51°29’04.7"N 0°02’15.8"W MOVING VENUE WEDDING CATERERS

WEDDING BROCHURE 51°29’04.7”N 0°02’15.8”W 0°

Unit 10 Deptford Trading Estate Blackhorse Road London SE8 5HY

020 8691 6661 www.movingvenue.com [email protected] Instagram: movingvenue 0° 51°29’04.7"N 0°02’15.8"W MOVING VENUE WEDDING CATERERS

Moving Venue presents a bespoke service which can provide everything you need for your special day.

From finding the perfect venue to delivering exceptional catering, we can add the finishing touches that bring your day together and ensure that it runs seamlessly. Our team understands the importance of your wedding and will guide you through the planning process with as much or as little involvement as you need.

We appreciate that planning a wedding is an exciting, challenging and often very emotional experience. That is why we believe it is vital to work with suppliers who do not just listen, but understand and more importantly care about the overall vision for your day.

Everything from tastings, floristry, cakes, entertainment and wedding styling, we are the experts in our field and work with some of the best suppliers in the industry, ready to create the wedding of your dreams.

51°29'04.7"N 0°02'15.8"W VEGETARIAN VEGETARIAN

Whipped goats 99 with beetroot sauce Melting cauliflower and white chocolate croquettes Smoked Applewood cheesecake with fig chutney White onion arancini floating on wheatgrass Sweet potato tortilla with Peruvian chimi- Black and blue cheese cubes Sweetcorn croquettes with coleslaw Celeriac brulée with caramelized red onion Pea and mint arancini pyramid

COLD CANAPÉS 0° HOT CANAPÉS 0°

MEAT MEAT

Cured and smoked venison loin, sweet pickled Seared beef fillet with béarnaise sauce vegetables Asian pork with spring onion and chilli salsa Spiced duck, sweet potato crisp, pineapple caviar Mini venison pies Roast potato and beef striploin tagliata with Scrumpy braised pork belly skewers, sweet mustard horseradish meringue dip Grilled peppercorn chicken with lemon and lentil Fired Peruvian chicken skewer with chilli, toasted relish peanuts and green herb sauce Beef tartare, horseradish, crispy onion Char-grilled lamb fillet with salsa Verde

FISH FISH

Japanese tuna with avocado on rice paper Mussels with parsley and a parmesan sauce served in pipettes Spiced lobster with miso, tomatoes, coriander and rolled in nashi pear Burnt John Dory skewers, miso glaze, salted hazelnuts Salmon trio gateaux Thai fish cakes with sweet chilli Cumin and coriander tiger prawns with cucumber ‘Fish pie’ - steamed new potato, fish pie mix, brioche crust Tequila cured Scottish salmon loin, Oscietra caviar crème fraiche SPRING/SUMMER MENUS

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Cured mackerel with apple blossom, Roast hake with leeks and wasabi Grilled breast of chicken with a basil, Sticky glazed beef short rib with potato dill cream, cucumber and baby shaved brioche and feta pudding, provençale fondant, charred romaine lettuce, beets Pea croquettes with sweet summer tomatoes and crisp pancetta cauliflower puree, english asparagus, peas jersey royals, beurre noisette toasted pistachio crumb and pan juices Buffalo mozzarella with a compliment mayo and pea shoot (v) Roast rump of lamb with spiced lamb of flavours (v) rillettes, roast aubergine, date puree, Cauliflower and blue cheese pithivier, Grilled pancetta salad with butternut fondant, red wine onions and ratatouille butter sauce, toasted Crispy smoked haddock risotto with butterscotch, apple and thyme madeira sauce hazelnuts (v) sweet corn cream, honey cured bacon and parsley Pork cheeks slowly braised in sherry Slow cooked shoulder of lamb in Spinach and ricotta gnocchi with broad served with pumpernickel, gruyère and a rosemary sauce with buttered bean pesto and baby spinach (v) Maple burnt onions with truffle radish chantenay carrots, mustard creamed potatoes, milk curd, leek ash and potatoes and charred leeks Pan-fried Mediterranean sea bass, watercress (v) Prawn cocktail with pickled prawns, hearts of palm beignets, warm salad cucumber and mango jelly and Roast fillet of Surrey Farms beef with of French beans, feves and tomberries Pressed ham hock terrine with fine sriracha sauce anchovy, tomato and garlic confit, and orange tarragon beurre blanc beans, crispy quail egg, pineapple bitter orange, summer greens and Asparagus tart with hen’s egg, wilted pickle and cheddar potato crisps (£5 sup) Poached South Coast Lemon Sole, spinach and ponzu dressing (v) purple potato, butter poached baby Confit duck croquettes with cherries, Aged beef fillet with barley, herb ash, vegetables, parsley crumbed salsify and Confit cod cheeks with apple, scraps almonds and roasted squash cream pickled mushrooms, chive cream and vermouth cream sauce and peas ox cheek bonbons (£5 sup) Golden cross goats cheese terrine with pickled watermelon, golden beetroot pesto and fermented honey vinegar dressing DESSERTS 0° 0°

