BAFTA 195 Piccadilly Autumn & Winter Menu 2016/2017 Welcome to BAFTA 195 PICCADILLY The home of the British Academy Contents of Film and Television Arts

3 Breakfast Menus / Light Refreshments 4 Finger Buffet / Buffet Enhancements Proudly introducing this season’s menus… 5 Fork Buffet 6 Sharing Platters / Seated Lunch Menu Specially created by Head Chef Anton Manganaro, 7 Afternoon Tea / Champagne Afternoon Tea our seasonal menus capture the essence of British 8 Canapé Receptions cuisine with tasteful international flavour combinations 9 Bowl Food (grazing menu) and playful filmic references. 10 Seated Dinner 11 British Board / Dining Enhancements Each dish is crafted from the finest ingredients, sourced 12 BAFTA 195 Piccadilly Experiences & Services from award-winning suppliers who are proud of their traceability and sustainability.

Club Manager Graham Lloyd-Bennett has Keep up-to-date with BAFTA 195 online: BAFTA195Piccadilly combined classic and unexpected grape varieties @BAFTA195 to create a wine list that breathes the heritage @BAFTA195 BAFTA195 and flair of BAFTA 195 Piccadilly. BAFTA 195 Piccadilly, London w1j 9ln Discuss your preferences over a private tasting and [email protected] +44 (0) 20 7292 5860 choreograph your food and drink to perfection. www.bafta.org/195

2 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Breakfast Menus Light Refreshments

CONTINENTAL £14.50 per person OPTION ONE £3.50 per person Freshly squeezed orange juice A selection of biscuits with Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions Organic toasted granola, seasonal berry compote and Tims Dairy Greek yoghurt Croissants, pain au chocolat and Danish pastries OPTION TWO £5.50 per person Orange and poppy seed muffins A selection of freshly baked homemade cookies Seasonal fruit skewers with Fortnum & Mason teas, Fairtrade filter coffee A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions and herbal infusions

BAFTA GREAT BRITISH BREAKFAST £18.50 per person OPTION THREE £6.50 per person Freshly squeezed orange juice A selection of freshly baked muffins and cupcakes with Fortnum & Mason teas, Fairtrade filter coffee Trealy Farm grilled sweet-cured bacon, Cumberland sausage and black pudding and herbal infusions with portabello mushrooms, Bloody Mary cherry tomatoes and scrambled eggs, served with toasted sourdough fingers

A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions OPTION FOUR £7. 5 0 per person Miniature croissants, pain au chocolat and Danish pastries, with freshly squeezed orange juice and Fortnum & Mason teas, GRAZING AND BOWL FOOD BREAKFAST £6.50 per item Fairtrade filter coffee and herbal infusions Organic oat porridge with roasted banana, prunes and Isleworth honey Smoked haddock kedgeree with Rookery Farm soft boiled egg Smoked Scottish VAR salmon, scrambled eggs and sourdough fingers Buttermilk bagel with cream cheese and smoked salmon Streaky bacon, Cumberland sausage or scrambled eggs in a buttermilk bap Trealy Farm black pudding muffins with tomatoes and mushrooms Sliced seasonal fresh fruit platter British charcuterie plate of cold meats and

SEASONAL FRUIT SMOOTHIES £4.75 per person

3 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Finger Buffet £27.00 per person Buffet Enhancements £3.50 per item Enhance your selection with the following items:

Selection of open and closed sandwiches, baguettes and bagels SAVOURY with a variety of fillings and toppings, including: Rare roasted beef with horseradish cream-filled Cucumber and fennel cream cheese v mini Yorkshire pudding Trealy Farm fennel salami with pickles Lamb samosas, tamarind and date dipping sauce Severn and Wye smoked salmon with cream cheese Smoked Lincolnshire trout rillettes with pickled cucumber Chicken and tarragon mayonnaise Smoked salmon and dill fish cakes with preserved lemon mayonnaise Farmhouse ham and tomato with grain mustard Sesame prawn toast with dipping sauce Free-range egg and cress with homemade mayonnaise v Smoked haddock fishcakes with aioli sauce King prawn filo wraps with sweet chilli jam Honey glazed Cumberland sausages with grain mustard mayonnaise Selection of sushi and sashimi with Tamari soy sauce Creamed mushrooms and Stilton on toasted rosemary bread v Miniature baked potato, sour cream and Keta caviar Spinach and goats cheese tartlets v Mozzarella stuffed aranciniv Crispy spinach, pine nut and goats cheese parcels Selection of almond and apple, mini chocolate with minted yoghurt v and orange curd tarts Spicy lentil fritters with yoghurt and mint v Fresh fruit salad Taleggio, wild rocket and red onion marmalade wrap v

