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This exhibition is in the past. View our current exhibitions.


Menu for the Singapore state banquet.


Fillets of Dover sole filled with salmon mousse on a bed of leeks with a white wine cream sauce

Poached supreme of Sandringham Estate pheasant with truffles, crushed root vegetables, gratinated chard and braised sweet potatoes

Chocolate and praline ice cream bombe

Seasonal fruits

    The income from your ticket contributes directly to The Royal Collection Trust, a registered charity. The aims of The Royal Collection Trust are the care and conservation of the Royal Collection, and the promotion of access and enjoyment through exhibitions, publications, loans and educational activities.