VALENTINES NIGHT SPECIAL

Thursday 14th February 2013
featuring the fabulous HAYLEY SANDERSON

Strictly Come Dancing's Vocalist Hayley Sanderson 606 Club Chelsea Valentine's Day Hayley is a terrific singer who performs an impressive mix of Jazz, R&B and originals with a deft ease. A highly experienced performer, she includes work with the likes of Gloria Gaynor and the New Inspirational Gospel Choir and has an impressive amount of “bv” and studio work (including Talk Talk’s “Something In the Air”) along with numerous tours. Her work as one of the featured singers on TV’s “Strictly Come Dancing” combined with regular appearances at Ronnie Scott’s Club has earmarked this talented vocalist as someone to definitely watch out for. Fresh from the “Strictly Live” tour Hayley has promised a wonderful set of “songs from the likes of Nancy Wilson, Dinah Washington, Peggy Lee and a bit of Sam Cooke”. Accompanied by some of the best musicians on the scene this sounds like the perfect way to spend a seriously romantic evening. And to help things along our Head Chef, JP, has put together a Special Valentine’s menu (see over). Highly recommended.

“Strictly’s unsung resident singer Hayley Sanderson….blew away anything “that…show” has offered us this year” News of The World

Music charge £17
Bookings Only, click here to book


SPECIAL VALENTINE'S MENU
3 course meal with a glass of Champagne
(including service) £48/Person
+ Music Charge £17/Person


Starters

ROAST ROASTED WHITE ONION SOUP
SERVED WITH PARMESAN CRISP

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HOME MADE DUCK SPRING ROLLS SERVED WITH AN ORIENTAL DIPPING SAUCE

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BUFFALO MOZZARELLA, AVOCADO AND SLOW ROASTED TOMATO SALAD WITH A BALSAMIC VINAGRETTE (V)

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CRISPY SQUID WITH CHILLI JAM AND PARSLEY GARNISH

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5 FRESH OYSTERS WITH SHALLOT VINEGAR

Click here to book

or call us on
0207 352 5953



Main Courses

RARE BAVETTE STEAK, SERVED WITH A MINIATURE BRAISED BEEF & KIDNEY PIE, WORCESTER JUS, PETIT POIS PUREE & TRIPLE COOKED CHIPS

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LOBSTER BISQUE WITH A SEAFOOD MEDLEY OF MUSSELS, CLAMS, KING PRAWNS AND SEA BASS, SERVED WITH A SPICED ROUILLE AND FRESH CRUSTY BREAD

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BALLANTINE PHEASANT BREAST STUFFED WITH PRUNES AND PINE NUTS, SERVED WITH A BLACK CHERRY JUS, FONDANT POTATOES AND CELERIAC PUREE

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A BUTTERNUT SQUASH, SPINACH & GOATS CHEESE CRUMBLE SERVED WITH SLOW ROASTED TOMATOES, A GARLIC CREAM SAUCE & BASIL DRESSING (V)


Desserts

CHOCOLATE MOCHA POT WITH ORANGE & POLENTA BISCUITS

A TRIO OF PROFITEROLES WITH RASPBERRY, VANILLA & CAPPUCCINO CREAMS

PEANUT BUTTER CHEESECAKE