Events Catering Brochure

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Exceptional catering is integral to any successful event. With a wealth of experience in both corpo-

rate 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 which symbolises

excellence in the Events industry. The Club has been awarded with the Gold accreditation three con-

secutive times. We have also achieved a Gold level award by the Academy of Food & Wine and were

recognised as an Academy Centre of Excellence.

To discuss your catering options, please contact our Events Department on

0207 616 8305 or email: events@vsc.co.uk

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

All prices advertised are inclusive of VAT

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Contents

Refreshments 4

Platters

5

Breakfast Meetings

6

Working Lunches

7

Finger Buffets

8

Two Course Fork Buffet

9

Hot Suppers

11

Canapés

12

Street Food

14

VSC Private Dining

15

Day Delegate Rates 19

Wine List

24

4

Refreshments

Filtered Coffee, Tea, Herbal Infusions with Biscuits

Filtered Coffee, Tea & Herbal Infusions with Mini Danish Pastries and Seasonal Fresh Fruit

Additional items

Seasonal Fresh Fruit

Mini Danish Pastries

Sliced Fresh Fruit Platter with Yoghurt & Honey Dip

Greek Yoghurt Pots with Fruit Puree & Granola

Bircher Muesli with Apple, Dried Fruit, Nuts and Seeds

Mini Open Bagels with Smoked Salmon and Cream Cheese

Small Cumberland Sausage Roll

Small Bacon Roll

Small Vegetarian Sausage Roll

Squares of Brownies, Flapjacks & Tiffin Cake

Sliced Chocolate, Fruit and Lemon Cake

A selection of Cocktail Cakes including Mini Filled Scones

Beverages

1 Litre of Sparkling or Still Water

1 Litre Jug of Orange, Apple or Cranberry Juice

1 Litre Jug of Freshly Squeezed Orange Juice

1 Litre of Homemade Berry & Banana Smoothie

1 Litre of Homemade Apple, Celery, Spinach, Cucumber, Lime & Mint Fresh Juice

1 Litre of Homemade Carrot, Apple and Ginger Fresh Juice

5

Platters

A Selection of Meat, Fish and Vegetarian Sandwiches

A Selection of breads filled with premium fillings

Individual Healthy Seasonal Salad Bowls with Meat, Fish, Vegetables, Pasta and Grains 2pp

Additions

Seasonal Fresh Fruit and Kettle Crisps

Vegetable Crudités with Dips

Mixed Salad with Three Dressings

Chunky Chips with Sauces

Sweet Potato Fries with Sauces

Nibbles To serve 2-3 people per serving

Kettle Crisps

Nuts

Vegetable Crisps

Corn Chips with Dips

Cheese Straws with Dips

Olives

Afternoon Tea

Fruit Scones, Fresh Cream & Preserves, Cocktail Cakes with selection of

Finger Sandwiches, Coffee, Tea & Herbal Infusions

British Cheeses

Colliers Cheddar, Cornish Brie, Stilton & British Guest Cheese, Real Ale Chutney,

Quince

Grapes, Celery & Biscuits

Individually Plated

Cheeseboard for 10

6

Breakfast Meetings

Minimum numbers 10

Continental Breakfast

Croissants, Danish Pastries, Fresh Rolls, Cheese, Ham & Salmon Platters,

Yoghurts, Fresh Fruit Salad, Orange Juice, Coffee, Tea & Herbal Infusions

Healthier Breakfast

Bircher Muesli with Apple, Dried Fruit, Nuts and Seeds, Fresh Fruit Platter, Greek Yo-

ghurt Pots with Fruit Puree & Granola, Skinny Muffins, Mini Bagels with Smoked Salmon

