First class catering
If you’ve been to one of our previous Christmas extravaganzas, you’ll know our award-winning on-site caterers MECCO produce truly sensational food. Of course all menus can be altered to suit your company’s specific requirements.

Below is a selection of sample menus from previous years.

Buffet
Cranberry baked salmon with lemon and thyme crumble
- Whole sides of salmon baked with cranberries, and a crisp herby brioche crust

Saffron charred chicken with butter sauce and béarnaise relish
- Carved, charred breasts of chicken with a creamy butter sauce and tarragon relish

Bubble and squeak potatoes (vegetarian)
- New potatoes slightly crushed and mixed with a lovely peppery sauté of savoy cabbage, spring onions and parsley

Caramelised sage and onion tart with sweet mustard and gruyere cream (vegetarian)
- Huge hot pastry tarts with a savoury base and mustardy cheesy topping

Warm salad of roasted pumpkin, fennel and tomatoes, and basil rigatoni (vegan)
- Roasted vegetables and pasta served warm with a herb and olive oil dressing

Seville orange and chicory salad (vegan)
- Salad leaves with bitter chicory, sweet oranges and citrus vinaigrette

White chocolate fountain, Turkish delight, mallows, fresh fruit, and other dipping delights
- Needs no explanation!

Citrus glazed mincemeat and apple strudel with ginger syrup
- Long strudels made with filo and bursting with spicy fruit and drizzled with syrup

Gigantic Madeira trifles with caramel crème fraiche
- Traditional fruit trifle but made with crème fraiche not cream for a more interesting finish and slightly less sickly

Coffee Bar
Coffee
Teas & Tisanes
Truffles

Sit-down dinner
First Courses
· Kiln baked salmon and tuna tartare with chilli spiced ponzu
· Air dried beef with horseradish crème fraiche and pickled vegetables
· Smoked salmon with avocado and orange dressing
· Free range chicken schnitzel with tomato and lemon salad
· Charred salmon and prawn skewer on vegetable salsa
· Aromatic duck and palm sugar with sweet chilli and mint salad

Vegetarian First Courses
· Camembert and roast vegetable tart
· Beetroot carpaccio with glazed goats cheese
· Smoked aubergine and bulgar pilaf
· Pea and parmesan tartlet

Main Courses
· Honey, orange and cinnamon roast duck leg
· Juniper lamb shank on broad bean and pecorino mash
· Cranberry roast chicken with lemon and thyme ratatouille
· Braised monkfish with saffron, sherry and pine nuts
· Pot roast chicken with a plum and port stuffing
· Poached fillet of beef topped with shallot bourguignon
· Roasted lamb with crisp lamb brics and blackberries
· Corn fed breast of chicken with caramelised vegetables and black pudding

Vegetarian Main Courses
· Grilled polenta with wild mushrooms and herbs
· Roast vegetable tortillas with romesco sauce
· Negri pancake rolls with ginger vegetable broth
· Roast squash hashcakes with vegetable béarnaise

Puddings
· Pomegranate and peach mascarpone pavlovas
· Frozen chocolate truffle with cherries
· Yoghurt and lemon curd mousse
· Maple and roast macadamia blondies
· Chocolate and fig brulee
· Orange clouds with berries
· Pear galette and clotted cream
· Chocolate meringue tart

Coffee and truffles

Venues

Planit at the Tower of London, London EC3 Parties: 700-2,300 guests
Planit Embankment Gardens, London WC2 Parties: 450-1,200 guests