catering menu - one great george street · for pre-order the following menus ... sandwich/ platter...

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Welcome to our new menu for 2018; where we’ve done the hard work

so you don’t have to! Simply pick from our carefully composed menus

designed to suit most budgets and tastes, or contact us to create a bespoke

menu. As an independent venue, we have the freedom to purchase from specialist

suppliers on a daily basis. We pride ourselves on our approach to sustainability,

accessibility and corporate social responsibility (CSR) – take a look at our website

www.onegreatgeorgestreet.com for further information. Don’t forget you can

also interact with our chef, wine expert and the rest of the team on our blog:

www.oggsvenue.com

CONTENTS

2 Refreshments

4 Breakfast

6 Business Lunch and Sharing Platters

8 Fork Buffets

12 Bowl Food

14 Canapés

16 Canapés and Bowl Food Combinations

18 Lunch and Dinner

24 Additional Information

KEY

(DF) Free from dairy containing ingredients

(GF) Free from gluten containing ingredients

(V) Vegetarian dishes

(Vg) Vegan dishes

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RefreshmentsA select ion of ref reshments and snacks avai lable throughout the day

BEVERAGES

A selection of Fair Trade teas, herbal infusions and filter coffee £2.65

A selection of Fair Trade teas, herbal infusions and filter coffee with an assortment of biscuits (V) £3.75

Orange, apple or cranberry juice, 1 litre (Other juices are available on request) £3.50

Still or sparkling water, 750 ml bottles £2.75

Soft drinks – assorted 330 ml cans £1.65

Individual bottled fresh fruit smoothies £2.10

Freshly squeezed orange juice, 1 litre £7.85

Freshly made lemonade, 1 litre £5.20

Iced tea with lemon, 1 litre £2.25

ACCOMPANIMENTS (Price per item)

Muffin selection (V) £1.50

Cake selection (V) £1.50

Freshly baked scones with clotted cream and strawberry jam (V) £1.65

Cookie selection (V) £1.50

A whole piece of fruit (DF, GF, V, Vg) £1.00

SNACK BOWLS £1.00 per person

Salted, sweet and spicy nut selection (DF, GF, V, Vg)

A bowl of potato crisps (DF, GF, V, Vg)

A bowl of vegetable crisps (DF, GF, V, Vg)

Tempura seaweed crackers (DF, V, Vg)

Risotto chilli crackers (DF, V, Vg)

Selection of olives (DF, GF, V, Vg)

AFTERNOON TEA £15.00

Finger sandwiches of coronation chicken, egg & cress and smoked salmon served with pastries and scones, clotted cream, strawberry jam and a selection of tea & coffee

Afternoon Tea

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BreakfastAvai lable as a se l f -serv ice buf fet unt i l 10:30

BREAKFAST BEVERAGES

A selection of Fair Trade teas, herbal infusions and filter coffee £2.65

Orange, apple or cranberry juice £3.50 (1 litre other juices are available on request)

Still or sparkling water, 750 ml bottles £2.75

HOT DISHES £2.40

Grilled smoked bacon in a soft roll

Cumberland sausage in a soft roll

Herb omelette in a soft roll (V)

Roasted field mushroom in a vegan roll (DF, V, Vg)

(All the soft rolls are served with Heinz tomato ketchup and HP sauce)

Baked croissants filled with cheese and ham

Vegetarian breakfast quiche with tomato, mushroom and cheese (GF, V)

Crushed avocado with toasted sourdough (V)

COLD DISHES £2.40

Smoked salmon bagel with dill cream cheese

Croissants served with butter, strawberry jam and Nutella (V)

Fruit skewers with Greek yoghurt and honey (GF, V)

Danish pastry (V)

Individual Bircher muesli pots with Greek yoghurt, berries and seeds (V)

Nut, banana and raisin grain-free Paleo muffins (DF, GF, V)

ENGLISH BREAKFAST £18.50 per person

Scrambled eggs, Cumberland sausages, smoked back bacon, hash brown, grilled tomato, baked beans, sautéed mushrooms, thick toasted bread and a selection of tea and coffee

