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Gillray's Steakhouse & Bar

Gillray's Steakhouse & Bar

Restaurant-grill et Bar££££
Waterloo, Londres
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Gillray's Steakhouse & Bar
6.9/10
80
publication d'évaluations
Photos89 Photos
MenuMenu
Private Dining and Meetings Menus 59
Breakfast‏‏: Full English Buffet
22
Assorted Fruit & Plain Yoghurts
Our Own Muesli & Selection of Cereals
Freshly Baked Breakfast Pastries, Muffins, Croissant, Unsalted Butter & Preserves
Freshly Pressed Orange Juice
Assorted Sliced Fruits
Grilled Bacon, Sausages, Mushroom, Tomato & Scrambled Egg
Selection of Tea & Coffee
Breakfast‏‏: Continental Buffet
19
Assorted Fruit & Plain Yoghurts
Selection of Continental Cheeses
Our Own Muesli, Nuts & Seeds
Selection of Tea & Coffee
Freshly Pressed Orange Juice
Selection of Charcuterie
Assorted Sliced Fruits
Freshly Baked Breakfast Pastries, Croissant, Pain Au Chocolat, Breads, Unsalted Butter & Confiture
Breakfast‏‏: American
25
With Fresh Blueberry Yoghurt & Manu Ka Honey
Eggs Benedict
American Muffin Selection
Freshly Pressed Orange Juice Granola
Toasted Bagels with Cream Cheese & Smoked Salmon
Waffles with Sour Cream & Mixed Berry Compote
Selection of Tea & Coffee
Breakfast‏‏: 3 Course Deluxe Breakfast
35
Breakfast Assiette
Free range sausages wrapped in smoked bacon. Wild mushroom filled brioche with sour cream & truffle
Buttermilk Pancake Stack, Maple Syrup, Unsalted Butter
Poached Fruits & Set Vanilla Yoghurt Bavarois
Scrambled Duck Eggs with Smoked Salmon & Caviar
Coffee, Tea & Freshly Pressed Orange Juice
One‏‏
Arrival
Mid morning
Afternoon
“County hall brownies break”
Oatmeal and Raisin Cookies
Breakfast Bars
Cappuccino Cup
Peanut Butter Crumpets
Marmite Pin Wheels
Freshly Squeezed Carrot & Ginger Juice
Assorted Melon Skewer
Mini Bacon or Egg Baps
Assorted County Hall Brownies
One‏‏: Two
Arrival
Mid morning
Afternoon
“Popcorn and cookies break”
Organic Granola Rocks
Breakfast Bars
County Hall Milk Shakes
Chocolate Crunch
Assorted Cookies
Seasonal Berry Smoothies
Fresh Fruit Pots
Foreman & Son Salmon and Cream Cheese Bagels
Savoury and Sweet Pop Corn
One‏‏: Three
Arrival
Mid morning
Afternoon
Patisseris break
Dry Fruit and Nut Pots
Breakfast Bars
Iced Tea
Freshly Baked Banana Slice
Assorted Macarons
Freshly Squeezed Grapefruit, Celery and Apple Juice
Potted Grapes and Apple
Smoked Applewood Cheddar Puffs
Sweet and Savoury Mini Scones
One‏‏: Four
Arrival
Mid morning
Afternoon
“Sweet treat break”
Bircher Muesli
Breakfast Bars
5 of Your 5-a-Day Smoothie
Mini Maple Pecan Plait
Homemade Lollipops
Banana and Coconut Water Smoothie
Sliced Watermelon with Lime
Welsh Rarebit on Granary
M&M Grab N Go
Savoury Shortbread and Dips
One‏‏: Five
Arrival
Mid-morning
Afternoon
“Grab n go break”
Super Seed Flapjack
Breakfast Bars
Virgin Mojito
Carrot and Cream Cheese Muffins
Chocolate Bars
Savoury Pies
Mango and Yogurt Smoothie
Grapefruit and Orange Segment Pot
Savoury Pancakes
Potted Fruits
Cup Cakes
Sandwich Lunch: Working Sandwich Lunch
Sandwiched are served on a variety of deli rolls & breads
All sandwiched served with tossed mixed salad, kettle chips & fresh cut fruit
Sliced Salt Beef, Pickled Cucumber & Grain Mustard
