The menu for 2015, available for the entire two weeks of the Championship, was carefully selected and beautifully presented with outstanding service at The Wimbledon Club.
The menu was carefully designed by the Mike Burton team and head chef Pete Hayward from event caterer’s Mecco. Pete has been Mike Burton’s head chef at The Wimbledon Club for the past 10 years, returning from travelling the globe to deliver his favourite event of the year at SW19. He presented over 100 dishes to the Mike Burton team to be whittled down and selected for the final menu. During Wimbledon fortnight Pete arrives on site at 5.30am every morning to receive fresh deliveries and prepare lunch for the hundreds of guests.
Your VIP day at Wimbledon begins from the moment you arrive, with Champagne and morning coffee to enjoy as you peruse the daily papers before lunch is served. Lunch begins with a choice of canapés, served pre-lunch as you mingle with your guests, friends or family.
The Wimbledon Club Menu
Following the canapés, guests chose from three spectacular appetizers including a delicious dish of Ibérico cebo de Campo ham, sourced from an artisan producer who's had over 200yrs of experience honing their traditional methods of curing, served with spicy peaches, tomato bread straws and mozzarella.
Main course selections included fillet of Ruby Farm beef from Exmoor in Devon, renowned for its fine-grained texture, amazing marbling and flavour, accompanied by a pea risotto, baby spinach, white asparagus and cep with soused red onions or Black Cod, marinated in a salty sweet miso marinade for a minimum of 3 days prior to cooking, accompanied by Asian vegetable spaghetti, lemon flakes and coriander oil.
To conclude lunch, guests had the choice of delectable desserts, including “inside out crunchie” chocolate ganache, honeycomb and liquid toffee with raspberry coulis or pistachio lime cream with coconut wafers and coconut curd cheesecake with salt baked pineapple and mango salad.
Thai chicken salad
Scallop caviar and risotto nero
Salmon mi-cuit and caviar
Rosemary shortbread with ricotta and tomato relish (v)
Pumpkin seed toast with cauliflower and pesto (v)
Lobster cocktail with avocado cream and heirloom tomato salad
Iberico ham with spicy peaches, tomato bread straws and mozzarella
Soft goat’s cheese cream, hot pea croquette and cider apple leaves (v)
Ruby Farm fillet steak with pea risotto, baby spinach, white asparagus and cep with soused red onions
Grilled Cornish sea bass with black garlic creamed potatoes, heirloom carrot salad, summer peas
and a herb reduction
Marinated pan fried Black Cod with Asian vegetable ribbons, lemon flakes and coriander oil
Herb crusted summer squash tart, glazed oyster mushrooms and pea pesto (v)
(v – vegetarian)
“Inside out crunchie” chocolate ganache, honeycomb and liquid toffee with raspberry coulis
Pistachio lime cream with coconut wafers
Coconut cheesecake with salt baked pineapple and mango salad
A selection of British farmhouse cheese, crackers and chutney
Freshly ground coffee and chocolate truffles
Traditional afternoon tea sandwiches
Scones with clotted cream and raspberry jelly
Goats cheese tart
English strawberries with Chantilly cream
Mixed fruit tartlets
Following an afternoon of tennis action on Centre and Number One courts with Debenture tickets guaranteeing some of the best seats in world tennis, guests returned to The Wimbledon Club for a traditional afternoon tea, including English Strawberries with Chantilly cream.
Reserve your place now for any day of the 2016 tournament and join us at The Wimbledon Club for superb hospitality. Email us at firstname.lastname@example.org or call +44 (0)1452 888666 to book your place at the social event of the summer.