Post on 13-Jun-2020
transcript
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Exceptional catering is integral to any successful event. With a wealth of experience
in both corporate and military events, our in-house Kitchen Brigade and Catering
Team will ensure you and your guests are impressed with the outstanding service,
food and drink available at the VSC.
As confirmation of this standard, we were the first London venue to be awarded
with the AIM Gold Accreditation, the highest accolade granted by the Meeting
Industry Association. In October 2014, the Club was awarded with the Gold
accreditation for the third consecutive time. AIM is a standard that symbolises
excellence in the industry.
To book your event and catering options, please contact our Events Team at
events@vsc.co.uk or on 0207 616 8305 and they will be delighted to help you.
Victory Services Club
Notes:
All packages and menus are based on minimum numbers
Per person abbreviated to pp
48 hours’ notice is required for all dietary requests, including allergens
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Contents
Refreshments 4
Breakfast Meetings 6
Working Lunches 7
Finger Buffets 9
Two Course Fork Menu 11
Hot Suppers 13
Canapés 14
Bowl Food 16
VSC Private Dining 18
Day Delegate Packages 22
Wine List 25
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Refreshments
Tea, Coffee & Herbal Infusions with Biscuits
Tea, Coffee & Herbal Infusions with Mini Danish Pastries & Fresh Fruit Bowl
Additional Items
Fresh Fruit Bowl
Mini Croissant & Danish Pastries - 2 pp
Sliced Fresh Fruit or Fruit Kebab Skewers, both with Yoghurt & Honey Dip
Greek Yoghurt Pots with Fruit Compote & Granola
Sliced Cake
Mixed Muffins
Shortbread, Brownies & Flapjacks
Selection of Cocktail-size Cakes - 2 pp
Cumberland Sausage Bap
Bacon & Omelette Bap
Vegan Sausage & Mushroom Bap
Fruit Scones, Fresh Cream & Preserves
Beverages
1 Litre of Sparkling or Still Water
1 Litre Jug of Freshly Squeezed Orange Juice
1 Litre Jug of Orange, Apple or Grapefruit Juice
1 Litre of Homemade Lemonade
Individual Fruit Smoothies
500ml Soft Drinks
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British Cheeses
Colliers Cheddar, Cornish Brie, Stilton, Guest Cheese, Real Ale Chutney, Quince,
Grapes, Celery & Biscuits
Individually Plated
Cheeseboard for 10
Platters
Selection of Sandwiches
Wraps, Artisan Rolls & Sandwiches
Warm Wraps & Ciabatta Rolls
Additions to Platters
Chunky Chips
Oven Roasted Sweet Potato Wedges
Vegetable Crudités with Dips
Crisps & Fresh Fruit Bowl
Mixed Salad with House Dressing
Nibbles To serve 2-3 people per bowl
Crisps
Nuts
Vegetable Crisps
Pretzels
Mixed Olives
Popcorn (Sweet or Salted)
Afternoon Tea
Fruit Scones, Fresh Cream & Preserves, Cocktail-size Cakes with a selection of
Finger Sandwiches, Tea, Coffee & Herbal Infusions
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Breakfast Meetings
Minimum numbers 10
Continental Breakfast
Croissants, Danish Pastries, Fresh Rolls, Cheese, Ham & Salmon Platters,
Yoghurts, Fresh Fruit Salad, Orange Juice, Tea, Coffee & Herbal Infusions
English Breakfast Buffet
Can be served plated or buffet style
Cumberland Sausage, Back Bacon, Black Pudding, Scrambled Egg,
