April's menu's are curated by Blaine Duffy, head chef at Bistrotheque & are constantly evolving, complementing the changing seasons. The menu consists of everything from pink beef celeriac remoulade salads to brie spouting broccoli and salsa verde toasties. Those wanting to sip champagne and offer an elevated dinner party or those wanting to offer tea and cake to host a talk - April's is the perfect location. At April's our team are flexible on catering and are willing to tailor to suit the needs of the event.