Food at RFSK

our philosophy

At the Royal Foundation of St Katharine, our ethos is taking care of people. That’s why we strive to provide tasty, wholesome and nutritional food for all our guests, whether you’re here for a short stay, a conference, or a retreat.

All our food is freshly prepared on-site, using ingredients that are sustainably and ethically sourced. We strive to make everyone feel welcomed and included and cater to all dietary requirements.

 

Food at RFSK

Delicious Meals

Guests staying at St Katharine’s can enjoy a traditional continental breakfast, with a wonderful selection of freshly baked pastries, smoked salmon, cured meats, cheese, eggs, yoghurt and fresh fruit, as well as fairtrade tea and coffee.

For our conference guests, we offer a range of wholesome menus, including our conference breakfast and buffet lunch. We also offer light refreshments, which can be served at any point throughout the day.

Meals are served in our bright and spacious dining room overlooking our beautiful gardens, creating a warm and relaxed atmosphere.

 

Food at RFSK

Yurt Café

London’s only Yurt Café is a warm, fun and welcoming space for people from all walks of life. You can enjoy delicious homemade food and an array of drinks, including craft coffee, specialist teas, wine, beer, and even cocktails.

The Yurt Café is a social enterprise run by the Royal Foundation of St Katharine. Our aim is to create an engaging space for both the local community and visitors to the area, and you can guarantee a warm welcome from our friendly staff.

We offer fresh, nutritional food prepared on-site, as well as marvellous cakes and pastries from local bakery Rinkoffs. We are exceptionally practised at being dietary and allergen aware and serve vegan and vegetarian dishes every day.

Come join us any day of the week for lunch or a coffee and a cake. Or, join us for our scrumptious weekend brunch.

The Yurt Café is open 9am - 8pm Monday to Sunday.

Yurt Opening Times

The Yurt Cafe is open from 9am until 8pm Monday to Sunday. Call 020 7791 9871 to order some delicious food to takeaway.

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Food at RFSK

Our Menus

Two Course Hot Buffet Lunch

A selection of three main dishes, meat, fish and vegetarian, accompanied by two salads, chefs dessert of the day, hand cut fruit platter,
filtered coffee and speciality teas. Gluten free & vegan options available upon request at the time of booking.

Add something extra

Seasonal soup with freshly baked bread

Homemade quiche of the day

Chef's cheeseboard served with homemade chutney and crackers

Two Course Hot Buffet Supper

A selection of three main dishes, meat, fish and vegetarian, accompanied by two salads, chefs dessert of the day, hand cut fruit platter, filtered coffee and speciality teas. Gluten free & vegan options available upon request at the time of booking.

Add something extra

Seasonal soup with freshly baked bread

Homemade quiche of the day

Chefs cheeseboard served with homemade chutney and crackers

Sandwich and Light Buffet Lunch

A selection of three main dishes, meat, fish and vegetarian, accompanied by two salads, chefs dessert of the day, hand cut fruit platter, filtered coffee and speciality teas. Gluten free & vegan options available upon request at the time of booking.

Vegetarian

Baby asparagus and ranchero tarts, Yemeni style falafels with mint and lemon yoghurt dip, Spiced squash and chickpea rolls

Fish

Panko breaded tiger prawns with sweet chilli, Fish cakes served with homemade tartare sauce, Salmon Pastillas

Meat

Lamb koftas with hot and sour sauce, Chicken Empanadillas, Asian beef croquettes

Salad of the day
Dessert of the day

Retreat Lunch

Selection of artisanal sandwiches and crisps served with soup of the day, homemade quiche of the day, salad of the day, hand cut fruit platter, fairtrade filtered coffee and speciality teas. Gluten free & vegan options available upon request at the time of booking.

Chefs cheeseboard served with homemade chutney and crackers
Chefs charcuterie board with homemade pickle and focaccia

Dessert of the day

Conference Breakfast

Two main breakfast served with your choice of two side dishes, served with fresh fruit juice, fairtrade filtered coffee and speciality teas. Gluten free & vegan options available upon request at the time of booking

Main

Hand carved smoked salmon on toasted sourdough, topped with crème fraiche, served with scrambled eggs Avocado on toasted sourdough, served with scrambled eggs

Choose two sides from:

Natural yoghurt & fruit compote
Fruit salad with granola and yoghurt
Pancakes with pistachios and blueberries
Porridge with plum and apple compote
Green Goddess Smoothie

Served from 8 - 11am, Minimum numbers 10

Fairtrade filtered coffee and speciality teas, served with fairtrade biscuits. Typically served as a mid morning break as part of our day delegate packages.

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Fairtrade filtered coffee and speciality teas, served with freshly baked pastries. Typically served as arrival refreshments as part of our day delegate packages.