A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions SWEET Egg custard and nutmeg tart Mulled pear, meringue and Chantilly cream mess Carrot cake with orange cream cheese Chocolate fudge cake Apple and vanilla custard flan with Chantilly cream

4 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Fork Buffet £36.00 per person

Selection of Trealy Farm charcuterie with homemade pickles Served with: Red pepper and goats cheese tarts Braised rice Skin-on roasties with lemon, thyme and garlic butter Please choose three dishes for your main, to include a vegetarian option: Seasonal vegetables Roast Devonshire chicken with bacon lardons, baby onions and black cabbage with a truffle jus Please choose two of the salads below to compliment your menu: Tagine of slow-cooked shoulder of lamb with pumpkin, Potato, beetroot and red onion salad dried apricots, dates, almonds and Moroccan spiced sauce Potato, leek, shallot and chive salad 195’s ‘Shepherd’s Pie’; slow-braised shoulder of Berkshire Downs lamb with creamy potato gratin Purple sprouting broccoli, lemon and cracked black pepper dressing, spring onion and coriander salad Sticky feather blade of beef with parsnip purée, parsley relish and crispy salsify Celeriac, apple toasted hazelnut and grain mustard salad Braised beef and ale with galette potatoes and a confit of mushrooms Cabbage, carrot and caraway slaw Stir fried fillet of pork with pak choi, shitake mushrooms and black beans Tabbouleh salad with tomato, cracked wheat, chiffonade mint Asian-spiced slow roasted Old Spot pork belly with kimchi, and parsley, lemon and olive oil dressing coriander and radish salad Honey-roasted squash, pomegranate and pine nuts Roast fillet of Dingley Dell pork, chestnuts, mushrooms and buttered leeks with a chestnut cream sauce Smoked fillet of Finnan haddock with creamed spinach, shallot confit Chef’s selection of BAFTA 195 desserts and grain mustard sauce A selection of Fortnum & Mason teas, Fairtrade filter coffee Fillet of Loch Duart salmon with a brown sugar and mustard glaze, and herbal infusions seared purple sprouting broccoli and lemon butter sauce Seared fillet of Cornish hake with confit fennel, green olive and saffron broth Pumpkin and sage risotto cake with roasted carrots and salsify with black cabbage pesto v Cropwell Bishop Stilton and spinach stuffed Portobello mushrooms with a shallot and rosemary crust and a lemon butter sauce v Potato gnocchi with butternut squash, chopped broccoli, Berkswell flakes and crispy sagev

5 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Sharing Platters Seated Lunch Menu £37.00 per person Supplementing any finger or fork buffet, canapé or bowl food reception, Please choose one starter, one main course and one dessert these platters are ideal for enhancing the BAFTA 195 offering for for all your guests to enjoy lunches and receptions A minimum of 10 orders per platter is required to add to any other menu STARTERS Mushroom, lentil and confit duck soup with chestnuts and sour cream SELECTION OF CHARCUTERIE £14.0 0 per person Ham hock, pistachio and confit chicken terrine with piccalilli Air-dried bresaola, fennel salami and pork loin and toasted sour dough Kilner jars of chicken liver parfait with toasted Severn and Wye smoked VAR salmon with pickled cucumber, sourdough fingers fennel and radish with herbed cream cheese and sour dough croutes Handmade pork pies with piccalilli Goats cheese and spinach tart with winter leaves and pine nuts, Smoked chicken and celeriac salad on crispy ficelle balsamic dressing v

