Madame Tussauds Loved Up; Pop Up Restaurant Tickets and Dates

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Brangelina, Posh & Becks, Prince William & Princess Katherine, what do they all have in common? Apart from their great relationships, they are some of our most loved figures here at Madame Tussauds. To celebrate this iconic love, on Saturday 13th February 2016 we will be hosting our annual Loved up pop up restaurant. As you arrive in the Hollywood inspired 'Party' reception, you will be greeted with a cocktail and delicious canapés surrounded by the world's most famous celebrities. You'll then be welcomed in to our Victorian inspired World stage ballroom, where you will dine with the stars under our ornate chandeliers. Each course of your sumptuous three course dinner will be accompanied with a partner glass of wine. Additional wines, beers and spirits will also be available to purchase on the evening. Tables of 2 from ú199

Package Includes: - Cocktail and canapÚs upon arrival - A romantic table set for 2 - 3 course dinner - Partner glass of wine for each course - Unlimited soft drinks - Cloakroom facility - Live entertainment - Cash bar for additional wines, beers & spirits

The menu on the night of the event will comprise of the below:

Canapes Smoked beef carpaccio with an apple and beetroot salsa Sweet miso and soy glazed pork belly, sesame seed brittle Herb crab cakes with a lemon aioli Artichoke and quince cornettos Creamed stilton, pear and rocket on walnut bread crostini

Suggested cocktail (choose one of the following) Hibiscus fizz - elderflower liqueur, prosecco, hibiscus flower Russian spring punch - raspberries, cassis, champagne Jumbled fruit julep - vodka, strawberries, apple juice, passion fruit puree, fresh lime juice Strawberry & balsamic mojito - strawberries, rum, lime juice, balsamic, sugar, mint, soda English garden - gin & pressed apple juice infused with rosemary & fresh mint, elderflower, soda Ginger & lemongrass breeze - fresh ginger, lemongrass, gin, martini extra dry, apple juice, honey, soda

Starters Double smoked salmon terrine, soft boiled quail's egg, caviar sauce Grilled Portobello mushroom, goat's cheese, quinoa salsa and toasted almonds (v)

Mains Crispy breast of guinea fowl, celeriac purÚe, roast potato Lyonnais and buttery carrots finished with a port jus Chestnut ravioli, braised creamy leeks, baked ricotta, micro basil salad (v)

Desserts Chilli chocolate mousse cake with a vanilla sable sponge, orange curd and toasted walnuts