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Fairtrade filtered coffee and speciality teas, served with freshly made cakes. Typically served as a afternoon break as part of our day delegate packages.

Three courses feasting menu

Please choose a menu of two starter dishes, three main course dishes, and two desserts.
We will produce equal portions of each dish to allow your guests a selection.

 

Starters (Choose two)

Roulade of smoked salmon, cream cheese and chives.Served with mustard, lime and honey dressing (Mustard-Dairy-Fish)

Asparagus and grilled tofu salad. With fennel, red onion and baby spinach. Orange dressing (No Allergens)

Chicken satay skewers. With pineapple and pomegranate salad, sweet chilli dip (Peanut-Dairy)

Mediterranean vegetables and walnut tart. Served with red pepper coulis (Gluten-Egg-Dairy-Nut)

 

Main (Choose three)

Sweet and Smokey Mexican chicken legs. Served with paprika rice (No Allergens)

Braised lamb steak with maftoul and chickpeas. Presented with minted yoghurt (Gluten-Dairy)

Chermoula baked fillet of haddock. Served with fresh tomato & lime pulp (No Allergens)

Thai flavoured fillet of sea bass. Served with stir-fried bok choy and water chestnut, saffron and lime sauce (Dairy)

Chipotle pot roasted topside of beef. Accompanied by plum and tarragon salad (No Allergens)

Mushroom, cheese & onion polenta cake. Served with kale pesto (Nut)

 

Dessert (Choose two)

Coffee & cardamom pound cake. Served with Chantilly cream (Egg-Dairy-Gluten-Nut)

Banana, date & walnut cake. Crème Anglaise (Egg-Dairy-Gluten-Nut)

Bailey’s crème Brule. With fresh berries (Egg-Dairy) Gluten free

Lemon polenta cake. Served with fruit compote (Egg-Dairy-Nut) Gluten free

Coconut & blueberry cake. Served with chocolate sauce (Egg-Gluten-Nut) Dairy free

Cheese Course

Chefs cheese board served with homemade chutney & crackers

Minimum 10 people

Canapes

Please choose a selection of five of the following

 

Cold

Asian gravlax blinis with tamarind chutney
Salmon brochette with lemon butter dip
Smoked mackerel pate on a horseradish & potato rosti
Tiger prawns glazed in sweet chilli sauce
Parma ham wrapped honey and lemon marinated chicken
Parma ham wrapped asparagus with ruby grapefruit
hollandaise
Mini spinach and feta tarts with olive tapenade
Red pepper and goats cheesecake on a mini oatcake

 

Hot

Thai fish cake with tomato and lime leaf sambal
Lamb kofta with mint raita
Mini cheeseburgers with gherkin chutney
Mini toad in the hole and red onion relish
Rarebit on brioche with rocket and walnut pesto
Mini asparagus tarts with chervil hollandaise
Goats cheese and charred courgette fritters
Bubble and squeak with mustard crème Fraise

 

Dessert

Mini brownie squares with fresh raspberries
Hazelnut biscotti with chocolate dip
Summer berry tarts
Fresh fruit scone and clotted cream
Mini lemon tart and crème diplomat

Sample Menu

COLD BOWLS

 

Sliced smoked duck with gem lettuce and lardons
Home cured beetroot salmon with capers and sour dough
Smoked trout radish and pickled vegetables
Poached salmon, cucumber noodles and pea salsa
Tiger prawn with little gem and bloody mary mayonnaise
Smoked chicken caesar with radicchio salad and focaccia croute
Shredded duck, with watermelon, mint and cashew nut salad
Beetroot and fig salad with baby spinach (v)
Caramelised vegetables and a pine nut quinoa salad (v)
Feta with pumpkin seeds and pickled vegetables (v)

 

HOT BOWLS

 

Seared rump of lamb with cumberland jus
Sticky beef with guinness and bubble & squeak
Chicken ballotine with crispy chicken skin and new potatoes
Seared duck with port reduction and root vegetable chips
Slow roasted venison with celeriac mash and pan juices
Roasted beef tatin with olive tapenade
Salmon and dill fishcake with sauerkraut
South coast fish pie with herb crust
Breaded salmon with egg hollandaise and wilted greens
Pumpkin risotto with edamame bean salsa (v)
Feta cheese & sautéed new forest mushroom salad (v)

 

DESSERT CHOICES

 

Berry and granola crumble with crème anglaise
Raspberry syllabub with biscotti biscuit
Chocolate mousse with lavender infusion syrup and pistachio biscuit
Exotic fruit skewer with passion fruit dipping sauce
Chocolate and ginger profiteroles

Minimum 15 people

Choose five bowls for a great alternative to supper or canapés.

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