Bookings are now being taken for the GLUG Xmas Meal, which will be held on Saturday 1st December (exact time to be confirmed), at Strada, St Pauls Churchyard, London. Alesh has kindly agreed to organise the booking for us again this year.

All are welcome, including non-diving partners.

If you’d like to book, here’s what to do…

1. Choose your meal options from the menus at the bottom of this post.
2. Make sure you’re logged in to the GLUG website, and go to the Events Page. Click on the tick next to the “Xmas meal” entry, to register your interest, and then click on Alesh’s name, to send him an email.
3. Make sure that you include the following in the email:
   • Your name, and the name of anyone else you’re bringing.
   • Which Menu(s) you want (Vegetarian @ £20pp or Omnivore @ £30pp, including Service Charge)
   • Your options for the “Secondi” and “Dolci” courses from the appropriate menu.
4. That’s it!

NB: Please don’t post your menu choices in the comments below and assume that we’ll treat it as a booking - you must email Alesh from the link on the Events Page.

We need final numbers by 15th November, but there is a limit to the number of people the restaurant can accommodate, so you’re advised to book early!

Please note that if you sign up for the meal, you will be liable for the price of the meal chosen, whether or not you turn up. (If you need to cancel, then let Alesh know by November 15th).

Alesh will acknowledge all bookings by email, so if you don’t get a reply from him within a couple of days, please don’t assume that he received your booking - send your email again.

The menu options are below:

Vegetarian Menu

Primi

ANTIPASTO
A selection of antipasti including buffalo mozzarella with oven roasted plum tomatoes and artichokes, chargrilled vegetables served with toasted ciabatta bread, roasted garlic and extra virgin olive oil.

Secondi

PIZZA CAPRINO
Goats cheese, mozzarella, tomato, oven roasted Mediterranean vegetables, fresh basil leaves, red onion and olives.

Or

RISOTTO CON FUNGHI
A classic northern Italian risotto made with sauté chestnut and porcini mushrooms, white wine,
Parmesan finished with pan fried sage leaves, Ricotta and extra virgin olive oil.

Dolci

TORTA MACAO
Warm chocolate tart served with a vanilla mascarpone cream and dark chocolate sauce.

Omnivores Menu

PESTO E POMODORO
Baskets of homemade basil pesto and tomato bread.

Primi

ANTIPASTO
A selection of antipasti including Prosciutto Crudo, Speck, Mantova salami, buffalo mozzarella, oven roasted plum tomatoes and artichokes, served with roasted garlic and extra virgin olive oil.

Secondi

RISOTTO ALL’ ARAGOSTA E GAMBERONI
Risotto made with fresh lobster, tiger prawns, baby broad beans, garlic and chilli butter, white wine, thyme and roasted Italian tomatoes.

Or

ARROSTO DI MERLUZZO
Pan-roasted cod wrapped in Prosciutto and fresh thyme, served with vegetable caponata and potatoes sauté in extra virgin olive oil.

Or

BISTECCA DI MANZO
A 10oz chargrilled rib-eye steak served with roasted cubetti potatoes and a rocket and Parmesan salad

Dolci

TIRAMISU
Savoiardi biscuits soaked in espresso and rum, layered with mascarpone cheese and dusted with cocoa powder.

Or

FONDENTE AL CACAO
A warm melting chocolate pudding served with vanilla ice cream.