Thursday 15th October 2026
Roaring 20s Jazz Evening at Palm Court restaurant
Join us in Palm Court restaurant for an unforgettable Jazz evening inspired by the Roaring 20s on Thursday 15th October (7pm).
Let us welcome you into the stunning Palm Court restaurant with a glass of Prosecco on arrival before serving our refined three-course menu.
Talented vocalist Sophie Murphy will take center stage during this elegant special event with jazz musical performances throughout the evening, mixing nostalgic throwback tunes with jazz-inspired covers of contemporary hits.
Our Jazz evening will include:
- A glass of Prosecco on arrival into Palm Court restaurant (7pm)
- A specially-selected three course menu (served from 7:30pm, pre-order required)
- Live jazz-inspired performances 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
Roaring 20s Jazz Evening at Palm Court menu
Roasted butternut squash velouté, chive crème fraiche, roasted pumpkin seed and toasted onion seed loaf (v) (vgo) (gfo)
Chicken, duck leg and wild mushroom pressing, fig and orange chutney and micro salad (gfo)
Barbecued confit pork belly, compressed apple, salt-baked celeriac, black pudding bon bon and sage jus (gfo)
Scallop and king prawn raviolo, pickled samphire and lobster sauce
Twice-baked Collier’s cheese soufflé, Gran Moravia cream, celery, walnut salad with garlic and soft herb oil (v)
Marinated tandoori chicken tikka mosaic in a rich tomato and cashew nut sauce with charred lime and coriander gel and cumin fondant potato (gfo)
Carved duck breast, slow-roasted duck leg, potato rösti, pickled baby beetroot, heritage carrot and plum and star anise jus (gfo)
Parma ham wrapped monkfish, creamed Savoy cabbage, chervil pomme purée, caviar and lemon velouté (gfo)
Sirloin of 28-day aged beef, rosemary and garlic pomme Anna, parsley root purée, crispy kale, charred tender stem broccoli and rich red wine jus (gfo)
Slow-roasted butternut squash and sage ravioli, toasted pumpkin seeds, candied walnuts, crispy onions and roasted shallot velouté (v) (vgo)
Warm chocolate fondant, dulce de leche, caramelised chocolate crumb and salted caramel ice cream (v)
Mango and passion fruit cheesecake, mango salsa and coconut ice cream (v)
Pistachio crème brûlée with vanilla shortbread (v) (gfo)
Winter berry clafoutis with clotted cream ice cream (v)
Cheese board: Collier’s Welsh cheddar, Somerset Brie and Colston Basset, served with Peter’s Yard crackers, quince, fresh grapes, celery and house chutney (v) (gfo)