SELECTION OF SEAFOOD £14.0 0 per person MAIN COURSES Severn and Wye smoked VAR salmon with pickled cucumber Roast breast of corn-fed chicken with a Swiss chard, mushroom and parmesan cake with parsnip purée and Café au Lait sauce Goujons of plaice with sauce gribiche Roast fillet of Dingley Dell pork fillet, sage and onion creamed potatoes, Pickled herrings with beetroot relish, sour cream and dill roast butternut and charred broccoli Kilner jars of smoked mackerel and horseradish pâté Grilled fillet of sea trout served with braised lentils, caramelised endive with rye crackers and lemon butter sauce Baked fillet of hake, crème fraîche and shallot-crushed potatoes, A SELECTION OF SLIDERS £18.50 per person winter greens, confit shallot and grain mustard sauce Pulled slow-cooked pork shoulder with chipotle mayonnaise and caramelised apples DESSERTS Cornish crab and dill patties with lemon mayonnaise Brogdale Estate apple and plum crumble with cinnamon ice cream and crispy slaw Rhubarb and custard with vanilla cookies 28-day Aberdeen Angus beef patties, Ogleshield cheese, tomato relish and crispy lettuce Poached pear and almond tart, chocolate mousse and stem ginger syrup Chocolate pot with crème fraîche and hazelnut shortbread

A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions with homemade Florentines

6 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Afternoon Tea

OPTION ONE £9.95 per person Selection of freshly baked cakes and cookies Fairtrade filter coffee, Fortnum & Mason tea or herbal infusions

OPTION TWO £18.0 0 per person Traditional English finger sandwiches: Severn and Wye smoked VAR salmon with cream cheese Farmhouse ham and tomato with grain mustard Free range egg and cress with homemade mayonnaise £33.00 per person Scones with seasonal homemade jam and clotted cream Champagne Afternoon Tea Afternoon tea cake Fairtrade filter coffee, Fortnum & Mason tea or herbal infusions A glass of Taittinger Brut Réserve

Traditional English finger sandwiches: Severn and Wye smoked salmon with lemon and herb butter Farmhouse ham and tomato with grain mustard Free range egg and cress with homemade mayonnaise

Freshly baked scones with seasonal homemade jam and clotted cream

Selection of homemade traditional British pastries Maids of Honour Bitter chocolate macaroon with sea salt Vanilla cheesecake with caramelised apple and ginger sponge Malted Battenberg cake Jammie dodgers

7 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Canapé receptions Six canapes: £19.00 per person Eight canapes: £25.00 per person Ten canapes: £28.00 per person Three canapés and a glass of Champagne Taittinger: £20.00 per person Three canapés and a BAFTA signature cocktail: £20.00 per person Please choose at least two cold and two warm options for your guests to enjoy:

SERVED COLD SERVED WARM Smoked Lincolnshire eel on a caramelised Venison puffs with quince paste shallot sable with horseradish Chantilly Crispy potato with Trealy Farm Sobrasada Ginger and lime home-cured salmon and malt vinegar foam with pickled radish, wasabi mayonnaise Slow-cooked Old Spot pork belly, and black sesame seeds caramelised apples and sesame seeds Prawn and avocado cocktail with chipotle mayonnaise with grapefruit caviar Roast 28-day aged Aberdeen Angus fillet Cornish crab, blood orange caviar Steak from Brechin on triple-cooked chips and pickled beetroot on rye croutes served with Béarnaise sauce DESSERT ASIAN STYLE CANAPƒ S or green peppercorn mayonnaise Duck liver parfait, grape and Sauternes jelly Served cold Served cold with toasted hazelnuts Honey and sesame-glazed Cumberland Walnut shortbread with Climpson’s Estate Sesame crusted ‘Inside Out’ California rolls sausages with Dijon mustard mayonnaise Carpaccio of 28-day aged Aberdeen Angus espresso mousse and yoghurt crispies filled with salmon or tuna, served with wasabi or homemade HP sauce sirloin steak from Brechin with rocket cress mayonnaise and marinated soy (vegetarian Lemon meringue cake and black truffle mascarpone served on a Warm smoked breast of corn-fed chicken option also available) croûte with Parmesan shavings with Caesar dressing Gingerbread with golden raisin Dingley Dell pork belly, Chinese cabbage and apple compote Slow-cooked ham hock terrine Salt cod fritters with garlic mayonnaise and spring onion dim sum with black vinegar with honey-roasted pumpkin foam Passion fruit posset with vanilla sable and ginger dipping sauce Seared queen scallops with roasted apple, and crispy pork skin and mango jelly Trealy Farm chorizo and lemon crumbs Prawn and green mango relish with rice cakes Poppy seed shortbreads with mulled pear, Bramley apple and Tahitian vanilla cheesecake Fingers of plaice with homemade ketchup goats cheese foam and crispy parsnip v Served warm Creamed Leek and Black Bomb Cheddar Served warm Crispy cones with Stilton foam, apple chutney Crying tiger beef tartlets with piccalilli gel v and caramelised onion powder v Eccles cakes with apple butter Grilled pork skewers with satay sauce Field mushroom arancini and clotted cream Carrot and fennel shot with a with truffled goats cheese foamv Salt and pepper squid with sweet soy and paprika straw v Golden raisin and almond tart Spicy Heritage potato fritters with Greek with malt whisky cream Thai fish cakes with sweet chilli sauce Truffled celeriac mousse on crispy rye bread yoghurt and mango chutney relish v with shaved Spenwood cheese v Rhubarb crumble with cinnamon custard Sweet Cinnamon doughnuts with a choice of dips; Macaroons with lemon grass and yoghurt Spiced hot chocolate sauce, peanut butter caramel or apricot and vanilla jam Lime leaf and chocolate fudge brownie

8 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Bowl food Four bowl food: £29.00 per person Five bowl food: £35.00 per person Additional bowls: £5.50 per item Please choose at least two cold and two warm options for your guests to enjoy:

SERVED COLD SERVED WARM Cider cured seatrout with cucumber, Grilled fillet of Cornish hake with curried cauliflower purée, beetroot caviar, micro leaves and dill crispy potatoes and caper butter and orange mayonnaise Sticky feather blade of beef with parsnip purée, Smoked Fosse Meadows Farm chicken smoked bacon, parsley relish and crispy salsify on a salad of celeriac, apple Seared fillet of cod with sweet carrot purée, and slow cooked leg, grape jelly, herb crispy potatoes, brown shrimp and caper butter mayonnaise and toasted hazelnuts Honey glazed confit of Dingley Dell pork belly Cornish mackerel with charred cucumber, on Trealy Farm black pudding mashed potatoes pickled beetroot and horseradish cream with caramelised apples and grain mustard gravy Monmouthshire spiced air-dried beef Creamed Sharpham Park Farm spelt with wild mushrooms, with a Caesar and marinated anchovy salad leeks and Rosary goats cheese v Salad of watercress, Yorkshire Fettle cheese Potato dumplings with roasted butternut squash, and orange with slow-roasted beetroot baby spinach, and pine nuts v and toasted pumpkin seed v Buffalo with bitter leaves and pear salad, toasted hazelnuts, lemon BAFTA CLASSICS (ALL SERVED WARM) DESSERT and honey vinaigrette v Mini Cumberland sausages on creamed mashed potatoes Served cold with mushroom and grain mustard gravy Valrhona chocolate mousse with peanut butter shortbread, 195’s special slow braised beef blade cottage pie peanut brittle and vanilla cream 195’s special slow braised lamb shoulder shepherd’s pie Poached pear with Earl Grey brûlée cream, lemon soil and vanilla and blackcurrant meringue 28 day aged Scottish premier beef burgers in brioche with pickles, red onion and Montgomery Cheddar cheese Baked custard tart topped with cinnamon crumble with skinny fries and served with an apple brandy cream Fish pie topped with a Quickes Cheddar and potato crust Served warm Crumbed fish fingers with triple cooked chips Sticky toffee pudding with salted caramel sauce, and homemade tartar sauce toffee popcorn and Roddas clotted cream ice cream Scottish Salmon and dill fish cakes with mushy peas Steamed lemon pudding with spicy plum compote and lemon foam and bergamot foam Butternut risotto, shaved Caerphilly cheese Cherry Bakewell with vanilla ice cream and crispy parsnips v