(Price includes plated table or buffet service)

VEGETARIAN ENGLISH BREAKFAST £13.75 per person

Scrambled eggs, onion and rosemary sausages, hash brown, grilled tomato, baked beans, sautéed mushrooms, thick toasted bread and a selection of tea and coffee (V)

(Price includes plated table or buffet service)

BUFFET CONTINENTAL BREAKFAST SELECTION £16.50 per person

A selection of sliced breakfast meats and cheeses with cherry tomatoes, croissants, Danish pastries, poached fruit with Greek yoghurt and seed sprinkle, muesli bars, crusty bread, preserves, butter and a selection of tea, herbal infusions, coffee and orange juice

Smoked salmon bagel with dill cream cheese

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Business Lunch and Shar ing P lat ters

Addit ional s ide dishes are charged at £2.60 – please choose from the l ist below Bespoke sandwiches and faith specif ic choices are avai lable

for pre-order

The fo l lowing menus are avai lable for 6 to 30 guests. For less than 6 guests a bespoke menu can be created to su i t your needs

SANDWICH MENU £13.90

A selection of sandwiches and wraps served with a bowl of crisps

1 x side dish

Whole fruit (DF, GF, V, Vg)

VEGETARIAN PLATTER £13.90

(If you would prefer an alternative Sharing Platter please add £2.00)

Vegetarian platter of grilled Mediterranean vegetables, olives, stuffed sweet peppers, marinated artichokes, houmous, bocconcini and mashed avocado served with a crusty bread basket (V)

1 x side dish


The fo l lowing menus are avai lable for part ies of 10 or more guests

SANDWICH/ PLATTER MENU £21.70

A selection of sandwiches and wraps served with a bowl of crisps or the Vegetarian Platter

4 x side dishes


SHARING PLATTERS £23.70

Choose one platter and add 5 x side orders

MEAT PLATTER

A selection of sliced charcuterie, scotch eggs, pork pie and paté served with balsamic pickled onions, piccalilli, sweet dill gherkins and a crusty bread basket

FISH PLATTER

A seafood selection of smoked salmon, tuna mayonnaise, flaked hot roast salmon with horseradish and tiger prawn cocktail served with a crusty bread basket

CHEESE PLATTER

A selection of cut British and European cheeses served with fig chutney, tomato salsa, a crusty bread basket and crackers

SIDE DISHES

COLD DISHES

Pasta salad with pesto, broccoli, rocket, cherry tomatoes and Parmesan flakes (V)

Char-grilled bruschetta topped with houmous, roast red peppers, smoked paprika, toasted pine nuts and chopped herbs (DF, V)

Sugar snap, asparagus, pea, courgette and fennel salad with honey mustard dressing (DF, V)

Celery, grape, walnut, radish and pumpkin seed salad with walnut oil and French mustard dressing (V, Vg)

A selection of sushi with soy sauce and wasabi

Vegetable frittata bites with smoked paprika cream cheese (GF, V)

Fruit skewers with Greek yoghurt and honey (GF, V)

Chocolate dipped profiteroles filled with vanilla cream (V)

HOT DISHES

Mini roast potatoes filled with cheddar, sour cream and chives (GF, V)

Vegetarian spring rolls with sweet chilli dip (V)

Pork, apple and chorizo sausage rolls

Panko coated chicken pieces with katsu sauce

Cheese, leek and pear quiche (V)

Falafel with mint and coriander yoghurt dipping sauce (DF, GF, V)

Vegetarian Platter

Pasta salad with pesto, broccoli, rocket, cherry tomatoes and Parmesan flakes (V)

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Fork Buf fets

Standing or seated buf fets are avai lable throughout the day for 30 people and over

£34.50 per person for lunch

A seated buf fet carr ies an addi t ional charge of £4.00 per person

Addit ional main d ishes £6.25 per person

Addit ional s ide d ishes £3.00 per person

Al l fork buffet menus are served with mixed leaf salad and a bowl of whole fruit

