Decorated by beautiful trees in bloom, this room will make you feel like in a garden during the spring season.

The Garden Room can host seated meals for up to 16 guests over a long oval table or

standing canapés receptions of up 25 guests.

We kindly require that you select either menu A, B or C in advance. Dietary requirements can be catered for separately.

Please advise our events team at least 2 working days prior the event.

Pumpkin velouté, roast dice, seeds and oil Tea smoked mackerel, lemon, pine nuts

Pressed lamb belly, confit rosevale, anchovy dressing ~

Roast noisette of Norfolk Bronze turkey, sage stuffing, smoked bacon and seasonal vegetables

Pan-seared stone bass, cauliflower, raisins and curry oil Wild mushroom risotto, truffle oil

~ Baked spiced fruit tart, vanilla chantilly cream

Triple chocolate mousse, chocolate wafer Truffle brie de Meaux, grape compote and raisin biscuits

Salmon ballotine, beetroots and Dorset crab Guinea fowl and mushroom terrine, malt, sourdough

Artichoke and truffle velouté, with thyme buns ~

Roast venison haunch, red cabbage, creamed Brussels sprouts and bacon

Monkfish, pipperade, fennel, ossobuco Swiss chard and quinoa tortellini, leeks and mushroom broth

~ Dark chocolate fondant, Madagascan vanilla ice-cream

Orange cheesecake, marmelade crème Baked spiced apple, crème anglaise

Roast Orkney scallop, sea vegetables and shellfish sauce Chicken consommé, confit oyster, crackling sweet corn

Truffled potato and artichoke terrine, goat’s cheese, pickles ~

Slow-cooked sirloin, foie gras, black truffle with Madeira jus Plaice Véronique, sea vegetables, verjus

Wild mushroom, chestnut ravioli ~

Tarte tatin of Cox’s apples, Calvados crème Pear and chocolate mille-feuille

Carrot cake, cream cheese mousse

Please allow for one menu per person

Moroccan spiced chicken skewers

Deep fried arancini balls Ratatouille tartlets, goat’s cheese crumb

Curried vegetable samosa, cucumber mint dip Rolled duck rillette, celeriac remoulade

Dill and lemon cured salmon on rye Grilled asparagus wrapped in Parma ham

Mini prawn cocktail tarts Quail egg and mushroom tartlet

Ham hock, piccalilli

Dill and lemon cured salmon on rye

Pulled pork croquettes with apple dipping sauce Moroccan spiced chicken skewers

Deep fried arancini balls Ratatouille tartlets topped with goat’s cheese crumb

Rolled duck rillette, celeriac remoulade Seared tuna with wasabi mayonnaise Mini beef burgers in homemade bun

Organic salmon fish cakes, lemon mayonnaise Mini fish pies with tarragon mash

Chorizo sausage roll

these can be added to your chosen canapé menus

please note we kindly ask you to order a minimum of 10 bowls per type

Mini Caesar salad with grilled chicken and parmesan

Duck confit salad with ginger and soy dressing Prawn salad with Marie Rose sauce Hot merguez sausages, shallot jus Spiced lamb curry, jasmine rice Parsley risotto with pea sprouts

Creamed wild mushroom with brioche crumb

Bitter chocolate tarts

Mini crème brûlée Strawberry chocolate mousse

we can accommodate standing receptions up to 45 guests with lovely views onto Canada Square.

Please allow for one menu per person

Moroccan spiced chicken skewers Deep fried arancini balls

Ratatouille tartlets, goat’s cheese crumb Curried vegetable samosa, cucumber mint dip

Rolled duck rillette, celeriac remoulade Dill and lemon cured salmon on rye

Grilled asparagus wrapped in Parma ham Mini prawn cocktail tarts

Quail egg and mushroom tartlet Ham hock, piccalilli

Dill and lemon cured salmon on rye Pulled pork croquettes with apple dipping sauce

Moroccan spiced chicken skewers Deep fried arancini balls

Ratatouille tartlets topped with goat’s cheese crumb Rolled duck rillette, celeriac remoulade Seared tuna with wasabi mayonnaise Mini beef burgers in homemade bun

Organic salmon fish cakes, lemon mayonnaise Mini fish pies with tarragon mash

Chorizo sausage roll

these can be added to your chosen canapé menus

Mini Caesar salad with grilled chicken and parmesan Duck confit salad with ginger and soy dressing

Prawn salad with Marie Rose sauce Hot merguez sausages, shallot jus Spiced lamb curry, jasmine rice Parsley risotto with pea sprouts

Creamed wild mushroom with brioche crumb We recommend three bowls per person

Bitter chocolate tarts Mini crème brûlée

Strawberry chocolate mousse

Please note we kindly ask you to order a minimum of 10 bowls per type

Plateau’s Bar & Grill Plateau Grill is

available for semi - exclusive hire (capacity: 70 seated, 120 standing).

