Venue
Based in the heart of Soho, Soho Theatre provides you with a unique venue for your wedding or civil
partnership. Soho Theatre is able to offer specialist knowledge in civil ceremonies, sound and lighting
effects to make every event bespoke.
Soho Theatre is able to offer two private event spaces, the Auditorium and Studio with a bar and
restaurant area available for your reception.

Availability
Auditorium: Monday to Friday 09:00 – 18:00
                   Saturday 09:00 – 14:00
                   Sunday Unrestricted
Studio: Monday to Saturday 09:00 – 18:00
             Sunday Unrestricted

Capacity
Ceremony
Auditorium: Up to 100 guests
Studio: Up to 90 guests

Reception
Bar & Restaurant: 100 guests (seated or standing reception)
Studio: 90 guests (standing reception only)
We are also able to offer the House of St Barnabas as a reception venue. Contact us for more details.

Charges
Auditorium
£2,200* +VAT Hire (09:00–14:00)**

*extra 20% hire charge for Sundays
**extended hours until 18:00 available dependent on theatre commitments,
please ask for details.

Studio
£1,200* +VAT Hire (5 hours hire)
£200* per hour for every extra hour there after

*extra 20% hire charge for Sundays

Auditorium and Studio hire includes 1 hour technical and event management consultancy and a 4 hour
technical rehearsal. Also included is an event manager and front of house staff on the day (excluding
hospitality staff provided by Simply Gourmet).
Also includes the use of Writers Seminar room for registrar.

Our hospitality packages which start from £15.20exVAT per person will include a variety of food solutions for your clients to choose from as outlined below:

All packages include:

Food Packages:
Please choose one of the following packages:
1) Canapé Delivery 8 canapés per person (no staff) starting from £15.20 per person (exVAT)
2) 8 x Canapé Reception starting from £25.00 per person (exVAT)
3) 12 x Canapés Reception starting from £35.00 per person (exVAT)
4) 6 x Canapés & 4 Bowl Food Reception from £40.00 per person (exVAT)
5) 2 course wedding dinner from £60.00 per person (exVAT)
6) 3 course wedding dinner from £69.00 per person (exVAT)

Staff
Simply Gourmet will provide you with an experienced, articulate and friendly team of staff to ensure
your event is a success. Our staff will always deliver a consistently high level of service, with the ability
to be as discrete or friendly as required. The service staff will be immaculately dressed in black shirts
black trousers and apron. The package price includes a team to set up the event, it fulfils all staffing
requirements for the efficient running of your event including clearing up hours.

Equipment
Our packages are based on the use of simple, elegant equipment, and include all the necessary bar and
service ware for your event. All kitchen and preparation equipment required is also included.

Delivery & Collection
All delivery & collection arrangements are included.

Drinks
These packages do not include drinks, or the staff required to service the bar as these will be provided
by Soho Theatre. Please contact Soho Theatre for a full drinks list.

Soho Theatre
Jennifer Dromey
Front of House and Events Manager
Telephone: 0207 478 0117
Email: jennifer@Sohotheatre.com

Simply Gourmet
Claire Hoolahan
Account Manager
Telephone:0207 740 9286
Email: Claire.hoolahan@simply-gourmet.co.uk

Location
Soho Theatre
21 Dean Street
London
W1D 3NE

Transport
Tube:
Tottenham Court Road is the nearest station.
Also within 5 minutes walk are Leicester Square, Oxford Circus and Piccadilly Circus.
Buses:
to Oxford Street: 7, 8, 10, 25, 55, 73, 98, 176; to Shaftesbury Avenue: 38,19,14; to Regent's Street: 3, 6, 12, 13, 15, 23, 53, 88; to Charing Cross Road: 14, 29, 176

Canape Menu

Vegetarian

• Pea & Asparagus Soup Shot with a Grissini & Asparagus Spear with a drizzle of Double Cream