and Cream Cheese. Orange Juice, Homemade Fresh Smoothies, Coffee, Tea & Herbal

Infusions

English Breakfast Buffet

Can be served plated or buffet style

Cumberland Sausage, Back Bacon, Black Pudding, Scrambled Egg with Smoked Salmon,

Grilled Tomatoes, Baked Beans, Hash Browns, Toast,

Fresh Orange Juice, Homemade Fresh Juices, Coffee, Tea & Herbal Infusions

Champagne Breakfast

English Breakfast with a glass of Champagne

Individual Items

Greek Yoghurt Pots with Berry Compote & Granola

Sliced Fresh Fruit with Yoghurt & Honey Dip

Ham & Smoked Cheese Croissant

Smoked Salmon & Cream Cheese Croissant

Large Cumberland Sausage, Mushroom & Tomato Chutney Roll

Large Bacon and Egg Roll

Large Vegetarian Sausage and Omelette

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Working Lunches

VSC Working Lunch Buffet

Minimum numbers 15

For 20-50 covers please choose 1 platter

For 50 covers and above please choose 2 platters Also includes a selection of Sandwiches & Artisan Rolls served with Coffee, Tea & Herbal Infusions.

Mixed Salad with Three Dressings

Sliced Fresh Fruit and Cake

Working Lunch Platters

British Platter

Cumberland Sausage Rolls, BBQ Chicken Skewers, Breaded Fish,

Goats Cheese & Red Onion Tart, Tartare Sauce & Pickle

International Platter

Marinated Chicken Tikka, Roasted Salmon Skewers, Moroccan Lamb Kofta,

Chargrilled Courgette & Red Pepper with a Raita Dip

Asian Platter

Chicken Satay, Slow Cooked BBQ Pork, Thai Cod Tempura,

Vegetable Samosas with Peanut & Chilli Dips

Italian Platter

A selection of Meat Charcuterie, Wild Mushroom Arancini, Bocconcini,

Cherry Tomato & Pesto, Marinated Vegetables

Light Platter

Spanish Tortilla, Baked Cajun Chicken Sticks, Coriander, Chilli & Parsley Prawns

Seasonal Vegetable Crudités, Potato Wedges, Hummus & Tzatziki

8

Finger Buffets

Standard Finger Food Buffet

Minimum numbers 20

Assorted Meat, Fish & Vegetarian Wrap Pinwheels

Skewered Chicken with Yoghurt, Coriander & Mint

Mini Hot Dogs with Fried Onions

Mini Open Bagels with Salt Beef, Gherkin & Cream Cheese

Salmon and Leek Tarts

Seafood Skewers

Vegetable Samosas

Seasonal Vegetable Crudities

Served with a Selection of Sauces & Dips

VSC Finger Food Buffet

Minimum numbers 20

Assorted Meat, Fish & Vegetarian Mini Artisan Rolls

Halloumi and Chorizo Skewers

Moroccan Lamb Kofta

Coronation Chicken on Naan

Panko Breaded King Prawns

Teriyaki Salmon Skewers

Assorted Mixed Vegetable Tarts

Vegetarian Hot Dogs with Onions

Seasonal Vegetable Crudités

Served with a Selection of Sauces & Dips

9

Two Course Fork Menu

Choose 2 main course options (inc Vegetarian) and 2 salads

Minimum numbers 25

Choose 3 main course options (inc Vegetarian) and 3 salads

Minimum numbers 50

Fork Buffets include Coffee, Tea & Herbal Infusions, freshly Baked Rolls with Butter,

Seasonal Potato & Vegetable Medley

Fish

Herb Crusted Salmon Fillet with a Creamy Vegetable Ragout

Luxury Fish Pie with Buttered Spinach & Cheddar Creamed Potatoes

Smoked Haddock and Dill Fishcakes on a Bed of Wilted Rocket and Spinach with Home-

made Tartare Sauce

Seabass Fillets on Fennel & Straw Vegetables with Caper and Butter Dressing

Seafood Lasagne with Crab, Prawn and Cuts of Prime Fish with a mild Parmesan sauce

