Royal Thames Yacht Club

Functions Brochure

Functions Manager Mr Michael Brown Deputy Functions Manager Ms Virginia Buvoli Head Chef Simon Morris Mr

60 Knightsbridge London SW1X 7LF Functions Direct Telephone:

020 7201 6283

Telephone: 020 7235 2121 Fax: 020 7235 5672 Email: functions@royalthames.com Website: www.royalthames.com

Conferences Meetings Lectures Luncheons Dinners Canap Receptions Birthdays Special Occasions

Dress code: Members and Guests are expected to maintain a standard of dress in conformity with the tradition and atmosphere of the Club. Gentlemen are required to wear jacket and tie on the first floor after 11am on week days and until 16.00 on Fridays. Ladies are expected to conform to the same high standards expected of gentlemen and are asked to wear a dress, skirt or smart trousers. Members and Guests are asked to avoid any form of dress that might cause offence to other Members. Jeans, T-shirt and trainers are not permitted in any public rooms. Mobile Phones: The Club does not permit the use of mobile phones in the public areas of the Club House. Mobile phones are only permitted in cloakrooms, private rooms and the Model room. Important: All details regarding the booking of your function must be confirmed with the Functions department no later than 10 days prior to your event. We will accept final numbers 72 hours before your event, this will be the minimum number charged. Smoking policy: Smoking is not permitted in any area inside the Royal Thames Yacht Club. Staff costs & Taxi: Extra staff costs will be applicable for Functions held at the Club on a Friday evening or Saturday or Sunday. In situations where parties start late or over run additional costs will be incurred. Taxi charges will apply to all functions ending after 11.00pm. Deposits: We require a 25% NON refundable deposit 28 days prior to your event to secure the booking. Cancellation policy: The Club reserves the right to levy the following charges. Within 28 days of the event a NON refundable deposit. Within 7 days of the event up to 50% of all charges. Within 72 hours of the event up to 90% of all charges.

Terms and Conditions

Additional Information
Menus are priced by the value of each course. If you wish to alter a dish it may affect the price. We will advise you of any price change accordingly. Our Menus contain various ingredients that may not be specified or mentioned. Should Members and/or their guests have allergies or dietary requirements please advise the Function department who will be able to assist with menu planning. Please note that specific requirements must be confirmed with final numbers 72 hours prior to your event. Prices Prices reflect the current state of the market. We reserve the right to negotiate the price in the event of extreme market fluctuations. Prices are inclusive of Service Charge and VAT. Flowers Flowers and floral displays can be arranged. Please discuss your requirements with the Function departments. Music and Dancing The Club is licensed for music and dancing on the ground floor. A charge will apply to all events requiring a license after 1am. Toastmaster The Clubs Functions Manager is pleased to provide a limited service at your function. Should you wish to engage the services of a Professional Toastmaster we will be happy to make the necessary arrangements.

Breakfast Selection
All prices are charged per person unless stated otherwise Fresh sliced melon 2.40 Bacon sandwich with choice of sauces 3.75 Selection of mini Danish, croissants and conserves 4.15 Selection of teas and freshly brewed coffee 3.15 Served with a choice of biscuits

Fresh orange juice 9.00 (per 1.5 litre jug) Hildon Sparkling Water 3.80 (per bottle) Highland Spring Still Water 3.80 (per bottle)

Alternatively if you would like a bespoke service please let us know and we will be pleased to help you design a menu to suit your requirements.

Working Lunches
(Based on 1 round per person)

Classic Sandwich Lunch 6.50 Mature cheddar and sweet pickle, tuna mayonnaise Smoked ham with crisp tomato, cream cheese with cucumber, chicken and Mixed leaf with mayo, egg mayonnaise with cress Salted crisps & Fresh fruit Deli Working Lunch 8.95 Fresh made deep filled: Smoked salmon cream cheese bagel, salt beef & mustard on bagel Portobello mushroom, humus, lemon & coriander bagel Pastrami & dill pickle on rye, tuna & scallion on white bread Sun blushed tomato, mozzarella & pesto on seeded bread Served with a selection of deli pickles Salted crisps & Fresh fruit Gourmet Lunch 10.50 Selection of gourmet sandwiches served in artisan breads & wraps Rare roast beef with caramelised onion chutney Free range egg & watercress salad with black pepper mayonnaise Poached salmon with chive crme friche Char grilled chicken with lemon thyme stuffing & vegetable chutney Oriental sweet chilli prawn Roasted bell peppers with tomato salsa, guacamole & sour cream Salted crisps & Fresh fruit

Finger Buffets
Yeoman Finger Buffet 13.95
Fresh cut classic sandwiches Skewers of scented lamb with mint yoghurt Pancetta & Parmesan tartlets Roasted pepper & chervil bruschetta

Aurora Finger Buffet Two 15.95 Fresh cut classic sandwiches Asparagus wrapped in Parma ham Tikka chicken skewers with yoghurt & mint dip Cherry tomato & mozzarella tartlets Add to your buffet fresh fruit for only 1.25pp

Alternatively if you would like a bespoke service please let us know and we will be pleased to help you design a menu to suit your requirements.

