B R I N D I S A

F E L I Z N AV I D A D

CELEBRATING CHRISTMAS WITH US

Christmas at Br indisa i s a l l about shar ing and feast ing . From tables laden with tapas to f lame-roasted banquets .

Our menus ce lebrate tradit iona l Spanish fest ive fare and we’ve got a var iety of spaces and menus across our restaurants to su i t a l l occas ions .

Our Events Team are on hand to ensure ever y moment of your event i s memorable . Whether you’re looking for a long , languorous bus iness lunch with a sommel ier or a canapé and cockta i l evening with a master ham car ver. They ' l l ensure you and your guests exper ience the true hospita l i ty of Spa in .

Our company name Br indisa comes from the Spanish word 'br indis ' , which means to 'ra ise one’s g lass ' in ce lebrat ion.

We hope come ra ise a g lass and ce lebrate with us .

¡Sa lud!

BRINDISA SHOREDITCH BRINDISA RUPERT STREET

BRINDISA LONDON BRIDGE BRINDISA SOHO

BRINDISA SOUTH KENSINGTON

Che lsea

Reser vat ions Manager

BRINDISA KITCHENS Est . 2004br indisak i tchens .com hola@brindisak i tchens .com +44(0)7437 356 338@Brindisaspanishfoods @Brindisa

O U R R E S T A U R A N T S Want to come and see one of our spaces?

Let us know when you can pop over and i t ’ l l be our p leasure to show you around. Book a tour : hola@brindisak i tchens .comWe’re the home of authent ic Spanish food in London.

Below is the capac i ty & ava l ib i l ty of our restaurants .

BRINDISA RUPERT STREETGROUP DINING & PRIVATE HIRE Nest led where the buzz of Soho and Chinatown meets the br ight l ights of Le icester Square . Here we’re a l l about cooking on f i re , insp ired by theasadores of Cast i l i an-Leonese cuis ine .

60 seated / 120 standing Mon - Sun / Lunch & Dinner 18-20 Ruper t St , W1D 6DF

BRINDISA SHOREDITCH GROUP DINING & PRIVATE HIRE Insp ired by our travels from Cádiz to Cata lunya , Shoreditch is a l l about Mediterranean coasta l d in ing . We specia l ize in r ice . Heated terrace 30 seated / 40 standing100 seated / 150 standing Mon - Sun / Lunch & Dinner 152 Cur ta in Rd, EC2A 3AT

BRINDISA SOHOPRIVATE HIRE ONLY 40 seated / 60 standing Sun - Thur / Lunch & Dinner 46 Broadwick St , W1F 7AF

BRINDISA LONDON BRIDGEPRIVATE HIRE ONLY 60 people seated / 80 people standing Sun - Thur / Lunch & Dinner 18-20 Southwark St , SE1 1TJ

BRINDISA SOUTH KEN PRIVATE HIRE ONLY 70 people seated / 90 people standing Sun - Thur / Lunch & Dinner7-9 Exhib i t ion Rd, SW7 2HE

MENUS Christmas at Br indisa i s a l l about shar ing & feast ing . Our group menus ce lebrate Spa in ’s best fest ive fare .

ALL OUR MENUS COME WITH A GLASS OF CAVA ON ARRIVAL

We can cater to a l lerg ies and d ietar y requirements

£45 SHARING MENU A table laden with tapas & p icoteo

Avai lab le at Shoreditch & Ruper t Street

£45 RICE MENU The bigger the group, the b igger the pan

Ava i lab le only at Shoreditch

£70 FEASTING MENU A winter banquet cooked on f i re

Avai lab le at Br indisa Ruper t Street

£300 WHOLE SUCKLING PIG FEAST Flame-roasted, feeds 8 hungr y people

Avai lab le only at Ruper t Street

CANAPÉ MENU Choose 8 per person for £24,

10 per person £30, choose 12 per person £36, 14 per person £42. Pre-d inner canapés £3 per b i te

Avai lab le at a l l our restaurants

-

PRE-ORDERING For groups under 8 & pr ivate h ires you can

pre-order from our main food and dr ink menus .