Meat

Hungarian Beef Goulash with Smoked Paprika garnished with Mini Potato Dumplings

Sirloin Beef & Wild Mushroom Stroganoff with Dijon Mustard, Cream & Brandy

Mixed Game & Root Vegetable Pie with a Puff Pastry Lid

African Pulled Braised Shoulder of Lamb with Spinach, Lentils & Cous Cous

Slow Cooked Pork Belly with Mixed Bean Ragout

Classic Chicken Korma with Rice, Naan, Poppadum & Side Dishes

Free Range Chicken, Chorizo & Olives with Penne Pasta in a Tomato & Basil Sauce

Stir Fry Duck with Bok Choy and Noodles

10

Vegetarian

Potato Gnocchi with Sautéed Mushrooms, Leeks & Pesto Dressing

Thai Green Vegetable Curry with Steamed Rice

Red Pepper, Courgette & Aubergine Moussaka with a Lentil Sauce

Spicy Sweet Potato, Chickpea & Spinach Pie with a Puff Pastry Lid

Vegetarian Lasagne with Ricotta Cheese

Mexican Three Bean Casserole (Vegan)

Salads

Mixed Leaf Salad with Cherry Tomatoes, Cucumber & House Dressing

Classic Coleslaw with Creamy Mayonnaise

Courgette, Spinach, Pinenuts, Vegetarian Cheese & Superfood Pesto Dressing

Caesar Salad with Garlic Croutons & Parmesan

Greek Salad with Olives, Feta, Red Onion, Cucumber & Tomatoes

Kale, Halloumi, Bulgar Wheat and Lentil Salad with Pomegranate Dressing

Giant Cous Cous & Three Bean Salad with Chilli & Parsley Dressing

Rocket, Spinach, Tomato, Goats Cheese, Beetroot & Avocado Salad with Balsamic Vinaigrette

Cold Summer Alternative

Mixed Cold Cut Meat Platter & Seafood Platter

Vegetarian Quiches & Pickles

Vegetarian Roulades

Desserts include Fresh Fruit Salad and a selection of Mini Desserts including: Lemon Cheesecake,

Chocolate Mousse & Seasonal Eton Mess (Alternative desserts available on request)

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Hot Suppers

Curry Suppers

Please choose 3 Curries Served with Rice, Dhal, Onion Bhajis, Garlic Naan, Poppadoms, Mango Chutney, Yoghurt

& Salad

Chicken Korma

Lamb Rogan Josh Beef Madras

Pork Vindaloo

King Prawn Bhuna

Chick Pea Masala

Vegetable Jalfrezi

Sag Aloo

Additional Authentic Curries available on request

Standard Suppers

Served with Chunky Chips & Accompaniments

Beer Battered Cod

Beef Lasagne, Mixed Salad & Garlic Bread

Chicken & Mushroom Pie

Steak & Kidney Pie

Half a Free Range Roast Chicken

Spinach & Ricotta Tortellini with Pesto Cream

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Canapés

Minimum numbers apply—20 per menu item

Meat

Venison Parfait on Crisp Toast with Redcurrant

Smoked Duck Roulade with Apricot

Salt Beef with Cream Cheese in a Pastry Shell

Roasted Fillet of Japanese Style Beef with a Wasabi Mayonnaise

Honey Flash Roasted Fig, Brie & Parma Ham

Pulled Pork Balls with Cider & Black Pepper Cream Sauce

Fish

King Prawn with Bloody Mary Sauce

Crab, Chilli and Ginger in a Cornet Loch Fyne Salmon Mousse Blini with Capers, Lemon & Dill

Smoked Mackerel Pâté with Coriander and Rhubarb Gel

Seabass Ceviche with Lime & Coriander

Vegetarian

Wild Mushroom Stroganoff in Filo Pastry

Butternut Squash & Sage Arancini

Chargrilled Courgette with Creamed Cheese & Sun Blushed Tomato

Creamed Blue Cheese and Grape on an Oat Biscuit

Curried Ratatouille in a Savoury Tart with Crumbled Feta Vegetable Haggis Bon Bons Cherry Tomato and Bocconcini Brushed in Basil Pesto