Grilled Tomatoes, Baked Beans, Hash Browns, Toast, Orange Juice,
Tea, Coffee & Herbal Infusions
Champagne Breakfast
English Breakfast with a glass of Champagne
Healthy Breakfast
Porridge with Dried Fruits, Fresh Fruit Platter, Greek Yoghurt Pots with
Berry Compote & Granola, Orange Juice, Tea, Coffee & Herbal Infusions
Individual Items
Greek Yoghurt Pots with Berry Compote & Granola
Sliced Fresh Fruit or Fruit Kebab Skewers, both with Yoghurt & Honey Dip
Ham & Cheese Croissant
Smoked Salmon & Cream Cheese Croissant
Cumberland Sausage Bap
Bacon & Omelette Bap
Vegan Sausage & Mushroom Bap
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Working Lunches
VSC Working Lunch Buffet
Minimum numbers 15
Includes a selection of Sandwiches & Artisan Rolls served with Tea, Coffee &
Herbal Infusions. Also includes one Working Lunch Platter & two Desserts
from the selections listed:
Working Lunch Platters
International Platter
Chicken Tikka Pieces, Roasted Teriyaki Salmon, Moroccan Lamb Kofta,
Chargrilled Courgette & Red Pepper with a Raita Dip
British Platter
Cumberland Sausage Rolls, BBQ Chicken, Breaded Fish,
Goats Cheese & Red Onion Tart, Tartare Sauce & Pickles
Light Platter
Spanish Tortilla, Grilled Cajun Chicken Strips, Mixed Bean Cups,
King Prawns in a Herb & Chilli Marinade, Yoghurt, Lemon & Garlic Dip
Asian Platter
Chicken with Yoghurt, Coriander & Mint, Panko Breaded King Prawns,
Vegetable Samosas & Vegetable Kathi Roll with Peanut & Chilli Dips
Vegetarian Platter
Vegetable Crudités, Falafel, Feta, Mint & Spinach Parcels, Oven Roasted Sweet
Potato Wedges, Hummus & Tzatziki
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Desserts
Fresh Fruit Salad
Mini Scones filled with Cream & Jam
Selection of Cocktail-size Cakes - 2 pp
Greek Yoghurt Pots with Fruit Compote & Granola
Chocolate Brownies
Cheese & Biscuits
(Cheddar, Brie & Stilton with Biscuits & Chutney)
Additional Items
Chunky Chips
Oven Roasted Sweet Potato Wedges
Vegetable Crudités with Dips
Crisps & Fresh Fruit Bowl
Mixed Salad with House Dressing
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Finger Buffets
Executive Finger Food Buffet
Minimum numbers 25
Served with a Selection of Sauces & Dips
Assorted Meat, Fish & Vegetarian Wraps
Tandoori Chicken & Raita on Naan
Quails Egg Scotch Eggs with Piccalilli
Moroccan Lamb Kofta
Smoked Salmon, Leek & Dill Tarts
Prawn Cocktail Pots
Vegetable Kathi Rolls
Feta, Mint & Spinach Parcels
Chargrilled Courgette & Red Pepper
VSC Finger Food Buffet
Minimum numbers 25
Served with a Selection of Sauces & Dips
Assorted Meat, Fish & Vegetarian Artisan Rolls
Mini Hot Dogs with Fried Onions
Skewered Chicken with Yoghurt, Coriander & Mint
Roast Teriyaki Salmon
Panko Breaded King Prawns
Falafel with Hummus
Goats Cheese & Red Onion Tart
Vegetable Crudités
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Standard Finger Food Buffet
Minimum numbers 15
Served with a Selection of Sauces & Dips
Assorted Meat, Fish & Vegetarian Finger Sandwiches
Roast Chicken Thighs
Cumberland Sausage Rolls
Breaded Fish with Fresh Lemon
Vegetable Samosas
Spanish Tortilla
Kettle Crisps
Please enquire with the Events Team for Finger Buffet Menus for guest numbers under 15.
