[Skip to Content]

Lunch and Dinner Menu

Available for 10 people and over
Coffee and salted caramel truffles are included
Please choose one starter, one main and one dessert
plus a vegetarian alternative if required (Vegan dishes are also available)
Please let your event executive know if there
are any additional dietary requirements

Prices per person:3 Course Lunch £44.00
Cheese as an additional Course: £9.00 each
3 Course Dinner £47.00
Cheese as an additional Course: £9.00 each



Scottish smoked salmon with dill, caper, red onion
and gherkin cream cheese, lemon blinis
and watercress salad

Salad of white crab meat, prawns, spring onion,
tomato, cucumber and herbs bound with lemon
mayonnaise (DF) (£1.50 supplement)

Pan-fried seabass niçoise with preserved
lemon oil (DF, GF)

Twice-baked smoked haddock soufflé with a white
wine and English mustard sauce

Chicken, pancetta, toasted focaccia and cos lettuce
salad with Caesar dressing
(Available with avocado for vegetarians)

Asparagus wrapped in Parma ham with a warm
poached egg and chervil Hollandaise (GF)
(Also available with grilled courgette as avegetarian alternative)

Wafer thin bresaola with caramelised pear, roquette
and shaved Parmesan salad, gremolata dressing (GF)

Wild mushroom, spinach and goat’s cheese
risotto (GF, V)

Italian style aubergine bake with mozzarella cream
and cherry tomato sauce (GF, V)

Pumpkin and herb tortelloni with olive oil and
sage crumb (DF, V, Vg)

Grilled Crottin de Chavignol with roasted figs and
smoked chilli jam (GF, V)

Roasted feta and watermelon with chilli and spring
onion salsa, basil cress (GF, V)

Main courses

Pan-fried farmed seabass on mashed
potatoes with asparagus and saffron
chive sauce (GF)

Roast fillet of cod with grilled courgettes,
boulangère potatoes and rich tomato basil sauce
(DF, GF)

Harissa marinated salmon fillet with roasted
sweet potato, aubergine and onion, coriander
verde sauce (DF, GF)

Roast beef sirloin on a caramelised onion potato
cake and chargrilled asparagus, with wild mushroom
and Madeira jus (GF)
(Available as a fillet of beef for a £2 supplement)

Confit duck leg on herbed mashed potato with
sautéed Savoy cabbage and a rich citrus
Port jus (GF)

Roast free range chicken breast with roast cocotte
potatoes, tenderstem broccoli, sage and onion
stuffing and gravy

Guinea fowl breast filled with mushroom & mustard
with fondant potato, peas and leeks and a pink
peppercorn sauce (GF)

Roast rump of lamb served with dauphinoise
potatoes, spinach, cherry tomato chutney and
rosemary jus (GF) (Available as a 3 bone rack of
lamb for a £2 supplement)

Slow roasted belly of pork with sautéed kale,
garlic mash and red onion gravy (DF, GF)

Tandoori marinated paneer on spinach and Bombay
potatoes with a creamy masala and coriander sauce
(GF, V)

Cannellini bean, seed and mushroom pithivier with
chunky glazed carrots, green beans and turmeric
herb sauce (DF, V, Vg)

Char-grilled tofu steak with boulangère potatoes,
spinach, asparagus, tomato chutney and
peppercorn sauce (DF, GF, V, Vg)


Blueberry frangipane tart with peach
caramel sauce (V)

Champagne and strawberry mousse

Baked vanilla cheesecake with elderflower
marinated strawberries (V)

Normandy apple tart with vanilla cream sauce
and rum soaked raisins (V)

Baked chocolate fondant served with morello
cherry compôte and vanilla ice cream (V)

Lemon posset served with fresh raspberries,
tart lemon curd and mini meringues (GF, V)

Chocolate crème caramel with Amaretti biscuits (V)

Light orange zest sponge with custard (V)

Custard chocolate pot with meringues and
raspberries (DF, GF, V, Vg)

A selection of canapé desserts including chocolate
dipped strawberries, lemon posset, macarons,
cheesecake selection, tiramisu and fruit skewers.
Served plated or from a buffet
(£1.50 supplement)

A selection of British and European cheeses
served with grapes, chutney, celery and crackers

Additional Information

There is an additional staff 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
allergens, including nuts. Please ask one of our
team if you require further information about the
allergens contained in our dishes.
A supplement will 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 is available for
a seated lunch or dinner at an additional cost of
25% of the menu price.
Should ingredients not be available a similar
substitution may be used.
2019 prices are subject to change with 3 months’
notice advertised online.
Our Standard T&C’s also apply and can be found
on our website: www.onegreatgeorgestreet.com


(V) Vegetarian dishes
(G) Gluten free dishes
(D) Dairy free dishes