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Desserts

Mini Ice Creams in a Cone

Mini Chocolate Cups Filled with Chocolate & Strawberry Mousses

Mini Fruit Filled Eclairs

Mini Macaroons (Mixed Flavours)

Mini Assorted Sweet Tarts

Fresh Fruit Skewers

Mini Bamboo Cones (Minimum 2 Per Person)

An alternative option for informal gatherings

Southern Fried Chicken Strips

Cheeseburger & Chips

Hot Dog & Chips

Thai Tempura Cod

Salt & Chilli Calamari

Tempura Vegetables & Breaded Jalapenos & Cream Cheese

14

Street Food

Minimum numbers apply per bowl

Meat

Indonesian Nasi Goreng with Chicken and Prawns

Mexican Pulled Chicken and Black Bean Burritos

Shredded Chicken & Mango Salad in a Sweet Tamarind Sauce

Confit Duck with Stir Fried Vegetables, Noodles and Plum Sauce Moroccan Spiced Lamb, Pomegranate, Bulgar Wheat, Flat Bread & Harissa

Dressing

Chargrilled Steak with Chunky Chips and Cuban Chimichurri Sauce

BBQ Korean Beef Bulgogi with Asian Pear and Rice

Fish

Beer Battered Cod with Chunky Chips and Tartare Sauce

Spicy Mozambican Peri Peri King Prawns in a Vegetable Rice

Teriyaki Salmon with Stir Fried Vegetable Noodles

Spanish Saffron Seafood Paella with Pan Fried Chorizo

Spicy Thai Crab Cakes with Sweet Chilli Sauce

Vegetarian

Sri Lankan Vegetable Curry

Tofu Pad Thai with Roasted Peanuts

Falafel, Tabbouleh, Smashed Sweet Potato Hummus & Pitta Bread

Roast Vegetable and Black Bean Burritos

Mixed Bean and Lentil Chilli with Corn Bread

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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 (in the Carisbrooke Hall) Tableware & Formal Dining Set Up Management & Staffing during the Event Welcome Drinks with Prosecco or House Wine (one glass pp) Three Course Menu followed by Coffee, Tea, Herbal Infusions & Mints Half a Bottle of House Wine per person Private Cash Bar Facility Price inclusive of VAT The following menus are charged per person, based on every guest having the

same Starter, Main Course & Dessert. The menu choice should be the same

for all guests. For those with dietary requirements, the menu chosen will be

adapted accordingly.

A vegetarian option can also be provided but must be booked in advance to

guarantee availability of your selection.

We take the utmost care to ensure that all reasonable dietary requests are

accommodated when dining at the VSC. Please advise us in advance if you

have any special dietary requirements.

Suggested Menu One Starter

Juniper Scottish Smoked Salmon, Kiln Roast Salmon Pâté, Heritage Beetroot, Capers & Dill Scone

Main Course

Corn Fed Chicken Supreme with Wild Mushroom & Cheddar Farce, Parma Ham, Fon-

dant Potato with Tarragon, Vegetable Bundles and Mushroom Infused Gravy

Dessert Chocolate Truffle, Vanilla Ice Cream, Shortbread & Chocolate Sauce

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Suggested Menu Two

Starter

Duck Roulade with 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

Raspberry and White Chocolate Colline with Fresh Raspberries and Berry Gel

Suggested Menu Three

Starter

Smoked Beetroot, Baby Pear and Creamed Goats Cheese with Walnut and Wild Honey Dressing

Main Course

Best End of Lamb Cutlet, Confit Lamb Shoulder, Garden Pea, Mint and Potato Cake,

Garden Greens with a Red Wine and Mint Jus

Dessert

Tropical Fruit Délice, Cotton Candy, Walnut Brittle Shard

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Suggested Menu Four

Starter

Duo of Melon with Parma Ham & Raspberry Coulis

Main Course

Slow Cooked Confit Duck, Red Cabbage, Beetroot Dauphinoise, Root Vegetables and

Five Spice Sauce

Dessert

Sticky Toffee Pudding with Caramel Ice Cream

Suggested Menu Five

Starter

Ham Hock Terrine, Pickled Vegetables, Garden Pea and Crème Fraîche Emulsion, Baked

