Modern, stylish and comfortable, award winning Chapter One ... · Foie Gras and Confit Duck Terrine...

Chapter One Restaurant Farnborough Common, Locksbottom, Farnborough, Kent BR6 8NF

01689 854848 for reservations

Modern, stylish and comfortable, award winning Chapter

One is one of the country’s top restaurants.

Our recently refurbished private dining room is ideal for wedding receptions, celebrations and corporate

events. Your guests will enjoy excellent cuisine in comfortable surroundings.

Situated on the first floor of Chapter One, the private dining room is fully air-conditioned with its own

cloakroom and private bar. The stylish ambience is perfect for intimate get-togethers or larger gatherings, with

a choice of layouts providing a seating

capacity of up to 50 people. Our warm

and friendly staff will be on hand to

ensure your event will be a memorable

occasion.

Our chef patron Andrew McLeish, has

created a delicious choice of perfectly

balanced menus to suit any occasion,

from a banquet to a business lunch, with

base prices starting at just £32.50 per

person.

There is a minimum spend of £1,000 on

food and drink (excluding service charge)

on all bookings.

Conveniently located just outside

Bromley in the leafy suburb of Farnborough, at the A21 junction with the A232, Chapter One is a ten minute

drive from junction 4 of the M25. Our large private car park and excellent facilities make us a first class dining

destination



OUR MENUS: CANAPÈS44

4 x canapés £9.50 per person 6 x canapés £12.75 per person

8 x canapés £15.75per person 10 x canapés £17.75 per person

We recommend 2 hot and 2 cold canapés per person prior to your three course meal. Minimum quantity for

each type of canapés is the number of guests in your party.

HOT CANAPÈS LIST COLD CANAPÈS LIST

Lamb Koftas with Yoghurt and Mint Dressing Smoked Salmon and Cream Cheese Rolls

Warm Tomato Tart with Pesto and Cracked Black Pepper (V) Pickled Herrings with Horseradish and Beetroot

Pan-Fried Tiger Prawns with Garlic and Herb Butter Green Asparagus Spears with Parma Ham

Salmon Brochettes with Soy and Sesame Dip Blue Monday Cheese with Walnut and Endive (V)

Deep Fried Blue Cheese Risotto Balls Vegetable Sushi with Soya & Wasabi (V)

Baked Goats Cheese in Puff Pastry (V) Baked Potato with Sour Cream, Chives and Pancetta

Chicken Satay with Peanut and Chilli Sauce Tuna, Wasabi and Avocado Toasted Sourdough

Mini Smoked Haddock Fish Pie Parmesan Fingers with Goats Curd Dip

Wild Mushroom Tartlet and Hollandaise Sauce Brochette of Sicillian Tomato, Mozzarella and Pesto

Aubergine Caviar Turnover (V) Mackerel Rillette with Cucumber and Dill

Braised and Deep Fried Oxtail with Horseradish Sauce Lobster Cocktail Wrapped in Iceberg Lettuce

Beef Brochette ant Teriyaki Sauce Chicken Caesar Salad in Baby Gem Leaf

Pan-Fried Cornish Crab Cakes with a Rocket and Mango Salsa Coronation Chicken Vol au Vent

Mini Shepherds Pie Beef Tartar with Quails Egg and Toasted Crouton

Mini British Fish and Chips Smoked Duck Breast and Mustard Mayonnaise

HOT DESSERT CANAPÈS COLD DESSERT CANAPÈS

Warm Chocolate Madeleine Sherry Trifle

A Selection of Fruit Crumbles Coconut and Pineapple Brochette

Blag Fig Tart Tatin Chocolate Marquise with Griotine Cherries

Roasted Pineapple Bruschetta and Coconut Dip Mini Frosted Fruit Tartlet

Roasted Banana and Pecan Toffee Sauce Tiny Pear Tartlets with Poire William Chantilly Cream

Financiers Organic Lemon Tart

Cognac Bitter Chocolate Truffles



three starters, three main courses (including vegetarian option) and three desserts from the list below. These will

need to be pre-chosen and we will need to know final quantities of each dish at least 10 working days prior to your

function.

