Banqueting

The Liongate Hotel is a traditional townhouse hotel dating from 1721 and stands proudly overlooking Bushy Park.
We can offer five suites to cater for numbers between 6 and 130 guests.

The staff at The Liongate Hotel would like to offer you their expert guidance in assisting and organising your function or reception, to make your day a memorable occasion. The hotel boasts an unequalled reputation for service and excellent facilities, providing the ideal setting for your lunch or dinner.  We can assure you that from the moment you make your first tentative enquiries until the close of the event itself, you will be cared for by friendly, efficient and professional members of staff.
 
For friends and family or colleagues travelling long distances, why not take advantage of our accommodation rates and of the facilities and the region.

We would be delighted to discuss your own ideas or particular requirements.

Please contact our banqueting department on 020 8977 8121 should you require any further information.

We look forward to hearing from you and in the meantime be assured of our very best attention at all times.

Planning your banquet

Room Layouts:
Depending on your chosen layouts, our suite can
 Various sizes to suit your guest numbers: -

               The Park Suite           Formal 20 - 90          Informal 130
               The Kingston Suite     Formal 20 – 50         Informal 70
               The Hampton Suite     Formal 6 - 15            Informal 30
               The Richmond Suite    Formal 10 - 15         Informal40
               The Thames Suite       Formal 6  - 12          Informal 30            
              

Menus:

You will find enclosed copies of our function menus for
 your perusal along with a finger buffet menus. We are
happy to arrange menus for guests with special dietary
 requirements or should you have ideas of your
 own, please feel free to make suggestions.

Wines:

A full wine list is enclosed,
and a cash or account bar can be arranged.

Evening Entertainment:

Dancing can be held in The Park Suite.
 We can arrange your disco or band for you.

Accommodation:

We have special Weekend accommodation rates for any of your
 guests wishing to stay overnight at the hotel:

Single Room                      £80.00
Double Room                    £85.00
                             
Canapé Menu

Along with your drinks on arrival why not start your function
with a selection of our delicious canapés?

Feta, olive and pepper

Smoked salmon and crème fraîche rolls

Chicken and sun blushed tomatoes toast

Glazed mushrooms and herbs

Apple and black pudding

Roast pepper and brie

£10.00 per person

Thames Menu
(Choose one dish for each course to compile your menu)

Starters

Leek and fennel soup

~~
Gallia melon, watermelon, fruit compote
~~
Smoked salmon, mixed leaves, horseradish cream

Main Courses

Risotto of butternut squash, goats cheese
~~
Red mullet, olive and herb mash, salsa verde
~~
Seared chicken breast, crushed new potatoes, salsa
~~
Braised lamb shanks, mash, puy lentils

Desserts

Crème brulée
~~
Chocolate fudge cake
~~
Selection of ice cream
~~

Coffee or tea with chocolate mints

£21.95

Liongate Menu

(Choose one dish for each course to compile your menu)

Starters

Broccoli and stilton soup
~~
Smoked duck, plum chutney, mixed leaves
~~
Seared tuna, crushed new potatoes, tomato salsa

Main Courses

Vegetable lasagne with dressed leaves
~~
Breast of chicken, spinach, jus, olive oil and herb mash
~~
Baked sea bass, ragout of sun blushed tomatoes, courgette, leeks
~~
Roast beef, vegetables, roast potatoes, jus

 Desserts

Chocolate tart with fruit coulis
~~
Lemon tart with fruit coulis
~~
Cointreau poached pears with crème fraîche
~~

Coffee or tea with chocolate mints

£24.95 per person

Hampton Court Menu
(Choose one dish for each course to compile your menu)

Starters

Wild mushroom soup, garlic croutons, crème fraîche
~~
Smoked chicken, rocket, orange segments
~~
Seared red mullet brandade

Main Courses

Vegetarian gratin, truffle oil, pea broth, spinach
~~
 Baked salmon fillet, herb crust, crushed new potatoes, cream sauce
~~
Confit duck leg, sweet potatoes, bok choi, red onion marmalade, jus
~~
Irish Roast Sirloin, vegetables, roast potatoes, jus

Desserts

Raspberry mousse with fruit coulis
~~
Tarte tatin
~~
Chocolate Bavarois
~~

Coffee or tea with chocolate mints

£29.95 per person

Buffet Menu

Starters

Lamb samosas
Vegetable samosas
Salmon pate
Chicken satay
Pan-fried red mullet
Tomato, onion and basil salad
Dressed mixed leaves

~~

Main Courses

Beef Bourguignon
Vegetable lasagne
Poached salmon fillet with lemongrass sauce
Jerk chicken

~~

Desserts

Chocolate fudge cake with whipped cream
Tiramisu
Seasonal berry cheesecake

~~

Coffee and chocolate mints

£29.95 per person

A minimum number of 40 guests are required for our buffet menu.