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Two Course Fork Menu
Choose 2 main course options, 2 salads & 1 dessert
Minimum numbers 25
Choose 3 main course options, 3 salads & 1 dessert
Minimum numbers 50
Fork Buffets include Freshly Baked Rolls with Butter, New Potato & Seasonal Vegetable Medley,
Fresh Fruit Salad, Tea, Coffee & Herbal Infusions
Fish
Herb Crusted Salmon Fillet with a Creamy Vegetable Ragout
Luxury Fish Pie with Free-range Egg, Buttered Spinach & Cheddar Creamed Potatoes
King Prawn Thai Green Curry with Coconut Milk & Rice
Meat
Steak & Kidney Casserole with Horseradish Suet Dumplings
Sirloin Beef & Wild Mushroom Stroganoff with Dijon Mustard, Cream & Brandy
Mixed Game Hotpot with Port Gravy
Pulled Braised Shoulder of Lamb Curry with Spinach & Lentils
Slow Cooked Pork Belly with Glazed Apples & Cider Sauce
Guinea Fowl Korma with Rice, Naan, Poppadum & Side Dishes
Roast Duck Stir Fry with Bok Choy, Peppers, Noodles & Hoisin Sauce
Free-range Chicken, Chorizo & Olives with Penne Pasta in a Tomato & Basil Sauce
Cold Summer Alternatives
Mixed Cold Cut Meat Platter & Seafood Platter
Vegetarian Quiches and Pickles
Vegetarian Roulades
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Vegetarian
Potato Gnocchi with Basil Pesto, Melting Gorgonzola & Smoked Walnuts
Stir Fried Tofu & Vegetable Pad Thai
Sweet Potato, Chickpea & Spinach Curry with Fried Onions & Rice
Wild Mushroom Cannelloni baked in a Truffle & Cream Sauce
Three Bean Casserole with Polenta Cakes
Aubergine & Courgette Parmigiana with Plum Tomatoes & Soya White Sauce
Salads
Mixed Leaf Salad with Cherry Tomatoes, Cucumber & House Dressing
Oven Roasted Root Vegetables with Fresh Herbs & Olive Oil
Red Cabbage, Sultana, Walnut & Apple Slaw with Cider Dressing
Classic Coleslaw with Creamy Mayonnaise
Penne Pasta, Spinach, Pine Nuts, Parmesan & Pesto Dressing
Caesar Salad with Garlic Croutons & Parmesan
Greek Salad with Olives, Feta, Red Onion, Cucumber & Tomatoes
Couscous & Three Bean Salad with Chilli & Parsley Dressing
Rocket, Spinach, Tomato, Beetroot & Avocado Salad with Balsamic Vinaigrette
Desserts
Apple & Rhubarb Crumble Tart with Vanilla Custard
Mango & Passion Fruit Mousse
Fruits of the Forest Cheesecake
Chocolate & Orange Mousse
Profiteroles with Mocha Sauce
Individual Strawberry & Cream Meringue
Chef’s seasonal selection of smaller sized Desserts - 1 to 2 pp
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Hot Suppers
Curry Suppers
Please choose 3 Curries
Served with Rice, Onion Bhajis, Garlic Naan, Poppadums, Mango Chutney, Raita & Salad
Chicken Korma
Chicken Bhuna
Lamb Rogan Josh
Beef Madras
Pork Vindaloo
King Prawn & Cod Malai
Chick Pea Masala
Vegetable Jalfrezi
Sag Aloo
Additional Authentic Curries available
Standard Suppers
Served with Chunky Chips & Accompaniments
Beer Battered Cod
Beef Lasagne, Mixed Salad & Garlic Bread
Steak & Ale Pie
Half a Free-range Roast Chicken
Spinach & Ricotta Tortellini with Pesto Cream
Wild Mushroom Arancini with Tomato Ragu
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Canapés
Minimum numbers apply
Meat
Venison Liver Pâté on Crisp Toast with Redcurrant
Duck Parfait with Caramelised Orange Peel Cornet
Confit Lamb cooked in Harissa Oil served with Mint Yoghurt
Chilled Rare Beef with Rocket & Horseradish Cream
Coronation Chicken Mousse with Mango & Coriander on Naan ina
Honey Flash Roasted Fig, Brie & Parma Ham
Fish
Crayfish Tail with Bloody Mary Crème Fraiche
