Events Catering Brochure

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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

4

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

5

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

9

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