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Mercers' Hall
Bespoke Menus
Bespoke Menus
All our menus are bespoke to meet your individual requirements.
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Breakfast Meeting
Breakfast Meeting Menu
Continental
  • Freshly baked mini Viennoiserie and Danishes.
  • Assorted home baked mini muffins.
  • Seasonal fresh fruit platter.
Substantial
  • Warm floured soft white and granary baps with grilled back bacon and Cumberland sausages.
  • English muffin with grilled flat mushrooms and scrambled egg (Served with tomato ketchup, brown sauce and mustard).
Healthy
  • Banana, coconut and mango soya milk smoothie.
  • English muffin and poached egg, roast vine tomato and thyme.
  • Homemade bircher muesli, honey, apple juice and dried fruits.
  • Low fat muffins with oatmeal and bran.
  • Seasonal fresh fruit brochettes.
  • Mini granolas with seasonal fruit compote and nut clusters.
Traditional English breakfast

(Choose five items from below)

  • Scrambled free range eggs.
  • Grilled vine plum tomatoes with thyme.
  • Sauteed Portabello mushrooms.
  • Cumberland sausages.
  • Grilled back bacon.
  • Baked beans.
  • Oak Vale black pudding.
  • Hash browns.
  • Served with toast and butter, mustard, tomato ketchup and brown sauce.
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Finger Food & High Tea
Finger Food & High Tea
Sample Menu 1
  • Merguez sausage hot dog, chilli lamb, sauerkraut, finger bun
  • Shredded Gressingham duck and spring onion pancakes, hoi sin sauce
  • Severn & Wye smoked salmon and gruyere ‘monsieur’
  • Poached loch salmon, cucumber and watercress wrap
  • Butternut squash, hazel nut and smoked chilli puff pastry roll (V)
  • Coconut and pina colada mousse
Sample Menu 2
  • Pulled chicken rice patties, BBQ sauce
  • Aged roast beef sirloin, Yorkshire pudding, horseradish and watercress
  • Herb crumbed goujons of Grimsby plaice, lemon and tartare sauce
  • Chilli and lime tiger prawn brochette, ponzu dip
  • Gruyere cheese, plum tomato and bay spinach panini, red pesto (V)
  • Baked lemon tart, crème fraiche and raspberries
Sample Menu 3
  • Savoury muffin of Somerset brie, smoked bacon and redcurrant
  • Slow cooked Kentish lamb shoulder, shredded gem, spiced aubergine, toasted pitta
  • Teriyaki loch salmon skewers, citrus crème fraiche
  • Smoked haddock and English mustard ‘Rarebit’, chives
  • Vegetarian sausage, brioche bun, avocado, sauerkraut, chunky apple sauce (V)
  • Coffee and walnut cake
High Tea

Selection of finger sandwiches including;

  • Severn and Wye smoked salmon, chive cream cheese and lime
  • Wiltshire ham and Quickes mature cheddar
  • Somerset brie and gooseberry chutney
  • Fruit scones, clotted cream and tip tree strawberry jam
  • Salted caramel chocolate brownies
  • Blackcurrant and pistachio slice
  • Raspberry cream éclair
  • Carrot cake
Afternoon Tea Cake Selection

(Choose from the following)

  • Blueberry cheesecake
  • Apple and cinnamon sponge
  • Filled English scone
  • Ruby orange delice
  • Chocolate fondant
  • Lemon drizzle bar
  • Bakewell slice
  • Apricot gratin
  • Lemon Madeleine
  • Coconut sponge
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Canapé Menu
Canapé Menu
Meat

Cold

  • Confit duck, toasted brioche, plum chutney, pomegranate
  • Mini ‘Toad in the Hole’, onion chutney
  • Smoked duck breast, pickled kohl rabi, artichoke pesto, fresh raspberry
  • Smoked venison, celeriac remoulade, grain mustard, beetroot pearls
  • Truffled cured beef and Montgomery cheddar ‘monsieur’

