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Event Sample Menus

Our iconic London spaces can accommodate high-profile conference and intimate board meetings, through to canape receptions, breakfast meetings and high tea.

High Tea Selection

Per cake stand (for 6 people)

  • Selection of open sandwiches
  • Savoury tartlets: ham with Gruyère cheese and spinach; mozzarella with roasted tomato and basil
  • Home-baked scones served with clotted cream and strawberry jam
  • Selection of afternoon cake bites and French patisserie
  • Unlimited tea or champagne

Cost from £90.00 for 6 people + VAT

Club Canapés

  • Cheesy wafers and spiced nuts on tables
  • Parmesan biscuits topped with goats cheese and roasted beetroot (v)
  • Treacle marinated fillet of venison with walnut and butternut
  • Stem ginger tiger prawns
  • Pork and water chestnut gyozas
  • Smoked salmon herbed muffins with avruga caviar
  • Fillet of marinated lamb in rosemary and garlic
  • Smoked ham hock and pea parcels with aioli
  • Chocolate brownies with ginger cream

Cost per head from £45.00 pp + VAT

Champagne Breakfast

  • Champagne and freshly squeezed orange juice
  • Freshly baked croissants
  • Open mini bagel with smoked salmon and cream cheese
  • Breakfast meat platter and deluxe cheese platter
  • Yoghurt topped with granola

Breakfast Platter 1

  • Freshly baked pain au chocolat
  • Filled croissant with cheddar cheese and tomato
  • Individual exotic fruit salad pots
  • Yoghurt and mixed red berries topped with granola

Breakfast Platter 2

  • Freshly baked mini croissants
  • Filled mini bagel with smoked ham and cheddar
  • Mini pain au raisin
  • Individual exotic fruit salad pots
  • Yoghurt and mixed red berries topped with granola

Cost per head from £120.00 pp + VAT

A full suite of beverage service options are available, including our hand selected wines of the world and aperitifs.


  • Sweet Pea panna cotta with white Devon crab
  • Tuna carpaccio with shaved mouli, sesame and crispy spring onions and yuzu dressing
  • Saffron crusted soft duck egg with a nest of asparagus, crispy pancetta and smoked aioli
  • Lobster salad on a bed of artichoke and spinach with lobster oil

Main course

  • Roasted Gressingham duck breast with crispy confit of duck ravioli, cauliflower puree and wilted spinach
  • Beef rossini with chanterelle mushrooms and caramelised baby carrots
  • Cannon of lamb with roasted baby beetroot, pea and mint parcels and cabbage tops
  • Marinated fillet of venison with butternut puree and walnut crumb
  • Parmesan pastry cuff with wild mushrooms, buttered baby broad beans (v)


  • Feast of chocolate with whisky hot chocolate
  • Salted caramel panna cotta with chocolate and honey comb
  • Trio of golden eggs - olive oil chocolate mousse, black berry jelly and passion fruit brûlée