23
Roasted Chicken, Mozzarella & Tomato Chilli Jam Sliced
23
Smoked Salmon, Cheese Cream & Chive
23
Roasted Vegetables, Mozzarella & Pumpkin Pesto
23
Free Range Egg, Baby Spinach & Tomato
23
Prawn Mayonnaise, Cucumber & Rocket
23
Buffet Lunch‏‏: Buffet A
37.50
Starters
Main courses
Desserts
Freekah, Feta and Pomegranate Salad
Smoked Chicken Soup, Sweetcorn, Noodles and Soy (Rice Crackers)
Pesto Marinated Foreman & Son Salmon, Gun Braised Beef, Baby On
Shepherds “Puy”
Watermelon, Lime Syrup
Infusion Jelly
Pulled Gloucester Old Spot Pork Wrap, Red Cabbage Slaw
Lamb Kebab, Yoghurt Mint, Cous Cous, Smoked Aubergine and Tahini Puree
Granny Smith Brûlée
Buffet Lunch‏‏: Buffet B
37.50
Starters
Main courses
Desserts
Thai Vegetable Salad, Sesame, Ginger, Glass Noodle Salad
Broccoli Soup “Blue Monday”, Sour Dough Shards
Steak and Local Anspach and Hobday Smoked Brown Ale Pie
English Spelt Risotto, New Forest Wild Mushrooms, Tomato, Horseradish
Dark Chocolate Pots
Yoghurt with Blueberry Jam, Elderflower Cordial
Foreman & Son Smoked Salmon Croque Monsieur
Bombay Potato, Sweet Curry Cream
Passionfruit Curd Kisses
Buffet Lunch‏‏: Buffet C
37.50
Starters
Main courses
Desserts
Ham Hock and Parsley Salad, Peas and Shoots
Vegetable Minestrone, Garlic Bread Croutes
Salmon Fish Cake Buns, Cajun Tartare,
Chicken Pot Pie, Tarragon, White Wine
Virgin Mojito Fruit Salad
Smoked Haddock, Mustard and Leek Tarts
Mushy Peas, Iceberg
Arrancini, Chilli, Tomato Fondue
Coconut Cheesecake
Assorted Macaron
Buffet Lunch‏‏: Buffet D
37.50
Starters
Main course
Desserts
Super Seed Salad, Sweet Potato, Beetroot, Ricotta
Seared Tuna “Nicoise Style” Burford Brown Eggs
O’Sheas Roasted Topside of Black Angus, Winter Vegetable Slaw
Coconut, Spinach and Potato Curry, Brown Rice, Raita, Poppodums
Sour Cherry Bakewell, Clotted Cream
Pineapple with Smash Mint Sugar
Chicken Quesadilla, Guacomole, Pineapple Salsa
Fish Pies, Cave Aged Cheddar Mash
Dairy Free Chocolate Mousse with Avocado
Buffet Lunch‏‏: Buffet E
37.50
Starters
Main courses
Desserts
Celeriac Chips with Blue Cheese Dip
Warm Duck Salad, Cannelini Beans,
Welsh Farmers’ Cooperative Lamb Chops, Spiced Hummus and Nuts
Braeburn Apple and Pecan Strudel, Cut It Yourself
Smoked Trout and Pate with Gillrays Mini Yorkies
Balsamic Onions, Radish and Gem
Sustainable Fish and Triple Cooked Yukon Chips
Spiced Butternut Squash Pie, Goats Cheese, Spinach
Forest Berry Fool, Ginger Biscuit Crumb
Local Cheeses, Grapes, Tiptree Chutney's
Buffet Lunch‏‏: Working Lunch A
35
Cold items
Open sandwiches
Desserts
Foreman & Son Beetroot Cured Salmon
Thai Chicken Salad, Coconut & Mango
Prawn “Marie Rose”
Grilled vegetable, pumpkin seed pesto
Selection of Miniature Desserts
Gravadlax, Sour Cream, Dill
Marinated Goat's Cheese, Golden Beets, Balsamic
Black Angus Beef, Fresh Horseradish, Hampshire Watercress
Fresh Filter Coffee & Tea
Buffet Lunch‏‏: Working Lunch B
35
Cold items
Open sandwiches
Desserts
Serrano Ham, Assorted Melon
Peppered Hampshire Trout Parfait, Brioche Soldiers
King Prawn, Avocado, Tomato Salsa
Somerset Brie & Cranberry Relish
Selection of Miniature Desserts
Grilled Marinated Vegetables, Pecorino, Flat Breads
Grilled Chicken, Swiss Cheese & Celeriac Slaw
