Space facilities
Wi-Fi
• Projector
• Flipchart
• Air conditioning
• Natural light
Space features
Library Bar is a private Bar in the Cinnamon Club that provides a quiet, intimate lounge suited to low-key, conversation-focused gatherings.
Design: The Library Bar pairs dark wood panelling and herringbone parquet with low-slung velvet seating and muted wall colours. Tall ceilings keep the compact room feeling open.
Features: Clusters of low tables and movable armchairs allow flexible seating arrangements. The room includes Wi-Fi, air conditioning and abundant natural light; an area rug defines the central seating zone.
Ideal for: Small groups seeking relaxed, conversational seated drinks or informal meetings in a private, quiet setting.
What sets it apart: Original book-lined shelving and period library fittings remain in the room, giving it a historic, literary character.
What guests say: The Library Bar is warm and welcoming; the room's library atmosphere and attentive, polished service are regularly highlighted.
Starter
Carpaccio of cured Scottish salmon, curry leaf snow, mustard caviar
Main course
Green spiced free range chicken breast, yoghurt fenugreek sauce, pilau rice.
A bread selection and two side dishes of your choice, on a sharing basis, are included.
Side dishes
Wild mushroom and spinach stir-fry £6.00
Tandoor roasted aubergine crush £6.00
Black lentils £6.50
Cumin flavoured yogurt with cucumber £4.00
Masala mashed potatoes £4.00
Rajasthani sangri beans £8.00 (v)
Dessert
Lemon and ginger brulee, garam masala sable (g)
Starter
Calcutta spiced crab and beetroot cake with raisin, kasundi mustard (g)
Main course
Tandoori loin of Romney Marsh lamb, saffron roganjosh sauce, spiced lamb mince and pilau rice
A bread selection and two side dishes of your choice, on a sharing basis, are included.
Side dishes
Wild mushroom and spinach stir-fry £6.00
Tandoor roasted aubergine crush £6.00
Black lentils £6.50
Cumin flavoured yogurt with cucumber £4.00
Masala mashed potatoes £4.00
Rajasthani sangri beans £8.00
Dessert
Warm chocolate mousse, spiced orange sauce and Madras coffee ice cream (g)
Appetiser
Tandoor spiced wild Spencer Gulf king prawns with fennel and coriander
Starter
Tandoori guinea fowl breast tikka, coriander chutney
Main course
Clove smoked saddle of Romney Marsh lamb, corn and yoghurt sauce, spiced lamb mince, pilau rice
A bread selection and two side dishes of your choice, on a sharing basis, are included.
Side dishes
Wild mushroom and spinach stir-fry £6.00
Tandoor roasted aubergine crush £6.00
Black lentils £6.50
Cumin flavoured yogurt with cucumber £4.00
Masala mashed potatoes £4.00
Rajasthani sangri beans £8.00
Dessert
Sticky ginger toffee pudding, puffed amaranth seeds, cinnamon ice cream (g)
Maximum of 25 people
Including a chef’s choice of pre-starter
Starters
Tandoori Spencer Gulf king prawns with fennel and coriander
Sandalwood flavoured Norfolk free range chicken, cucumber raita
Spiced aubergine steak, pumpkin chutney, masala peanut and moutabal (vegan)
Main course
Char-grilled halibut with Kerala curry sauce, lemon rice Smoked
saddle of Romney Marsh lamb with corn and yoghurt sauce, pilau rice
Kale, quinoa and sweet potato kofta, tomato lemon sauce (vegan)
A bread selection and two side dishes of your choice, on a sharing basis, are included
Side dishes
Wild mushroom and spinach stir-fry £6.00
Tandoor roasted aubergine crush £6.00
Black lentils £6.50
Cumin flavoured yogurt with cucumber £4.00
Masala mashed potatoes £4.00
Rajasthani sangri beans £8.00 (v)
Desserts
Passion fruit and gulab jamun brûlée, pink peppercorn crisp (g)
Royal malai kulfi, caramelized quinoa and raspberry crisp
Trio of chocolate desserts-warm dark chocolate fondant, milk
chocolate mousse, white chocolate and chilli ice cream (g)
Canapé
Pithog Saag - Chickpea and yoghurt gnocchi, spinach crumble, tamarind and coriander chutney
Appetiser
Carpaccio of cured Scottish salmon, curry leaf snow, mustard caviar
Starter
Spiced lamb mille-feuille (n)(g)
First main course
Grilled Obsiblue king prawns, Alleppey curry sauce
Second main course
Tandoorispiced Balmoral Estate venison, black stone flower reduction, masala mash
Dessert
Royal malai kulfi, caramelized quinoa and raspberry crisp
Canapé
Pithog Saag - Chickpea and yoghurt gnocchi, spinach crumble, tamarind and coriander chutney
Appetiser
Okra filled with peanut and jaggery, curried yoghurt and green mango chutney (n)
Starter
Spiced aubergine steak, pumpkin chutney, masala peanut and moutabal (n) (g)
First main course
Kale, quinoa and sweet potato kofta, tomato lemon sauce (vegan)
Second main course
Tandoori Portobello and king oyster mushrooms,stir-fry of morels with peas, mushroom pilau
Dessert
Royal malai kulfi, caramelized quinoa and raspberry crisp
Run your team session in the Library Bar with a three-course set menu, plus bread and one side included for an easy working lunch.
• Three-course set menu
• Bread selection and one side dish of your choice (sharing)
STARTER
1. Char-grilled Scottish salmon
MAINS
1. Seared Gressingham duck breast
2. Tandoori loin of Romney Marsh lamb
DESSERT
1. Warm chocolate and nutmeg mousse
(5 reviews and ratings - )
Verified reviews come from Tagvenue users. All reviews are checked by our team to uphold our trust and safety standards.
Great and very prompt
Submitted 4 years ago
Swift response with all the information required.
Submitted 4 years ago
Submitted 1 year ago
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