Please allow for one menu per person

Moroccan spiced chicken skewers Deep fried arancini balls

Ratatouille tartlets, goat’s cheese crumb Curried vegetable samosa, cucumber mint dip

Rolled duck rillette, celeriac remoulade Dill and lemon cured salmon on rye

Grilled asparagus wrapped in Parma ham Mini prawn cocktail tarts

Quail egg and mushroom tartlet Ham hock, piccalilli

Dill and lemon cured salmon on rye Pulled pork croquettes with apple dipping sauce

Moroccan spiced chicken skewers Deep fried arancini balls

Ratatouille tartlets topped with goat’s cheese crumb Rolled duck rillette, celeriac remoulade Seared tuna with wasabi mayonnaise Mini beef burgers in homemade bun

Organic salmon fish cakes, lemon mayonnaise Mini fish pies with tarragon mash

Chorizo sausage roll

these can be added to your chosen canapé menus

Mini Caesar salad with grilled chicken and parmesan Duck confit salad with ginger and soy dressing

Prawn salad with Marie Rose sauce Hot merguez sausages, shallot jus Spiced lamb curry, jasmine rice Parsley risotto with pea sprouts

Creamed wild mushroom with brioche crumb We recommend three bowls per person

Bitter chocolate tarts Mini crème brûlée

Strawberry chocolate mousse

Please note we kindly ask you to order a minimum of 10 bowls per type

Plateau’s Bar & Grill available for semi - exclusive hire

(capacity: 70 seated, 120 standing).

SET MENUS

Prosciutto with roast almonds and wild roquette

Smoked Scottish salmon, gribiche garnish and blini Baked beetroots and goat’s cheese salad, aged balsamic

Wild mushrooms on toast with poached hen egg ~

Seared darne of cod, white bean cassoulet, chorizo Roast Norfolk Bronze turkey, sage stuffing, smoked bacon and

seasonal vegetables Pumpkin tortellini, shaved parmesan cheese, herb emulsion

Grilled rump of beef, hand cut chips, peppercorn sauce ~

White chocolate parfait & figs Plateau Paris Brest, crème mousseline & berry coulis

Pommes caramelisées, spicy toffee sauce & pastry cream Brie De Meaux, home made chutney, nut bread

Pressed ham terrine, spiced fruit pickle, sourdough Formans Smoked salmon, sauce gribiche

Baked beetroot and goat’s cheese salad, port dressing Endive and walnut salad, blue cheese

~ Seared darne of cod, white bean cassoulet, chorizo

Roast Norfolk Bronze turkey, sage stuffing, smoked bacon and seasonal vegetables

Pumpkin and goat’s cheese risotto, shaved parmesan cheese, Braised rib of beef bourguignon, pomme puree

~ Chocolate fondant with milk and praline ice cream

Pear and almond tart, vanilla chantilly Christmas pudding, brandy sauce

Blue cheese mousse, pickles, celery and biscuits

The Fine Dining Restaurant can accommodate up to 45 guests for a seated meal over several large tables close to one another.

Pumpkin velouté, roast dice, seeds and oil

~ Roast noisette of Norfolk Bronze turkey, sage stuffing,

smoked bacon and seasonal vegetables ~

Baked spiced fruit tart, vanilla chantilly cream

Salmon ballotine, beetroots and Dorset crab ~

Roast venison haunch, red cabbage, creamed Brussels sprouts and bacon

~ Dark chocolate fondant, Madagascan vanilla ice-cream

Roast Orkney scallop, sea vegetables and shellfish sauce

~ Slow-cooked sirloin, foie gras, black truffle with Madeira jus

~ Tarte tatin of Cox’s apples, Calvados crème