Fresh Filter Coffee & Tea
Buffet Lunch‏‏: Working Lunch C
40
Cold items
Open sandwiches
Desserts
Bresaola with Barkham Blue, Honey,
King Prawn Caesar Salad, Reggiano, Sour Dough Croutons
London Smoked Ham, English Mustard, Hampshire Watercress
Macaroon Lime Chantilly
Fresh Filter Coffee & Tea
Truffles, Conference Pears
Slow Roasted Baby Bell Peppers, Feta Cheese
Fresh Dorset Crab & 5 Spice Mayo with Papaya
Buffalo Mozzarella, Tomato, Pesto
Apple & Sultana Tart, Almond Cream
Fruit
Buffet Lunch‏‏: Working Lunch D
43
Cold items
Open sandwiches
Desserts
Crayfish Salad, Marinated Cherry Tomato, Shaved Fennel
Orzo Pasta Salad, Spinach, Rosary Goat's Cheese, Basil & Pine Nuts
Lobster Cocktail, Thai Asparagus, Mustard Dressing
Black Angus Beef, Grape Mustard
Cherry Clafoutis
Brownie Square, Rasberry Meringue
Fine Bean & Shredded Duck Salad
Smoked Pork, Smashed Apple Chutney, Rocket
Rum Baba
Fresh Filter Coffee & Tea
Buffet Lunch‏‏: Working Lunch
Hot supplements price per bowl per person
Chicken Fricasee, Braised Rice, Portobello Mushrooms
10
Innis & Gun Braised Beef Pie, Baby Onions, Smoked Bacon
10
Fresh Pasta, Pesto & Parmesan
5.50
Slow Cooked Lamb, Buttered Hispi Cabbage, Tomato & Olives
12
Smoked Haddock & Leek Pie, Creamed Potato, Herb Crumb
10
Spring/ Summer à La Carte: Starters
Foreman & Son “G&T” Cured Salmon, Crab Beignet, Coriander, Lime
18.00
Smoked Trout Parfait, Pink Pepper, Brioche, Radish, Parsley, Quail Egg
16.00
Tiger Prawn Cocktail, Spiced Avocado, Tomato Jelly, Carrot Brioche
15.00
Crab Tart, Gruyère, Sweetcorn, Spiced Aubergine, Chilli
18.00
Ham Hock & Parsley Terrine, Foie Gras, Peas Pudding, Tarragon
19.00
Duck Liver Parfait, Sauterne, Raisins, Spiced Bread
16.00
Cornish Beef Fillet “Carpaccio” Reggiano, Artichoke, Caper, Cornichon
18.00
Rabbit Rillette, Armagnac, Prune, Sour Dough Soldiers
17.00
Spring/ Summer à La Carte: Intermediate
Gazpacho, Sweet & Sour Pineapple
8.00
Fresh Pea Velouté, Smoked Ham Tortellini
9.00
Roast Pavé of Sea Bass, Tomato, Picholine Olive, Cured Lemon
12.00
Lobster Ravioli, Spinach, Truffle Cream
Market
Grilled Courgette & Mint Cream
8.00
Smoked Tomato Essence, Basil Mousse, Pancetta, Grissini
10.00
Seared Scallop, White Bean Purée, Apple Jelly, Boudin Noir
14.00
Spring/ Summer à La Carte: Main Courses
British Spring Lamb Cutlet, Dauphinoise Potato, Olive Purée, Green Beans, Smoked Tomato Jus
40.00
Fillet of Angus Beef, Artichoke Mousseline, Mushroom Farce, Pomme Chateau, Sauce Bordelaise
44.00
Roasted Halibut, Braised Puy Lentils, Oxtail Ravioli, Artichoke, Red Wine Jus
41.00
Fillet of Sea Bass, Crab Succotash, Saffron, Tomato, Brown Meat Fritter
39.00
Breast of Guineafowl “en Cage” Fondant Potato, Shallot, Courgette, Haricot Vert, Lemon Thyme Jus
41.00
Breast of Gressingham Duck, Confit Leg, Beetroot & Celeriac Fondant, Glazed Fig, Piquant Jus
40.00
Fillet of Sea Trout, Crushed New Potatoes, Cucumber Butter Sauce, Samphire
39.00
Baked Monkfish, Smoked Ham, Asparagus, Clam & Sweetcorn Chowder
40.00
Spring/ Summer à La Carte: Dessert
Champagne & Strawberry Mousse, Black Pepper Sable
16.50
Rose & Raspberry Dome, Rose Sabayon, Crystallised Petal
16.50
Mango & Fig Charlotte, Fig Meringue, Lemon Caramel
16.50
Brioche, Raspberry & Coconut Pudding