STARTERS: SOUPS___________________________________________________________________ Velouté of Leek and Potato (V) £6.50

Velouté of Roasted Carrot and Cumin (V) £6.50

Velouté of Vine Tomato with Basil Pesto (V) £6.50

Velouté of Smoked Celeriac (V) £6.50

Velouté of Curried Cauliflower (V) £6.50

STARTERS: COLD____________________________________________________________________ Gin Cured Trout with Cucumber and Dill Dressing £10.95

Ballotine of Smoked Salmon with Cornish Crab Salad, Lemon Pureé and Walnut Wafers £10.95

Beef Carpaccio with Truffle Dressing, Parmesan and Lambs Lettuce £10.50

Terrine of Free Range Chicken and Mushroom with Mustard Mayonnaise and Pickled Onions £9.95

Salad of Goats Curd, Pink Lady Apples, Pine Nuts, Beetroot with a Honey and Thyme Dressing £9.50

Burrata Cheese with Romanesco Sauce and Bitter Leaf Salad £10.95

Foie Gras and Confit Duck Terrine with Sauternes Jelly £12.95

STARTERS: HOT_____________________________________________________________________

Risotto of Wild Mushrooms with Parmesan and Crème Frâiche £9.50

Risotto of Ham Hock, Tarragon, Parmesan and Crème Frâiche £10.50

Pork Belly and Black Pudding Croquant with Celeriac Remoulade and Apple Chutney £10.50

Deep Fried Fish Cake with Tartar Sauce and a Baby Leaf Salad £9.50

Raviolo of Lobster and Buttered Spinach with a Lobster and Cognac Sauce £12.95

Goats Cheese Salad and Walnut Vol au Vent with a Honey Mustard Dressing and Mustard Frill Salad £9.50

Warm Salad of Asparagus, Jersey Royals and Summer Truffles with a Crispy Fired Hens Egg (April-May) £11.50

Jugged Hare with a Rosemary, Garlic and Potato Espuma (Sept-Feb) £10.50

OUR MENUS: LUNCH/DINNER

FUNCTION MENUS 2020

A three course menu starts from just £32.50* base price per person (*depending on menu selected). Please choose



OUR MENUS: MAIN COURSES

MAIN COURSES: FISH_______________________________________________________________ Roast Scottish Salmon with Tomato & Harissa Braised Chick Peas, Salsa Verde Sauce £19.50

Roast Line Caught Seabass with New Potatoes, Tenderstem Broccoli, Cockle and Chive Bouride Sauce £22.00

Steamed Black Bream, Spinach, Chorizo, Octopus and a Tomato Ragu £19.50

Panfried Skate Wing, Etuvée of Leeks, Parmintier Potatoes and Brown Shrimps £20.00

MAIN COURSES: MEAT_____________________________________________________________ Roasted Breast of Free Range Chicken with Potato Purée, Spinach and a Wild Mushroom Cream Sauce £18.00

Crispy Belly of Gloucester Old Spot Pork, Potato Purée, Braised Onions, Apple Purée and Pork Jus £20.50

Braised Lamb Shank, Potato Purée, Braised Red Cabbage and Lamb Jus £21.50

Fillet of Beef Wellington with a Ragout of Mushrooms, Baby onions, Pancetta and Bordelaise Sauce £27.95

Braised Beef Cheek with Potato Purée, Hispi Cabbage, Red Wine Shallot and Pancetta Sauce £21.00

Confit of Duck Leg with a Cassoulet of White Beans, Pancetta, Toulouse Sausage and a Duck Sauce £19.95

Roast Rump of Lamb with Aubergine Parmigiana, Spinach and a Lamb Jus £21.50

MAIN COURSES: VEGETARIAN________________________________________________________ Josper Roasted Cauliflower, Tomato and Harissa Braised Chick Peas and Tenderstem Broccoli £18.50

Baked Wild Mushroom Pithivier with Buttered Savoy Cabbage, Potato Purée and a Mushroom Sauce £19.50

Panfried Potato Gnocchi with Roasted Cauliflower, Roasted Hazelnuts and a Mushroom Sauce £18.50

DESSERTS___________________________________________________________________________

Individual Cheese Plate Selection £10.50

Hot Valrhona Chocolate Fondant, Chocolate Soil, Griotine Cherries and Vanilla Ice Cream £9.00

Dark Chocolate Marquise, Tonka Bean Cremeuxand Lime Sorbet £8.50

Baked Vanilla Cheesecake, Raspberry Sorbet and Seasonal Fruits £8.50

Lemon Posset with a Citrus Salad and Nut Crumble £8.00

Warm Sticky Toffee Pudding, Caramalised Pecan Nuts and Vanilla Ice Cream £8.00

Bakewell Tart,Raspberry Jam and Clotted Cream £8.00

Rum Roasted Pineapple,Passion Fruit and a Coconut Sorbet £8.00



SEATING LAYOUT

Boardroom: One

long rectangular

table holds up to

18 people

maximum.

Horseshoe: This

layout can hold up

to 20 people

maximum, perfect

for smaller

weddings.

Rounds: Up to 5

round tables each

seating a max of 10

people, takes the

max seating to 50

people.

Conference: Can

be adjusted to

hold any amount

from 2 up to 18

people, perfect for

business meetings.

Theatre: Chairs

can be placed in

any required

arrangement up to

50, Projector and

screen available.



PLANNING YOUR EVENT

We have put together some frequently asked questions to help you plan your event with us.