BOOKING hola@brindisak i tchens .com

(+44)07437 356 338

CANAPÉ MENU

G o r d a l o l i v e s & M a r c o n a a l m o n d s u p o n a r r i v a l . C h o o s e 8 p e r p e r s o n f o r £ 2 4 , 1 0 p e r p e r s o n £ 3 0 , c h o o s e 1 2 p e r p e r s o n £ 3 6 ,

1 4 p e r p e r s o n £ 4 2 . P r e - d i n n e r c a n a p é s £ 3 p e r b i t e .

COLD

‘ M A T R I M O N I O ’ W H I T E & S A L T E D A N C H O V I E S S K E W E R S

T O R T I L L A C U B E S & A L I O L I

‘ E N S A L A D I L L A R U S A ’ R U S S I A N T U N A S A L A D C R I S P B R E A D S

B E E C H S M O K E D A N C H O V I E S & B O R A G E M O J O C R O S T I N I

‘ B A C A L A O ’ S A L T C O D M O U S S E & P I Q U I L L O P E P P E R

P O T T E D M O R C I L L A , P E A R & P I N E N U T S

C O R N I S H M U S S E L S W I T H P E P P E R & O N I O N ‘ V I N A G R E T A ’

M A N C H E G O C H E E S E & Q U I N C E P A S T E C U B E S

J A M Ó N I B É R I C O D E B E L L O T A O N ‘ P A N D E C O C A ’ T O M A T O B R E A D

HOT

‘ E S C A L I V A D A ’ R O A S T E D V E G E T A B L E T A R T L E T S

C R O Q U E T A S D E J A M Ó N I B É R I C O

C H I L L I & G A R L I C P R A W N S ‘ G A M B A S A L A J I L L O ’

‘ B L A N C O Y N E G R O ’ C A T A L A N S A U S A G E & M O R C I L L A M I N I B U R G E R S ,

S Q U I D M E A T B A L L & S Q U I D I N K A L I O L I

S E A F O O D P A E L L A O R V E G E T A R I A N P A E L L A

P R E S A I B É R I C A & S W E E T P O T A T O P U R E É

‘ B A C A L A O ’ S A L T C O D T E M P U R A , T R U F F L E H O N E Y & D R I E D F R U I T S

C H I C K E N , B R O A D B E A N S , W I L D M U S H R O O M S & R O A S T E D G A R L I C

P A P R I K A L A M B & G R E E N P E A S

SWEET

T A R T A S A N T I A G O

C R E M A C A T A L A N A

C H O C O L A T E G A N A C H E , O L I V E O I L & S E A S A L T

P I N E A P P L E & ‘ M I E L D E C A Ñ A ’ S U G A R C A N E H O N E Y

B A U M A C H E E S E C A K E

I f y o u n e e d a l l e r g y a d v i c e p l e a s e a s k a m e m b e r o f o u r t e a m

E v e n t m e n u s a r e s u b j e c t t o a v a i l a b i l i t y & c h a n g e

SHARING MENU £45

Ch r i s tm a s a t B r i nd i s a i s a l l a bou t sh a r i n g , so do n ’ t be sh y ! You ’ l l s t a r t w i t h yo ur c a va & p i co t eo s b e f o r e de l v i n g i n to a se l e c t i on

o f ou r f a vo u r i t e f e s t i v e & s e a son a l t a pa s .

P ICOTEOS

A g l a s s La V id a a l Camp ca va on a r r i v a l

Gorda l o l i ve s , or ange & oregano

Charcu ter i e se l ec t ion

‘ P an de coca ’ toma to & g ar l i c bread

Croqueta s de j amón i bér i co

Padrón pepper s , sea s a l t

Navar r i co a r t i chokes

TAPAS

Monk f i sh , roa s ted par sn ip s , b l a ck o l i ve s

A fe a s t o f sea sona l vege t ab l e s

Tempura ‘ baca l ao ’ sa l t cod , t r u f f l e honey , dr i ed f r u i t s

Chor i zo de León , p i qu i l lo pepper s , rocke t

Rosemary l amb cu t l e t s , a l i o l i

I bé r i co ‘ so lomi l l o ’ pork f i l l e t , f r i ed g reen pepper s

Green sa l ad & pa ta t a s brav a s

POSTRES

Turrón mousse , PX soaked r a i s i n s

-o r -

1605 manchego , qu i nce j e l l y

Co f fee & t ea s

I f y o u n e e d a n y a l l e r g y a d v i c e p l e a s e a s k a m e m b e r o f t h e t e a m . V e g e t a r i a n a n d v e g a n

