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Private Dining Bristol

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 Private Dining 

What better way is there to wile away an evening than with great company, great food and a great bottle of wine (or two)?

Situated in the heart of Clifton Village, is the striking Georgian building of the Rodney Hotel, step inside and you’ll find No. 4 Clifton Village.

No.4 Clifton Village offers two unique, secluded, intimate rooms for your hire, perfect for private dining. Our expert team understand the stress that can go into organising a dinner party, so why not let us take care of the food, wine and service (and the washing up!) Allowing you to enjoy your spectacular night with friends and family.

We can cater for groups of between 10 and 50 people for a private dining experience in our award-winning restaurant.
We have 3 menus available, view them below

To add to the experience, why not add on a Gin Masterclass for your group?
Click Here To Find Out More

Our Garden is open on Thursdays and Saturdays and can be hired out in conjunction with one of the inside areas. The Garden has an additional minimum spend.

STUDENTS – don’t panic your purse strings – we’ve got a menu and a deal just for you!

View Our Menus Contact UsView Our Drinks Packages

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 An Idyllic Venue 

We offer two unique private dining rooms so you can choose whichever suits you more. Our restaurant offers a more formal setting yet still retains a friendly, cosy atmosphere, perfect for a more intimate evening or for larger parties. Or for a more relaxed evening head to the bar where you can sample the wide variety of wines and spirits we have on offer. Whichever room you choose, you will have the opportunity to sample the highest quality food from our AA Rosette-awarded kitchen.

In the summer months, we also offer alfresco dining in our secret walled garden, which is the perfect spot to soak up some sun and enjoy some great food for a summer party.

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SAMPLE MENUS

No. 4 Clifton Village Autumn Private Dining Menu

3 Courses for £35
2 Courses for £30

STARTERS

A trio of Bruschetta Homemade Toasted Bread served with Cherry Tomatoes, Garlic Oil, Tomato Dressing; Sicilian Caponata; Beetroot Hummus, Sesame Seeds (ve) (GF on request)

Burrata with Beetroot Puree, Pickled Candy Beetroot, Toasted Walnut (v) (GF)

Chorizo and Potato Soufflé with Stilton Core served with Mushroom and Truffle Sauce (GF)

MAINS

Celeriac Three Ways Pan-Fried Celeriac Steak, Mushroom Celeriac Chips, Spicy Celeriac Sauce, served with Pickled Celeriac Salad (ve) (GF on request)

Pan-Fried Salmon Fillet with Beetroot Sauce, Cauliflower, Salmon Roe and Squid Ink Rice Tuile (GF)

Slow-Cooked Guinea Fowl Supreme with Chestnut and Truffle, served with Cavolo Nero and Port Sauce

DESSERTS

Chocolate Fondant Served with Vanilla Ice-Cream and Fresh Berries (v)

White Chocolate Crème Brûlée with Chocolate Sable Biscuit (GF on request)

White Wine Poached Pear with Hazelnut Crumb, White Wine ReducFon (ve) (GF on request) 

Wedding Menu 

£32 pp

 

STARTERS

 

Pumpkin Velouté with Mushroom Foam, served with Fresh Baked Bread (ve) (gf upon request)

Goat Cheese Mousse, Pickled Beetroot, Toasted walnut (v) (gf)

Ham Hock and Chicken Terrine, served with Pear Chutney and Bread Tuile

 MAINS

 

Pan-Fried Hake Fillet served in a Mussel Guazzetto (gf)

Stuffed Chicken Supreme with Sautéed Black Cabbage and Red Wine Jus (gf)

Risotto with Seasonal Vegetables (v) (gf) (vegan and dairy free upon request)

  

DESSERTS

Profiteroles with Baileys Cream and Chocolate Sauce (v)

 Grapefruit and Orange Tart with Lemon Sorbet (v)

 Red Wine Poached Pear with a Red Wine Reduction and Fresh Berries (ve) (gf)

Wedding Menu

£35 pp

 

STARTERS

 

Pumpkin Velouté with Mushroom Foam, served with Fresh Baked Bread (ve) (gf upon request)

Sea Bass Carpaccio, served with Ricotta Mousse and Berry Coulis (gf)

Italian Beef Arancini, served with Pan Fried Seasonal Vegetables

Burrata served with Heritage Tomatoes and Basil Pesto (v)

 MAINS

 

Risotto with Seasonal Vegetables (v) (gf) (vegan and dairy free upon request)

Beetroot Ravioli, served with Parmesan Sauce and Toasted Walnut (v)

Roasted Duck leg, served with Spinach Mash Potato, Crispy Courgette and Duck Jus (gf)

Pan Fried Stone Bass, served with Potatoes Artichokes and Olive Casserole with Basil Pesto (gf) (df upon request)

Roasted Beef, Pan Fried Tenderstem Broccoli, Chantenay Carrots, New Potatoes and Jus (gf) (df upon request)

Pan Fried Salmon Fillet with Beetroot Sauce, Roasted Cauliflower and Fennel Salad.

 

DESSERTS

 

Chocolate Fondant served with Vanilla Ice-Cream (v)

Hazelnut Parfait, served with Coffee Sauce and Caramelized Hazelnut (v) (gf)

Berry Mille-Feuille (v)

Red Wine Poached Pear, served with Red Wine Reduction and Fresh Berries (ve) (df) (gf)

 

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Private Dining Enquiries

View our Party Ts & Cs