Crab, Chilli & Ginger Mousseline in a Cornet
Loch Fyne Salmon Mousse Blini with Capers, Lemon & Dill
Avocado Mousse with Prawn & Keta Caviar Pearls
Beetroot Gravlax, Cream Cheese & Chive
Mackerel Pâté on a Savoury Biscuit with Poached Rhubarb Gel
Vegetarian
Mini Wild Mushroom Stroganoff in Filo
Butternut Squash & Sage Arancini
Chargrilled Courgette with Creamed Cheese & Sun Blushed Tomato
Creamed Goats Cheese, Beetroot & Pear
Curried Ratatouille in a Savoury Tart
Smoked Tofu Sausage, Mushroom Ketchup and a Shot of English Cider
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Brochettes
Mini Skewers
Roasted Fillet of Japanese Style Beef with a Wasabi Hollandaise
Chilled Smoked Chicken with Diced Mango & Fresh Mint
Lamb, Rosemary, Garlic & Sea Salt
Pork Belly, Jack Daniels and BBQ Sauce Glaze
Thai Green Butterfly King Prawns
Tandoori Paneer & Red Pepper with Raita
Tomato & Mozzarella sprinkled with Basil Leaves
Desserts
Mini Ice Creams in a Cone
Mini Chocolate Cups filled with Chocolate & Strawberry Mousses
Lemon & Raspberry Tart
Mini Macaroons (Mixed Flavours)
Chocolate Dipped Strawberries
Fresh Fruit Skewers
Informal Mini Bites
An alternative option for informal gatherings
Southern Fried Chicken Strips
Cheeseburger & Chips
Hot Dog & Chips
Salt & Chilli Calamari
Beer Battered Cod & Chips
Tempura Vegetable Fingers
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Bowl Food
Minimum numbers apply per bowl
Meat
Steak & Kidney Casserole with Horseradish Suet Dumplings
Chargrilled Steak with Chunky Chips & Béarnaise Sauce
Carbonnade of Game with Port & Celeriac Mash
Stir Fried Chicken with Ginger & Honey, served with Egg Fried Rice
Slow Cooked Lamb Shoulder, Couscous, Chickpeas & Apricots
Pulled Pork with Mixed Beans, Corn Cake & Chilli Jam
Haggis, Neeps & Tatties with Whisky Cream Sauce
Fish
Beer Battered Cod with Hand Cut Chips & Tartare Sauce
Poached Smoked Haddock with Parsley Mash & Cheese Sauce
Teriyaki Salmon with Stir Fried Vegetable Noodles
Tandoori King Prawns on Vegetable Biryani
Saffron Seafood Paella
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Salads
Prawn, Avocado & Iceberg Salad with Classic Marie Rose Sauce
Seared Tuna, Green Beans, Cherry Tomatoes, Black Olives & Quails Egg
Thai Beef Salad with Soya & Honey Dressing
Watermelon, Cucumber & Feta Salad with Pomegranate & Mint Dressing
Falafel, Tabbouleh, Hummus & Pitta Bread
Vegetarian
Gobi Manchurian with Stir Fried Rice
Roasted Root Vegetables with Fresh Herbs & Baked Goats Cheese
Vegetarian Haggis, Tatties & Neeps with Whisky Cream Sauce
Pumpkin Tortellini with Pesto, Rocket & Smoked Cherry Tomato
Desserts
Mango & Pineapple Trifle
Profiteroles with Mocha Sauce
Lemon & Ginger Cheesecake
Eton Mess with Meringue, Berries & Cream
Cheese, Celery, Apple, Grape, Walnut, Croutons & Quince Dressing
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VSC Private Dining
To include the following:
Use of the Private Event Room from 1000hrs to 1700hrs or 1800hrs to Midnight
Entrance Security
Cloakroom Service (if applicable)
Tableware & Formal Dining Set-up
Management & Staffing during the Event
Welcome Drinks with Prosecco or House Wine (two glasses pp)
Half Bottle of House Wine per person
Three Course Menu with Tea, Coffee, Herbal Infusions & Mints
Private Cash Bar Facility
Price inclusive of VAT
Please choose one starter, one main and one dessert from the following suggested menus
Suggested Menu One
Starter
