Events Catering Brochure

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 [email protected] 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

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Per person abbreviated to pp

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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 5

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 6

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

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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 20

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 24

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. 25

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 [email protected] www.vsc.co.uk 020 7616 8305

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