Christmas 2008 @ The Earth Galleries
About Christmas 2008 @ The Earth Galleries
Exclusive parties are available at this venue.Inside one of London's most prestigious venues hides a breathtaking space with a stunning backdrop. As part of the Natural History Museum, the Earth Galleries offer an intimate dining space for smaller groups looking for a high-status venue. Opened for events in 1996, the Earth Galleries has become increasingly popular for corporate entertaining, offering a modern and dynamic setting for a dinner or drinks party with a difference. Guests are welcomed through the arched entrance hall to enjoy a glass of fizz amongst the imposing statues at the foot of the fantastic elevated globe. Beneath the enchanting constellations your guests will dine in a magnificent setting. Striking beams of light shoot up the 18ft slate walls, which detail the planets and a starlit night sky. This futuristic and versatile space can be used in a variety of ways so you can dance to the sounds of our incredible DJ amongst some of the museums most fascinating artifacts.
Sample seated dinner menu
Starter
Passion fruit cured Scottish salmon with ratte potato salad herb salad & passion fruit dressingRich chicken liver terrine with a field mushroom salad and pumpkin foccacia
Lightly smoked breast of chicken salad with parma ham on a bed of lambs leaf salad with tomato and balsamic salsa
Caponata & mozzarella salad seared rustic Mediterranean vegetables with torn basil, mozzarella & rocket leaves
Goats cheese & chilli cheese-cake on baby leaf salad, red chilli marmalade & a chilli dressing
Salad of chargrilled vegetables, roasted plum tomato on wild rocket & mizuna leaf salad with crispy leek shards & a balsamic dressing
Main Course
Seared breast of thyme marinated corn fed chicken with a black cracked pepper crushed new potato with olive oil, buttered wintergreens, crispy pancetta and a red currant chicken jusPan seared honey glazed fillet of Scottish salmon served on saffron infused potatoes, baby spinach & a red pepper & balsamic reduction
Roasted breast of barbary duck with an apple & pea mash, buttered bok choy & a five spice scented jus
Oven baked loin of marinated cod (farmed) with a maple & American mustard glaze, rosemary oil crushed new potatoes, baby spinach and a tomato ragout
Rump of New Zealand lamb with crushed new potatoes, savoy cabbage and a redcurrant jus
Rich lamb tagine with apricots served with jewelled cous cous and roasted winter vegetables
Roasted fillet of English beef & red onion marmalade with fondant potato, creamed garlic savoy greens & a port jus
Seared breast of squab pigeon on thyme scented soft polenta, baby spinach with lentil and pancetta jus
Jerusalem artichoke and mushroom pithiviers on savoy cabbage & crème fraiche with a celeriac dauphinoise & a cèpe Jus
Paneer, pea & pumpkin tagine with apricots served with jewelled cous cous and roasted winter vegetables
Stir fried honey marinated tofu served with rice noodles & pak choy
Dessert
Passion fruit and Armagnac torte with red berry compote and passion fruit sauceRich chocolate truffle cake with mulled wine syrup and a compote of winterberries
White chocolate and coffee cheesecake with almond biscotti
Apple and cranberry tart with a redcurrant sauce