Banqueting

Choose one starter from the starters and soup selection below.

Starters

• Chicken Liver Parfait with toasted brioche and chutney
• Hot Smoked Salmon with dill, cream cheese, herb salad and capers
• Beetroot Cured Salmon with pickled cucumber, smoked crème fraîche, herb salad and sourdough
• Haggis with neeps, tatties and whisky dressing
• Vegetarian Haggis (V) with neeps, tatties and whisky dressing
• Fishcake with capers, tartare sauce and herb salad
• Vegan Crab Cake (VE) with capers, tartare sauce and herb salad
• Tandoori Cauliflower (VE) - smoked cauliflower with Kashmiri brown butter and dukkah
• Golden Beetroot (VE) with coconut yogurt, elderflower and apple

Soup selection*

• Cream of Wild Mushroom
• Vine Tomato & Basil (VE)
• Green Pea & Smoked Ham
• Carrot & Coriander (VE)
• Sweet Potato, Chilli & Coconut (VE)

*All soups are served with crusty bread and butter.

Choose one meat or fish and one vegetarian or vegan main course.

Meat & fish

• Braised Inverurie Beef with white pudding bonbon, dauphinoise potato, seasonal vegetables and port wine jus
• Roast Breast of Chicken with haggis bonbon, truffled dauphinoise potato, seasonal vegetables and chicken jus
• Braised Pork Belly with black pudding & apple, pomme purée, seasonal vegetables and Arran mustard & cider cream
• Scottish Salmon with herbs, fondant potato, seasonal vegetables and dill cream
• Fillet of Inverurie Beef with braised shoulder & ale pie, potato terrine, seasonal vegetables and port wine jus (£5.95 supplement)
• Roast Saddle of Lamb with lamb shoulder mille-feuille, potato rösti, seasonal vegetables and port wine jus (£5.95 supplement) 

Vegetarian & vegan

• Cauliflower Kyiv (V) with smoked cheese & cauliflower purée, celeriac fondant, wilted greens and Romesco sauce
• Portobello Mushroom (VE) with green pea, lentil dhal, tikka broccoli and beetroot purée
• Slow Roast Aubergine (VE) with white bean purée, tamarind, baked tomato and pilav
• Wild Mushroom & Beetroot Wellington (VE) with roast potatoes, seasonal vegetables and port wine reduction

Choose one dessert from the selection below.

Desserts

• Sticky Toffee Pudding with toffee sauce, honeycomb and clotted ice cream
• Chai Crème Brûlée with vanilla shortbread and marinated orange
• Lemon Tart with raspberry, meringue and mint
• Triple Chocolate Bavarois with griottines, praline and kirsch cream
• Classic Bakewell Tart with black treacle ice cream, raspberry and vanilla tuile

Vegan desserts

• Sticky Toffee Pudding (VE)
• Orange Parfait (VE) with dark chocolate, marmalade and orange gel
• Cranachan (VE) with oat milk custard, whisky and raspberry
• Truffle Chocolate Torte (VE) with honeycomb, ice cream and raspberry

Cheese course

• Scottish Cheese Board with grapes, chutney and artisan biscuits (£5.95 supplement) 

Our professional waiting staff are available for conferences, receptions, celebrations and special events, helping to ensure your guests are well looked after throughout your event.

Service

We recommend waiting staff arrive 30 minutes before your guests to prepare the venue and set up your catering. During your event, staff can:

• Welcome and assist guests
• Pour and top up drinks
• Serve canapés
• Staff catering stations
• Keep the venue clean and tidy throughout the event

After your event, staff will clear catering areas and tidy the venue. Please allow 30 minutes after guests have departed for clearing down.

Recommended staffing

As a guide, we recommend:

• 1 waiting staff member for up to 50 guests at a simple drinks or wine reception.
• 2 or more waiting staff members for larger events or occasions requiring a more interactive service.

All waiting staff wear a standard black University of Aberdeen branded shirt.

Pricing

£16.50 per hour, per staff member

• Minimum booking: 3 hours per staff member
• Includes the recommended set-up and clear-down time

Booking

Waiting staff must be booked at least 5 working days in advance. The booking deadline is 10:00am on the fifth working day before your event. Requests received after this time may not be accommodated.