Hot

  • BBQ pulled pork and mozzarella arancini
  • Mini shepherds’ pie, sweet potato topping
  • Mini Cumberland hotdog, ketchup and English mustard
  • Mini tournedos rossini, beef fillet, foie gras, brioche, shaved truffle (£1 Sup)
  • Scotched quail egg, mustard emulsion, parsley cress
Fish

Cold

  • Atlantic prawns, bloody Mary gel, tomato cone, smoked chilli jelly
  • Cromer crab and seaweed roll, seawater pearls and coriander
  • Poached loch salmon and mascarpone sesame cone
  • Seared tuna, pickled daikon, mango salsa, coriander
  • Smoked salmon & cream cheese blinis, crispy caper & dill

Hot

  • Shrimp in a rosti potato shell, ponzu dip
  • Smoked trout, horseradish drop scone and beetroot
  • Lobster ‘Thermidor’ spoon (£1 Sup)
  • Roast scallop, pea purée, crisp bacon, beetroot caviar
  • White claw crayfish and pineapple croustade, asparagus
Vegetarian

Cold

  • ‘Devilled' quail egg, spinach, brioche and shaved truffle
  • Somerset brie gouger
  • Rosary goats’ cheese, ratatouille, pesto pretzel and basil cress
  • Truffled wild mushroom tartlet, chive hollandaise
  • Wensleydale blue cheese and pear cheesecake

Hot

  • Butternut squash and goats’ cheese Arancini, red pesto mayo dip
  • Marinated halloumi cheese, red pepper and artichoke brochette with Kalamata olive
  • Oxford Isis cheese and asparagus ‘Rarebit’
  • Parsnip, chestnut and goats’ cheese croquettes, aioli dip
  • Smoked tofu and coriander tempura, ponzu sauce
Dessert

Cold

  • Amaretto cheesecake, mango pearls
  • Exotic fruit skewer, pomegranate jelly
  • Fresh raspberry shortbread
  • Honey and pistachio Madeleine
  • Mini banoffee pie
  • Mini pear and almond tart
  • Strawberries and cream cone, Pimms’ jelly, baby basil
  • Selection of mini macarons
  • Triple chocolate brownies, blackcurrant
  • Mini passion fruit pavlova
Breakfast

Cold

  • Fresh fruit skewer with mint (V)
  • Maple pecan granola, yoghurt and mixed berries spoon (V)
  • Mini ham and gouda croissant
  • Mini smoked salmon bagel, cream cheese and chives
  • Sweet potato and red pepper tortilla (V)

Hot

  • Black pudding and apple croqueta
  • Kedgeree Arancini
  • Mini Cumberland sausage baguette
  • Mini smoked salmon ‘monsieur’
  • Mushroom and thyme falafel (V)
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Buffet
Buffet menu
Sample Menu 1
  • Hereford beef rump, Asian vegetables and black bean sauce
  • Steamed sea bass fillet, Chinese leaf, ginger, scallions and ponzu broth
  • Quorn mince moussaka, aubergine and harissa (V)
  • Boiled jasmine rice
  • Steamed seasonal vegetables
  • Egg noodle salad, crisp vegetables, pickled ginger, soy and coriander
  • Mango cheesecake, macha crème fraiche
Sample Menu 2
  • Supreme of red tractor accredited chicken, bacon, avocado and rocket
  • Grilled tiger prawns, lemon, garlic and parsley, tagliatelle ‘Verde’
  • Goats’ cheese, baby spinach, squash and caramelised red onion strudel (V)
  • Red quinoa, pomegranate, pine nuts, peppers and coriander
  • Roasted new potatoes, thyme and garlic
  • Creamed white beans, spinach and smoked paprika
  • Seasonal fresh fruit platter
Sample Menu 3
  • Traditional steak and kidney pie, puff pastry and parsley potatoes
  • Poached Scottish salmon supreme, dill and caper dressing, crispy capers and lemon
  • Grilled artichoke, red pepper and courgette frittata, lemon cream cheese (V)
  • Creamed desiree potatoes, mature cheddar cheese and chives
  • Sautéed Mediterranean vegetables, red pesto
  • Seasonal apple ‘Waldorf’ salad
  • Chocolate éclair with vanilla cream filling and white chocolate powder
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3 Course menu
3 Course menu
Lunch Menus

