Thursday 19th November 2026
Palm Court Presents:
Operation 007- The Music of James Bond
Join us in Palm Court restaurant for an unforgettable evening inspired by the music of James Bond films on Thursday 19th November (7pm).
Let us welcome you into Palm Court restaurant in style with 007’s drink of choice, the Vesper Martini, before we serve our refined three-course menu.
Talented vocalist Sophie Murphy will perform all of the iconic tunes from the James Bond film series with songs spanning the decades, from Goldeneye and Diamonds Are Forever to Skyfall, Writing’s on the Wall, and more.
Our Operation 007- The Music of James Bond evening will include:
- A Vesper martini on arrival into Palm Court restaurant (7pm)
- A specially-selected three course menu (served from 7:30pm, pre-order required)
- Live musical performances of songs from James Bond films from Sophie Murphy throughout the evening
Tickets | £58.00 per person
Full pre-payment required upon booking.
A pre-order of menu choices is required.
Please notify our team of any allergies or dietary requirements prior to your visit.
To book | Use the online form below
For more information | contact us 01244 570 560 or email events@grosvenorpulfordhotel.co.uk
License to Dine: Music of James Bond menu
OPERATION COMMENCES
Wild mushroom velouté, cappuccino foam, cep powder (v) (gfo) (vgo)
Smoked chicken terrine, pickled golden raisin and tarragon aioli (gfo)
Crispy truffle brie en croute with apple and date chutney (v)
Prawn and crayfish salad, pickled cucumber, Marie Rose sauce and sun-dried tomato (gfo)
Slow-braised ham hock and Applewood cheese croquette with spiced tomato chutney
Chicken ballotine, pomme Anna, sun-blushed tomato, chorizo, tender stem broccoli and balsamic jus (gfo)
Oven-baked cod, rich corn and mussel chowder and crispy tempura oyster (gfo)
Slow-cooked beef short rib, truffle pomme purée, pot-roasted carrot, brioche crumb and bourbon jus (gfo)
Seared Shetland salmon, squash hash potato cake, winter kale and a mussel, coconut and lime sauce
Butternut squash, celeriac and sage Wellington, honey-roasted piccolo parsnip, charred tender stem broccoli and redcurrant gravy (v) (vgo)
Warm chocolate fondant, Morello cherry gel and cherry sorbet (v)
Pistachio crème brûlée with butter shortbread (v) (gfo)
Salted caramel mousse, brandy snap, dark chocolate tuille and honeycomb ice cream (v) (gfo)
Mango cheesecake, roasted cashew nuts and yogurt and Thai basil ice cream
Cheese board: Collier’s Welsh cheddar, Perl wen, Colston Basset and Kidderton ash served with Peter’s Yard crackers, quince, fresh grapes, celery and house chutney (v) (gfo)
