The Earth Halls, Natural History Museum, Exclusive Party, London SW7

The Museum is offering the opportunity to choose
from an all inclusive package, to take all the stress
out of organising your event.

• Venue from 7pm-12am
• Arrival Prosecco
• Choice of three course dinner or canapé and bowl food menu provided by our catering partner The Recipe
• Unlimited wine, beer and soft drinks throughout
• Full production including lighting and DJ
• Cloakroom
• Full event management
• Option to upgrade menus and extend hours at an additional charge

Other package available - Please enquire

The Natural History Museum has an incredible range of venues for Christmas parties, however large or small your event. Enjoy exclusive predinner drinks receptions in our galleries or let us design a unique experience for your party. Our expert team will help you to choose the perfect space for your Christmas party, whether you are looking for an event with maximum impact or a more intimate celebration.

The newly refurbished Hintze Hall at the centre of the Museum is the largest space for entertaining, hosting dinner dances for 450 guests and dinners up to 650. The venue will hold over 1,000 people for a drinks reception with food stations or canapés and bowl food.

The Earth Hall with a capacity of 200 guests for dinner or 400 for a reception offers a specially designed, fully inclusive package. You can also choose to book the Earth Hall and arrange your own choice of caterers and entertainment from our comprehensive list of partners. Take over the Museum with up to 3,000 guests.

CANAPÉS SAMPLE MENU

COLD
Hot Smoked Trout
on rye bread with caper crème fraiche
Haddock Tartare
with red onion, tomato and parsley on mini toasts
Salmon Gravadlax
on beetroot blinis with dill and black pepper sour cream
Pulled Chicken
with mango chutney and pea shoots
Horseradish and Rosemary Marinated Wafers of Beef
on rosemary rock salt toasts with garlic aioli and micro cress
Celeriac and Sage Remoulade wrapped in Air Dried Cumbrian Ham
Cayenne Goats Cheese
isle of mull cheddar shortbreads, candied shallots
Pine Nut and Spinach Pancakes (v)
topped with thyme mascarpone and crispy leeks
HOT
Asian Chicken and Vegetable Filo Parcels
with sweet chilli dip
Cumberland Sausages with Grain Mustard Dip
Seared Beef Skewers with Salsa Verde
Skewers of Mint and Chilli Crusted Salmon
coriander pesto
Wild Mushroom Arrancini (v)
Miniature Parmesan and Thyme Tartlets (v)
thyme and white onion jam
Butternut Squash and Chilli Fritters (v)
with sage sour cream

BOWL FOOD SAMPLE MENU
COLD
Dill Cured Gravadlax Salmon
with dill mustard new potatoes, micro cress and beetroot dressing
London Cured Smoked Salmon
with pea shoots, roasted fennel and green oil
Smoked Trout and Beetroot Salad
with winter leaves, green beans and sorrel mayonnaise
Pulled Ham Hock
with roasted pumpkin, parsley salad and pumpkin seed pesto
Smoked Chicken
with butternut squash, pea shoots and sage mayonnaise
Honey and Mustard Marinated Chicken
with mustard seed potato salad, green beans and honey mustard dressing
Rare Roasted British Beef
with new potatoes, spinach and horseradish sour cream
Roasted Winter Squash (v)
with mesclun salad, red onion, pumpkin seeds and herb oil
Orzi Pasta with Marinated Boccocini (v)
sun blushed tomatoes and courgette pesto
HOT
Slow Roasted Belly of Pork
with smoked mash, wilted greens and apple cider jus
Cumberland Sausages
with grain mustard mash, roasted red onions and red onion jus
Moroccan Lamb, Apricot and Cinnamon Tagine
with cous cous and pomegranate seeds
Slow Roasted Shoulder of Lamb in Red Wine
with herb mash, wilted spinach and red currant jelly
Braised Beef Cheek
with thyme mash, baby carrots and sautéed cabbage
Beef Stroganoff with Button Mushrooms, Onions and Sour Cream
with rice
Oven Roasted Breast of Guinea Fowl Marinated in Thyme
with new potatoes, sautéed cabbage with bacon and roasting jus
Oven Roasted Duck Breast
with root vegetable mash, wilted spinach and herb jus
Spiced Chicken with Preserved Lemons and Coriander
with citrus rice and minted yogurt
Pan Fried Salmon
with crushed new potatoes, green beans and herb cream sauce
Pumpkin and Cashel Blue Risotto (v)
with crispy sage and pumpkin seeds
Slow Roasted Spiced Sweet Potato, Aubergine and Chickpeas (v)
with cous cous and fresh coriander
Sautéed Wild Mushrooms and Garlic Tarragon Butter (v)
with mustard mash and wilted spinach
DESSERT
Spiced Winter Berries
with hot chocolate sauce and orange shortbread
Chocolate and Orange Bread and Butter Pudding
with English mascarpone and orange wafers
Warm Toffee Sponge
with vanilla bean cream, toasted walnuts and toffee sauce
Poached Winter Fruits
with honeyed yogurt and toasted oats
Pannatone Pannacotta
with blood orange compote and toasted pannatone
Apple Crème Brulee
with vanilla sugar