Parsley Crouton

Main Course

Baked Salmon with Crushed New Potatoes & Spinach, Samphire,

Wilted Greens, Straw Carrots, Cockle and Vermouth Cream Sauce

Dessert

Glazed Tart au Citron with Fresh Raspberries & Chantilly Cream

British Cheeses

Colliers Cheddar, Cornish Brie, Stilton & British Guest Cheese, Real Ale Chutney,

Quince

Grapes, Celery & Biscuits

Individually Plated

Cheeseboard for 10

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Alternative Starters Soups

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 Fraîche

Roasted Celeriac, Baked Chestnuts, Black Truffle & Honey Sour Dough Croûte

Vegetarian Options

Vegetarian options must be booked in advance

Vegetarian Starters

Smoked Heritage Tomato & Glazed Shallot Tart Tatin

Seasonal Risotto with Rocket, Cherry Tomato and Parmesan Shavings

Red Lentil Pâté with Artisan Croutes

Pressed Vegetable Terrine with Chutney

Puff Pastry Case of Wild Mushroom Fricassée & Spinach

Vegetarian Main Courses

Roast Vegetable Wellington with Vegetable Dauphinoise and Port Jus

Butternut Squash Tortelli with Tomato and Basil Sauce, Rocket & Parmesan

Aubergine and Courgette Parmigiana with Mozzarella

Cauliflower Pakora, Tandoori Halloumi, Chana Dhal with Onion Relish

48 hours’ notice is required for all dietary requests including allergens

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Presidents Suite Day Delegate Package

Meeting Day Delegate Rate

Minimum and maximum numbers apply

Available in the Presidents’ Suite and Committee Room

To include the following:

Use of Private Meeting Room 1 HD Screen 1 Flipchart & Markers VSC Conference Pads & Pens 1Litre bottle of Still or Sparkling Mineral Water Healthy Grazers & Mints

Three Refreshment Breaks & Lunch outlined below

Registration & Arrival Refreshments

Filtered Coffee, Tea, Herbal Infusions with Biscuits & Fresh Fruit Bowl

Mid-Morning Break

Filtered Coffee, Tea, Herbal Infusions with Biscuits

Lunch options: Option 1: Two Course Menu Lunch in the Restaurant with a Soft Drink

Option 2: Platter of Mixed Meat, Fish and Vegetarian Sandwiches

Chicken Skewers, Salmon & Leek Tarts, Vegetable Crudités & Dips, Sausage Rolls,

Cakes and a Fruit bowl

Filtered Coffee, Tea & Herbal Infusions (served with either of the lunch options)

Afternoon Break

Filtered Coffee, Tea, and Herbal Infusions with Biscuits

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Conference & Executive Day

Delegate Packages Minimum and Maximum numbers apply

The following is available in the Carisbrooke Hall and the El Alamein & Trafalgar Suite.

To include the following:

Use of Private Conference Room

Door Security

Private Foyer for Registration

HD Projector & Panoramic Screen (available in Carisbrooke Hall)

2 x 80” HD Screens (available in El Alamein or Trafalgar rooms)

Up to 2 Microphones

PA system

Technical Assistant

1 Flipchart & Markers

VSC Conference Pads & Pens

1Litre bottle of Still or Sparkling Mineral Water per person

Mints

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Conference Day Delegate Rate Catering

Three Refreshment Breaks & Lunch outlined below

Arrival Refreshments

Option 1. Filtered Coffee, Tea, Herbal Infusions with Biscuits & Fresh Fruit Bowl

Option 2. Tea, Coffee, Water, Fresh Fruit Kebabs with Honey and Yoghurt Dip

Mid-Morning Break

Option 1. Filtered Coffee, Tea, Herbal Infusions with Biscuits Option 2. Tea, Coffee, Water, Fresh Fruit Bowl, Dried Fruit, Nuts & Seeds