A l l main course d ishes, a l l s ide d ishes and a l l desserts are interchangeable at no extra cost

A reduced chef’s choice menu of two main dishes (one to be vegetarian), two side dishes, one dessert and coffee is available for £28.25 per person for lunch only

MENU 1 COLD FORK BUFFET

MAIN

Cold poached salmon with basil mayonnaise (DF, GF)

Sliced Cajun chicken with a black bean, corn and red pepper salsa, lime coriander vinaigrette (DF)

Red onion, mushroom and mascarpone tart (V)

SIDES

Russian potato and vegetable salad (V)

Roasted pepper fattoush with heritage tomatoes, cucumber, spring onion, sumac and toasted pitta (DF, V)

DESSERTS

Lemon cheesecake

Rocky road chocolate cake (V)

MENU 2 COLD FORK BUFFET

MAIN

Platter of sliced rare roast beef with roquette and Parmesan shaving salad, olive oil and balsamic dressing (GF)

Char-grilled yellow fin tuna with spicy hoisin and citrus ginger dressing (DF)

Carrot, dill, fennel and almond baklava (V)

SIDES

Asian slaw (GF, V, DF)

Quinoa and roast chilli butternut salad with sugar snap peas and pomegranate seeds (DF, V, Vg)

DESSERTS

Fruit and berries set in elderflower jelly (GF)

Banoffee pie (V)

MENU 3 HOT FORK BUFFET

MAIN

Beef and ale pie topped with suet pastry (DF)

Roast farmed seabass on a bed of lime, coriander and mango salsa (DF, GF)

Spinach and ricotta stuffed gnocchi with red pepper, tomato and basil sauce (V)

SIDES

Roast new potatoes infused with rosemary (DF, GF, V)

Honey glazed roast root vegetables (DF, GF, V)

DESSERTS

Bakewell tart with almond frangipane and raspberry jam (V)

Tiramisu (V)


MAIN

Lamb tagine with dried apricots and chickpeas in a traditional spiced sauce (DF, GF)

Pomegranate sumac chicken with lemon mint and parsley (DF, GF)

Lentil moussaka - a vegetarian version of the classic Greek dish with layers of aubergines and braised lentils (V)

SIDES

Moroccan spiced couscous with toasted pine nuts, herbs and dried fruits (DF, V, Vg)

Greek salad with plum tomatoes, olives, feta cheese, cucumber and red onions (GF, V)

DESSERTS

Honey roasted fig, plum and almond tart (V)

Marinated orange segments in grenadine syrup with Greek yoghurt (GF, V)

Roast farmed seabass on a bed of lime, coriander and mango salsa (DF, GF)

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MENU 5 HOT FORK BUFFET (Gluten Free)

MAIN

Free-range chicken, smoked bacon, baby onion and grain mustard casserole (GF)

Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF)

Pumpkin, cashew nut and cauliflower korma (GF, V, Vg)

SIDES

Pilaf rice (GF, V)

Peas, diced leeks and sugar snaps tossed in minted butter (GF, V)

DESSERTS

Lemon meringue cake (GF, V)

Gluten free chocolate brownies (GF, V)

MENU 6 HOT FORK BUFFFET

MAIN

Cottage pie with richly flavoured minced beef and a cheesy mash topping

Chorizo ravioli in a creamy red pepper and paprika sauce

Spanakopita – a traditional Greek pie made with feta cheese, spinach and pine nuts with a crispy filo crust (V)

SIDES

Roasted Mediterranean salad with roast cherry tomatoes and nut-free pesto (GF, V)

Buttered green cabbage with caraway seeds (GF, V)

DESSERTS

Rhubarb and apple crumble (V)

Chocolate truffle mousse


MAIN

Coq au vin

Salmon, smoked haddock and spinach casserole in a creamy horseradish sauce

Vegetarian cottage pie (V)

SIDES

Dauphinoise potatoes cooked in garlic, cream and cheese (GF, V)

Honey glazed carrots (GF, V)