Gin & Juniper House Cured Scottish Smoked Salmon, Kiln Roast Salmon Pâté, Heritage Beetroot,
Capers & Dill Scone
Main Course
Corn Fed Chicken Supreme with Wild Mushroom & Applewood Cheddar Farce, Parma Ham,
Sweet Potato Fondant, Baby Carrots & Griddled Leek
Dessert
Chocolate Marquise, Bitter Chocolate Sorbet, Caramelised Baby Pear & Ximenez Syrup
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Suggested Menu Two
Starter
Smoked Duck Roulade, Smooth Duck Parfait, Apricot Coulis,
Main Course
Rare Roast Sirloin of English Beef, Ox Cheek Yorkshire Pudding, Dauphinoise Potatoes,
Honey Glazed Root Vegetables with Tawny Port Sauce
(Served Medium Rare as Standard)
Dessert
Lemon Meringue Pie, Citrus Biscuit, Lemon Curd, Hazelnut Meringue
Suggested Menu Three
Starter
Crab, Chilli and Ginger Pâté with Avocado Sorbet, Melba Soda Bread
Main Course
Best End of Lamb Cutlet, Confit Lamb Shoulder, Crushed Garden Pea & Potato Cake,
Green Bean & Carrot Bundle with a Red Wine and Mint Jus
Dessert
Alfonso Mango and Passion Fruit Mousse, Cotton Candy, Walnut Brittle Shard
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Suggested Menu Four
Starter
Smoked Mackerel Mousse, Rhubarb Jelly, Cucumber & Dill Spaghetti
Main Course
Herb Crusted Pork Tenderloin with New Potato & Granny Smith Crush, Cabbage Roulade,
Wholegrain Mustard & Cider Sauce
Dessert
Crème Brûlée, Seasonal Berries, Honeycomb and Raspberry Sorbet
Suggested Menu 5
Starter
Ham Hock Terrine, Deconstructed Piccalilli, Pickled Quails Egg, Baked Parsley Crouton
Main Course
Baked Salmon & Creamed Leek en Croute, Dill Creamed Potato, Samphire,
Wilted Greens, Baby Carrot, Champagne & Chive Beurre Blanc
Dessert
Glazed Tart au Citron with Fresh Raspberries
British Cheese Selection
Colliers Cheddar, Cornish Brie, Stilton & Guest Cheese, Real Ale Chutney, Quince,
Grapes, Celery & Biscuits
Individually Plated
Cheeseboard for 10
Intermediate Courses including Sorbets & Fish on request
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Soups
As an Alternative Starter
Tomato & Roasted Red Pepper with Croutons
Roasted Butternut Squash with Walnut Cream
Wild Mushroom with a Wild Mushroom Ravioli Garnish
Mild Curried Courgette with Minted Crème Fraiche
Roasted Celeriac, Baked Chestnuts, Black Truffle & Honey with Sour Dough Croute
Vegetarian Options
Vegetarian options must be booked in advance
Vegetarian Starters
Butternut Squash Tortelli with Pesto Cream, Rocket & Parmesan
Smoked Heritage Tomato & Glazed Shallot Tarte Tatin
Mushroom & Truffle Pâté with Artisan Croutes
Warm Cauliflower Panna Cotta with Watercress Velouté
Smoked Beetroot, Baby Pear Marinated in Brandy, Whipped Goats Cheese, Herb Croutons, Baby Leaves,
Roasted Walnuts & Honey Dressing
Vegetarian Main Courses
Puff Pastry Case of Wild Mushroom Fricassee & Spinach
Cauliflower Pakora, Tandoori Halloumi, Chana Dal with Onion Relish
Mixed Bean Casserole, Corn Cakes, Chilli Jam & Avocado Hash
Deconstructed Roast Vegetable Wellington with Port Jus
Aubergine Parmigiana with Parmesan Cheese Straw
48 hours’ notice is required for all dietary requests including allergens
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Day Delegate Packages
Meeting Day Delegate Rate
Minimum numbers apply
Available in the Presidents’ Suite and Committee Room
To include the following:
Use of Private Room
Three Refreshment Breaks & Lunch outlined below
Data Projector & Screen
VSC Conference Pads & Pens
Mineral Water & Mints
