BEST WESTERN PLUS The Gonville Hotel
Banqueting
Overlooking Parker’s Piece, BEST WESTERN PLUS Gonville Hotel offers quality food with friendly service in modern surroundings. We have a range of Banqueting Suites to suit your needs and are an ideal venue for your function. Whether it be a small family gathering, or a function for up to 50, we will ensure that we make your event one to remember. From the moment that you contact us, our experienced Banqueting co-ordinator will endeavour to provide you with all the assistance needed in planning every aspect of your special day.
| Banqueting Options Menu: |
| Soups: |
| Roasted Red Pepper and Tomato Soup Basil Oil |
| Leek and Potato Soup Chive Sippets |
| Courgette, Smoked Wicks Manor Bacon, and Puy Lentil Soup |
| French Onion Soup Parmesean Croute |
| Cream of Vegetable Soup |
| Meat Starters: |
| Ham Hock and Parsley Rillete Piccalilli and Toasted Brioche |
| Chicken Liver Parfait Red Onion Marmalade, Melba Toast |
| Compression Of Duck Confit Prune, Fig Chutney |
| Ballotinne of Chicken, Smoked Wicks Manor Bacon Spinach and Sun Blushed Tomato Mousilinne |
| Pressing of Pork Belly Black Pudding, Butternut Squash |
| Fish Starters: |
| Home Cured Salmon Gravadlax & Salmon Rillete Rye Bread |
| Halibut, Potato and Horseradish Salad Beetroom |
| Mackerel, Tomato and Black Olive Crostini |
| Seabass, Brown Shrimp Risotto Spinach, Lemon Oil |
| Scallops, Textures of Cauliflower |
| Vegetarian Starters: |
| Spinach, Red Onion and Goats Cheese Tart Balsamic Reduction |
| Melon and Seasonal Berry Compote Chef's Sorbet |
| Courgette and Aubergine Gateaux Pesto Dressing |
| Pressing of Root Vegetables and Potato Saute Wild Mushrooms |
| Main Courses: |
| Medallions of Beef Sirloin Dauphinoise Potatoes, Oxtail Pithivier |
| Breast of Chicken Fondant Potato, Green Beans, Smoked Bacon, Shallot and Woodland Mushroom Cream |
| Lamb Shoulder Silver skin Onions, Spinach, Minted New Potatoes |
| Pork Belly Mashed Potatoes, Butternut Squash, Savoy Cabbage |
| Duck Glass Noodles, Stir Fry Vegetables and Pak Choi |
| Fish Main Courses: |
| Fillet of Salmon Parsley Crushed Potatoes, Sauce antboise |
| Fillet of Cod Pont Neuf Potatoes, Crushed Peas, Sauce Grabiche |
| Monk Fish Curried Vegetables & Lentils, Mussel Porath |
| Smoked Haddock and Pea Risotto Poached Hens Eggs, Essence of Truffle |
| Vegetarian Main Courses: |
| Courgette and Aubergine Gateaux Parmentier Potatoes, Tapenade Dressing |
| Goats Cheese and Roasted Pepper Tart Rocket and New Potatoes |
| Butternut Squash and Pea Risotto Parmesan Showings, Affilia Cress |
| Three Cheese, Spinach and Red Onion Pithivier Sauce Aigre Douce |
| Desserts: |
| Sticky Toffee Pudding Butterscotch, Sauce Anglaise |
| Citrus Cheesecake Candied Lemon and Lime |
| Dark Chocolate Tart Krish Syrup |
| Creme Brulee Lemon Shortbread |
| Pear and Almond Frangipane Vanilla Custard |
| Cheese and Biscuits |
| Banqueting Options Menu: |
| Soups: |
| Roasted Red Pepper and Tomato Soup Basil Oil |
| Leek and Potato Soup Chive Sippets |
| Courgette, Smoked Wicks Manor Bacon, and Puy Lentil Soup |
| French Onion Soup Parmesean Croute |
| Cream of Vegetable Soup |
| Meat Starters: |
| Ham Hock and Parsley Rillete Piccalilli and Toasted Brioche |
| Chicken Liver Parfait Red Onion Marmalade, Melba Toast |
| Compression Of Duck Confit Prune, Fig Chutney |
| Ballotinne of Chicken, Smoked Wicks Manor Bacon Spinach and Sun Blushed Tomato Mousilinne |
| Pressing of Pork Belly Black Pudding, Butternut Squash |
| Fish Starters: |
| Home Cured Salmon Gravadlax & Salmon Rillete Rye Bread |
| Halibut, Potato and Horseradish Salad Beetroom |
| Mackerel, Tomato and Black Olive Crostini |
| Seabass, Brown Shrimp Risotto Spinach, Lemon Oil |
| Scallops, Textures of Cauliflower |
| Vegetarian Starters: |
| Spinach, Red Onion and Goats Cheese Tart Balsamic Reduction |
| Melon and Seasonal Berry Compote Chef's Sorbet |
| Courgette and Aubergine Gateaux Pesto Dressing |
| Pressing of Root Vegetables and Potato Saute Wild Mushrooms |
| Main Courses: |
| Medallions of Beef Sirloin Dauphinoise Potatoes, Oxtail Pithivier |
| Breast of Chicken Fondant Potato, Green Beans, Smoked Bacon, Shallot and Woodland Mushroom Cream |
| Lamb Shoulder Silver skin Onions, Spinach, Minted New Potatoes |
| Pork Belly Mashed Potatoes, Butternut Squash, Savoy Cabbage |
| Duck Glass Noodles, Stir Fry Vegetables and Pak Choi |
| Fish Main Courses: |
| Fillet of Salmon Parsley Crushed Potatoes, Sauce antboise |
| Fillet of Cod Pont Neuf Potatoes, Crushed Peas, Sauce Grabiche |
| Monk Fish Curried Vegetables & Lentils, Mussel Porath |
| Smoked Haddock and Pea Risotto Poached Hens Eggs, Essence of Truffle |
| Vegetarian Main Courses: |
| Courgette and Aubergine Gateaux Parmentier Potatoes, Tapenade Dressing |
| Goats Cheese and Roasted Pepper Tart Rocket and New Potatoes |
| Butternut Squash and Pea Risotto Parmesan Showings, Affilia Cress |
| Three Cheese, Spinach and Red Onion Pithivier Sauce Aigre Douce |
| Desserts: |
| Sticky Toffee Pudding Butterscotch, Sauce Anglaise |
| Citrus Cheesecake Candied Lemon and Lime |
| Dark Chocolate Tart Krish Syrup |
| Creme Brulee Lemon Shortbread |
| Pear and Almond Frangipane Vanilla Custard |
| Cheese and Biscuits |
Conferences
From a meeting for 10 to a conference for 200 you'll find just the room and the service you're after at BEST WESTERN PLUS The Gonville Hotel.
Weddings
When it comes to weddings and celebrations BEST WESTERN PLUS The Gonville Hotel offers the perfect match.
Special Offers
Keep up to date with our latest special offers and weekend rates at the BEST WESTERN PLUS The Gonville Hotel.
Did you Know
Jack Hobbs developed his game on Parker's Piece, the large green to which the hotel stands adjacent.