Finger buffet menus

Menu One
£10.00
Selection of continental breads with assorted fillings
to include pastrami, smoked chicken and brie & grape
Golden parmesan chicken strips
Baby tartlets filled with roasted vegetables and mozzarella
Cajun potato skis with tomato and lime Salsa
Asparagus and Parma ham wraps
Pastry cases filed with vanilla Cream and Fresh fruits
Fresh fruit platter

Menu Two
£12.50

Selection of bridge rolls with assorted fillings
to include prawn, honey roast ham and turkey & cranberry
Spice lamb meatballs
Deep fried scampi
Goats cheese and red onion tartlets
Deep fried fish beignets
Hot ham and cheese toasts
Cajun chicken with a yoghurt and honey dressing
Profiteroles with toffee sauce
Fresh fruit platter

Menu Three
£ 15.00

Selection of Danish open sandwiches to include pumpernickel and rye breads with assorted topping
Smoked Salmon roulade
Chicken teriyaki with a sweet chilli sauce
Mini warm salmon quiches
Lamb Cutlets
Duck and orange segments
Beef and Chicken satay
Strawberries and Vanilla Ice
Fresh fruit platter

Wine list

Sparkling and Champagne

Berri Estates Cuvée Brut, Australia, NV
17.50
Codorniu Pinot Noir Brut Rosé, Cava, Spain, NV
22.00
Piper-Heidsieck Brut, Champagne, NV
39.00
Laurent Perrier, Brut L.P
48.00

White

Cullinan View Chenin Blanc, Robertson, South Africa 2003/4
12.50
Berri Estates Unoaked Chardonnay, SE Australia 2003/4
14.50
Tokay Pinot Gris, Cave de Ribeauville, Alsace, France 2000
17.95
Wynns Riesling, Coonawarra, Australia 2002/3
21.00
Gavi di Gavi, Cascina la Toledana, Italy 2002/3
19.95
Pinot Grigio delle Venezie, Danzante, Marchesi de Frescobaldi 2003  22.00
Nobilo Sauvignon Blanc, Marlborough, New Zealand 2003/4
23.00
Torres Nerola Xarel-lo, Penedés, Spain 2003/4 
21.50
Chablis 1er Cru, Montmain, J Moreau, France 2002
29.00
Sancerre Les Collinettes, Joseph Mellot, France 2003/4
29.00
Meursault, Marie-Louise Parisot, France 2001
36.00
  
Rose

Vendange White Zinfandel, California, U.S.A 2001/2;
12.50

Red

Moreau Rouge Dry Red, France, NV
12.50
Hardys ‘Riddle’ Shiraz-Cabernet, SE Australia 2002/3
14.50
Salice Salentino35 Parallelo-Isle, Fratelli Martini, Italy 2001 
14.95
Beaujolais-Villages, Francois Noblecour, France 2002/3
16.50
Veramonte Merlot, Winemaker’s Selection, Maipo Valley, Chile, 2003
18.50
Vidal Estate Cabernet Merlot, Hawkes Bay, New Zealand 1999
19.95
Chateauneuf-du-Pape, Chateau St Andre, Rhone, France 2000
26.50
Saint-Emilion, D. Cordier, France 2001/2
24.00
Ravenswood Zinfandel Vintners Blend, California, U.S.A. 2002/3
24.50
Torres Nerola Syrah, Penedés, Spain 2001/2
26.00
Barbera d’Alba, ‘Suculé’, Domini Villa Lanata, Italy 2001/2
28.00
Nipozzano Riserva, Chianti Rúfina, Marchesi de’Frescobaldi,01
32.00
Chateau Haut Bages Averous 5eme Cru Classe Pauillac 1995
39.95

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