presents its two distinct and exquisite Private Dining and Event Spaces for your selection

The Private Dining Room & The Regent Suite

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Jacques concept is Modern British Luxury. It is dedicated to the beauty of natural woods, hand crafted and designed by sOak London and the opulence of Timothy Oulton furnishings.

In line with this theme, Jacques offers seasonal menus from carefully sourced ingredients, a large and diverse selection of Wines, world-first drinks ageing soleras, along with a delightful cocktail menu.

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The Terrace Restaurant Table Sky Light The Private Dining room is located on the Sliding first floor (with disabled access) and Doors seats 16 on a long table.

The walls are clad with stunning glass Wine Drinks Displays mirrors – giving the space a sense of depth and life. Another striking feature is the Grand Library bookcase, fitted with the World’s first miniature Solera ageing system. The 5m dining table is hand-made from sustainably sourced British Oak & engraved with Jacques’ logos & emblems. The “Porthole” Louis XIII Cognac display has been crafted from an original porthole from the French Cruise liner, Lift to Toilets Paquebot MS Mermoz Croisiere Paquet, The Lounge 1956-2008. Restaurant Warren’s Bar

98 images of The Private Dining Room

10 11 Gentlemen Ladies 26 Seated Arrangement

Stairs to Bar Counter Restaurant TV Wall Lift Lobby Wine Display Cloaks

Lift to Restaurant Gas Fire The Regent Suite is our newest Private Reception Dining & Event space. Located on the ground floor, this beautiful room is completely exclusive & can accommodate groups of up to 15 guests seated on one Main long table, 26 seated on separate tables Entrance Fire and up to 40 for standing cocktail Exit receptions.

Gentlemen Ladies The room offers its own full-size bar, hand-crafted from Walnut & Oak with 15 Seated Arrangement beautiful, buttoned leather bar seats set against it for guests to relax at their own Private Bar. The Private Bar can be staffed Stairs to as required with dedicated servers during Bar Counter Restaurant your experience, serving cocktails, wines, TV Wall bottled & draft beers. The walls are clad Lift Lobby with stunning pieces of Timothy Oulton artwork & sOak London wood cladding & Wine Display Cloaks a traditional gas fire – giving the space a sense of warmth and cosiness. The Regent Six High Bar Seats Lift to Suite benefits from a very large 4 screen TV Restaurant Gas Wall that can play live TV or guest’s own Fire video/photo footage. Reception

Coats Main Entrance Fire Exit

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Our Private Rooms are discreet; however, The Private You will have dedicated staff and your own Dining Room is located next to the main restaurant event organiser. and entrance is via the restaurant whereas, The Regent We have an advanced sound system, which allows music Suite is located downstairs on its own dedicated floor to be played from your own choice and source. with its own entrance. We have a large 42” Smart TV in the Private Dining Room, available upon request, & a 4-screen TV wall in the Regent Suite that allows you to play your own videos and/or stills. Access to powerful and high-Speed Wi-fi and a Both the Rooms are designed and fitted to offer number of charge points available in both rooms. charming spaces for a variety of events including: A traditional fireplace in The Regent Suite, which can be turned on upon request to offer warmth and cosiness Private Parties (Breakfast, Lunch and Dinner), during long winter nights. Wedding Receptions and Breakfasts, Complimentary seasonal flowers are provided in both Corporate Meetings, Events and Dinners, rooms. Should guests require bespoke arrangements, we will be happy to arange your requirements. Press Launches. Both rooms benefit from HVAC air conditioning systems. Large Private Bar for pre and post dining drinks. Day Delegates (Further detail in a later section). Hosted events – wine tasting, cocktail evenings. Fresh flowers according to your chosen colour scheme Private televised sports events. Balloons & decorations by consultation We can create bespoke menus for you to cater to your special event and dietary requirements. We can arrange extra IT equipment upon enquiry & request. A choice from a 8 course seasonal tasting menu and a Choice of Wine Packages or create your own Wine List. canapé menu available in The Regent Suite, and a special A La Carte Menu available in both rooms. Menu Enhancements are available Bespoke and celebration sweets can be prepared A selection of canapés are offered in The Regent Suite only. Presentation of Special Drink serves from The Porthole (Private Dining Room Only) or Jacques Soleras Wine packages, menu enhancements, cocktail selection, Cocktail preparation &/or special serves / mixology from bespoke celebration cakes & sweets, our award-winning staff Afternoon Tea, available in both rooms. Master of Ceremonies / Order of service All Private Room dining menu selections must be bar Manager for full event attendance by reservation only. pre-ordered with a minimum of 2 weeks notice. Our Bar Manager is available upon request. Chauffeur Service by arrangement