Flipchart & Markers
Registration & Arrival Refreshments
Tea, Coffee & Herbal Infusions with Biscuits
Mid-Morning Break
Tea, Coffee & Herbal Infusions with Biscuits & Fresh Fruit Bowl
Lunch
VSC Working Lunch Buffet
Afternoon Break
Tea, Coffee & Herbal Infusions with Sliced Cake
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VSC Conference Day Delegate Rate
Minimum numbers apply
Available in the Carisbrooke Hall and the El Alamein & Trafalgar Suite
To include the following:
Use of Private Room
Three Refreshment Breaks & Lunch outlined below
HD Projector & Panoramic Screen
Up to four Microphones
PA System
Technical Assistant
VSC Conference Pads & Pens
Mineral Water & Mints
Flipchart & Markers
Registration & Arrival Refreshments
Tea, Coffee & Herbal Infusions with Biscuits
Mid-Morning Break
Tea, Coffee & Herbal Infusions with Biscuits & Fresh Fruit Bowl
Lunch
VSC Working Lunch Buffet
Afternoon Break
Tea, Coffee & Herbal Infusions with Sliced Cake
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Executive Day Delegate Rate
Minimum numbers apply
Available in all Event Rooms except the Presidents’ Suite & Committee Room
To include the following:
Use of Private Room
Three Refreshment Breaks & Two Course Lunch outlined below
Data Projector & Screen
Up to four Microphones
PA System
Technical Assistant
VSC Conference Pads & Pens
Mineral Water & Mints
Flipchart & Markers
Registration & Arrival Refreshments
Coffee, Tea & Herbal Infusions
Fruit Juice, Sliced Fresh Fruit with a Yoghurt & Honey Dip, Mini Danish Pastries & Croissants
Mid-Morning Break
Tea, Coffee & Herbal Infusions, Biscuits & Fresh Fruit Bowl
Lunch
Two Course Fork Menu with Accompaniments or
VSC Finger Buffet with Chef’s seasonal selection of smaller sized Desserts
Afternoon Break
Tea, Coffee & Herbal Infusions with Sliced Cake
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Wines
White Wine
Malvasia Trebbiano, Allegri IGT, Puglia, Italy 2013
Attractive floral bouquet, tropical fruits. Good match with seafood.
Pinot Grigio, San Antini, Veneto, Italy 2013
Ripe fruit aroma with pear and melon flavours. Great with white fish or grilled chicken.
Chenin Blanc, Tulbagh Winery, Tulbagh, South Africa 2014
Bouquet of apple and pear. Grilled sea fish like plaice, sole and skate.
Riesling, Rietvallei Estate, Robertson, South Africa 2013
Well balanced by firm acidity. Best suited to creamy pasta, white meats and seafood.
Sauvignon Blanc, La Playa, Curico Valley, Chile 2013
Citrus fruits, fresh grass, and ripe pineapple. Ideal with shellfish.
Chardonnay, Hamilton Heights, South Eastern Australia 2015
An elegant Aussie Chardonnay, bright lemon in colour with a fresh nose full of ripe peach and citrus.
Sauvignon Blanc, Whale Point, Western Cape, South Africa 2015
This Sauvignon Blanc from the Western Cape is pale lemon in colour with a very fresh nose of
gooseberry, cut grass and lemon.
Virua, Ramon Bilbao, Rioja, Spain 2013
A bouquet of acacia and white flowers is backed by peach and melon fruit character and citrus
notes. Suggested food matches are seafood, smoked salmon, white meats.
Sauvignon Blanc, Turning Heads, New Zealand 2013
An aroma of ripe gooseberries with tropical flavours. White meats and seafood are suggested matches.
Gavi “Cortese”, Tenuta Neirano, Piedmont, Italy 2013
The aroma is perfumed with honeysuckle and almond and the palate is beautifully
balanced. Shellfish, white meats and smoked salmon complement this wine.