16.50
Milk Chocolate & Mango Bar, Popping Candy, Milk Chocolate Sauce
16.50
Rice & Green Tea Mousse, Orange Tuille, Vanilla Mousseline
16.50
Orange Tart, Orange Meringue, Sauce Anglaise
16.50
Praline & Chocolate Tart, Gold Leaf, Pistachio Crisp
16.50
Autumn/Winter à La Carte‏‏: Starter
Foreman & Son “G&T” Cured Salmon, Watercress, Russet Apples
18.00
Pan-Fried Scallop, Braised Pork Cheek, Gremolata, Squash Purée
21.00
Potted Salmon, Beetroot, Dill, Sour Cream, Toasted Sour Dough
18.00
London Smoked Eel Ravioli, Crispy Pork Belly, Celeriac, Spinach, Chicken Jus
20.00
Breast of Pigeon, Artichoke Mousseline, Shallot, Quince, Walnut Jus
19.00
Game Rillette, Smashed Apple Chutney, Brioche
19.00
Smoked Duck, Pomegranate, Orange Blossom Jelly, Watercress
18.00
Ham Tart, Mustard Dressing, Winter Leaves, Smoked Tomato Ketchup
18.00
Autumn/Winter à La Carte‏‏: Intermediate
“Crown Prince” Pumpkin Velouté, Asian Spices, Naan Crouton
8.00
Smoked Chicken & Portobello Mushroom Velouté
9.00
Duck & Beetroot Consommé
10.00.
Stine Tortellini
14.00
Cauliflower Purée, Smoked Trout, Caviar
8.00
Celeriac, Granny Smith & Horseradish Velouté
8.00
Gnocchi, Chestnuts, Sage Tempura, Leek & Old Potwatinche O Cream, Langou Ster
10.00
Sweetcorn Chowder, Chilli, Crab Ravioli
13.00
Autumn/Winter à La Carte‏‏: Main Courses
Braised Beef, Wild Mushroom Ravioli, Cèpes Foam, Sauce Café Au Lait
44.00
Seasonal Feathered Game, Watercress, Game Chips, Farce, Natural Jus, Roasted Roots
Market
Roasted Fillet of Organic Salmon, Braised Gems, Bacon, Mousseline Potato, Red Wine Glace
39.00
Red Wine Poached Brill, Salsify, Girolle, Pomme Purée, Spinach
40.00
Rib Eye of British “Rose” Veal, Braised Shin “Osso-Bucco” Savoy Cabbage, Lyonnaise Purée
49.00
Rump of Salt Marsh Lamb, Braised Shoulder, Chard, Rosemary, Fondant Potato, Jus Gras
41.00
Sustainable Fillet of Cod, Artichoke “Barigoule” Braised Organic Pork Cheek, White Bean Cassoulet
30.00
Fillet of South Coast Sea Bream, Fennel, Crab & Sweetcorn Velouté, Shellfish Bon-Bon
39.00
Autumn/Winter à La Carte‏‏: Dessert
Port & Cassis Mousse, Blackcurrant Compote, Vanilla Sauce
16.50
Cold Chocolate Soufflé, Raspberry Sauce, Raspberry Tuille
16.50
“Marjolaine”, Orange & Praline
16.50
Coffee & Cassis Dome, Cassis Compote, Tonka Bean Mousseline
16.50
Salt Caramel Box & Pecan Pie, Orange Macaroon
16.50
Chocolate Macaroon Charlotte, White Chocolate Sauce, Blueberry Tuille
16.50
Rhubarb, Rice & Ginger
16.50
Warm Pear & Chocolate Frangipane Tart, Vanilla Ice Cream
16.50
Autumn/Winter à La Carte‏‏: Starters
Baked “Rosary” Goat's Cheese, Beetroot Carpaccio, Cress, Greek Yoghurt & Honey Dressing
16.00
Salad of Butternut Squash, Barkham Blue, Trompette De La Mort, Asian Pesto
15.00
Salad of Asparagus, Watermelon & Grilled Halloumi, Cucumber & Lime Dressing
15.00
Warm Salad of Roasted Asparagus & Wild Mushrooms, Polenta Croutons, Creamed Balsamic
17.00
Fig, Macadamia & “Rosary” Goat's Cheese Tart, Soused Cucumber
16.00
Autumn/Winter à La Carte‏‏: Intermediate
Wild Mushroom Consommé, Beetroot Tortellini
8.00
Risotto Milanese, Parmesan Crisp
12.00
Parsley Gnocchi, Amoretto, Pumpkin, Parmesan
10.00
“Crown Prince” Pumpkin Velouté, Asian Spices, Naan Crouton
8.00
