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Christmas 2006
The Walbrook is ideal for holding parties at any time of year but even more so during the festive season.
Just after Thanksgiving, the decorations go up and the stage is set for all sorts of celebrations.
Our three private dining rooms can hold 8 to 40 guests for a seated lunch or dinner. Alternatively, you may take over the whole Club exclusively and throw a house party, just as you would at home but without the hassle! Carol singers, DJs, magicians or other entertainment ideas can be sourced through our event team.
Albert Roux has created festive menus that reflect the best of seasonal products. Our sommelier, Thomas, can recommend fine wines and other festive favourites such as vintage port or aged whiskies from our cellars.
Minimum spends (no room hire) applies to companies or individuals who are non Members and wish to host their Christmas event at The Walbrook.
For more information and to check dates please contact Issy on
Tel:
020 7623 6100 or office@walbrook-club.co.uk
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Albert Roux
Albert Roux is one of the most well known chefs in Britain, a household name as the proprietor of a United Kingdom top restaurant, Le Gavroche. Through his successful cookery books
and television programs, his face is widely recognised by all
those interested in food.
Opened in 1967 in Lower Sloane Street, Le Gavroche moved to Upper Brook Street in 1981 where its reputation was established. Now owned jointly with his son Michel Jr, Le Gavroche is one of the most prestigious and award winning restaurants in the UK, a universally acknowledged fact by all the major food guides.
Many titles and awards have been bestowed on Albert Roux since he started his career at the early age of fourteen, but perhaps the one closest to his heart is that of Maître Cuisinier de France, awarded in 1967 - the youngest chef to have been so feted.
With a background such as this, it is no wonder therefore that many of today's young star chefs point to Albert Roux as their inspiration and mentor - chefs of the calibre of Marco Pierre White and Pierre Koffman.
Albert Roux brings to The Walbrook his passion and respect for fine ingredients. The use of only prime seasonal products aims to create varied and seasonally adjusted menus for Members and guests alike. |
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Sample Festive Menu
Ballotine of Organic Salmon and Lobster with Caviar Dressing
Boudin Blanc with Truffles, Parsnip Puree and Madeira Jus
Foie Gras Frais with Brioche
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Sorbet
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Fillet of Scotch Beef Wellington with Port Sauce
Braised Duck Leg in Red Wine and Parsnip Crumble
Grilled Loin of Veal with Morels and Sautéed Jerusalem Artichokes
Coulibiac of Turbot and Scallops with Saffron Sauce
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Truffe au Chocolat with Sauce Anglaise
Soufflé Mont-Blanc with Chocolate Sauce
Festive Assiette
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Cheese and Biscuits
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Coffee and Petit Fours
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