Set menus
If you book an event at PS Bar between today and November 10, 2026, the group menus below will apply.
If you book an event at PS Bar between November 11 and December 23, 2026, the following group menus will apply:
SET MENUS
SEASONAL MENU
Served to the entire table. All of the dishes will be served, no need to choose. Menus must be pre-ordered
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SNACKS
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Beetroot tartfeta créme – blackberries (G, L)
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Seared tunasoy–lime – avocado – sesame – coriander
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Pork rillettecornichon – wholegrain mustard – grapes
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MAIN COURSE
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Roasted duck breastSichuan – honey - citrus
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SIDE ORDERS
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Broccoliniapple – walnut - yoghurt dressing (L)
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Roasted potatoesherb butter (L)
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SAUCE
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Duck sauce(L)
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DESSERT
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Chocolate moussevanilla cream – blueberries (L, N)
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395 PER PERSON
WELLINGTON MENU
Served to the entire table. All of the dishes will be served, no need to choose. Menus must be pre-ordered
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SNACKS
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Beetroot tartfeta créme – blackberries (G, L)
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Smoked salmonsmoked cheese – radish – cucumber (L)
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Pork rillettecornichon – wholegrain mustard – grapes
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MAIN COURSE
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Beef Wellingtonwith mushroom duxelles, Savoy cabbage and spinach pancake, baked in puff pastry (G, L)
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SIDE ORDERS
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Sautéed green beansbutter – red onion – parsley (L)
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Potato compotebutter – herbs (L)
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SAUCE
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Port wine sauce(L)
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DESSERT
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Dark chocolate moussevanilla cream – blueberries (L, N)
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695 PER PERSON
SHARING MENU
Served to the entire table. All of the dishes will be served, no need to choose. Menus must be pre-ordered
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SNACKS
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Beetroot tartfeta créme – blackberries (G, L)
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Smoked salmonsmoked cheese – radish – cucumber (L)
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Pork rillettecornichon – wholegrain mustard – grapes
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MAIN COURSE
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Rib-eyeUruguay - grain-fed
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Deboned and grilled French poussinSouthern European chili
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SIDE ORDERS
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Sautéed green beansbutter – parsley - red onion (L)
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Caesar saladromaine lettuce - Parmesan cheese - croutons (L, G*)
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Pommes frites
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SAUCES
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Béarnaise sauce(L)
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Port sauce(L)
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DESSERT
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Panna cottacaramelised pear – crumble (G*, L)
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475 PER PERSON
OPTION MENU
Served to the entire table. All of the dishes will be served, no need to choose. Menus must be pre-ordered
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SNACKS
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Beetroot tartfeta créme – blackberries (G, L)
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Seared tunasoy–lime – avocado – sesame – coriander
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Beef tartarecapers – cornichons - tomato - crème fraîche – crisps (L)
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MAIN COURSE
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Rib-eye steak 275 gr.Uruguay - grain-fed
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Beef tenderloin 220 gr.Uruguay - grain-fed
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SIDE ORDERS
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Caesar saladromaine lettuce - Parmesan cheese - croutons (L, G*)
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Fried green beansbutter – red onion – parsley
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Pommes frites
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SAUCE
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Pepper sauce(L)
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Béarnaise sauce(L)
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DESSERT
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Panna cottacaramelised pear – crumble (G*, L)
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495 PER PERSON
(Rib-eye) -
525 PER PERSON
(Beef tenderloin)