Passion fruit wrapped in dark Sour cherry and dark chocolate dome chocolate sponge, praline royaltine with griottine cherries, sour cherry gel, crunch, passion gel and chocolate chocolate spiral and cocoa nib tuile meringues Vanilla set cheesecake with honeyed Scottish raspberry mousse on a light peaches, raspberry gel, salted honey vanilla sponge sprayed in white comb and raspberry crumb chocolate, with fresh raspberry, raspberry gel, pistachio brittle, Tangy lime curd tart topped with raspberry ripple ice cream and a coconut mousse dome, toasted pistachio financier coconut meringues, lime gel and stem ginger ice cream Orange compote topped with citrus curd, bucks fizz jelly and soaked Dark chocolate bombe with a blood sponge, garnished with orange crisp, orange centre, orange praline crunch, confit zest, blueberry sorbet and citrus blood orange segments

Wild strawberry and white chocolate mousse finished in a pink crust, fraise de bois gel, red chocolate décor, strawberry sherbet and szechuan pepper ice cream AUTUMN/WINTER MENUS

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Prawn and parsley terrine, dill cream, Crispy chicken, fennel jam, n’duja Sage-stuffed breast of chicken, Roasted black bass, shallot and roast grilled shrimp and kohlrabi salad mayonnaise, burnt cucumber with pancetta, roast Hispi cabbage, onion cauliflower puree, butternut squash and mustard dressing and bread sauce, parsley creamed roasted barley Salted hake fillet, caviar cream, sorrel potato and roast chicken gravy ash and purple potatoes Rabbit terrine, Jerusalem artichoke Slow cooked belly and roast fillet of and sweet bacon salad with rosemary Braised neck of lamb, Iman Bayaldi, pork, baby turnips, savoy cabbage, Gin-cured scorched salmon, spiced vinaigrette dulse spiced roast potatoes, roast apple and sage mash with peppercorn , seaweed and carrot salad heritage carrots and red wine pickled sauce with a ginger and dashi sauce Salt-baked carrot, whipped curds, onions pickled baby carrots and saffron puffed Citrus breast of duck, spiced duck Chicken, goat’s cheese and duck rice crisps (v) Dry-aged fillet of beef, Pommes Anna, leg bonbon, mustard dauphinoise, terrine, beet salad, beet mayonnaise watercress, heritage radish and beets, parsnip cream, wilted greens and port and rye bread crumble Heritage beetroot salad, chamomile, shallot powder and port wine sauce reduction yoghurt, roasted onions, dill and walnut (£5 sup) Spicy fillet of beef salad, miso with honey dressing (v) Butter poached breast of corn-fed mushroom ketchup, rainbow radish, Roasted cutlet and slow-cooked chicken, herb crust, celery root cream, crispy enoki and hazelnuts Sweet parsnip croquettes, curry sauce, shoulder of lamb, red cabbage, sticky grilled leeks, roasted sweet potato and spinach and curry pickles (v) rosemary fondant potato and buttered kale shoots Pan-seared sea bass, smoked potato, greens confit red and yellow peppers and Aubergine tortellini, burnt aubergine green onion cream Slow-cooked feather blade of beef, cream, kale pesto, tenderstem broccoli corn three ways with glazed baby with chilli and toasted pine nuts (v) vegetables, thyme and garlic sauce Sweet potato and lentil cake, wild Tea-poached fillet of cod, carrot cream, mushroom crumble, grilled leeks, roast purple potato terrine, sauce vierge and tomato and beetroot sauce, shaved raw toasted hazelnuts vegetable and tarragon salad (v) DESSERTS 0° 0°

Baked honeyed fig and almond tart, Blackberry compote on soaked vanilla toasted almond and panettone crouton sponge, cassis mousse, cassis foam and with burnt orange and milk ice cream warm chocolate madeleine

Carrot and walnut cake, rose cream Coffee brûlée, mascarpone ice cream, frosting, cinnamon ice cream, nut chocolate coffee crumb and amaretto cluster and carrot string crunch

Pecan treacle tart with a Malden sea Hot peanut butter fondant, salted salt crust and clotted cream ice cream brittle and passion fruit sorbet

Panettone and cranberry jam pudding, Vanilla cheesecake, mulled wine cranberry gel, speculoos tuille and poached pear, cinnamon crumb, port spiced ice cream reduction and salted honey comb