9 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 Seated Dinner from £52.00 per person Please choose one starter, one main course and one dessert for all your guests to enjoy:

STARTERS MAIN COURSE DESSERTS VEGETARIAN Slow-cooked ham hock terrine with pickled Confit of Dingley Dell pork belly Apple and almond tart with Bramley apple Starters celeriac, carrot and fennel slaw, apple gel with a butter bean and Trealy Park Farm sorbet and vanilla cream Celeriac panna cotta with pickled carrots, and pork scratchings chorizo casserole, winter greens Cambridge burnt cream, plum and cinnamon hazelnut and cranberry granola and pear gel and a sherry vinegar and red wine jus Pumpkin and smoked bacon velouté served compote, spiced sponge with golden raisins Yorkshire Fettle cheese, apple and Sauternes with Cornish crab, Montgomery cheddar Roast breast of corn-fed chicken and dark rum salted caramel jelly, pickled radish, micro leaves, pine nuts cheese straw and toasted hazelnuts with a white onion and Cotswold cider purée, Vanilla cheesecake with a clementine jelly and crispy root vegetables honey and rosemary glazed carrots, Home-smoked salmon tartar with preserved and blood orange sorbet fondant potato, and roast chicken gravy Baked goats cheese with beetroot and lemon and shallots, cucumber and chilli pickle, Vanilla panna cotta with chestnut cream sesame relish, pickled fennel and orange beetroot caviar and rye bread croutes Grilled fillet of hake with leek and chive cannoli, saffron poached pear, mashed potato and caramelised endive served Orange cured fillet of sea trout with chocolate gelato and hazelnut crumble Main course with a grain mustard and mushroom sauce charred and pickled cucumber, radish Bitter chocolate mousse with hazelnut ice Slow cooked duck egg with caramelised onion and trout roe served with a horseradish Grilled fillet of Scottish cod cream and banana bread and sage creamed potatoes, ceps, crispy salsify and yoghurt dressing with crispy potatoes, creamed spinach, and grain mustard sauce caramelised carrot purée and Morecambe Bay Polenta lemon cake with milk chocolate Roast breast of quail on a salad of celeriac, brown shrimp and caper butter ganache, cranberry ice cream Black truffle gnocchi with Swiss chard, apple and slow cooked quails leg, grape jelly, with yoghurt and lemon curd roasted butternut purée, shaved Berkswell herb mayonnaise and toasted hazelnuts Roast breast of Barbary duck cheese and a mushroom butter foam with butternut and preserved lemon purée, Valrhona 70% bitter chocolate tart with peanut Confit duck leg terrine with home smoked braised red cabbage and fondant potatoes butter ice cream, ‘100s and 1000s’, vanilla Pumpkin and pearl barley risotto with blue duck breast, cranberry and walnut granola, crème fraîche and salted caramel sauce cheese foam, crispy parsnips and walnuts black truffle mayonnaise Slow-cooked feather blade of beef bourguignon with a potato and Carrot and walnut cake with orange Cornish crab and scallop lasagne parsley mash marmalade and cream cheese ripple ice cream, with a shellfish cream sauce ginger bread crumbs and golden raisins and carrot spaghetti Roast breast of West Country guinea fowl, butternut and London honey purée Brogdale Estate red and white currant Spiced prawn salad with pickled radish, with a fritter of its leg, prunes wrapped meringue with mulled autumn pear lotus root crisps and a yuzu in smoked bacon and winter sprouts and vanilla and yoghurt sorbet and chilli mayonnaise with juniper infused jus Monmouthshire spiced air dried beef with Roast rump of lamb on a pearl barley and a Caesar and marinated anchovy salad spinach cake served with a herb crusted shoulder, rosemary fondant potato, smoked aubergine relish and lamb jus Seared fillet of Loch Duart salmon with roasted celeriac, savoy cabbage, carrot and Trealy Farm smoked bacon served with a red wine and lentil gravy

