Overview
This amazing and flexible space will be transformed into an exotic winter garden, where shimmering features meet with gorgeous foliage. A teal and silver colour scheme will create a luxurious alfresco style setting, with splashes of pink to wow!
Burlesque birds of paradise, award winning caterers, dodgems, cabaret and a beautiful domed dance floor will guarantee a spectacular evening that your guests will be sure to remember.
Format
During the drinks reception your guests will be greeted by colourful birds of paradise stilt walkers before entering the enchanting dining area for a sumptuous feast. After dinner there will be a variety of fun activities to enjoy including dodgems and a unique comedy cabaret act that will blow you and your guests away. You can also dance the night away on the twinkling domed dance floor as the DJ keeps the classic party tunes flowing.
The Venue
This stunning venue is located in the heart of the city just a short walk from Moorgate tube station. It offers an impressive flexible space suitable for a wide range of events.
Nearest underground stations: Moorgate – Northern, Hammersmith & City, Circle and District lines
Nearest over ground stations: Moorgate & Liverpool Street
Nearest parking: Finsbury Street NCP
Included
Exclusive tables
All theming, lighting and production
Sparkling wine and cocktail reception
Three course seated dinner
Unlimited beer, wine and soft drinks
Live entertainment
DJ and Disco
Fully staffed cloakroom
Security staff
£10 million public and products liability
Suggested Timings
6.30pm Guests arrive for drinks reception
7.30pm Call for dinner
7.45pm Dinner is served
Live entertainment during dinner
9.45pm DJ begins
11.30pm Bar closes
12.00am Music ends
Guests depart
Sample Seated Dinner Menu
The catering at your party will be delivered by award winning Create and Touch of Taste. With over 20 years experience in organising and catering for events, they have built an unrivalled reputation for the quality of food, creativity, originality and outstanding service amongst their clients.
Starter
- Goats cheese mousse on toasted croute, pea shoots, red pepper, parma ham
- Tarte fine of red onion marmalade, kalamata olives and tomatoes with rocket and feta cheese (v)
Main
- Roast breast of herb marinated chicken, braised root vegetable, baby mushroom and onion puy lentil fricassee with green beans
- Gnocchi tossed with roasted beetroot and parmesan shards on a ruby chard (v)
Dessert
- Chestnut yule log with spice wine cream and griottine cherries