Overview
This magnificent Ballroom at 8 Northumberland will not fail to impress your guests this Christmas. Recently restored after sitting empty for 70 years, this amazing room at will give your event a truly unique feel, right in the heart of London.
Guests will be transported back to the era of heroes, street parties, tea dresses, swinging, sweethearts, chums & a good old fashioned knees up.
Format
Guests will arrive for a glamourous reception where they can soak up the 1940's party atmosphere with a glass of bubbly. At the call for dinner, wonderful live music will commence and guests make their way to the charming dining tables dressed with decadent lamps where a victory supper is served. As night falls and the sirens sound, the full casino will open where guests can try their luck at roulette or black jack whilst the fabulous swing band play. Pick a partner as the fantastic DJ gets your guests up on their feet; be it to Lindy Hop, Jive, or two step the night away!
The Venue
Located in Central London right by Trafalgar Square.
Nearest underground stations: Embankment - Circle, District and Northern Lines
Nearest overground: Charing Cross
Included
Exclusive tables
All theming, lighting and production
Sparkling wine and cocktail reception
Three course seated dinner
Unlimited beer, wine and soft drinks
DJ and Disco
Party Band
Casino tables
Fully staffed cloakroom
Security staff
£10 million public and products liability
Suggested Timings
6.30pm Guests arrive for drinks reception
7.15pm Call for dinner
7.30pm Dinner is served
9.30pm DJ begins
11.30pm Bar closes
12.00am Music ends
Guests depart
Sample Seated Dinner Menu
Starter
- Beetroot, gravalax and citrus cured Scottish Salmon, micro cresses, smoked salmon croquette, honey mustard dressing
- Winter truffled heritage potato and leek terrine, curly endive, sherry vinaigrette (v)
Main Course
- Pot roasted breast and Corn fed leg of chicken on a bed of chestnut mushrooms, braised leeks, encased in a crisp puff pastry chicken and parsley sauce
- Jerusalem artichoke and mushroom pithiviers on savoy cabbage and crème fraiche with a celeriac Dauphinoise and a cèpe jus (v)
Dessert
- Soft centred chocolate fondu, salted caramel ice cream