Penthouse at St James's Hotel and Club

7-8 Park Place, St. James's, London, SW1A 1LS Show map
Green Park Station (250 yd)
Eszter D.

Eszter D.

About this space

The Penthouse Suite occupies the entire seventh floor of the St. James’s and is reached by its own private lift, offering panoramic views over London and total privacy and security as well as unrivaled luxury. Available for both accommodation and for events.

But for that extra touch of magic, the Westminster Suite also boasts a stunning private rooftop terrace with views of the London skyline - perfect for celebrations and receptions.


Capacity

Standing
up to 50
Dining
up to 10
Cabaret
up to 9

Event offers and packages

Wedding Offers

St. James’s Hotel and Club has four fantastic venues, ideal for intimate weddings, second weddings, and celebrations. The exclusive combination of elegant atmosphere, outstanding gastronomy and the highest standard of hospitality and service will create the best possible experience for you and your guests. Every room can be personalized as you wish and our team is at your service to answer your specific needs.
Wedding Package
£205 per person
• Room hire
• Champagne and canapes reception
• A three-course meal created by Michelin star Chef William Drabble
• One bottle of water per person and a half bottle of wine per person
• Background music
• Bespoke menus
• Use of plasma screen
• Dedicated staff
• Handmade chocolates by William Drabble for each guest to takeaway

Prices

Monday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Tuesday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Wednesday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Thursday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Friday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Saturday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)
Sunday
18:00 – 23:30
from £5000 min. spend
Per evening
18:00 – 23:30
from £5000 min. spend
Note: Alcohol licence until 23:00. Extension available. All prices include VAT.
Please note that pricing is approximate and final quotation is based on seasonality and availability.
Delegate rates are discussed upon request. Please let us know if you are interested and we will be delighted to assist.
Bespoke menus are available based on catering requirements. Please don't hesitate to get in touch for more information.

Menu sample

STARTER
- Lobster risotto with tarragon (£6 supplement)
- Seared foie gras with pear and ginger (£8 supplement)
- Fish soup, potato, saffron, and garlic espuma, croutons
- Confit guinea fowl with caramelized endive, warm orange and hazelnut dressing, burnt orange puree
- Terrine of ham hock, piccalilli puree
- Pumpkin Royale, aged parmesan velouté, toasted pine nuts, and sage crisps

MAIN COURSE
- Griddled fillet of bream parsley and lemon crumb, caramelized fennel, warm tartare sauce
- Roasted fillet of salmon, red wine jus, sage mash
- Slow-cooked blade of beef with Madeira, roasted carrot, mash potato
- Saddle of venison, celeriac puree, potato fondant, braised red cabbage. (£10 supplement)
- Pot roast pheasant, cabbage, truffle jus (£8 supplement)
- Pithivier of confit celeriac and chestnut

DESSERT
- Mont Blanc Christmas pudding
- Apple cinnamon croustade calvados ice-cream Clementine mousse with chocolate and gingerbread spices
- Sticky toffee pudding vanilla ice-cream
- Selection of Cheeses by Paxton and Whitfield
(£7.00 supplement or £14.00 as extra course)

Catering and drinks

In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed

Facilities

Wi-Fi
Flatscreen TV
Flipchart
Air conditioning
Natural light
Storage space
Accommodation available
Free parking is available on-site
Private terrace
2 separate areas
Projector
Whiteboard
Conference call facilities

Music & sound equipment

Own music allowed
PA system / music speakers available
Bring your own DJ

Accessibility

Wheelchair accessible

Allowed events

Promoted / ticketed events
Loud music / events
Wedding licence
Temporary event notices (TENs) available

The St. James’s Hotel and Club has five fantastic venues to choose from, for either social gatherings or professional meetings. The exclusive combination of elegant atmosphere, outstanding gastronomy and the highest standard of hospitality and service will create the best possible experience for you and your guests.

Whether for meetings, conferences, company celebrations, wine tastings, civil marriages or wedding festivities: our experienced team will advise, plan and arrange your big event. We are also happy to offer menus especially created for you by the hotel's Michelin starred Chef William Drabble and his team.


Other spaces and event packages at this venue

from £550
hire fee / per morning
from £890
hire fee / per morning
from £350
hire fee / per evening
from £300
hire fee / per evening
from £5000
minimum spend / per evening

Location