• Caramelised Sun-Blushed Tomato, Pine Nut & Parmesan Tarte Tatin

• Char-Grilled Aubergine, Rocket & Harissa Crème Brochette

• Pine Nut Purée & Spinach Roulade Garnished with Mascarpone & Toasted Pine Nuts

• Stilton Tartlet with Pear & Port Chutney

• Pumpkin Pine Nut & Sage Risotto cakes with Mascarpone & a Pecorino Wafer

• Crispy Tortellini filled with Basil & Lemon Cream

• Tarragon Crepe with Creamed Wild Mushrooms

• Grilled Haloumi with Caper Salsa on a Courgette Fritter

• Butternut & Feta Falafel with an Aubergine & Walnut salad

• Cauliflower Risotto Cake topped with Cauliflower & Saffron Purée

• Jerusalem Artichoke Gougere with Truffle & Cracked Pepper Cream

• Potato & Caramelised Onion Frittata with Caponata & Sour Cream

• Pan-fried Button Mushrooms & Clotted Cream on a Cracked Pepper Gnocchi

• Lavoush with Creamed Goats Cheese, Basil Purée & a Tomato Crisp

Served Hot

• Polenta filled with Gorgonzola, Cherry Tomato, Salsa Verde & Courgette ribbon

• Spinach, Pine Nut & Feta Filo with Feta Crème

• 'Brick Lane' Vegetable Curry served on Spoon

• Rosemary Polenta topped with Ratatouille

• Caramelised Red Onion & Feta Tartlet

• Beetroot Rosti with Sour Cream, Parsnip & Sage Crisp

• Parsley & Aged Cheddar Soufflé with Roasted Cherry Tomato

Fish

• Miso black Sesame Salmon brochette served with Honey & Miso dip

• Chilled Cucumber Soup Shot with a Beetroot cured salmon brochette

• Salmon & Preserved Lemon Lollipops

• Prawn Nori Cake with Pickled Cucumber

• Cuttlefish on Black Bread with Chimichurri

• Seared Scallop on a Sweetcorn Fritter with Sweetcorn Purée

• Salmon, Asparagus & Pancetta Terrine with Olive Oil Hollandaise

• Thai Spiced Prawn with a Melon & Ginger shot

• Lemon & Thyme Marinated Monkfish with Saffron Skordalia on a Fennel & Potato Rosti

• Ceviche of Prawn on a Sushi Rice cake with Avocado salsa

• Potted Brown Shrimps with Zesty Lemon Crème Fraîche on Sultana Bread

• Kokoda Marinated Swordfish Skewer

• Seared Tuna & Black Sesame Salad on Sushi Rice

• Cod Brandade on a Potato Crisp with Sweet Chilli infused Prawn

• Tapenade Crusted Plaice served with Sauce Vierge on a Saffron Croute

• Smoked Salmon Tartar served on Fresh Oatcakes with Cucumber Mousse

• Butter roasted Prawns, Sun-blushed Tomato & Rocket Roll

Served Hot

• Smoked Haddock soufflé layered with a Shiso leaf & pan fried Quails Egg with Cracked Pepper

• Seared Scallop Spedini with a Pancetta & Dill Aioli

• Lemon Sole on Dill Gnocchi with Caper infused Crème Fraîche

• Salmon infused with Basil & Wasabi in Filo served with Peanut & Chilli or Soy Dip

Meat

• Pork Fillet, Pancetta & Apple Balsamic Chutney

• Chicken Liver Parfait with Grape Jelly on Focaccia Croute

• Beetroot Cured Beef Fillet served on Potato Dauphinoise

• Crunchy Thai Chicken & Peanut Cake with Pickled Cucumber Salad & Coconut Chutney

• Confit Turkey & Brie en Croute with Plum Cranberry Chutney

• Foie Gras Mousse with Candied Pear on Cumin infused Brioche

• Steak Tartar on a Chive infused Yorkshire Pudding with crispy Horseradish

• Rosemary seared Duck on Hazelnut Shortbread served with Aioli & Pickled Damson

Served Hot

• Steak & Stilton Pastie with Bois Bourdin

• Mini Beef Spring Roll with Horseradish Cream

• Pork, Water Chestnut & Prawn Dumpling

• Mini Steak & Kidney Pie topped with Mash & Parsley Liquor

• Chicken Leek & Ham pie with Cracked Pepper & Sweet potato Puree

• Beef Fillet with Herb & Mustard Crust with Braised Shallots

• Guinea Fowl & Pak Choy Gyoza with Ginger & Coriander Dip

• Goats Cheese & Potato Twice Baked Soufflé with Prosciutto

• Warm Caesar Risotto Cake & Fried Quails Egg & a Bacon Crisp

• Lamb Fillet Dusted with Dukkah on a Sweet Potato Rosti topped with Salsa Verde

Desserts

• Treacle Tartlet with Clotted Cream

• Sesame Snap with Tropical Fruit Caviar

• Lemongrass Brûlée Spoon with Candied Chilli

• Chocolate Roulade with Orange Mousse & Ginger Jam

• Banana Panacotta on Gingerbread with a Banana Crisp

• Pressed Chocolate Soufflé with Espresso Chantilly & Chocolate Coffee Beans

• White and Dark Chocolate Mousse with Candied Kumquat

• Mini Mince Pie with Brandy Chantilly

Served Hot

• Skewered Sticky Toffee Pudding

• Pear Tempura with Cinnamon Anglaise

• Apricot Clafouti with Crème Fraîche

• Spotted Dick Skewers with a Custard dip

Bowl Food

Vegetarian

• Stilton & Parsnip Tartlet with Plum Chutney

• Caesar Salad with Parmesan Shavings & Focaccia Croute

• Char-grilled Vegetable & Goats Cheese Mousse with Salsa Verde

• Aubergine Fingers in Polenta on a bed of Saffron & Courgette Couscous

Served Hot

• Roast Root Vegetables with Rocket Pesto

• Cauliflower & Aged Cheddar Macaroni Cheese

• Tofu, Shitaki, Pak Choi salad with a Peanut & Sesame dressing

• Traditional Thai Green Curry with Mixed Vegetables & Sticky Rice

• Red Pepper & Butternut Risotto with Chervil infused Crème Fraîche

• Spicy Stir-Fried Noodles with Red Peppers, Bamboo Shoots, Chillies, Thai Basil & Crushed Peanuts