Lunch

A selection of Wraps, Artisan Rolls & Sandwiches with a Salad Bowl

Light Platter:

Spanish Tortilla, Baked Cajun Chicken Sticks, Coriander, Chilli & Parsley Prawns

Seasonal Vegetable Crudités, Hummus & Tzatziki

Fresh Fruit Salad, Greek Yoghurt Pots with Fruit Compote & Granola

Afternoon Break

Option 1. Filtered Coffee, Tea, Herbal Infusions with Cake

Option 2. Tea, Coffee, Water & Healthy Bars

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Executive Day Delegate Rate With Hot Buffet

Arrival Refreshments

Option 1. Filtered Coffee, Tea, Herbal Infusions with Biscuits & Fresh Fruit Bowl

Option 2. Tea, Coffee, Water, Fresh Fruit Kebabs with Honey and Yoghurt Dip

Mid-Morning Break

Option 1. Filtered Coffee, Tea, Herbal Infusions with Biscuits

Option 2. Tea, Coffee, Water, Fresh Fruit Bowl, Dried Fruit, Nuts & Seeds

Lunch - Hot fork buffet:

Moroccan Chicken & Apricot Tagine

Baked Salmon Fillet with Dill and Fresh Lemon

Mediterranean Vegetable, Olive and Basil Pasta with Crushed Cherry Tomato Sauce

Giant Cous Cous & Three Bean Salad with Chilli & Parsley Dressing

Mixed Salad, New Potatoes, Mixed Seasonal Vegetables, Wholemeal Rolls

Fresh Fruit Salad, Greek Yoghurt Pots with Fruit Compote & Granola

Afternoon Break

Option 1. Filtered Coffee, Tea, Herbal Infusions with Cake

Option 2. Tea, Coffee, Water & Healthy Bars

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Wines

White Wine

Malvasia Trebbiano, Allegri IGT, Puglia, Italy 2015

Attractive floral bouquet, tropical fruits. Good match with seafood.

Pinot Grigio, San Antini, Veneto, Italy 2015

Ripe fruit aroma with pear and melon flavours. Great with white fish or grilled chicken.

Chenin Blanc, Boatman’s Drift, South Africa 2016

Crisp palate with notes of peach, mango and zesty acidity. Great on its own or with a fresh

salad.

Sauvignon Blanc, Whale Point, Western Cape, South Africa 2016

This Sauvignon Blanc from the Western Cape is pale lemon in colour with a very fresh

nose of gooseberry, cut grass and lemon.

Chardonnay, Hamilton Heights, South Eastern, Australia 2015

An elegant Chardonnay, bright lemon in colour with a fresh nose full of ripe peach and

citrus.

Riesling, Rietvallei Estate, Robertson, South Africa 2016

Well balanced by firm acidity. Best suited to creamy pasta, white meats and seafood.

Rioja Blanc, Azabache, Spain 2015

Smooth on the palate with fresh and fruity flavours of lemon, apple and white peach.

Suggested food matches are pan-fried pork or steamed seafood.

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White Wine

Sauvignon Blanc, Turning Heads, New Zealand 2015

An aroma of ripe gooseberries with tropical flavours. White meats and seafood are

suggested.

Gavi “Cortese”, Tenuta Neirano, Piedmont, Italy 2015

The aroma is perfumed with honeysuckle and almond, the palate is beautifully

balanced. Shellfish, white meats and smoked salmon complement this wine.

Club Burgundy, Mâcon-Villages, Rochebin, France 2013

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.

Chablis, Domaine Alain Gautheron, Burgundy, France

Floral aromas and fresh apple and mineral character abound in this traditional Chablis from

an exceptional family estate in Fleys.

Pouilly Fumé, “Les Duchesses”, Domaine Laporte, Loire, France

This classic Sauvignon Blanc has classic smoke, lime and mineral influence

reflective of the region’s flinty soils.

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Red Wine

Negroamaro, Allegri IGT, Puglia, Italy 2015

Reflects the warm sun and ripe fruit. Good match for roast meats and cheese.