Dark chocolate bombe filled with blood Rosemary panna cotta, salted caramel orange jelly and hazelnut praline, calvados sauce, caramelized apple blood orange gel and a chocolate balls, green apple purée, apple crisp spiral cream and Madagascan vanilla ice EVENING 0° 0°

BBQ pork belly with gem and spring Selection of Italian charcuterie onion Korean chilli miso sauce served Includes salami, parma ham, prosciutto in steamed buns and pancetta served with artisan breads,olives and sundried tomatoes Mac and cheese with truffle crumble (v) Selection of cheeses Hop aged cheddar and san manzano Includes capricorn, quicke’s farm tomato grilled cheese toastie with cheddar, colston bassett stilton, homemade brown sauce (v) époisses, d’auvergne reblochon and gruyere served with artisan breads, Cheese burger with smoked bacon and pickles, biscuits and chutney chilli jam, Monterey Jack cheese, crispy onions, served in a soft seeded demi brioche bun

Buttermilk fried chicken with kimchee slaw served in soft brioche sliders with kimchee mayo

Fish and chip cones, lightly bread plaice fillets served in a cone with chunky chips and ketchup

Falafel burgers with , yellow baby plum tomato and alfalfa (v)

WHITE WINE RED WINE

Sauvignon Blanc ‘Le Tuffeau’ 2016, Merlot ‘Le Tuffeau’, IGP d’Oc 2016, IGP d’Oc, France France A very classic fresh, fruity Sauvignon, Very quaffable Merlot. Soft in tannin packed with ripe, gooseberry fruit. and packed with ripe, plum like fruit. Well made, dry and delicious. Good both on it’s own as a reception wine or with most red meat dishes too. Picpoul De Pinet ‘Préambule’, Cave De L’ormarine, Coteaux Du Cotes Du Rhone Villages ‘Les Languedoc, 2016 Barryes‘, France, 2014/15 One of the easiest drinking, most dry A level up from the average Cotes du and fresh wines on our wine list. This Rhone this has bags of character, spice is the perfect match for all types of and flavour. Very classically Southern seafood, salad and light canape foods. Rhone in style, well balanced and very drinkable. Macon Chardonnay, Fortin, Julien Collovray, Burgundy, France, 2014 James Bryant Hill Estate Pinot Noir, Classic white burgundy grown by the Central Coast, California, Usa, 2014 gurus of Pouilly Fuisse, Collovray et Organic Pinot Noir from the sun Terrier. Rich while retaining a bright drenched vineyards of California. A level of citrus fruit. The perfect wine very difficult wine not to love, this is for roast chicken. ripe, fine and very moreish.

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ROSE WINE CHAMPAGNE AND SPARKLING Thyme Flies Diamond Sour Prosecco Frizante Spago Extra Brut, Umeshu plum Sake, thyme syrup, Amaretto, violet liqueur and Mado En Provence Rose, France, 2016 muddled plums and thyme topped blackcurrant pulp built over ice rilliantly made Provence Rose with all La Tordera, Treviso, France B with Prosecco the classic hallmarks - dry, tangy and Light, vibrant and fresh Prosecco made Spritz Summer perfect for summer drinking. by a passionate family in the heart of Prosecco country, Treviso. Pear Today Gone Tomorrow Rose infused Aperol over cucumber London Dry Gin shaken with pear and lemon juice topped with Prosecco

Champagne Beaumont De Creyeres juice, rosemary syrup and lemon

Grand Reserve, Epernay Orange Blossom and Jasmine Lady A very fine Champagne blended from Pear and Sage Smash London Dry Gin shaken with Jasmine 50% Chardonnay, 40% Pinot Noir and Sailor Jerry shaken with pear pulp, Tea syrup, peach pulp, lemon juice 10% Pinot Meunier and aged for 24 maple syrup, lemon juice and sage and orange blossom months on the lees. leaves Cloud 42 Citrus vodka, shaken with lychee Veuve Cliquot NV Brut Slow Rumba Outstanding Grand Marque Aged Rum, spiced syrup liqueur, rose & cranberry juice and Champagne. They age their wine in and bitters garnished with candy floss bottle for twice the minimum time to Salted Caramel Espresso Martini Rhubarb And Fennel Fix get the rich, bisquity and citrus notes Vodka, coffee liqueur, salted caramel Hendricks Gin, stirred with rhubarb that typifies their style. syrup, chocolate bitters and freshly and fennel syrup, rhubarb bitters pulled espresso and fresh lemon juice, charged with Prosecco

