private hire
LONDON BRIDGE
PRIVATE HIRE Wine tastings Meetings Drinks parties Sit-down dinners
PRIVATE HIRE & EVENTS
Vivat Bacchus London Bridge can offer private hire in our downstairs room. The room has capacity for up to 80 people standing or 65 for a sit-down meal. Private wine (and cheese) tastings are available for 12-60 people.
The room is adjacent to our wine cellar and has its own cheese room. A visit to the cheese room can be incorporated into your event, allowing your guests to pick their own cheeseboard from our ample selection. (Due to the size of the cheese room, only four customers can visit at any one time. Note that you need to notify us at the time of your booking should you wish to include a visit to the cheese room.)
SEMI-PRIVATE AREAS FOR SMALLER GROUPS For smaller group bookings, whether a sit-down meal or drinks with nibbles, we can screen off an area suitable for your party. Where possible, we will offer you a choice of spaces, either upstairs or downstairs, or during the warmer months, outside.
Please contact us with your requirements, dates, and number of people, and we will check availability and arrange your party! For exclusive hire of the entire restaurant and bar, please contact us for options and prices.
We do not charge a room hire fee, however a minimum spend may apply to private parties and group bookings.
Bar Food and Cheese Boards - Perfect finger food! Set Cheese Boards
(40g x 4 cheeses £14.90, 50g x 4 cheeses £18.50, 60g x 4 cheeses £22.00) British Cheese Board Westcombe Cheddar, Isle of Avalon, Tornegus Caerphilly, Cropwell Bishop Stilton, onion marmalade, apple, honey, dried apricots, celery
French Cheese Board Comté, Brillat Savarin, Pont L’Eveque, Fourme D’Ambert, honey, nuts, blueberry jam, dried figs, grapes
Italian Cheese Board Pecorino Sardo, Testun al Barolo, Taleggio, Gorgonzola Piccante, honey, pear, plum & ginger chutney, dried dates & apricots
Boards French charcuterie Tamworth pork rillettes, hand sliced Jambon Bayonne, Saucisson Rosette, Jésus, sourdough Melba
£10.95
toast, onion confiture, cornichons
Mezze Feta & pimento spread, hummus, tzatziki, baba ghanoush, Persian pickles, seeded wafers,
£12.50
rose harrissa spiced Kalamata olives
Italian charcuterie Proscuitto di San Daniele, Coppa di Parma,Salami Milano, Reggiano wafers, Nocellara olives, apenade, salsa verde, creamed aubergines, Datterini tomatoes
£14.50
Pata Negra Embutidos Jamon Joselito Serrano, chorizo, chorizo picante, tortilla, Guindilla chilli, sea salt cracker,
£15.50
tomato salsa, Arbequina olives
Bar Food
Artisan breads & crackers
£4.00
Triple cooked chips
Arbequina first press olive oil
Spiced olives
£3.00
Montgomery melts
Mammoth, Kalamata, harrissa, lemon zest
Salted almonds
£3.25
Croquetas Pata Negra
£3.50
South African snack
£3.50
£5.50
Droë wors & beef biltong
Char grilled, hummus, shredded parsley, pickled chilli
Tamworth pork rillettes
£4.50
Jamon Joselito, golden crumb, salsa bravas
Puglian green, vibrant & creamy olives
Artisan flat bread
£3.50
Aged Cheddar rarebit fritters, Lea & Perrins
Catalan Marcona, Maldon sea salt
Nocellara olives
£4.90
Lovers’potatoes, sea salt, aioli
£3.50
Coarse pâté, sourdough Melba toast, cornichons
Party Menu 1 (for 12-24 guests) Starters Jerusalem artichoke soup
5.50
Porcini oil, sumac parsnip crisps, crostini
Classic style smoked salmon
7.50
London cure salmon, watercress, shallots, superfine capers, lemon, soft hen’s egg
Terrine Vivat Bacchus
7.50
Tamworth pork, foie gras, wood pigeon, bacon, onion marmalade, toast
Mains Wild mushroom risotto
13.00
Porcini juices, Mascarpone, lemon, garlic, parsley, Pecorino, truffle oil
Sausages ‘n’ mash
13.50
O’Hagan’s Lincolnshire porkers, caramelised onions, gravy
Wild sea trout
14.50
New potatoes, marsh samphire, green beans, Amalfi lemon butter sauce
Sirloin steak (200g)
15.75
British Shorthorn, triple cooked chips Add a sauce to your sirloin for £2.75 Béarnaise • green peppercorn • chilli tapenade
Side dishes £3.50 Wild rocket & Parmesan • Leaf salad vinaigrette • Vine tomato, red onion & basil • Lemon oil broccoli
Desserts Steamed lemon pudding
6.00
Lemon curd, creme fraiche, orange zest
Sticky toffee pudding
6.50
Shorrow Bay style, salted butterscotch, vanilla ice cream
Selection of cheeses
8.50
Party Menu 2 (for 12-24 guests) Starters Terrine Vivat Bacchus
7.50
Tamworth pork, foie gras, wood pigeon, bacon, onion marmalade, toast
Burrata di Puglia
7.75
Silky mozzarella, crostini, San Marzano tomatoes, Merlot vinegar, baby basil
Beef carpaccio
10.00
Black Angus, wild rocket, Parmesan crisp, Planeta olive oil
Mains Grilled halloumi
12.50
Aubergine salad Imam Bayildi, parsley & olive salad
Wild sea trout
14.50
New potatoes, marsh samphire, green beans, Amalfi lemon butter sauce
Sirloin on the bone (280g)
27.75
Shorthorn/Charolais, UK, triple cooked chips Add a sauce to your sirloin for £2.75 Béarnaise • green peppercorn • chilli tapenade
Side dishes £3.50 Wild rocket & Parmesan • Leaf salad vinaigrette • Vine tomato, red onion & basil • Lemon oil broccoli
Desserts Sticky toffee pudding
6.50
Shorrow Bay style, salted butterscotch, vanilla ice cream
Ice cream sundae
6.50
Madagascan vanilla, salted butterscotch, hot chocolate sauce
Selection of cheeses
8.50
Party menu 3 (25 & more people) Please note that parties of 25 or more people need to choose 2 starters, 2 main courses & 2 desserts from the above menus to create their party menu 3. All menus are subject to change due to seasonal availability and price fluctuation.