Fish

• Grilled Tuna Niçoise

 

• Flaked Gurnard with Spelt & Parsley Pesto Dressing

• Char grilled Squid, Udon noodle & Pak choi with Thai style dressing

• Smoked Salmon & Avocado Salad with Preserved lemon & Tabasco dressing

Served Hot

• Cornish Crab Risotto with baby Spinach

• Smoked Haddock Fish Cake with Sorrel Sauce

• Seared Salmon with Crispy Shallots & creamy Mash

• Smoked Haddock with Quails Egg & Puy Lentil Veloute

• Prawn & Asian Green Stir Fry with Sweet Chilli Noodles

• Marinated Courgette, Prawn & Pea salad with Lemon Vinaigrette

Meat

• Veal Scallopini with Caper butter & Endive

• Smoked chicken & Chorizo Tortilla with Rocket & Roasted plum tomatoes

• Five spiced seared Duck breast with Udon noodle & Soy dressing

Served Hot

• Ham Hock with Parsley Beurre Blanc & Mustard Gnocchi

• Mojito marinated chicken with Mango salsa & Sticky rice

• Seared Sirloin of Beef with Skordalia Mash & Rocket Pesto

• Roast Guinea Fowl with Honey Roast Vegetables & Pan Jus

• Confit Turkey with Pancetta crisp, Sage & Hazelnut Stuffing

• Mini Lamb Koftas with Coriander Couscous & Spiced Yoghurt

 

• Slow Roasted Lamb Shoulder with Tabbouleh Salad & Sumac Labnai

• Hot Roasted Ham with a Honey, Mustard & Sugar glaze served with Mustard Mash

Desserts

• Tiramisu in a shot glass

• Lemon Mousse with Almond Nougat

• Mini Pavlova with Kiwifruit & Passion Fruit Cream

• Marinated Lychees & Mandarins with Coconut Sorbet

• Chocolate Tart with homemade Raspberry Ice Cream

• Orange Blossom Cheesecake with Candied Kumquats

• White & dark Chocolate mousse with Candied Kumquats

Served Warm

• Open Mince Tartlet with Frangipane

• Pineapple Financier with Banana Crème

• Mini Christmas pudding & Brandy Butter

• Pear & Almond Tartlet with Crème Fraîche

• Sticky Toffee pudding with Vanilla Chantilly

Fine Dining

Starter

• Goats’ Cheese mousse with Red Onion confit & homemade Walnut & Raisin Bread (V)

• Marinated Tomato & Mozzarella with a Basil Foccacia wafer (V)

• Truffled Pea soup with Pea Shoots & Parmesan cream (V)

• Tapenade crusted seared Tuna on Caponata & served with Rocket Cress

• Ballotine of Scottish Salmon, sauce Gribiche, pickled Fennel & Dill Crème Fraîche

• Game Terrine with Plum chutney & pickled Courgette served with Rocket Aoli

• Fillet of Lamb Carpaccio with Dukka & Salsa Verde, served with roasted Sweet Potato & Mizuno salad

Main Course

• Stilton & Ratte Potato stuffed Field Mushroom with Salsa verde & Jerusalem Artichoke velouté (V)

• Cracked Black Pepper Pappardelle with Butternut Veloute, Parmesan & Walnut Oil (v)

• Baked fillet of Sea Bass with grilled Tiger Prawns, Pak Choi, crushed New Potatoes
  served with a Lemongrass Prawn bisque
• Fillet of Salmon served with preserved Lemon Mash, Balsamic roasted Tomatoes, Rocket & Parmesan
• Gurnard wrapped in Pancetta with Pea puree & Potato wafer served with Black Truffle Pome puree
• Slow braised Doube of Beef with Roast Garlic served on Celeriac Gratin with French Beans & Redcurrant
  jelly
• Roasted Guinea Fowl Supreme with Carrot purée, Parsnip tarte fine & creamed Savoy Cabbage jus Gras
• Lamb Rump, fondant Potato, Spinach, Balsamic roasted Cherry Tomatoes & a Rosemary jus
• Sumac dusted Chicken breast served on roasted Vegetable & Lemon Risotto, dressed with Thyme & Yoghurt, drizzled with Harrisa
  
  Dessert
• Chocolate tart served with glazed Kumquats & Cointreau Chantilly
• Spiced Apple crumble with Apple cream & Calvados jelly
• Brioche & roasted Apricot Bread & Butter pudding with white Chocolate Ganache & truffled Vanilla icecream
• Roasted Banana ravioli with Caramel veloute & Vanilla ice cream
• Pineapple financier with Rum roasted Pineapple & Cinnamon Chantilly
• Lemongrass Crème Brulee with candied Chilli & Coconut Sorbet
• Honey & Lavender Cheesecake with Honey tuille & Hazelnut Biscotti

Image by flickr.com/randysonofrobert