PRIVATE DINING COLLECTIONwww.bristoleventcatering.com

(V) = VEGETARIAN | (VG) = VEGAN | (V/VG) = VEGETARIAN, VEGAN OPTION AVAILABLE

ALLERGENS | WE ENDEAVOUR TO CATER FOR ALL OUR GUESTS NEEDS, THE CHEF IS HAPPY TO AMEND DISHES TO CATER FOR ANY ALLERGY/INTOLERANCE WHERE POSSIBLE

SPRING £55 PER HEAD.

CANAPÉS

Select ion of 3 canapes (meat/f ish/vegetar ian)chosen by the chef a t the t ime of the event

STARTER

Watercress soupseeded feta, cr ispy shal lo t (v/vg)

Ham hock terr inepickled baby vegetables, apple, radish, crost ini

Gin cured salmonsweet pea panna cot ta, whi te crab, di l l pick les, cucumber ketchup

Asparagus f i lo rol lcr ispy poached egg, toasted almonds, spinach, pear l bar ley (v)

MAIN

Lamb rumpJersey royals, purple sprout ing, baby courget te, conf i t tomatoes, chimichurr i , jus

Roast chicken breastfondant pota to, conf i t egg yolk , chorizo, spring greens, asparagus, gar l ic cream sauce

Herb crusted Hal ibut (+£3 supplement)pomme puree, charred spring onion, miso, wi ld gar l ic, samphire, cockles

Spring vegetable tar tpea & mint beignets, broad beans, roast cashew puree, parmesan, herb oi l (v/vg)

DESSERT

Lemon tar t Whi te chocolate crumb, kiwi gel (v)

Mango cheesecakecoconut, l ime grani ta (v)

Chocolate del icebanana mousse, sesame bri t t le (v)

Spiced panna cot taanise, poached rhubarb, ginger biscui t (v/vg)

(V) = VEGETARIAN | (VG) = VEGAN | (V/VG) = VEGETARIAN, VEGAN OPTION AVAILABLE

ALLERGENS | WE ENDEAVOUR TO CATER FOR ALL OUR GUESTS NEEDS, THE CHEF IS HAPPY TO AMEND DISHES TO CATER FOR ANY ALLERGY/INTOLERANCE WHERE POSSIBLE

SUMMER £55 PER HEAD.

CANAPÉS

Select ion of 3 canapes (meat/f ish/vegetar ian)chosen by the chef a t the t ime of the event

STARTER

Tomato, chi l l i & red pepper soupmozzarel la, basi l oi l (v/vg)

Lamb loinsmoked aubergine, apricot , fe ta

Crab tor te l l in itomato consommé, cucumber, apple

Stuf fed ar t ichoke barigoulefresh peas, courget te, mint (v/vg)

MAIN

Beef rumphasselback potatoes, heri tage beetroot, roscoff onion tar t ta t in, jus

Pork tender loinfondant pota to, gooseberr y, tomato arancini , broad beans, crackl ing, jus

Sea breambulgar wheat, ar t ichoke, samphire, spinach & fennel velouté

Courget te, pea & coriander fa lafe lmaple glazed carrots, paprika ketchup, dukkha (v/vg)

DESSERT

Champagne sy l labub s t rawberr y, coriander, meringue (v)

Lemon mousselemon curd, amaret t i biscui t , b lueberr ies (v)

Pis tachio cakechocolate mousse, raspberr y (v)

Dark chocolate crèmeuxchocolate soi l , peach, toasted almond (v/vg)

(V) = VEGETARIAN | (VG) = VEGAN | (V/VG) = VEGETARIAN, VEGAN OPTION AVAILABLE

ALLERGENS | WE ENDEAVOUR TO CATER FOR ALL OUR GUESTS NEEDS, THE CHEF IS HAPPY TO AMEND DISHES TO CATER FOR ANY ALLERGY/INTOLERANCE WHERE POSSIBLE

AUTUMN £55 PER HEAD.

CANAPÉS

Select ion of 3 canapes (meat/f ish/vegetar ian)chosen by the chef a t the t ime of the event

STARTER

Spiced carrot souptoasted pumpkin seeds, celer iac cr isps (vg)

Smoked duck saladbaby carrot , pick led radish, apple, fe ta, por t reduct ion

Torched mackerelbaked beetroot, pick led shal lo t , toas ted pine nuts

Goats cheese crumbleroasted almond, blackberr y, whi te chocolate (v)

MAIN

Slow cooked beef br isketdauphinoise, parsnip, braised red cabbage, jus

Pork tender loinbel ly, chorizo crumb, puy lent i ls , but ternut squash, kale, jus

Hake f i l le tblack pudding, roasted celer iac, pomme puree, cr ispy kale, gar l ic cream sauce

Wild mushroom & cashew nut roastfondant pota toes, blue cheese crumb, roasted shal lo t , porcini ketchup, (v/vg)

DESSERT

Apple frangipane tar t toas ted almonds, crème anglaise (v)

Pumpkin & carrot cakecoffee crème pat iss iere, roasted f igs (v)

White chocolate mousse honeycomb, hazelnut, dark chocolate soi l (v)

Coconut & cardamom rice puddingcaramel ised plums, cr ys ta l ised ginger (vg)

(V) = VEGETARIAN | (VG) = VEGAN | (V/VG) = VEGETARIAN, VEGAN OPTION AVAILABLE

ALLERGENS | WE ENDEAVOUR TO CATER FOR ALL OUR GUESTS NEEDS, THE CHEF IS HAPPY TO AMEND DISHES TO CATER FOR ANY ALLERGY/INTOLERANCE WHERE POSSIBLE

. WINTER £55 PER HEAD

CANAPÉS

Select ion of 3 canapes (meat/f ish/vegetar ian)chosen by the chef a t the t ime of the event

STARTER

Roasted Jerusalem ar t ichoke soupcrispy kale, t ruf f le oi l (vg)

Pigeon breastpear l bar ley, parsnip, chocolate

Seared scal lops (+£3 supplement)sprout leaves, bacon, roasted chestnut, pick led celer y leaves

Beetroot & walnut sa ladfeta, chicor y, pomegranate (v/vg)

MAIN

Pis tachio crusted lamb rumpcrushed potato & Jerusalem ar t ichoke, glazed carrots, leeks, parsnip puree

Seared chicken supremebeetroot & potato terr ine, creamed cabbage, tarragon cream sauce

Salmon en crouteroast broccol i & almond, creamy mash, di l l sauce

Olive Gnocchiroasted caul i f lower, onion bhaj i , apple, caper & rais in puree (v/vg)

DESSERT

Red wine poached pears vani l la & aniseed panna cot ta, shor tbread crumb (v)

Baked cheesecakepassion frui t , meringue (v)

Chocolate tor teorange gel, candied peel, caramel ised walnuts (v)

St icky tof fee puddingbut terscotch sauce, honeycomb (v/vg)

PRIVATE DINING EXTRAS

FRONT OF HOUSE SERVICE: £70

Our front of house service offers you an extra pair of hands to help your evening go as

smoothly as possible. (please note: this is a compulsory addition for any bookings over 6 people)

With the front of house service you will get the full restaurant experience. Our staff will lay all the table

for you on arrival, serve all your courses, and even help topping up your drinks so you don’t have to.

ADDITIONAL FOOD COURSES:

Bread, oil & balsamic

£3.5 per head

Cheese Course

£8 per head

soft/cheddar/blue… grapes, apple, chutney, celery, crackers

Petit fours & coffee

£5 per head

WINE FLIGHTS WITH YOUR MEAL: £16 per head

150ml Starter

250ml Main

100ml Dessert