Smoked Tomato Essence, Basil Mousse, Grissini
10.00
Autumn/Winter à La Carte‏‏: Main Courses
Morel Mushroom & Pea Risotto, Truffle Dressing
28.00
Wild Mushroom & Spinach Cannelloni, Aubergine Purée
29.00
Portobello Mushroom, Tarragon, Tomato Pithivier, Roasted Garlic Purée, Lemon Oil
29.00
Balsamic Butterscotch & Beetroot Tart Tatin, Rosary Goat's Cheese Cream
27.00
Baked Asparagus, Basil Puff Pastry, Artichoke Purée, Pecorino
30.00
Autumn/Winter à La Carte‏‏: Kosher From
Including starter, main course, dessert, cutlery & crockery
Annual
65
Annual: Starters
Beer Cured Ham Terrine, Parsley, Piccalilli, Toast
Slow Cooked Pork Belly, Pickled Vegetables, Crisp Shallots
Poached and Smoked Salmon Terrine, Sumac, Cucumber, Horseradish
Foreman & Son London Cured Salmon, Trout Mousseline, Avocado, Beetroot Tartar
Smoked Haddock, Westcombe Cheddar and English Saffron Tart, Charred Leek Vinaigrette, Mustard
Crayfish Cocktail, Carrot and Coriander Jelly, Avocado, Gillray's Bacon
Annual: Main Courses
Rump of English Lamb, Rosemary and Goats Cheese Potato, Crushed Peas, Baby Charred Onions, Red Wine Jus
Roasted Breast of Guineafowl, Confit Leg, Morrel Mushroom Cream, Braised Leek, Fondant Potato
Fillet of Black Angus Beef, Braised Cheek, Celery Root Puree, Parsley Potato
Lavender Honey and Mustard Lacquered Gressingham Duck, Burnt Apple Puree, Turnips and Potato
Loin of Smoked Cod, Artichoke Puree, Roasted Garlic Mash, Saffron Vegetables
Pan Fried Fillet of Sea Bass, Crab and Corn Succotash, Chive Butter
Medallion of Monkfish, Curried Leeks, Saffron and Mussels
Annual: Desserts
Feuilette of Pears, Pear Sorbet, Caramel Tuille
White Chocolate and Cherries, Greutine Stick
Apple Tart Tatin, Cinnamon Ice Cream
Spiced Orange and Ginger Cake Charlotte, Blood Orange Sorbet
Salted Caramel and Apple Cheesecake, Warm Toffee and Cider Apple Compote
Orange Truffle, Liquid Strawberry, Poached Kumquat, White Chocolate Crumble
Chocolate Truffle, Poached Strawberry
Cassis Mousse, Aniseed Jelly, Granny Smith's
Rose and Raspberry Dome, Crystallised Petal, Raspberry Gel
Vegetarian Annual Menu Starter
Roasted Squash, Peakland Blue, Crisp Wild Mushrooms, Seeds
Salad of Asparagus, Crispy Poached Duck Egg, Sauce Choron
Caraway Roasted Beetroot, Local Goats Curd, Hazelnuts and Orange
Vegetarian Annual Menu Starter: Vegetarian Annual Menu Main Courses
Wild Mushroom, Leek and Cheddar Scone Cobbler, Rocket Salad
Mushroom and Confit Potato Pie, Savoy Cabbage, Parsley Cream
Baked Aubergine, Goats Cheese, Tomato Fondue
Cheese‏‏
British cheese course “a celebration of britain’s award winning artisan cheese makers”
Categorised by the 7 types of cheese as follows:
Cheese boards are served with quince jelly, smashed apple chutney, fig & raisin bread, muscat grapes, damsel crackers
Fresh Cheese - Rosary Goat's Cheese
18
A creamy, moist & soft cheese with a light & fluffy texture made from goat’s milk. Rosary goat’s cheese is locally produced at the rosary in landford on the hampshire & wiltshire border & is suitable for vegetarians
Soft White Cheese - Tunworth
18
Tunworth is a handmade un-pasteurised cheese. Using special cultures & traditional rennet we have developed a cheese with a creamy texture, wrinkled rind & unique taste.