DESSERTS

Passionfruit meringue tart (V)

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

Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF)

Passionfruit meringue tart (V)

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Bowl FoodAl l bowl food menus are £29.50

Al l d ishes are interchangeable wi thout addi t ional cost

Addit ional bowls £5.00 each

MENU 1

Salmon en croûte with crème fraiche watercress sauce

Braised beef cheek Bourguignon with crushed new potatoes

Crispy vegetable rice paper rolls with sweet chilli dip (GF, V, Vg)

Panko coated goat’s cheese with chilli jam and heritage tomato salsa (V)

Mini doughnuts, espresso chocolate sauce (V)

MENU 2

Breadcrumbed fish and chips, tartare sauce

Sausage and mustard mash with caramelised onion gravy

Roast duck with caramelised cashews, watermelon, spring onion, chilli lime mint dressing (DF)

Fennel, asparagus and feta salad (GF, V)

Eton mess (GF, V)

MENU 3

Lamb curry with basmati rice and mini poppadums

Marinated tuna with pomegranate and avocado salad, tempura flakes (DF)

Mushroom and truffle ravioli with cheesy garlic cream sauce (V)

Feta falafel on houmous and tabbouleh, turmeric yoghurt dressing (V)

Caramelised baked vanilla custard canelé (V)


Marinated tuna with pomegranate and avocado salad, tempura flakes (DF)

Eton mess (GF, V)Salmon en croûte with crème fraiche watercress sauce

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Canapés8 pieces £21.00 per person

10 pieces £24.00 per person

4 pieces £11.00 per person (ava i lab le when fo l lowed by a seated meal )

A l l canapés i tems are interchangeable at no addi t ional cost

CANAPÉ MENU 1

HOT

Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise

Vegetarian spring rolls with sweet chilli dipping sauce (DF, V)

Chicken katsu lollipop with curry dipping sauce

Butternut squash and feta falafel with smoked chilli crème fraiche (V)

COLD

Shredded duck with hoisin, spring onion, cucumber and coriander cress (DF)

Smoked salmon blinis with crème fraiche and dill

Goat’s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V)

DESSERT

Chocolate dipped strawberries (GF, V)

CANAPÉ MENU 2

HOT

Mini crab cakes with grain mustard dip


Pancetta, onion and crème fraiche tart

Emmental, cranberry and roquette croque-monsieur (V)

COLD

Smoked salmon, nori and sesame pancake stack, wasabi mayonnaise

Sunblush tomato cup with fresh pesto and Parmesan flakes (V)

Moroccan lemon chicken and apricot cups

DESSERT

Mixed mini macaroons (V)

CANAPÉ MENU 3

HOT

Cocktail boar chipolatas coated in a Kentish honey and lavender glaze

Salt and pepper monkfish bites with lemon mayonnaise

Mini roast potatoes filled with Cheddar, sour cream and chives (GF, V)

COLD

Feta and watermelon stack with basil cress (GF, V)

Harissa lamb lollipops with dukkah crust (DF, GF)

OGGS cured gravadlax salmon skewers with sweet dill mustard dressing (GF)

Roquefort and pear tartlets (V)

DESSERT

Tiramisu in a chocolate cup (V)

Goat’s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V)

Smoked salmon, nori and sesame pancake stack, wasabi mayonnaise


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Canapés and Bowl Food Combinat ions

Al l combinat ion menus are £21.00

Addit ional bowls are £5.00 each per person

Al l addi t ional canapés are £2.50 each per person

Al l d ishes f rom the bowl food, canapé and combinat ion menus are interchangeable at no addi t ional cost

MENU 1

BOWLS

Salmon en croûte with crème fraiche watercress sauce

Fennel, asparagus and feta salad (GF, V)

CANAPÉS


Chicken katsu lollipop with curry dipping sauce

Harissa lamb lollipops with dukkah crust (DF, GF)

Sunblush tomato cup with fresh pesto and Parmesan flakes (V)