16 17 FACILITIES FACILITIES

Complete exclusivity Complete exclusivity

HVAC Air conditioning System HVAC Air conditioning System Private VIP entrance & exit by Flower arrangements pre-arrangement TV / AV - Available upon request Private full service bar with dedicated staff Gas fire An aux cable is available for your own use or background music can be provided Flower arrangements TV / AV – via 4-screen TV Wall Menu cards can be printed and dedicated An aux cable is available for your own to your requirements use or background music can be provided Complimentary place cards can be provided Menu cards can be printed and dedicated to your requirements Complimentary Wi-Fi is provided Complimentary place cards can be provided Tea lights are supplied to suit your Complimentary Wi-Fi is provided table layout Tea lights are supplied to suit your table layout Lift access available for Disabled guests Lift access available for Disabled guests Corkage is not permitted Corkage is not permitted We do not have the facilities for DJs We do not have the facilities for DJs or dancing or dancing

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Lunch access from 11.30am. service: noon - 5pm Dinner access from 6pm. service: 6.30pm – 11pm

The Private Dining Room Minimum spend 500 weekdays, 1000 week nights & all day at weekends, 1500 Saturday night, + 10% (non-optional) service charge

The Regent Suite Minimum spend 750 weekdays, 1250 week nights & all day at weekends, 2000 Saturday night, + 10% (non-optional) service charge

All food and drink inclusive of VAT, contributes towards the above minimum spend. Minimum number of 6 people required for the bookings. 50% deposit required upon contract / reservation. Final bill settlement required on the day of your event.

Please note that due to COVID-19 and the Government Guidelines in place as a result, our capacities, timings & menus may vary.

Nearest Train Station: Dorridge (approx. 2miles) Parking – Shoppers Car Park at the rear of Jacques

Please always inform us of any allergies or intolerances. Not all ingredients are listed on the menu and we cannot guarantee the total absence of allergens. Detailed information on the fourteen legal allergens is available on request, however we are unable to provide information on other allergens.

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Morning Delegate Room hires from 9.00am to 11.00am. Tea, coffee & pastries on arrival, a mid morning tea break, mineral water. Table set up with blotters, paper & pencils. Rate of 25 per person plus 10% (optional) service charge. Minimum spend - 200 The Private Dining Room, 300 The Regent Suite

Day Delegate Room hires from 9.00am to 4.00pm Monday to Friday. Tea, coffee & Jacques’ pastries on arrival, a mid-morning tea break, mineral water & two course lunch. Table will be set up with blotters, paper and pencils. Rate of 75 per person plus 10% service charge Minimum spend - 450 The Private Dining Room, 750 The Regent Suite

Facilities and benefits Use of TV screens as required Complimentary Wi-Fi Plug points available as per room layouts Full bar service as required (subject to opening times) Lift access available for Disabled guests HVAC Air conditioning System Coat & bag storage Corkage is not permitted Access to Public carparks at the rear of the restaurant Access to town centre facilities (shops, post office, etc)

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Our quintessentially British restaurant can be hired exclusively for your event, offering a remarkable, completely Private and special venue.

Minimum spend 20,000 + 10% non-optional service charge for lunch & dinner – Please contact our events advisor to discuss. All food and drink inclusive of VAT, contributes towards the above minimum spend.

CAPACITY – 116 seated

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We are proud to present the following menus available in our Private Dining and Events Rooms: available in The Regent Suite & The Private Dining Room Menu One: 58 Menu Two: 78 Menu Three: 98 3 Course Lunch Menu: 45 Available at lunch only

available in The Regent Suite only Canapé Menu: from 10 8 Course Tasting Menu: 115 Maximum 12 guests

8 Course Vegetarian Tasting Menu: 115 Maximum 12 guests

26 27 Fresh bread bowl (v) with salted and roasted garlic butter

STARTER Leek and onion tart (v) with tomato, rocket, pesto and Gruyère

Tempura Prawns with lemon and spicy cocktail sauce (Grilled option)

Duck salad with pickled cucumber, peanut, romaine, lime and beansprouts

MAIN COURSE Duck breast pan-fried with cauliflower in a brandy and cherry sauce, served with potato fondant