Shiraz Pinotage, Tulbagh, South Africa 2014

Dark cherry colour, spice & smoky aromas. Best with stews, steak and venison.

Merlot, Los Caminos, Viña La Playa, Chile 2015

The palate is rich with black cherry and plum flavours with a hint of mineral character

and soft, rounded structure with a medium finish.

Shiraz, Hamilton Heights, South Eastern, Australia 2016

Bright ruby red in colour, this shiraz is bursting full of inviting blackcurrant

and blackberry aromas on the nose.

Pinot Noir, Whale Point, South Eastern, Australia 2015

Cherry and raspberry, rounded and complex with soft vanilla notes and a long finish.

Ideal with steak.

Lisboa Coreto Tinto, Lisbon, Portugal 2013

An easy drinking wine with delicious soft fruit flavours of raspberries and redcurrants.

27

Red Wine

Cabernet Sauvignon, La Playa Reserve, Colchagua Valley, Chile 2012

Appealing blackcurrant aromas. A good partner for grilled meats, roast lamb and

cheeses.

Club Claret, Château Bois de Favereau, France, 2012

Deep ruby color with purple hues and soft nose of cherries, cassis and spices.

Perfect with game dishes and strong cheeses.

Tempranillo, Rioja Crianza, Azabache, Spain, 2013 This excellent well balanced Rioja offers soft seductive fruits typical of the wine making

process.

Avanti Malbec, Bodegas Borbore, San Juan, Argentina 2015

Full bodied wine bursting full of blackcurrants and black cherries.

Pinot Noir, Turning Heads, Marlborough, New Zealand 2014

Strawberry scents, hint of plum. Better with venison, turkey or poached salmon.

Cotes de Brouilly, Les Volcaniques, Jacques Charlet, France

A subtle perfume of summer fruits leads on to a fleshy palate of ripe strawberry

with a hint of minerality.

Château Cabans, Cru Bourgeois, Medoc, France A modern interpretation of a traditional Bordeaux blend; soft, ripe and appealing, bal-

anced by supple, ripe tannins.

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Rosé Wine

Cinsault Rosé, La Vigneau, Languedoc, France 2015

Coral pink colour, full of summer fruits flavours. Ideal with fish soups, light pasta, seafood

salads.

Pinot Grigio Rosé, San Antonio, Veneto, Italy 2015

Lovely and lively on the palate, burst of fruit. Pairs well with grilled white fish and

antipasti.

Coteaux d’Aix en Provence Rose, Château Paradis, France

Paradis is a traditional dry Provençal rosé made by the saignée method of ‘bleeding’ the

Dessert Wine

Late Harvest Sauvignon, La Playa, Chile, 37.5cl bottle

A perfumed golden dessert wine with aromas of ripe citrus, melon, honey, quince, nut-

meg and butterscotch. Sweet in the mouth, yet beautifully balanced with lingering fresh

acidity.

Chateau les Mingets, Sauternes, France, 37.5cl

A concentrated, luscious dessert wine showing intense flavours of caramelized fruits,

Sparkling & Champagne

Prosecco, Borgo del col Alto, Italy

Fruit aromatic bouquet. Perfect as an aperitif, with hors d’oeuvres or shellfish.

Blanc de Blanc, Privilege Varichon & Clerk, France

Pale in colour with delicate bubbles and a bouquet of flowers with herbal and mineral

elements. Very elegant and refreshing with flavours of vanilla and spices lingering on the

finish.

Classic Cuvée, Bluebell Estates, Sussex, United Kingdom

A fine mousse and crisp citrus palate preceded by aromas of quince, brioche and elder-

flower.

Laurent Perrier Brut NV, Tours sur Marne, France

Pale lemon gold coloured, citrus notes, zest and toast. Perfect with scallops.

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Events Department

63-79 Seymour Street

London

W2 2HF

events@vsc.co.uk

www.vsc.co.uk

020 7616 8305