2nd floor Restaurant at Boisdale of Canary Wharf

Restaurant
·
Whole venue
Cabot Square, London, E14 4QT
West India Quay Station (0.1 mi)

About this space

Set on the second floor of a Gotham City style Art Deco building overlooking the fountains in Cabot Square with a view of the City of London skyline, the restaurant bears the distinctive Boisdale design of lacquer red and dark green walls, rich mahogany panelling, with an eclectic collection of the classical and modern original artwork.

Boisdale of Canary Wharf is available for exclusive hire, offering a versatile space for any occasion. Whether you’re hosting an intimate gathering or a large-scale event, you can book individual areas or the entire venue, accommodating up to 250 guests or Our dedicated music team can arrange live performances to perfectly complement your event, perfect for those corporate events, weddings and any other large scale event.


Event offers and packages

Package per person

Seated 3 course lunch or dinner starting form 64.50 per person
Standing event options are available

Christmas Party Offers

Christmas Signature Menu
£100 per person
Lobster & King Prawn ‘Knickerbocker Glory’
Chopped salad, avocado
or
Carpaccio of Wild Scottish Venison
Truffle mayo, black walnuts, shaved Pecorino

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis 9.5 SUPPLEMENT
Served with mashed potatoes, bashed neeps and liquor
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

Roast Dry Aged Chateaubriand for the table to share
Goose-fat roast potatoes, smoked bearnaise sauce, heritage vegetables

Valrhona Dark Chocolate ‘Marquise’
Black current, honeycomb
or
Hazelnut & Praline Baked Cheesecake
Dark chocolate sauce, hazelnut brittle
Selection of British Cheese for the Table to Share
Spiced mustard fruits, Scottish oatcakes

Extra sides | All 7.25 per portion
Although all our main courses are substantial you may wish extra side orders for your table to be ordered in advance of your arrival
Pigs in Blankets Goose Fat Roast Potatoes Brussels Sprouts, Chestnuts & Bacon Lardons
Christmas Menu Two
£74.50 per person
First course
King Prawn & Avocado Cocktail
English lettuce, herb-green sauce, brown crab Marie Rose
London Burrata
Salt baked beetroot, sorrel, dressed lentils
Crispy Squid, Chilli & Tellicherry Pepper
Cucumber pickle, lemon, sriracha mayonnaise
Carpaccio of Wild Scottish Venison
Truffle mayo, black walnuts, shaved Pecorino

Optional Intermediate course
Mini Dumfriesshire Blackface Haggis £9.5 SUPPLEMENT
Served with mashed potatoes, bashed neeps and liquor
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

Main course
Dry-aged Aberdeenshire Fillet Steak (served medium-rare)
Thrice cooked hand-cut chips, béarnaise sauce
Roast Fillet of Seabass, Crab & Chilli Rissotto
Brown crab butter, coriander, ginger
Roast Norfolk Bronze Turkey Wrapped in Parma Ham
Goose-fat roast potatoes, cranberry stuffing, heritage vegetables, venison-in-blankets
Lentil & Mushroom ‘Wellington’
Puff pastry, celeriac puree, Brussels tops

Dessert
Black Cherry & Amaretto Christmas Pudding
Great custard, candid almonds
Valrhona Dark Chocolate ‘Marquise’
Black current, honeycomb
Hazelnut & Praline Baked Cheesecake
Dark chocolate sauce, hazelnut brittle
Selection of British Cheese
Spiced pear chutney, Scottish oatcakes £6.95 SUPPLEMENT

Extra sides | All 7.25 per portion
Although all our main courses are substantial you may wish extra side orders for your table to be ordered in advance of your arrival
Pigs in Blankets Goose Fat Roast Potatoes Brussels Sprouts, Chestnuts & Bacon Lardons