Hard Cheese – Old Winchester
18
Also known as old smales, old winchester is, an older version of winchester. This is now a much drier & harder cheese, becoming more reminiscent of an old amsterdam with a distinctive nuttiness in flavour.
Flavoured Cheese – Billie's Smokey Goat's
18
A charming,‏‏ small truckle with deep russet red rind from the gentle smoking. The texture is very flaky yet on the palate feels almost creamy releasing a delicate almondy goaty flavour that marries superbly with the delicate smokey taste. Definitely a cheese with a bright future.
Natural Rind - Vintage Poacher
18
Vintage poacher‏‏ is taste selected & matured for 18 - 22 months, giving more depth & complexity with a nutty sweetness & long clean finish
Semi Soft - Golden Cenarth
18
After discovering an orange culture growing on moist caerphilly, carwyn allowed it to age, eager to discover what effect this would have on the cheese. With time he found that it would soften the rind & give rise to an unmistakable seductive pungency
Blue Cheese – Loddon Blue
18
Loddon blue is a soft blue veined cheese made with ewe’s milk. It is gentle on the palate but becomes stronger & softer with age. Mould ripened with an attractive blue grey rind.
Canapes: Pre-Meal Canapés
All canapes are served with bar mix, vegetable crisps & kettle chips
Selection of 5 Canapés
18 per guest
Selection of 8 Canapés
25 per guest
Canapes: Cold Canapes-Meat Selection
Seared Beef Fillet, Parmesan & Poppy Seed Crisp
Crispy Duck Spring Rolls, Ginger Plum
Seared Lamb Fillet, Ratatouille Jelly, Crystallised Mint
Duck Liver & Foie Gras Cornetto, Red Wine Jelly
Ham Terrine, Piccalilli
Parma Ham & Mission Fig Brochette
Canapes: Cold Canapes-Fish Selection
Foreman Smoked Salmon,
Crab Beignet, Chorizo, Lime
Seared Tuna, Mango Salsa
Scallop Ceviche, Caviar, Lemon, Sour Cream
Devilled Avocado Cornetto
Lobster Cocktail, Gazpacho Jelly
Smoked Halibut, Chilli, Lime, Coriander
Canapes: Cold Canapes-Vegetarian Selection
English Mustard & Parmesan Shortbread, Raisin Tapenade
Parmesan Lace, Asparagus Spears, Truffle
Avocado & Mozzarella Cornetto, Crispy Basil
Gazpacho, Basil Foam, Grissini
Char-Grilled Pepper Mousse, Rosary Goat's Cheese Cream
Selection of Crudités, Warm Artichoke & Black Stick Blue Dip
Canapes: Hot Canapés-Meat Selection
Mini Cheese Burgers, Our Own Ketchup
Mini Shepherd's Pie
Crispy Duck Pancake Roll
Devil's on Horseback
Spiced Lamb Samosa, Tsatsiki
Quail Scotch Eggs, Our Own Brown Sauce
Hot Smoked Duck, Marmalade & Sesame Glaze
Duck Confit Croquette
Canapes: Hot Canapés-Fish Selection
Mini Fish & Chips
Crab Dumplings, Spring Onion, Lime
Selection of Sushi-Nori, California Roll, Sashimi
Pan-Fried Scallop & Black Pudding, Apple Syrup
Tiger Prawn Tempura, Chilli & Mango
Smoked Salmon & Blue Cheese Tart
Smoked Haddock Croquette, Mustard Dip
Canapes: Hot Canapés-Vegetarian Selection
Mini Stone-Baked Pizza
Cauliflower & Blue Cheese Samosa, Sweet Onion Dip
Handmade Spiced Tortilla, Warm Artichoke & Parmesan Dip
Mini Jacket Potato, Wild Mushroom Cream
Cherry Tomato, Basil & Mozzarella Bruschetta
Leek & Potato Tartlets, Mustard Glaze
Canapes: Dessert Canapés Selection
Valrhona & Banana Chocolate Brownie
Raspberry Macaroons, Fresh Raspberry Cream
Mini Gateau-Black Forest, Lemon, Strawberry
Berry Skewers, Champagne Foam