Sample Menu 1

  • Celeriac and conference pear soup, white truffle oil, walnut beignet (V)
  • Ravioli of spiced aubergine served on a terrine of grilled courgettes and gremolata, red pepper gel and olive foam, fennel crisp and dressed mizuna leaves (V)
  • Poached quince, fresh blackberries and meringue, quince jelly and dehydrated honey (V)

Sample Menu 2

  • Cornish crab, squid ink tagliatelle, lime & chilli, crispy shallots and coriander cress
  • Grilled veal fillet, asparagus, truffle and parmesan triple cooked chips, baby watercress, sauce Maltaise
  • Iced blood orange and white chocolate parfait, orange and pomegranate salsa, praline dust

Sample Menu 3

  • Home cured Gressingham duck breast, cherry gel, chicory, textures of butternut squash and pickled walnuts
  • Sautéed smoked haddock fillet, poached egg, lobster bubble n’ squeak, broccoli purée, fine beans and a mustard sauce, tomato tuille
  • Nectarine consommé, fig crisps, floating islands and raspberry jelly
Dinner Menus

Sample Menu 1

  • Lobster mousse, seaweed, Miso glazed cod, green papaya and pomelo salad, ponzu glaze and seawater pearls, beetroot crisps
  • Aged beef fillet, braised ox cheek, parsley purée, boulangere potato, stem broccoli and baby carrot, port sauce and crispy leeks
  • Mille – feuille of mango and lime, green tea ice cream, hazelnut and Szechuan pepper brandy snap

Sample Menu 2

  • Soused fillet of sea bass, crab croquette, fennel & samphire salad, caviar butter dressing, crispy shaved squash
  • Cogglehall farm fallow deer, venison liver faggot, roasted root vegetables, elderflower gel, noisette potatoes, sprout petals, crisp cured ham
  • Baked brioche, lemon and lime curd, textures of Russet apple

Sample Menu 3

  • Beetroot cured loch salmon fillet, smoked salmon ‘monsieur’, pea purée, watercress & cream cheese ravioli
  • Gressingham duck supreme, liver foam, fondant potato, spinach, caramelised fig, grilled courgettes, baby carrots, sauce Grand-Veneur/li>
  • Pink grapefruit parfait, hazelnut brownie, Campari granita and lemon balm
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4 course menu
4 course menu
Sample Menu 1
  • Seared scallops, Tempura oyster, pea purée, roasted chorizo, romescu purée, pea shoot salad, asparagus crisp
  • Tournedos Henry IV (fillet steak topped with sauce Bearnaise, artichoke heart and noisette potatoes), glazed parsnips, fine beans wrapped in leek, truffled Jerusalem artichoke purée, claret sauce
  • Pineapple tarte tatin, coconut ice cream and lime vanilla syrup
  • Serrano ham and Manchego cheese olive toast
Sample Menu 2
  • Vine plum tomato consommé, Rosary goats’ cheese ravioli, summer vegetables and basil (V)
  • Rump, shoulder and cutlet of Texel lamb, fine herb pomme purée, samphire, shallot tatin, broccoli and Madeira jus
  • Classic lemon tart, basil sorbet, fresh raspberries, sesame brandy snap
  • Dressed Cromer crab, baked parmesan basket
Sample Menu 3
  • Smoked Cornish cod fillet, lobster mousselline, quail egg and spinach purée, Thermidor sauce
  • Chestnut and chervil stuffed, boned, partridge, thyme braised potato, roasted baby root vegetables, parsnip purée, carrot crisp, sauce Moscovite
  • Chocolate and caramel terrine served with a bitter chocolate sorbet, and a hazelnut praline and fresh raspberries
  • Welsh rarebit, poached quail egg, chives