10 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 British Cheese Board Dining Enhancements We are delighted to present Paxton & Whitfield of Jermyn Street as our nominated cheese supplier. With over 300 years of history, Paxton & Whitfield has presented a list of some of the finest British cheeses to accompany your menu at BAFTA. PRE-DINNER Your selection will be presented with apple, grapes, homemade chutney and a selection of crackers Glass of Champagne Taittinger Three choices of cheese: £8.00 per person Four choices of cheese: £11.00 per person and Chef ’s selection of three canapés £20.00 per person Chef ’s selection of four canapés £13.0 0 per person

Baronet Lincolnshire Poacher Berkswell Reblochon-style Unpasteurised, traditional Hard ewes milk cheese AMUSE-BOUCHE £4.00 per item Jersey milk cheese rennet hard cows milk cheese West-Midlands Little appetizers to get the tastebuds going Wiltshire Lincolnshire Baltic Crab bisque with crab rouille on wholemeal toast Westcombe Cheddar Beenleigh Blue Washed-rind cows milk cheese Rare seared tuna with a soba noodle salad Traditional West Country Ewes milk blue cheese Northumberland farmhouse cheddar Devon Smoked eel on a caramelised shallot sable with horseradish Chantilly Somerset Dorset crab cakes with a hollandaise sauce Tunworth Traditional rennet blue cheese Ogleshield Camembert-style Cornwall Filo triangles filled with artichoke, feta and mint on bed of soused avocado( v) Semi-hard Jersey milk cows milk cheese washed-rind cheese Hampshire Double Gloucester Somerset Traditional double Gloucester PRE-DESSERT £4.00 per item from Jonathan Crump Little palate cleansers Gloucestershire Citrus salad with lemongrass ice cream Pineapple granite with a coconut mousse Amalfi lemon jelly with Earl Grey Madeleines Rhubarb compote with English vanilla cream Blackcurrant sorbet with lime jelly

BRITISH CHEESE BOARD £8.00 per person A selection of fine seasonal cheeses from the British Isles with wheat biscuits and homemade grape chutney

CHOCOLATES £4.00 per person Mini BAFTA Chocolate masks, served at BAFTA’s Awards ceremonies ideal with coffee or boxed as table favours Hotel Chocolat gift boxes available on request

11 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017 BAFTA 195 Piccadilly Experiences & Services

WE INCLUDE THE FOLLOWING TASTINGS IN ALL OUR MENU PRICING: We are delighted to arrange a number of ‘BAFTA 195 Piccadilly’ cutlery, crockery and glassware interesting and informative food and beverage tastings, from our partners and in-house A selection of 6ft trestle tables, 5ft round tables and poseur tables experts, to enhance your event. Prices are Perspex chairs with black seat pads available on request. Crisp white napkins Food tastings hosted by Head Chef, Anton Manganaro Professional service staff (in white shirts, black trousers and BAFTA waistcoat and BAFTA bowtie) Cheese tasting with Paxton & Whitfield An Event Manager to assist with your event Drinks tastings hosted by Club Manager, Graham Lloyd-Bennett ADDITIONALLY WE CAN PROVIDE Cocktail Masterclass THE FOLLOWING SERVICES: recreating the BAFTA Signature Cocktail Gold or red seat pads £1.50 per person Champagne tasting Linen in a range of colours and textures from £2.00 per person

Hand-cut glassware from £1.50 per person Prices excluding delivery/collection and VAT Any further requests are available on application Range of lounge and dining furniture PoA

Circular bars from £800

ACCREDITED LIST OF SUPPLIERS Flowers, lighting, entertainment and production are all available from our great suppliers who regularly work with us. Your dedicated Event Manager will assist with advice and guidance, or visit our website for further information www.bafta.org/195-piccadilly

12 | BAFTA 195 Piccadilly Autumn & Winter 2016/2017