Christmas at LSO St Luke's

Nestling on the edges of the City and Shoreditch is the stunning LSO St Luke’s, home to the London Symphony Orchestra’s pioneering music education

programme. Set back from the bustling street, this historic building’s imposing white walls conceal one of London’s finest event spaces.

On arrival, guests will approach a magnificent entrance beneath the

impressively-lit Hawksmoor spire then continue into the beautiful Jerwood Hall, in which the commanding architecture will be enhanced with careful, sensitive

lighting. Relaxing music will filter around the room and – most importantly – guests will be greeted by friendly waiting staff offering a perfectly chilled drink

to start the night.

As the reception draws to a close, it’s time to dine – either a tempting selection of signature canapés and bowl food or a more formal seated dinner with beautiful linens and creative table centres. And when guests finish eating

they’re invited to party as the DJ picks up the tempo.

A stunning venue, innovative food and a stylish party; A classic Christmas at LSO St Luke’s.

Introduction

bowl food

COQ AU VIN Boneless chicken leg and thigh in red wine, mushrooms, baby onions, bacon, pomme purée

LENTIL CURRY (v)

Lentil and chickpea curry, toasted coconut and coriander

FISH AND CHIPS Pont neuf potato, breaded plaice, mushy peas and tartare sauce

sweet

CHOCOLATE BROWNIE Warm chocolate chip brownie with caramel sauce

SAMPLE MENU ONE

canapés

Baby yorkshire puds with rare roast beef, horseradish cream

Little crumpets, hot smoked salmon, pepper spinach, hollandaise, pea shoots

fired Peruvian chicken skewer with chilli, toasted peanuts and green herb sauce

Miniature onion ’tatin’ (v)

Parmesan shortbread with goats cheese and apricot chutney (v)

Smoked trout tartlet, cauliflower purée, pickled beetroot

Party menus

SAMPLE MENU TWO

canapés

Duck parfait with rhubarb compote, flat bread

Smoked salmon tartar with mascarpone on blinis

Thai fish cakes with sweet chilli dip

Tandoori halloumi skewer, mango yoghurt (v)

Saffron rice cake with hummus and teriyaki mushrooms (v)

Miniature beef wellington with a horseradish cream sauce

bowl food

OX CHEEK Red wine braised ox cheek, haggis mash, sautéed chestnut mushrooms, balsamic jus

TROUT

Smoked rainbow trout with red onion and capers, dill crème fraiche

MUSHROOM AND TRUFFLE (v) Wild mushroom and truffle ravioli, wild mushroom cappuccino, shiitake crisps, chives

sweet

HOT ORANGE DAINTY With citrus compote, crème anglaise, chocolate cigar

Party menus

sample menu one

ONION TARTE TATIN (v) White onion and balsamic caramel tarte tatin, Savoy cabbage and chestnut fricassee,

thyme sauce, mizuna shoots

a selection of rustic breads and Netherend farm butter

~ BEEF

Red wine and thyme braised Ox-cheek, haggis mash, crispy smoked bacon, chestnut mushrooms, sweet balsamic vinegar

~

MALVA PUDDING Malva pudding with orange blossom butterscotch sauce, poached kumquats

and clotted cream ice cream

sample menu two

BEEF CARPACCIO Seared fillet of angus beef, horseradish soured cream, rocket leaves, horseradish wafer

a selection of rustic breads and Netherend farm butter

~

CORN FED CHICKEN Garlic and thyme roasted chicken breast, sweet glazed heritage carrots, Dijon mustard mash

potatoes, red wine jus

~ HONEYCOMB

Deep filled chocolate tart with a "crunchie" crumble, honeycomb and orange ice cream

Dinner menus

sample menu three

RED PEPPER RISOTTO PARCEL (v)

Soft herb and red pepper risotto parcel with a sweet red pepper puree, feta foam and garnished with red amaranth

a selection of rustic breads and Netherend farm butter

~

SALMON Pan fried Scottish salmon pave, crushed new potatoes, wilted spinach, morcombe

bay shrimp sauce

~ CHOCOLATE

Chocolate and salted caramel délice, toffee sauce, tonka Bean ice cream

sample menu four

SMOKED SALMON ROULADE Pink peppercorn and shallot cream cheese rolled in smoked salmon served with blini’s, keta

caviar and mixed baby leaves

a selection of rustic breads and Netherend farm butter

~ DUCK LEG

Slow cooked duck confit, red wine and smoked pancetta risotto parcel, glazed button onions and baby carrots, bourguignon sauce

~

WINTER CRUMBLE Apple, raspberry, cherry and redcurrant crumble, tonka bean ice cream

Dinner menus

capacities

450 guests for a standing reception 220 guests for a seated dinner dance

Prices start from £82 + VAT per person for canapés and bowls And £95 + VAT per person for dinners

-Exclusive hire from 7pm – midnight (extensions available)

-Beautifully dressed reception and dining areas

-Sparkling wine reception

-Seated three course dinner or canapés and bowl food

-Unlimited wine, beer and soft drinks

-DJ and Disco

-Intelligent lighting and directional sound system

-Furniture and linen

-Security personnel

-Fully staffed cloakroom

-Full event management

- £10m public liability insurance

Inclusions

For more information... Moving Venue: Charlie Tanner

ctanner@movingvenue.com 020 8691 6661

www.movingvenue.com

LSO St Luke’s: Events team

christmas@lso.co.uk 020 7566 2871

lso.co.uk/christmas