RECEPTION/AFTER DINNER DRINKS

- Champagne Reception, with or without an open bar for any other drinks ordered?

- Wine Reception, with or without an open bar for any other drinks ordered?

- Open Bar where you allow your guests to order any drink they like and it is added to the final bill, is there a limit?

- Cash Bar, where your guests order and pay for their own drinks?

- How long would you like for your reception drinks, the average is around 1-2 hours before dining?

MENUS AND DINING

- What exact price will the chosen food be? Each dish has a price next to it which can be added up once all of your

guests have chosen their menu. You can enjoy a three course menu from just £32.50 per person.

- Do you have any vegetarians, vegans, diabetics or other special dietary requirements e.g. coeliac, gluten free etc.?

Let us know and we will make the necessary alterations to the dishes if possible or offer alternatives.

- Would you like extra courses? We can arrange for extra courses to be made available maybe canapes during the

reception or an after dinner cheese course.

- Are you having a cake? Would you like us to provide one? You are welcome to bring along your own cake if it’s a

birthday, wedding, anniversary etc. Is the cake a surprise? When would you like it served, with a champagne toast?

With coffee?

- Do you have any children attending your event, are they going to have the same menu as the adults? We can

either serve half portions of the dishes selected (for half the price) or we can offer a separate children’s menu at

£13.95 per child. Available for children up to 12 years of age.

- Do you require any highchairs?



DRINKS

- Would you like wine served during the meal? Red, White, Rose, Sparkling?

- Do you want the wine to be free flowing or a set limit?

- Do you want the bar to stay open throughout?

- Do you want the bar to stay open after the meal has finished?

- Do you require water on the tables, mineral water, still, sparkling or jugs of tap water?

- Are you having a Champagne toast during or after the meal?

- Would you like us to offer your guests and after dinner liqueur?

- Would you like us to carry on serving the wine after the meal has finished?

SEATING/TABLE PLANS

- What type of seating is best for you? Boardroom, Horseshoe, Long Table, Rectangle, Rounds, Conference etc.?

- Are you having a formal seating plan? We can type up the seating plan and write all of your place cards.

Do you want your guests to choose their own seats collecting their place card from a main table?

- Would you like a message to be added to your menu or table plan, i.e. “welcome and thank you for joining us on

the celebration of………..”

- Do you require flowers on the tables? Flowers can be organised by yourself or arranged by us at an additional

cost.

Whatever your choices we can help you make the occasion as special or unique as you want, please do not hesitate to

ask us if you have any ideas that would make your event even better.



BOOKING FORM

Please read the following information carefully, completing the details below, return the signed form and call us on

01689 854848 to pay your deposit, once we have received both your reservation will then be confirmed. All

reservations are subject to the following terms and conditions.

1. A deposit of £20 per person is required to secure your reservation, this amount will be deducted from your final bill, which

will be required to be settled on the day.

2. Please note that we reserve the right to cancel your reservation if this booking form and the deposit are not returned and

paid within two weeks of the date the provisional booking is taken.

3. Should you wish to cancel your event one month’s notice is required for a full refund of your deposit. If this is not given the

restaurant reserves the right to retain the deposit.

4. In Order for us to plan efficiently, your choice of menus are required at least 14 working days in advance of your event, with

final numbers of guests and quantities of dishes required 10 working days prior to your event. We can accept changes up to

5 working days prior to your event. After this time you will be charged for your final number or the actual number,

whichever is greater.

5. You can have a maximum of three choices per course, and these must all be pre-chosen and final quantities required for

each dish 10 days in advance. Special dietary needs can be accommodated if arranged in advance. The menus and the wine

list are subject to price changes throughout the year. Please note that whilst every effort is made to be extremely careful, it

is with regret that we cannot guarantee any of our dishes to be free of nut traces. Should any of your guests have a food

allergy of any kind, please mention to the events co-ordinator.

6. The minimum spend required to take over the private dining room is £1,000.00 on food and drink (excl service charge)

7. We reserve the right to retain a percentage of the deposit if the room or contents within are damaged in any way or

removed without the consent of the restaurant, or if the room is left in an unacceptable state of disorder, this would be used

to recover the cost of any repairs/cleaning requirements.

8. So as not to disturb the operation of the restaurant and its guests within, we respectfully request that private dining room

guests stay within the first floor facilities.

9. Please note for lunch bookings the room is available from midday to 5.00pm and for dinner bookings 6.30pm- midnight.

10. VAT at the current rate is included in the prices.

11. A service charge of 12.5% will be added to your total bill

EVENT DATE: ARRIVAL TIME: EVENT TYPE:

ORGANISER NAME: COMPANY NAME:

ADDRESS:

POSTCODE

TELEPHONE NO: EMAIL:

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Modern, stylish and comfortable, award winning Chapter One ... · Foie Gras and Confit Duck Terrine...

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