Halibut pan-fried with celeriac, chorizo, lemon and dill with purple sprouting broccoli Beetroot, carrots, sesame and black garlic (v) 58.00 beetroot terrine, carrot textures with black available in The Regent Suite garlic puree & The Private Dining Room We offer a selection of four menus to choose from for use in our Private dining Rooms, but please note you must select one menu for the whole party. For Classic (v) groups of up to 8 guests, your guests may order on a vanilla baked cheesecake served with caramelised the day from this menu. For groups of 9 guests and white chocolate and caramel ice cream over, we ask all of your guests to order in advance from this menu and we require the final pre-orders Traditional crème brûlée (v) two weeks prior to your event. a rich vanilla custard base topped with a contrasting layer of caramelised sugar We are happy to cater for guests with specific dietary requirements and arrange alternative dishes where required. Please notify a member of staff if you have Raspberry and lemon sablé (v) fresh raspberries layered with lemon curd, an allergy or ask for further allergen information. raspberry coulis, basil and toasted Italian

Our selection of Teas and Coffees

28 29 Fresh bread bowl (v) with salted and roasted garlic butter

STARTER

Beef carpaccio with truffle, mustard, beetroot, radish, crispy onion and croutons

Pan-fried scallops with celeriac, apple and basil

Organic buffalo mozzarella (v) with heritage tomatoes, basil and balsamic

MAIN COURSE

Dry aged fillet steak - 7oz with dauphinoise, green beans and a choice of peppercorn sauce, bearnaise, mushroom and truffle sauce or traditional gravy

Dover sole – 16oz meunière with lemon and parsley, with grilled asparagus Celeriac wellington (v) 78.00 spinach, mushroom and truffle available in The Regent Suite & The Private Dining Room DESSERT We offer a selection of four menus to choose from for use in our Private dining Rooms, but please note Signature apple tarte (v) you must select one menu for the whole party. For caramelised apples set on a pastry base and served groups of up to 8 guests, your guests may order on with vanilla bean ice cream and hot custard the day from this menu. For groups of 9 guests and over, we ask all of your guests to order in advance Valrhona chocolate and almond from this menu and we require the final pre-orders two weeks prior to your event. opera (v) milk chocolate layered cake with almonds creates a stunning classic served with chocolate and We are happy to cater for guests with specific dietary hazelnut ice cream requirements and arrange alternative dishes where required. Please notify a member of staff if you have an allergy or ask for further allergen information. Café Olivier (v) our selection of four mini

Our selection of Teas and Coffees

30 31 Fresh bread bowl (v) with salted and roasted garlic butter Amuse bouche Sweet potato crisp, leek cream with harissa puffed rice (v)

STARTER Dorset crab salad with lime, cucumber and lemon Steak tartare with capers, shallots, egg yolk and parsley

Beetroot carpaccio (v) with truffle, mustard, radish, crispy onion and croutons

MAIN COURSE British Wagyu beef - 10oz Grass-fed on clover rich pastures in Suffolk, served with truffle mash, green beans and a choice of peppercorn sauce, bearnaise, mushroom and truffle sauce or traditional gravy Champagne Risotto (v) with white alba truffle and Parmesan Rack of Lamb served with dauphinoise, purple sprouting broccoli, pickled mint and a rosemary lamb sauce Whole Cornish Lobster 98.00 served grilled, with lemon, parsley and jersey royal potatoes available in The Regent Suite & The Private Dining Room DESSERT

We offer a selection of four menus to choose from Signature apple tarte (v) for use in our Private dining Rooms, but please note caramelised apples set on a pastry base and served with you must select one menu for the whole party. For vanilla bean ice cream and hot custard groups of up to 8 guests, your guests may order on the day from this menu. For groups of 9 guests and Soufflé (v) over, we ask all of your guests to order in advance caramelised banana soufflé with Dulce de leche, pecans from this menu and we require the final pre-orders and a chocolate ice cream two weeks prior to your event. Valrhona chocolate & almond opera cake (v) Please note that our lobster, as served completely chocolate layered cake with almonds creates a stunning fresh, must be ordered in advance. classic served with chocolate and hazelnut ice cream

We are happy to cater for guests with specific dietary requirements by prior arrangement and alternative dishes will be provided where required. Please notify a member of staff if you have an allergy or ask for Hand-made chocolate truffle trio further allergen information. our selection of rose and Champagne, salted caramel and millionaire shortbread Our selection of Teas & Coffees

