We were delighted to recently cater for an intimate dinner at this atmospheric venue, Donmar Warehouse.
Our clients chose a suitably artistic menu that consisted of celeriac served with a deep fried quail egg, wild rice crispies and a caramelised onion puree. To follow was a duo of rabbit; roasted saddle paired with a confit leg ravioli with a playful twist of a trio of carrots.
To finish was a summer dessert of passion fruit jelly and textures of tropical fruits offset with a decadent dark chocolate crème, fresh cream and crisp coconut meringue.
Members of the cast and creatives from the theatre’s 2015 season also enjoyed a selection of fine wines from award-winning British vineyard, Chapel Down.