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 .
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