SEATED SAMPLE MENU
STARTERS
Home Cured Salmon Gravadlax
with a pickled caper and shallot salad, caper berries and tarragon sour cream
Tian of Potted Ham Hock with Shallots and Parsley
baby herb leaf salad, spiced fresh apple chutney and a toasted fennel seed croute
Warm Pheasant and Thyme Pithivier
with a roasted beetroot, spring onion and balsamic salad and seasonal leaves
Herb and Sea Salt Cured British Lamb
with a red cabbage and sultana remoulade, pear puree and red currants
Warm Tart of Smoked Applewood and Roasted Red Onions (vegetarian)
with homemade tomato chutney and oak leaf salad
Indian Spiced Crushed Chick peas Tossed with Tomatoes and Red Onions,
a coronation mayonnaise dressing and crispy shallots (vegetarians only)
MAINS
Pan Fried Breast of Chicken Marinated in Fresh Herbs and Olive Oil,
a parsley smoked mashed potato, roasted butternut squash with pumpkin seeds, orange and quince braised carrots and a light chicken and herb jus
Thyme Roasted Breast of Guinea Fowl
with a crushed new potato cake, buttered savoy cabbage tossed with bacon and chestnuts, roasted root vegetables and a light jus
Oven Roasted Breast of Duck and Confit Leg
served with dauphinoise potatoes, sautéed winter greens, cumin carrots and glazed prunes with a port wine jus
Pink Roasted Striploin of English Beef and Braised Beef Cheek
with a potato rosti, mashed carrots and swede, sautéed green beans and a thyme jus
(supplement £2.00 + VAT per person)
Pink Roasted Rump of Lamb Marinated in Winter Truffle Honey and Thyme
with dauphinoise potatoes, buttered savoy cabbage with crispy bacon and chestnuts, roasted pumpkin with pumpkin seeds and a redcurrant roasting jus
(supplement £3.00 + VAT per person)
Pan Fried Fillet of Sea Bass
with garlic parmentier potatoes, ratatouille, wilted spinach and a black olive tapenade and a cream sauce
Pumpkin and Cashel Blue Risotto (vegetarian)
with confit baby onions, roasted pumpkin and crispy sage
Parsnip, Potato and Artichoke Gratin (vegetarian)
with sautéed green beans, leeks and a grain mustard cream sauce
Mushroom and Chestnut Wellington (vegetarian)
with root vegetable mash, green beans, roasted vine tomatoes and a thyme jus
DESSERTS
Cinnamon and Star Anise Roasted Figs
with little free form brown sugar meringues, cassis cream and spicy fig syrup
Warm Sticky Toffee Pudding
with fair-trade muscavado toffee sauce, English mascarpone and orange shortbread
Cranberry and Polenta Sponge
with fresh vanilla mascarpone, poached oranges and dark chocolate florentines
A Verrine of Pink Yorkshire Rhubarb Jelly,
topped with vanilla custard and rhubarb compote and a gingerbread biscuit
Chilled Chocolate Dipped Pomegranate Soufflé
with a clementine fondue and all spice biscuit with caramel brittle and pomegranate seeds
Chocolate and Lime Meringue Pie
with lime chantilly cream, a drizzle of dark chocolate sauce and candied lime

Group Size:
Seated Dinner - 120 - 200 guests
Receptions and buffets - 200 - 400 guests

Take over the full venue with up to 3000 guests

Tables of 10 for a seated dinner

All pictures are for illustration purposes only and do not necessarily represent the event.

Location: Earth Halls, Exhibition Road, London SW7 5BD

Nearest Tube: South Kensington

Nearest Car Park: NCP at Kensington Marriott Hotel which is approximately 10 minutes walk from the venue.

TBC

Dates: November and December 2018

Price: on application
 
Prices subject to package, availability and minimum numbers.
Price per person will vary depending on day of the week. Please enquire