£40
per person, three coursesThe Set Menu
For speaker lunches, seated dinners and anything else that needs a proper plate
The format that has defined Steam for twenty years. Three courses, seasonal, served with pace so the speaker can land mid-afternoon without the room still finishing pudding. The kitchen changes the menu every six weeks to keep regulars interested.
- A seasonal starter, chosen to wake the room up, not weigh it down
- A main with a meat, a fish and a genuine vegetarian option, not just the vegetarian starter again
- A pudding that people remember long enough to mention next week
- Coffee, tea and petit fours to close
- Printed menus on the table, wine recommendations paired per course
From £4
per pieceCanapes and Finger Food
For drinks receptions, product launches and the early part of the evening
Built for the room that is standing, holding a glass, and planning to be doing the same in an hour. Hot and cold options, designed to eat in one bite without anyone having to put their drink down to manage it.
- Rotating selection of six to twelve canapes per event
- Hot and cold options, mixed across land and sea
- Fully plant-based selections available, not bolted on as an afterthought
- Served by staff circulating, not left to sit on a buffet table
- Minimum order of four pieces per guest recommended for a reception longer than an hour
£16
per personThe Buffet
For larger groups, Friday evenings and events with a looser format
A buffet in theory, a generous and considered feed in practice. Enough for your team or guests to help themselves twice if they want to, plated in a way that does not feel like a work canteen.
- Four mains rotating across seasonal rare beef, chicken, fish and vegetarian
- Three sides including at least one that Steam regulars always hunt down first
- A generous cheese board for the end of the evening
- Seasonal breads and condiments, all made in the kitchen that morning
- Full service: plates cleared, dessert put out once the mains are demolished