BEVERAGE MOCKTAILS 0° 0° MANAGEMENT

Rhubarb and Rosehip Spiced Plum and Pear Rhubarb and rosehip cordial, soda Plum and pear puree, soda water and Should you wish to provide your water and rhubarb shard apple juice own drinks for your special day, Moving Venue will apply a beverage Pear Drop Lotus Flower management fee. Pear and plum cordial, sparkling water, Rose syrup, hibiscus syrup, sparkling dehydrated pear slice elderflower, fresh strawberry To maintain our service standards we would manage the preparation, service The Stinger Spiced Apple and clearance of all drink. English nettle juice, sparkling grape Apple juice, elderflower syrup, ginger juice, elderflower syrup, garnished beer, fresh mint Included in this service is the with mint following: Thai Refresher Glassware Lavender Lemonade Lime and ginger syrup, guava syrup, Lavender syrup, lemon juice topped bitter lemon, fresh lemongrass Ice and equipment with sicilian lemonade Lychee Spritz Stylish garnish selection Cranberry and Hibiscus Fizz Fresh lychee, lychee syrup, lemonade Cranberry and hibiscus cordial, Coloured floor length bar linen raspberry puree and soda water Disposal of all bottles and packaging 51°29’04.7”N 0°02’15.8”W

‘Just a quick note to say thanks again for ‘I cannot even BEGIN to express my thanks to you and everything yesterday. We really felt like a royal your staff, I know that you all went above and beyond couple! You did everything to help make it just for us on the day, we were totally blown away. Thank you the most perfect day. We had the most amazing for all your attentive care during the process and for all day and that was because of you making it so your hard work, you were so professional!’ wonderful and smooth. Please tell your staff how ‘Just wow!! Thank you so much, it was amazing and ‘Thank you so, so much to you (and all of your wonderful they all were!’ that was all thanks to you and the Moving Venue team) for everything that you did at our wedding team! Genuinely I cannot say thank you enough! on Friday. The food was incredible and got tonnes From start to finish your team were hands down the of compliments from our guests - in particular the Marina and Mathias Alex and Poppy most helpful and friendly of all the suppliers we canapés went down very well! The service was also Natural History Museum Queens House contacted. The quality of the offerings was superb amazing and we are so grateful for you making and your attention to detail was second to none.’ everything run so smoothly.’

’We just wanted to say thank you for everything, you were all brilliant in the planning of the Kate and Joe Nabeel and Hannah wedding and you, Slav and your team were Chiswick House Eltham Palace amazing on the day. Everyone has commented on how brilliant the day was and how fabulous the food was!’

Charlotte and Paul Guildhall PHOTOGRAPHERS CAKES

Douglas Fry Abigail Bloom W: douglasfry.com W: theabigailbloomcakecompany.com T: 020 7193 9414 T: 020 7278 0835 E: [email protected] E: [email protected]

Kristian Leven GC Couture W: kristianlevenphotography.co.uk W: gccouture.co.uk T: 07716 218282 T: 020 8428 8585 E: [email protected] E: [email protected]

Rupa Photography Peggy Porschen W: rupaphotographyweddings.co.uk W: peggyporschen.com T: 07930 401948 or 020 3069 9575 T: 020 7730 1316 E: [email protected] E: [email protected]

HANDPICKED MOCKTAILS 0° 0°0° 0° SUPPLIERS

Lotus Flower The Stinger Rose syrup, hibiscus syrup, sparkling English nettle juice, sparkling grape elderflower, fresh strawberry juice, elderflower syrup FLORISTS STATIONERY

Rhubarb and Rosehip Ginger Beer Hayford & Rhodes Cutture Rhubarb and rosehip cordial, soda Ginger cordial, cloudy lemonade, fresh water, rhubarb shard ginger root, chilli W: hayfordandrhodes.co.uk W: cutture.com T: 020 3130 9219 T: 020 7751 8395 Apricot Blossom Thai Refresher E: [email protected] E: [email protected] Apricot and ginger cordial, soda water, Lime and ginger syrup, guava syrup, apricot moon bitter lemon, fresh lemongrass Lavender Green Pemberly Fox Spiced Apple Lychee Spritz W: lavendergreen.co.uk W: pemberlyfox.com Apple juice, elderflower syrup, ginger Fresh lychee, lychee syrup, lemonade beer, fresh mint T: 020 7127 5303 T: 020 7349 7225 Spiced Pear E: [email protected] E: [email protected] Ginger Orchard Pear purée, sparkling white grape Apple juice, lime, ginger beer, mint juice, ginger Pinstripes and Peonies Wren Press W: pinstripesandpeonies.com W: wrenpress.com T: 020 7720 1245 T: 020 7351 5887 E: [email protected] E: [email protected] 51°29'04.7"N 0°02'15.8" W

Unit 10 Deptford Trading Estate Blackhorse Road London SE8 5HY

020 8691 6661 www.movingvenue.com [email protected] Instagram: movingvenue