Prices

Monday
Closed
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Tuesday
17:00 – 23:00
from £10000 min. spend
Per session
17:00 – 23:00
from £10000 min. spend
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Wednesday
17:00 – 0:00
from £10000 min. spend
Per session
17:00 – 0:00
from £10000 min. spend
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Thursday
17:00 – 0:00
from £10000 min. spend
Per session
17:00 – 0:00
from £10000 min. spend
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Friday
17:00 – 2:00
from £10000 min. spend
Per session
17:00 – 2:00
from £10000 min. spend
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Saturday
12:00 – 2:00
from £10000 min. spend
Per session
12:00 – 2:00
from £10000 min. spend
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Sunday
12:00 – 4:00
from £10000 min. spend
Per session
12:00 – 4:00
from £10000 min. spend
Note: Alcohol licence until 1:00. All prices include VAT.
All costs are negotiable and are based on a minimum spend. These costs are subject to 13.5% service charge
Private Hire / Group booking menu example:

FIRST COURSES
Spiced Shellfish & Coconut Bisque
Crab dumpling, focaccia croutons, chilli and coriander
Carpaccio of Wild Venison
Truffle mayonnaise, pickled mushrooms, aged parmesan
Avocado, Strathdon Blue & Beetroot Salad
Red quinoa, baby kale, heather honey

OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor
£9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5

MAIN COURSE
Slow Cooked Feather-blade of Scottish Beef
Skirlie-spring onion mash, black cabbage, braising liquor
Jerusalem Artichoke, Mushroom & Leek Tart
Smoked celeriac puree, black kale, red wine
Orkney Salmon, Prawn & Smoked Haddock Fish Cake
Buttered leeks, watercress velouté

DESSERT
Valrhona Dark Chocolate & Fudge ‘Tablet’
Cocoa-ganache sauce, peanut brittle
Raspberry Cranachan Parfait
Whisky marinated raspberries, hob-nobs, honey
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT

ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Pricing updated by venue 8 months ago

Capacity

Standing
up to 250
Dining
up to 250

Catering and drinks

In-house catering available
Extensive vegan menu
Extensive gluten-free menu
British cuisine
No external catering allowed
Venue provides alcohol
Alcohol licence until 1:00
No BYO alcohol allowed

Facilities

Wi-Fi available
Projector
Flatscreen TV
Whiteboard
Flipchart
PA system / speakers
Conference call facilities
Air conditioner
Natural light
Storage space
Quiet space
The bar, in the restaurant on the 2nd floor - a 12 metre long glowing amber wall of liquid gold - holds over 1,000 bottles of malt whisky and is undoubtedly be one of the most extensive and magnificent whisky bars in the world.
Alcohol licence
Parking available

Music & sound equipment

Play your own music
Bring your own DJ
No noise restrictions

Accessibility

Wheelchair accessible
Accessible toilets
Ground level
Accessible parking spot available
Lift to all floors
Cargo lift

Rules of the space

Allowed events

Promoted and ticketed events
Wedding licence available
No temporary Event Notice (TENs) available

Cancellation policy: Flexible

Show cancellation details

A live­ly restau­rant and music venue serv­ing mod­ern British food as well as a whiskey bar, ter­race, Hine bar and cig­ar library, over­look­ing the city skyline.

A 16 square meter walk-in humi­dor (with mem­bers’ cig­ar lock­ers) con­tains one of London’s finest selec­tions of Cuban cig­ars sup­plied by Hunters & Frankau as well as one of the UK’s best col­lec­tions of vin­tage Cuban cig­ars pro­vid­ed by Mitch Orchant of C.gars Ltd. Cig­ar shop cus­tomers are allowed to sam­ple cig­ars indoors before mak­ing a purchase.

On the first floor the Art Deco-inspired Hine bar and terrace, sur­round­ed by palm trees, serves a defin­i­tive range of oys­ters, Hebridean shell­fish, Scot­tish smoked salmon.


Other spaces and event packages at this venue


Location

Location map

Meet your host

Boisdale Events Team
Member of Tagvenue since November 2018
7 Reviews
4.5 Rating
1h Response time
98% Response rate

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