Major Match Days
BREAKFAST - TEST MATCH DAYS 1-4 & ODI
£26.50 per person
Served from gate-opening time until 10.45am*
The breakfast package includes speciality teas, coffee, juices, pastries, unlimited toast and one item from the à la carté breakfast menu
LUNCH AND AFTERNOON TEA PACKAGE - TEST MATCH DAYS 1-3 & ODI
£125.00 per person
Three-course à la carté lunch and afternoon tea
SUNDAY ROAST - TEST MATCH DAY 4 ONLY
£72.50 per person £95.50 + afternoon tea
Three-course lunch from our exclusive Sunday Roast Menu
Bookings: On major match days, Pelham’s is available to Full Members and their guests for whom they have purchased Rover tickets. Associate and Senior Members may book, with guests, only for the days on which they are entitled to purchase Rover tickets.
Non-Major Match Days
£43.00 per person
£50.00 per person
£55.00 per person
£23.00 per person
Please note that all afternoon tea bookings must be paid for in advance
Pelham’s will not be open on Day Four of each County Championship Match Day
TWENTY20 BLAST - TWO-COURSE BUFFET
£49.00 per person (payable in advance)
Served from 5.30pm until 7.30pm*
A cash bar will be available on the evening
*Please note that all timings are subject to change.
Bookings: Members and other spectators attending non-major match days may reserve tables for lunch and afternoon tea in Pelham’s, located in the new Warner Stand. To make a reservation and check availability, please call the Restaurant Booking Line (020 7616 8563/020 7616 8770) or email email@example.com.
For any enquires please email firstname.lastname@example.org or call 020 7616 8563/020 7616 8770.
Dress code: Smart casual for public restaurants (smart jeans/tailored shorts are acceptable. No trainers or flip flops).
Under no circumstances are window tables guaranteed in Pelham’s.
Lunch sittings will be staggered from 12.00pm to 2.00pm*, with afternoon tea served from 3.40 pm*
Tables and sittings will be allocated when bookings are made and cannot be amended thereafter.
Major Match Days
POTATO, PEA AND MINT VELOUTÉ
pulled ham hock
SEARED YELLOWFIN TUNA
pickled daikon, fennel, ginger, chilli, lime and coriander
BEETROOT AND GOAT’S CHEESE TRUFFLES (V)
purple, candied and golden beetroot, whipped goat’s curd
SEARED KENTISH LAMB CUTLETS
mini shepherd’s pie, garlic and shallot purée, redcurrant and rosemary jus
CARIBBEAN-SPICED NORFOLK CHICKEN
sweetened yellow rice, grilled avocado and corn salad
PAN-FRIED CITRUS-CURED SCOTTISH SALMON
Dorset crab and smoked salmon, potato tartare, asparagus and grilled Pink Lady apple
BAKED AUBERGINE AND ENGLISH MOZZARELLA (V)
wild rocket, artichoke and crispy parmesan, rich tomato and herb sauce
BLACK FOREST ETON MESS
chocolate meringue, dark chocolate curd, kirsch black cherries and vanilla cream
COCONUT PANNA COTTA WITH SEARED MANGO
palm sugar caramel and tamarind sorbet
SEASONAL BRITISH CHEESE PLATE
Peter’s Yard biscuits, Lord’s chutney and grapes