Mini Coffee Crème Brûlée
Valrhona Chocolate Tart, Pistachio Cream
Bowl Food‏‏: Pre-Meal Bowls
Selection of 4 Bowls Per Guest
29
Selection of 5 Bowls Per Guest
36
Bowl Food‏‏: Cold Items
Roasted Baby Beets & Rosary Ash Goat's Cheese
Prawn Cocktail
Heritage Tomato & English Basil
Bowl Food‏‏: Hot Items
Steak & Ale Pie
Oyster Mushroom & Chicken Fricassée
Shepherd's Pie
Bowl Food‏‏: Vegetarian
Artichoke Ravioli, Sage Pesto & Parmesan
Wild Mushroom Spelt Risotto, Horseradish Foam
Warm Salad, Roasted Butternut Squash, Yorkshire Blue, Pecan Nuts
Bowl Food‏‏: Fish
Smoked Haddock & Leek Pie
Beer Battered Fish & Chips
Seared Mackerel, Celeriac Slaw
Bowl Food‏‏: Desserts
Burnt English Cream & Clotted Cream Shortbread
Valrhona Chocolate & Banana Brownie
Sherry Trifle
Champagne & Rosé Wines: Champagne and Sparkling Wine
Chaple Down Vintage Reserve Kent
58.00
Louis Dornier Et Fils Brut NV, France
59.00
Moët & Chandon Brut Imperial NV, France
72.00
Taittinger Prestige Brut NV, France
82.00
Fantinel, Prosecco NV, Italy
48.00
Moët & Chandon Brut Rosé NV, France
82.00
Veuve Clicquot Yellow Label Brut NV, France
89.00
Champagne & Rosé Wines: Rosé Wine
Kleine Zale Gamay, South Africa Noir Rose 2011/12
29.00
Parini Rose, Italy Pinot Grigio
29.00
Mirabeau Rose, Cote De Provence, France
38.00
White Wine‏‏: Juicy & Luscious
Destinea, Joseph Mellot, France Pinot Noir 2010
29.00
Lackstone Merlot, California, USA Merlot 2009/10
29.00
Veramonte, Mendoza, Chile Cabernet Sauvignon 2009/10
34.00
Chateauneuf-Du-Pape, France Les Bartavelles, Jean-Luc Colombo 2009/10
69.00
Nobilo Regional Collection, New Zealand Merlot NV
34.00
Chapel Down, Union Red, England
54.00
Valpolicella Classico, Bolla, Italy Valpolicella
35.00
White Wine‏‏: Fruity & Elegant
Robert Mondavi Twin Oaks, California Cabernet Sauvignon 2009/10
34.00
Ruffino, Chianti, Italy Sangiovese 2009/10
44.00
Villa Maria, Cellar Selection, New Zealand Pinot Noir 2009/10
51.00
Portillo, Valle De Uco, Argentina Malbec
35.00
Barolo I Siglati Casa Sant’Orsola, Italy
56.00
White Wine‏‏: Intense & Rich
Valle De Uco with Callia Malbec San Juan, Argentina
31.00
Kleine Zalze Family Reserve, South Africa Shiraz 2007
79.00
Don Jacobo Crianza Tinto, Rioja, Spain Auvignonillo
36.00

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Icône de boussole
Gillray's Steakhouse & Bar
County Hall, Westminster Bridge Road
Londres
Greater London
SE1 7PB
Royaume-Uni
À : London Marriott Hotel County Hall
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Icône d'information
English steakhouse with views of Big Ben and the London Eye. Our bar is open late and serves a wide selection of cocktails as well as over 70 gins.
Icône d'horloge
Ouvert jusqu'à 22:30 (Plus d'informations)
  • lun.–ven.
    • 06:30–22:30
  • sam.–dim.
    • 07:00–22:30
Icône de téléphone
+44 20 7928 5200
Icône World Wide Web
Icône Facebook
GillraysSteakhouseAndBar
Icône OpenTable
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Caractéristiques
Cartes de crédit
Oui (y compris American Express et MasterCard)
Wifi
Gratuit
Terrasse
Non
Nourriture et boisson
Menus
Petit déjeuner, Brunch, Déjeuner, Dîner
Boissons
Bière, Vin
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Royaume-Uni » Angleterre » Greater London » Londres » Waterloo

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