Buffets
Victory Fork Buffet Hot 21.95 Caramelised braised beef Char-grilled salmon with lemon dressed pasta Roasted butternut squash with rosemary & garlic Creamed potatoes Steamed vegetables in butter Baby cos salad with dressing Chocolate mousse with raspberry coulis Cumberland Fork Buffet Cold 24.45 Smoked chicken with cranberry vinaigrette Flaked salmon & white bean salad in a mint yoghurt dressing Watermelon and goat cheese with a sweet & spicy dressing Mixed leaf salad Herb rice salad Plum tomato with sea salt & cracked black pepper Glazed pear tart with clotted cream Britannia Fork Buffet Hot & Cold 28.00 Duck & Waldorf salad Roast sirloin of beef Pasta with pesto & field mushrooms Grilled sea bream with Sicilian aubergines Three tomatoes & cucumber salad Roquette and mixed leaf salad Roasted baby potatoes with sea salt Steamed vegetables Vanilla pod cheesecake

Canaps
All prices are per item; we recommend 6 items per person.
MEAT COLD Winglets in a Barbecue Sauce 1.65 Baby Scotch Eggs 1.45 Smoked Duck Sesame Toast 2.65 Mediterranean Spiced Lamb with Saffron Aioli 2.70 HOT Cumberland Sausage with Chestnuts 1.15 Ham and Leek Croissants 1.95 Mini Club Sandwich 2.50 Mini Yorkshire Pudding with Spicy Beef 2.95 FISH COLD Portuguese Sardine Fashions 1.50 Anchovy and Olive Croustades 2.00 Marinated Scallops with Caviar 2.90 Smoked salmon with Lemon and Chive 2.95 HOT Tempura Fish 1.90 Haddock and Spinach Croquettes 2.20 Smoked Salmon & Herb Wellington 2.40 Prawn Burgers 2.90 VEGETARIAN COLD Goats Cheese & Tomato Salsa on a Basil Crostini 2.25 Spiced Cream Cheese & Aubergine Caviar with Endive 1.10 Baby Radish filled with Chive Fromage Frais 1.20 HOT French Onion Tarts 1.10 Petit Pizza Croutes 2.40 Mushroom & Leek Cornish Pastie 1.15 Paprika Spiced Palmiers 1.10

Lunch & Dinner Menus To begin

Beetroot Gravadlax with horseradish sauce 6.30 Grilled goats cheese with crispy bread and red onion salad 7.35

Chicken liver parfait with a grape chutney and toasted brioche 8.00
Ratatouille pasty with a chive butter sauce 8.30 Pressed ham & parsley terrine with a black pudding Beignet 8.90 Carpaccio of smoked duck with an apple and fennel salad, With a leek and caper vinaigrette 9.80 Parma ham with boccocino mozzarella and baby red chard 10.45 English crab and avocado charlotte with gazpacho 10.70

Salad of artichoke hearts and oyster mushroom with quails egg and smoked
salmon 11.95

Lunch & Dinner Menus To follow

Wild mushroom, walnut and parsnip baked in puff pastry with buttered carrots, Savoy cabbage and vegetable herb sauce 16.95 Grilled fillet of trout with prawns and Champagne sauce 18.25 Marinated fillet of pork with a grain mustard sauce, leek and potato dauphinoise 19.95 Free range chicken with rsti potatoes and a broad bean and mushroom blanquette 20.50 Braised rump of beef with mushrooms, button onions, cured bacon sauce & saffron mashed potato 22.50 Honey glazed duck breast with celeriac confit and red currant juice 23.95 Baked salmon with lettuce fondue and a veloute of mussels 25.00 Roast fillet of lamb with Anna potatoes and sauce Nicoise 27.50 All dishes are accompanied with vegetables & potatoes

Lunch & Dinner Menus To end

Assiette of chocolate Lemongrass Panna Cotta with sweet chilli syrup Rhubarb Crme Brul with apple crisps Vanilla Pod cheesecake with Chantilly cream Glazed lemon tart with candied lemon peel and strawberry ice cream Treacle tart & clotted cream Cappuccino mousse with an espresso sauce Caramel & Grand Marnier profiteroles All desserts at 6.75 or Selection of rustic cheeses with fig and raisin chutney, grapes, celery flower salad and biscuits 8.75

Classic dishes not listed above are available upon request, these will be priced individually for you depending on numbers of guests and your requirements.

Wine List
Champagne
RTYC Champagne Mumm Admirals Cup Reserve Champagne Bollinger (Grande Anne) Berry Bros Sparkling Wine NV NV 1997 NV 31.25 40.00 81.25 16.50

White Wine
La Serre Chardonnay (Languedoc) Macon Lugny Les Genivres Viognier Les Gres (Languedoc) The Barossa Semillon (Australia) Sancerre La Cte de Sury (Loire) Rully Maizieres (V Dureil Janthial ) Gravitas oaked chardonnay (N.Z.) 2005 2006 2006 2005 2006 2001 2003 13.10 14.40 14.50 15.65 18.15 24.90 24.50

Dessert Wine
Chteau Puy Servain (half litre) 2003 22.40

Red Wine
Chteau Lacombe Noaillac Cru Bourgeois Via Carmen Merlot- Central Valley (Chile) Chteau Patache dAux (Medoc) Les Sablets Chteau Trignon (Cote du Rhne) Fleurie Dom La Viroglette (Beaujolais) Bourgogne Rouge ( Domaine Ambroise ) Chteau Fourcas Dupre 2004 2006 2003 2004 2006 2002 2001 14.40 14.50 16.25 18.50 19.00 19.50 20.95

Savigny-les-Beaune ( N. Potel )
Chteau Lalande de Gravelongue La Croix (Bordeaux) Chteau Lascombe (2eme Grand Cru Class) (Margaux)

2001
1998 1996

29.65
34.00 53.50

Port Wine
Club Port Taylors LBV Warres 2002 1977 27.50 75.00