Thursday 23rd October 2025
A Night at the Opera at Palm Court restaurant
Join us in Palm Court restaurant for an unforgettable Night at the Opera on Thursday 23rd 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 performances throughout the evening. Sophie’s sophisticated opera repertoire takes inspiration from Welsh Mezzo Soprano and legend of modern opera, Katherine Jenkins OBE, blending classic with contemporary for a truly captivating performance.
Our Night at the Opera event 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 opera music performances from Sophie Murphy throughout the evening
Tickets | £55.00 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
A Night at the Opera at Palm Court menu
Butternut squash and heather honey velouté, sage, pumpkin seed and crème fraiche (v) (vgo) (gfo)
Heritage beetroot and goat’s cheese tartlet, toasted walnuts and goat’s cheese gratin (v) (vgo)
Chicken liver and Barbadillo port parfait, spiced apple and date chutney and toasted focaccia (gfo)
King prawn and crayfish salad, Bloody Mary sauce, avocado, sun-blushed tomato and soused cucumber (gfo)
Slow-cooked ox cheek, boulangère potato, pot roast carrot, roasted garlic and crispy onion crumb and bourguignon sauce (gfo)
Gressingham duck breast, crispy confit duck leg, charred tender stem broccoli, poached plum, carrot and star anise and five spice jus (gfo)
Pan-fried duo of salmon and cod fillet, parsley pomme purée, charred leek, Parmesan baked crumb and a lemon dill beurre blanc (gfo)
Porcini and chestnut mushroom risotto, white truffle and Grana Padano (v) (vgo) (gfo)
Warm apple tart tatin, caramel sauce and a rich vanilla bean ice cream (v) (vgo)
Passion fruit and raspberry cheesecake, mango and mint salsa, mint gel and coconut sorbet
Dark chocolate and salted caramel dome, macerated cherry griottes and white chocolate ganache (gfo)
Chef’s selection of cheeses, grapes, apple, celery, served with artisan crackers (gfo)
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