o p t i o n s a r e a v a i l a b l e u p o n r e q u e s t . A d i s c r e t i o n a r y g r a t u i t y o f 1 2 . 5 % w i l l b e a d d e d t o y o u r

b i l l . A l l p r i c e s i n c l u d e V A T a t 2 0 % .

FESTIVE RICE MENU £45

A v a i l a b l e a t B r i n d i s a S h o r e d i t c h . Y o u ’ l l s t a r t w i t h y o u r c a v a & p i c o t e o s b e f o r e s h a r i n g

a p a n o f A l i c a n t e s t y l e r i c e . T h e b i g g e r t h e g r o u p , t h e b i g g e r t h e p a n .

P ICOTEOS

A g l a s s La V ida a l Camp cava on a r r i v a l

Gorda l o l i v e s , orange & oregano

Charcu ter i e se l ec t ion

Croque t a s de j amón i bér i co

‘ Pan de coca ’ tomato & gar l i c b read

P adrón peppers , sea s a l t

Navar r i co a r t i chokes

R ICE

‘Ar roz negro ’ squ id i nk r i ce , c r i spy ca l amar i , a l i o l i

-o r -

Sea food ‘ peae l l a ’ , musse l s , cu t t l e f i s h , p rawns

-o r -

Roas ted vege t ab l e s & a r t i choke r i ce

A l l s e rved w i th g reen s a l ad

POSTRES

Turrón mousse , PX soaked r a i s i n s

-or -

1605 manchego , qu ince j e l l y

Co f f ee & t ea s

I f y o u n e e d a n y a l l e r g y a d v i c e p l e a s e a s k a m e m b e r o f t h e t e a m .

V e g e t a r i a n a n d v e g a n o p t i o n s a r e a v a i l a b l e u p o n r e q u e s t .

A d i s c r e t i o n a r y g r a t u i t y o f 1 2 . 5 % w i l l b e a d d e d t o y o u r b i l l . A l l p r i c e s i n c l u d e V A T a t 2 0 % .

FEAST MENU £70

A v a i l a b l e a t B r i n d i s a R u p e r t S t r e e t . T h i s m e n u i s a l l a b o u t c o o k i n g o n f i r e , i n s p i r e d b y t h e a s a d o r ( o p e n f i r e ) u s e d i n C a s t i l i a n - L e o n e s e c u i s i n e .

T h i s i s a p r o p e r c e l e b r a t o r y f e a s t f e a t u r i n g t h e b e s t S p a n i s h p r o d u c e .

TO START & SHARE :

A g l a s s La V id a a l Camp ca va on a r r i v a l

Gorda l o l i ve s , Marcona a lmonds & porkcorn

J amón i bér i co de be l l o ta & 1605 Manchego chee se , qu i nce j am

‘ P an de coca ’ toma to & g ar l i c bread

FROM THE F IRE :

Cho ice o f ma in cour se per per son :

S uck l i ng p i g , a pp le compote , roa s t po ta toe s

-o r -

M i l k - f ed l amb , auberg ine p urée , roas t po ta toe s

-o r -

Ba sque sa l t cod , toma to , f r e sh g reen pea s

-o r -

Courge t te & auberg ine ro l l , ‘p i s to ’ toma to sauce

A l l s erved w i th sea sona l v ege tab l e s

DESSERT:

Turrón mousse , PX soaked r a i s i n s

Span i sh swee t p l a te w i th co f f ee or t ea

I f y o u n e e d a n y a l l e r g y a d v i c e p l e a s e a s k a m e m b e r o f t h e t e a m .

V e g e t a r i a n a n d v e g a n o p t i o n s a r e a v a i l a b l e u p o n r e q u e s t .