MENU 2

BOWLS

Braised beef cheek Bourguignon with crushed new potatoes

Panko coated goat’s cheese with chilli jam and heritage tomato salsa (V)

CANAPÉS

Butternut squash and feta falafel with smoked chilli crème fraiche (V)

Vegetarian spring rolls with sweet chilli dipping sauce (DF, V)


Tiramisu in a chocolate cup (V)

MENU 3

BOWLS


Mushroom and truffle ravioli with cheesy garlic cream sauce (V)

CANAPÉS


Salt and pepper monkfish bites with lemon mayonnaise

Feta and watermelon stack with basil cress (GF, V)

Chilli marinated tuna rolled in sesame seeds (DF)


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Lunch & DinnerAvai lable for 10 people and over

Cof fee and sa l ted caramel t ruf f les are inc luded

Please choose one starter, one main and one dessert p lus a vegetar ian a l ternat ive i f requi red (Vegan dishes are a lso avai lable)

Please let your event execut ive know i f there are any addi t ional d ietary requirements

Pr ices per person:

3 Course Lunch £42.00 Cheese as an addi t ional Course: £9.00 each

3 Course Dinner £47.00 Cheese as an addi t ional Course: £9.00 each

STARTERS

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

Citrus-cured fresh salmon and white crab with lime and chive crème fraiche dressing (GF) (£1 supplement)

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

Tuscan chicken liver paté with fig and mustard seed chutney and toasted focaccia

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

Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF)

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

Chorizo and saffron risotto with charred red peppers, peas and Manchego (GF)

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

Pumpkin and sage ravioli with olive oil, herbs and hazelnut (V, Vg)

Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)

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

Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF)

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MAIN COURSES

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

Cod fillet gently cooked in aromatic stock and served with confit fennel, pilaf rice and Provençale sauce (GF)

Roast salmon served on pea, herb and caramelised shallot potatoes with Prosecco, spring onion and cucumber beurre blanc

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

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

Char-grilled paprika marinated free range chicken breast served with sautéed potatoes, tenderstem broccoli and creamy mushroom and tarragon sauce (GF)

Guinea fowl breast with thyme and lemon zest stuffing, glazed carrots, seasoned leeks and fondant potato, 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)

Roast belly of pork with chorizo and mustard mash, sage and onion stuffing, braised red cabbage and cider sauce

Falafel Buddha bowl with warm couscous salad, roast butternut squash, grilled halloumi, houmous, tenderstem broccoli and peanut tahini dressing (V)

Lentil and vegetable cottage pie with Parmesan and breadcrumbed cauliflower cheese, sautéed Savoy cabbage (V)

Paneer and spinach masala with sweet potato bhaji, chickpea chips, turmeric yoghurt dressing and cherry tomato shallot salad (GF, V)

DESSERTS

Chocolate, almond and pear tart with spiced stem ginger cream and dark chocolate sauce (V)

Champagne and strawberry mousse

Normandy apple tart with Calvados cream sauce (V)

Baked chocolate fondant served with Morello cherry compote and vanilla ice cream (V)

Banoffee cheesecake

Lemon posset served with fresh raspberries, tart lemon curd and honeycrunch biscuits (GF, V)

Rooibos tea crème brûlée with apricot purée and a tonka chocolate quenelle (GF)

Treacle and orange zest sponge with custard (V)

A selection of British and European cheeses served with grapes, chutney, celery and crackers Baked chocolate fondant served with Morello cherry

compote and vanilla ice cream (V)

Roast fillet of beef on rosti potato and char-grilled asparagus with wild mushroom and Madeira truffle jus (GF)

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

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Addi t iona l In format ionThere 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.

2018 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

PHOTOGRAPHY BY

Ernie Savarese, London Food Photography www.londonfood.photography

One Great George StreetWestminster, London, SW1P 3AA

T +44 (0)20 7665 2323E [email protected]

www.onegreatgeorgestreet.com

www.brasserieone.com

Printed on 100% recycled paper

catering menu - one great george street · for pre-order the following menus ... sandwich/ platter...

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