelled quail's eggs with citrus and toasted sesame dipping salts Pecorino dusted polenta chips with basil aioli Tomato macaron with goat s cheese and tomato chutney CO N TAC T Z A F E R R A N O T E L: 0 2 0 8 9 0 5 9 1 2 0 j u lian@za f fe r a n o. co. u k Black pepper shortbread, strawberry mousse and basil jelly Passion fruit pavlova, mascarpone and edible flowers Salted caramel tarts, caramelised white chocolate White chocolate and cardamom mousse, in a dark chocolate cup

Salmon ceviche, coconut milk, soy, chilli & corriander & shaved vegetable salad Roasted breast of Gressingham duck with confit leg, potato fondant, cauliflower, hazlenuts & duck sauce Dark chocolate pave 70% Giandjua chocolate heaven, apricot gel, gold leaf & edible flowers Venison carpaccio, peach curd, jelly, bitter leaves & celeriac remoulade Red mullet, galette of confit potatoes, fennel, tomatoes & sauce vierge Strawberry shortbread, peppered strawberries, crème chantily, basil & a strawberry sorbet CO N TAC T Z A F E R R A N O T E L: 0 2 0 8 9 0 5 9 1 2 0 j u lian@za f fe r a n o. co. u k Salmon tartar, marinated beets, chopped cucumber & gin jelly with sour cream Rib eye steak, soft parmesan polenta, pea puree and a rich Barolo jus Passion fruit cheesecake, lime sugar, gingerbread & mango

Greek yoghurt, blackberry compote, granola shot pots Freshly-baked muffins and baby croissants, pain au raisin and pain au chocolate Designer bowls of seasonal fruits Tender stem broccoli, chick peas, yellow pepper, basil, rocket and mint with cumin and coriander chargrilled chicken and yoghurt dressing Tabbouleh with freshly baked falafel, feta, pomegranate and tahini yoghurt (V) Chargrilled chicken, cos lettuce, avocado, chargrilled peppers and coriander with a chipotle lime sour cream Chargrilled Mediterranean vegetables, with ricotta, basil pesto and toasted pine nuts CO N TAC T Z A F E R R A N O T E L: 0 2 0 8 9 0 5 9 1 2 0 j u lian@za f fe r a n o. co. u k Risotto of wild mushrooms, vermouth, Parmesan shavings, truffle oil and rocket Oriental beef hot pot shin of beef braised in a soy, lemongrass and miso master stock served with coriander and spring onion mash Rhubarb and ginger fool Treacle tartlets with crystallised orange

For any further information contact at Julian Saipe, Zafferano T : 0 2 0 8 9 0 5 9 1 2 0 j u l i a n @ z a f f e r a n o. c o. u k