TASTING PACKAGES
Old World vs New World How can the same grape variety make wines that are completely different? Comparing classic European wines with those emerging from various New World countries; we will look at similarities and differences and discuss all the factors that play a part in creating the final wine. The VB Experience – Signature Wine and Cheese Love cheese? Love wine? Take a trip with us down the Vivat Bacchus hall of fame, where we have pulled out some of our favourites to share with you. Which will be your favourite wine and cheese match? Tour of South Africa – Paying homage Paying homage to Vivat Bacchus’ roots, come and say ´Cheers´ with us as we take you on a tour of the Cape. We’ll sample wines from five or six different regions, including some of the biggest names in South Africa, whilst learning about South Africa’s signature grapes along the way. Passport of Wine – Travel in style Around the world in eighty(-ish!) minutes; Join us for a whirlwind tour of the world, raising your glass along the way to some world-class icons, without having to leave the table. Don’t forget your passport! Blending sessions – Bordeaux Master Class (20+ people only) Fancy yourself as a bit of a Rothschild, or a member of the Gallo family?! Either way, join us to make your own special blend, as we give you a master class training session of Bordeaux and the art behind their famous blends, with a South African twist of course!
We will tailor-make the tasting for you and choose wines according to your requirements. Please provide us with your budget, type of tasting you are interested in, dates and number of people and we will prepare tasting proposals and check availability.
Terms and Conditions 1. Confirmation of bookings In order to confirm your booking, we will require card details. We will not charge any fee to the card provided prior to your event and the details will be kept for confirmation and security purposes only. Please call us on 0207 234 0891 to provide your card details.
2. Payment We accept all major credit and debit cards. Please note that we do not invoice our customers. Please note that in the event of an account not settled on the day, the balance shall be charged to the credit card details supplied on the booking form.
3. Gratuity and VAT A 12.5% gratuity will be added to the bill. All food and beverage charges are inclusive of 20% VAT.
4. Cancellation In the event of a confirmed booking being cancelled with less than 48 hour’s notice or in case of a ‘no show’ (or a complete ‘non-‐arrival’), we will charge a cancellation fee of £20 per person. In case of bookings of 30 people and more, if total number of attendees drops by 25% or more without 24 hour’s notice prior to the booking, we will charge a cancellation fee of £20 per person. The cancellation fee payment would be obtained from a credit card details provided.
5. Dietary Requirements Please inform us at least 48 hours prior to your party if you or any member of your party has an allergy, if you have any vegetarians and other special dietary requirements. Any guests with dietary requirements, or who are vegetarian, shall be catered for separately on the day.
6. Minimum Spend There is no venue charge for booking private or non-‐private areas. There is however, a minimum spend requirement excluding a 12.5% service charge and this requirement differs for each area. In the event of this minimum spend not being reached at the end of the function, the difference will be added onto the bill to reach the minimum spend. Please contact the Restaurant for more information regarding the minimum spends for our various areas.
7. Loss and Damage Vivat Bacchus Restaurant staff and management take no responsibility for the loss or damage to any items left in its care. All items are left entirely at the owners’ risk.
PLEASE COMPLETE THE FOLLOWING FORM TO CONFIRM YOUR BOOKING Date of your function: …………………………………………… Venue Location (please indicate): Upstairs / Downstairs Name of Host: ……………………………………………………… Company name: ………………………………………………….. Alternative Contact Person: …………………………..…… Email address: …………………………………………………………..……………………….. Telephone: …………………………………………………………… Number of People Attending: ………………………………. (Final number to be confirmed 48 hours prior) Time of arrival: …………………… Menu: …………….……………………………….…………………….
Please note that the bill has to be settled on the day of the event, either by the credit card details provided or another debit/credit card. I confirm that I have read and accept all the attached Terms and Condition of Vivat Bacchus and wish to proceed with the booking as per these conditions and details filled in on this booking form. Signed: ……………………………….……………… Date: ……………………………………………..….