32 33 Fresh bread bowl (v) with salted and roasted garlic butter

STARTERS Organic cauliflower soup (v) with almond, Parmesan and beurre noisette

Scotch egg free-range hen's egg with Cotswold herbed sausage Leek and onion tart (v) with tomato, rocket, pesto and gruyère

Leek and onion tart (v) with tomato, rocket, pesto and gruyère

MAIN COURSE Fish cakes smoked haddock and spring onion, poached egg and hollandaise, with summer garden salad

Pork belly with cognac apple, crackling, truffled honey, and sage cream, served with creamy mash potato

Saffron gnocchi (v) 45.00 Hand-made gnocchi with saffron cream and caramelised onion available in The Regent Suite & The Private Dining Room DESSERT

Available for lunch only Traditional crème brûlée (v) a rich vanilla custard base topped with a contrasting layer of caramelised sugar We offer a selection of four menus to choose from but please note you must select one menu for the whole party. For groups of up to 8 guests, Raspberry and lemon sable (v) your guests may order on the day from this menu. fresh raspberries layered with lemon curd, raspberry For groups of 9 guests and over, we ask all of coulis, basil and toasted Italian meringue your guests to order in advance from this menu and we require the final pre-orders two weeks Classic cheesecake (v) prior to your event. a vanilla baked cheesecake served with caramelised white chocolate and caramel ice cream We are happy to cater for guests with specific dietary requirements and arrange alternative dishes where required. Please notify a member of staff if you have an allergy or ask for further Our selection of allergen information. Teas & Coffees

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Available in The Regent Suite only

4 canapés per person for a pre-dinner reception 10.00 per person

12 canapés per person for a drinks party 24.00 per person

Please choose from the options below.

SAVOURY CANAPES

Goat’s cheese, pickled walnut and apple cornet (v)

Lobster doughnut with peppered pineapple, avocado and salsa

Cheese gougères (v)

Short rib bon bon with onion mayo

Duck liver parfait, Pain d'epice

Leek, potato and truffle croquette (v)

Smoked salmon and chive quiche

Tuna tartare and sesame cornet

SWEET CANAPES Passion fruit and miso macaron (v)

Yuzu, almond and white chocolate beignet (v)

Thai basil curd and meringue cornet (v)

CHAMPAGNE RECEPTION Veuve Clicquot Yellow Label Brut 14.50 per 125ml Flute. | 85.00 per 750ml bottle

Veuve Clicquot Rosé 16.75 per 125ml Flute | 98.00 per 750ml bottle

We are happy to cater for guests with specific dietary requirements and arrange alternative dishes where required. Please notify a member of staff if you have an allergy or ask for further allergen information.

36 37 AMUSE BOUCHE BREAD

Rosemary & olive oil bread, whipped cultured butters, Giuseppe Giusti 5 x gold awarded aged balsamic FOIE Foie Royale with fig, Pedro Ximenez, truffle, basil flowers 115.00 available in The Regent Suite only WAGYU 100-day air dried, cured Wagyu beef striploin, Maximum 12 guests per party Riesling, pear with roasted almond

MONKFISH WINE ACCOMPANIMENT British Monkfish fillet, tarragon and scallop mousseline, raspberries, black garlic, pine nut Specially selected by our Sommelier team to pair and asparagus with our tasting menu The Classic Flight: 75 per person LAMB The Experience Flight: 155 per person 32 day dry-aged, hand-trimmed Cornish lamb loin, The Adventure Flight: 300 per person sweet pea, mint, crispy onion and ewe’s curd

FENNEL & CARROT CHAMPAGNE RECEPTION Fennel ice cream, carrot puree and puffed rice Veuve Clicquot Yellow Label Brut 14.50 per 125ml Flute. PEACH 85.00 per 750ml bottle Summer sweet white peach with Sauternes, mango and jasmine Veuve Clicquot Rosé 16.75 per 125ml Flute. 98.00 per 750ml bottle CHEESE Tunworth cheese, curried raisin puree with mixed seed and coriander cracker A selection of petit fours from our master pâtissier

38 39 AMUSE BOUCHE BREAD

Rosemary & olive oil bread, whipped cultured butters, Giuseppe Giusti 5 x gold awarded aged balsamic