Club Burgundy, France 2012
Apple and citrus predominate on the palate along with a hint of pear, finishing on a lovely
streak of steely minerality. Seafood or grilled fish are a good match.
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Red Wine
Negroamaro, Allegri IGT, Puglia, Italy 2013
Reflects the warm sun and ripe fruit. Good match for roast meats and cheese.
Shiraz Pinotage, Tulbagh, South Africa 2013
Dark cherry colour, spice & smoky aromas. Best with stews, steak and venison.
Merlot, La Playa, Colchagua Valley, Chile 2012
Soft and deep plum-like flavours. Variety of meats, pasta, and cheese dishes go well.
Shiraz, Hamilton Heights, South Eastern Australia 2015
Bright ruby red in colour, this Aussie Shiraz is bursting full of inviting blackcurrant and
blackberry aromas on the nose.
Pinot Noir, Whale Point, South Eastern Australia 2015
Blackberries and blueberries, rounded and complex on the palate with soft vanilla notes and a
long finish. Ideal with steak.
Tinta Roriz, Touriga Franca & Nacional, Vega Tinto, Douro, Portugal 2011
A rich red with plum and cherry. Serve with pâté, lamb, pork, red meats and game.
Cabernet Sauvignon, La Playa Reserve, Colchagua Valley, Chile 2011
Appealing blackcurrant aromas. A good partner for grilled meats, roast lamb and cheeses.
Club Claret
Drink as an accompaniment to pâtés and terrines, rabbit, roast pork or spicy meat
dishes and rich cheeses.
Tempranillo, Rioja Crianza, Bodegas Bilbao, Rioja Alta, Spain
Intense aromas of blackberries and touches of coconut and liquorice. Meats and cheeses.
Malbec, ES Vino, Finca Sophenia, Mendoza, Argentina 2013
Ripe fruit with spicy and floral hints. Perfect with steak.
Pinot Noir, Turning Heads, Marlborough, New Zealand 2012
Strawberry scents, hint of plum. Better with venison, turkey or poached salmon.
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Rosé Wine
Cinsault Rosé, La Vigneau, Languedoc, France 2013
Coral pink colour, summer fruits. Ideal with fish soups, light pasta, seafood salads.
Pinot Grigio, San Antonio Rosé, Veneto, Italy 2013
Lovely and lively on the palate, burst of fruit. Grilled white fish and antipasti.
Dessert Wine
Late Harvest Sauvignon, La Playa, Colchuagua, Chile (37.5cl bottle)
A perfumed golden dessert wine with aromas of ripe citrus, melon, honey, quince, nutmeg
and butterscotch. Sweet in the mouth, yet beautifully balanced with lingering fresh acidity.
Sparkling and Champagne
Prosecco, Borgo del col Alto, Italy
Fruit aromatic bouquet. Perfect as an aperitif, hors d’ouvres or shellfish.
Champagne de Malherbe, Brut NV, Champagne, France
Hints of red fruits and citrus. A match with seafood especially white fish and salads.
Laurent Perrier Brut NV, Tours sur Marne, France
Pale lemon gold coloured, citrus notes, zest and toast. Perfect with scallops.
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Wines by the Glass
White
Malvasia Trebbiano, Allegri
Pinot Grigio, San Antini
Chenin Blanc, Tulbagh
Sauvignon Blanc, La Playa
Virua, Rioja Blanco
Chardonnay, Hamilton Heights
Red
Negroamaro, Allergi
Shiraz Pinotage, Tulbagh
Merlot, La Playa
Shiraz, Copperstone Creek
Cabernet Sauvignon, Block 6
Tempranillo, Rioja Crianza
Rosé
Cinsault Rosé
Pinot Grigio Rosé, San Antonio
Sparkling Wine
Prosecco
Champagne de Malherbe
Dessert Wine
Late Harvest Sauvignon Blanc
Port
Fonseca Bin 27 Port 50ml measure
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Events Department
63-79 Seymour Street
London
W2 2HF
events@vsc.co.uk
www.vsc.co.uk
020 7616 8305