Bailliage: Chilterns
Events

Chilterns 10th Anniversary Dinner (Fully Booked))


The Roseate in Reading

18th October 2025

10th Anniversary Dinner at the Roseate in Reading at 7.15 for 8pm

Black Tie and Elegant attire with Regalia

The Chiltern Team look forward to welcoming you all to The Roseate Reading for our Chilterns 10th Anniversary Dinner.

Vicky Punchaye, the Regional General Manager, Rajesh Maharjan, the Executive Chef, and their team will put on a great night for us.

THIS EVENT IS NOW FULL

It is not often we get a chance to celebrate a 10th Anniversary so we would like all who have enjoyed Chilterns hospitality over the years to join us. We have exclusive use of the ground floor restaurant and bar areas so we can accommodate more than usual. Please book ASAP.

The restaurant is known for its tasting menus, and they have certainly put on a great menu for us. The Roseate Reading is recognized for its artful conception and luxury. The hotel prides itself on its attention to detail, an attitude that is realised in its team. It will be a memorable night.

The Roseate Hotel and Restaurant is just 5 minutes’ walk from Reading Railway station, so very easy to get to. There is also a car park and for those wanting to stay over in Reading and/or for those who want to make a weekend of it offering great rates.

TASTING MENU

A Selection of Canapés with a Glass of Bubbly Upon Arrival:

Amuse-Bouche

Duck and wild mushroom Terrine
Cabernet sauvignon jelly, truffle mayo, charred leek, pickled shimeji mushrooms, toasted brioche.

Wine Pairing: 2022 Picpoul de Pinet, Domaine de Montredon,
Languedoc & Southwest, France.
Crisp and mineral with a delicate exotic fruit aroma and a fresh, salty finish, perfect with simple seafood.

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Starter

Hand-Dived Scallop
Pork belly, ink tapioca, curried emulsion, Granny Smith apples, sweet corn.

Wine Pairing: Pinot Noir, IGP Pays d’Oc, Montsablé, Roussillon, France.
An aromatic nose of black cherries with elegant floral notes. On the palate, silky and well-balanced with smooth tannins.

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Main Course

Dry-Aged Beef
Ink crab ravioli, morel mushrooms, Roscoff onion, watercress purée, bone marrow.

Wine Pairing: Beaujolais Rouge, Domaine de la Couvette, Beaujolais, France Very easy-going, fruity and round, with scrumptious raspberry and blackcurrant flavours.
OR

Poached Lemon Sole
Seasonal asparagus, caviar, quinoa, wild garlic emulsion, crayfish bisque.

Wine Pairing: Chardonnay, IGP Pays d’Oc, Montsablé, Languedoc & Southwest, France.
Elegant, aromatic with balanced acidity, notes of white fruit, and a touch of vanilla.

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Pre-Dessert

Roasted Spiced Pineapple
Almond cake, puffed rice, kumquat crémeux, coconut, celery sorbet.

Wine Pairing: Muscat de Beaumes de Venise, Guillaume Gonnet, Rhône, France 2020.
This sweet wine has floral aromas and notes of peach, apricot, honey, and ripe melon, complemented by noticeable acidity.

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Dessert

Jivara Chocolate and Hazelnut
Croustilline, pistachio, Thai basil ice cream

Wine Pairing: Lions de Suduiraut, Château de Suduiraut, Bordeaux, France 2018 .
Aromas of honey, nuts, and peach liqueur, leading to sweet, spicy pineapple and peach notes on the palate.

This event is from the Chilterns Bailliage, see more Chilterns Events.

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