FIG Fig, Pedro Ximenez, radish, truffle, crispy onion and basil flowers

115.00 FENNEL Pickled and caramelised textures of fennel, available in The Regent Suite only orange, Riesling, pear with roasted almond Maximum 12 guests per party ASPARAGUS White and green asparagus textures, raspberries, WINE ACCOMPANIMENT black garlic, pine nut and tarragon tempura

Specially selected by our Sommelier team to pair with our tasting menu TORTELLINI Hand-made tortellini with courgette, sweet pea, The Classic Flight: 75 per person mint, crispy onion and ewe’s curd The Experience Flight: 155 per person The Adventure Flight: 300 per person FENNEL & CARROT Fennel ice cream, carrot puree and puffed rice CHAMPAGNE RECEPTION PEACH Veuve Clicquot Yellow Label Brut Summer sweet white peach with Sauternes, mango 14.50 per 125ml Flute. and jasmine 85.00 per 750ml bottle

Veuve Clicquot Rosé CHEESE 16.75 per 125ml Flute. Vegetarian camembert cheese, curried raisin puree 98.00 per 750ml bottle with mixed seed and coriander cracker A selection of petit fours from our master pâtissier

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available in the Private Dining Room and The Regent Suite

MARINATED OLIVES Marinated Castelvetrano Olives (v) - 2.95 Marinated in-house with lemon and oregano SEASONAL BRITISH OYSTERS Seasonal British Oyster - 2.75 each Tempura fried oyster with avocado, taramasalata and lemon - 3.00 each ROYAL IMPERIAL CAVIAR Classically served with blinis and crème fraîche Oscietra: 10g - 26.00 | 30g - 78.00 | 50g - 120.00 Beluga: 30g - 180.00 | 50g - 290.00 ULTIMATE BRITISH CHEESE PLATE Cheese Plate for One 12.95 Cheese plate For Two - Four 29.95 Add Quinta do Vallado Porto LBV (100ml) 10.50 Godminster Organic Cheddar Bruton, Somerset Delicious soft cheese made from a traditional 90-year-old recipe and matured for up to 12 months Ragstone Goats Cheese Dorstone, Herefordshire A smooth yet dense lactic goat’s cheese with a bright acidity reminiscent of crème fraiche Perl Las Blue Organic Caws Cenarth, Carmarthenshire Meaning ‘Blue Pearl’ in Welsh, Perl Las is a superb blue cheese made by Carwyn Adams Baron Bigod Soft Cheese Fen Farm Dairy, Suffolk Britain's first, hand-ladled, unpasteurised brie cheese from the farm’s French-bred Montbeliarde cows PETIT FOUR Hand-made chocolate truffle trio 3.95

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available in the Private Dining Room and The Regent Suite.

Minimum 2 weeks notice required.

Prices for bespoke items upon request.

44 45 available in The Private Dining Room and The Regent Suite

Jacques Blood Orange Spritz 9.25 Aperol with Cointreau blood orange liqueur lengthened with Fever-Tree Italian blood orange soda and Prosecco

Old English Rum Punch 11.00 Classic old English rum punch features Appleton Estate Signature rum, apple, lime and autumnal spices

Maple and Pecan Smoked Old Fashioned 12.00 Makers Mark Bourbon is infused with pecans before blending with Canadian maple syrup, bitters and smoked to perfection

Hemingway Sour 9.50 Chase Pink Grapefruit Gin is combined with fresh grapefruit juice, Peychards bitters, maraschino and egg white for a light gin sour

The Guardsman 9.25 Taking inspiration from the bright red uniforms of the Guards regiments, this bold drink combines Chase Vodka with pomegranate, Pedro Ximénez and rose water - "Nulli Secundus"

Nowshera 10.50 Inspired by the town in India from which Winston Churchill discovered his famous love of whisky, this Hi-Ball brings together Auchentoshan single malt scotch whisky, Champagne cordial, Fever-Tree white grape and apricot soda and flamed Laphroaig

Solera Barrel-Aged Negroni 12.50 Aged in our custom solera using bourbon, orange zest and port barrels. The combination of Chase GB Gin, Belsazar sweet vermouth and Campari takes on delicate flavours from the wood to produce a well rounded Negroni

Passion fruit Bellini 8.75 An exotic lift to an old classic, Zia Prosecco is blended with fresh NEW updates! passion fruit puree to give a zingy and mouth-watering start to Coming soon whet your appetite for our reopening in May 2021 Watch our website for details

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Please contact our private dining team on [email protected] | 01564 393 333 1630 High Street, Knowle, Solihull B93 0LB

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