A d i s c r e t i o n a r y g r a t u i t y o f 1 2 . 5 % w i l l b e a d d e d t o y o u r b i l l . A l l p r i c e s i n c l u d e V A T a t 2 0 % .

THE SUCKLING PIG FEAST AT RUPERT STREET

£300 FOR 8 PEOPLE

‘ C o c h i n i l l o d e S e g o v i a ’ s u c k l i n g p i g s f r o m t h e p r o v e n a n c e o f S e g o v i a i s a t r a d i t i o n a l C h r i s t m a s f e a s t e n j o y e d i n c e n t r a l S p a i n . W e r o a s t o u r p i g s i n a

c h a r c o a l o v e n t i l l s h a t t e r i n g l y c r i s p & s u c c u l e n t .

TO START & SHARE :

A g l a s s La V ida a l Camp cava on a r r i v a l

Gorda l o l i v e s , Marcona a lmonds & porkcorn

THE P IG :

£300 per suck l i n g p i g wh i ch f eeds peop le 8 peop le .

Se rved w i th roas t pot a toes & w in te r vege t ab l e s .

PRE -ORDER

Wine , t apas , cheese , char cu ter i e and des ser t s

c an be pre -ordered .

P l e a s e n o t e :

O n e w e e k ’ s n o t i c e i s n e e d e d t o g u a r a n t e e a v a i l a b i l i t y .

O r d e r s f o r p i g s a r e n o t p r o c e s s e d u n t i l w e h a v e r e c e i v e d

a n a d v a n c e d p a y m e n t f o r t h a t a m o u n t , w h i c h

w i l l b e d e d u c t e d f r o m t h e f i n a l b i l l .

I f y o u n e e d a n y a l l e r g y a d v i c e p l e a s e a s k a m e m b e r o f t h e t e a m .

A d i s c r e t i o n a r y g r a t u i t y o f 1 2 . 5 % w i l l b e a d d e d t o y o u r b i l l . A l l p r i c e s i n c l u d e V A T a t 2 0 % .

We can arrange those specia l l i t t le touches that make your evening memorable for you and your guests .

Drop us a l ine and let ’s d iscuss your event : hola@brindisak i tchens .com

EVENT EXTRAS:

A master ham car ver

Table and event sty l ing

Pre-order magnums of wine or cockta i l packages

Bespoke menus created by our Execut ive Chef team

Spanish gu i tar ist

Table g i f ts

Video and audio equipment set-up

GIFTS

Vouchers : br indisak i tchens .com/shop

Gi f ts & hampers : br indisa .com Onl ine Store

Borough Market Store , SE1 9AFBrindisa Ba lham Store , SW12 9RG

MAKING YOUR EVENING MEMORABLE

HOUSE RULES Our booking terms and condit ions .

We only take group bookings at Br indisa Shoreditch and Ruper t Street .

Hal f restaurant h ires are ava i lab le at Casa Br indisa , Soho and Shoreditch and whole restaurant h ires are ava i lab le at a l l s i tes ,

p lease contact us regarding t imings and pr ices .

For par t ies of 8 to 30 we require a credit card author isat ion form to conf irm the booking . We store a l l credit

card deta i l s on a locked booking system.

To conf irm bookings above 30 a 50% deposit i s to be pa id to conf irm the booking .

For our whole suckl ing p ig feast the fu l l pr ice of the menu needs to be pa id in advance , th is wi l l be duducted from the

f ina l b i l l on the evening .

For par t ies of 30 and above we of fer a canapé se lect ion menu or a var iety of fest ive menus .

Bookings of 10 to 40 wi l l be a l located a 3 hour t ime s lot , anyth ing above is to be agreed upon with

restaurant management in advance .

There is a 7 day cancel lat ion per iod for bookings less than 40 people and a 14 day cancel lat ion per iod for bookings

above 40 people .

For par t ies of 10 to 40 there is a cancel lat ion fee of £20.00 per guest .

Any specia l requests or d ietar y requirements must be communicated before the booking .

Above a l l we want you to have an amazing t ime , let us know i f we can help arrange anyth ing spec ia l for you.

We ask no externa l food or wine is brought on s i te .