Granville at St James's Hotel and Club
Event Space in a Hotel · Private space
8 reviews
–
7-8 Park Place, St. James's, London, SW1A 1LS
–
Green Park Station (0.1 mi)
About this space
The Granville is perfect for professional business meetings. The wallpaper reflects the synergy of Green Park and the elegance of the hotel. The room benefits from natural daylight. The Granville can accommodate up to 20 guests and can also be an anteroom for The Library.
The special features of this sophisticated area are its elegant wallpaper and the glass roof that allows natural daylight to spill into the room.
Event offers and packages
Package per person
Minimum of 8 people required
• Room hire
• Pens, notepads, leather-bound document folder and mints
• Flipchart
• WiFi Internet Access
• Still and sparkling mineral water served throughout the day
• Chocolates and fruit on the table
• Welcome tea, coffee, freshly squeezed juice of the day and pastries
• Mid-morning tea, coffee and biscuits
• Working lunch menu
• Afternoon tea, coffee and cake or scones
• VAT and Service charge
• Room hire
• Pens, notepads, leather-bound document folder and mints
• Flipchart
• WiFi Internet Access
• Still and sparkling mineral water served throughout the day
• Chocolates and fruit on the table
• Welcome tea, coffee, freshly squeezed juice of the day and pastries
• Mid-morning tea, coffee and biscuits
• Working lunch menu
• Afternoon tea, coffee and cake or scones
• VAT and Service charge
Prices
Monday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Tuesday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Wednesday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Thursday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Friday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Saturday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Sunday
7:00 –
23:00
from
£99
per person
Per session
18:00 –
23:00
from
£300
hire fee
Per day
7:00 –
18:00
from
£99
per person
Note:
Alcohol licence until 23:00.
Extension available.
All prices include VAT.
Menu sample
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps
MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut
DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Pricing updated by venue 7 months ago
Capacity
Standing
up to 20
Dining
up to 8
Boardroom
up to 8
Catering and drinks
In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed
Facilities
Music & sound equipment
Own music allowed
Bring your own DJ
Noise restriction
Accessibility
Wheelchair accessible
Rules of the space
Allowed events
Promoted and ticketed events
Wedding licence
Temporary event notices (TENs) available
Reviews and ratings
(8 reviews and ratings - )
QW
Quincy W.
May 2024
Excellent communication
Great place to make bookings and receive responses in a timely manner.
5.0
The St. James’s Hotel and Club has five fantastic venues to choose from, for either social gatherings or professional meetings. The exclusive combination of elegant atmosphere, outstanding gastronomy and the highest standard of hospitality and service will create the best possible experience for you and your guests.
Whether for meetings, conferences, company celebrations, wine tastings, civil marriages or wedding festivities: our experienced team will advise, plan and arrange your big event. We are also happy to offer menus especially created for you by the hotel's Michelin starred Chef William Drabble and his team.
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