The Sun of Camberwell – The Parlour

The Parlour in the Sun of Camberwell is a great little room ideal for groups of 30-50. With an entrance just beside the kitchen and dining room, you will be surprised at just how separate from the busy pub this room can feel. With delicious menu options available in the room and creative staff on hand to help with ideas, it really is a hidden gem and the perfect setting for a surprise party! And children will love the access to the garden which itself will make you smile. It’s a garden made for sunshine and a room built to surprise.

Details and Menus


Capacity40 Standing
~ Costs ~The Parlour is free to hire with no deposit or minimum spend. We as that your party start to arrive by 7.30pm or the room will be made available to other customers.
~Payments~All Food and Drink pre-orders must be paid for 2 weeks in advance.
~ Food ~The room is not conducive to sit down dinners but is situated next to the dining room for those who wish to have a formal meal. We encourage Buffets in the Parlour.
~ Drinks ~Drinks must be bought at the main bar. Pre Orders can be made ready for your arrival.
~ Decoration~You are very welcome to decorate the room, we love a party and we are happy to help if you need ideas!
~Entertainment~There is a separate sound loop in the room and you may bring your own MP3 or Laptop, but as the room is located so close to the dining room, we cannot have bands or DJ's in the room.
~Timings~The room is available while the pub is open.
~Access~The room is at the back of the pub, close to the disabled toilet.


Individual Buffet menus can be arranged upon request, have a chat with the manager for more details.


Castro Regio, Galicia, Spain£13.75
Vina San Esteban, Sauvignon Blanc, Chile£14.75
Pardal Verdejo, Spain£14.75
L.A. Cetto, Chenin Blanc, Baja California, Mexico£15.75
Bergon Chardonnay, Languedoc, France£16.75
Domaine Delsol, Picpoul de Pinet, Languedoc, France£17.00
Versant Viognier, France£18.00
Etra Albarino, Rias Baixas DO, Spain 2010£22.00
Zudugarai, Getariako Txakolina DO, Spain 2011£24.50
Vincent Sauvestre, Chablis, France 2011£26.00
Rose WineBottle
La Bastille Rose, France£13.75
Miedes Rose, Spain£14.75
Clos de Crostes Rose, Provence, France£18.00
Red WineBottle
Castro Regio, Spain£13.75
Vina San Esteban, Cabernet Sauvignon, Chile£14.50
L.A. Cetto Petite Sirah, Baja California, Mexico 2009£16.00
Paramo de Corcos, Ribero del Duero, Spain£16.50
Reserve l’Abbe Cotes du Rhone, France 2011£17.00
In Situ Syrah, Valle de Aconcagua, Chile 2010£17.50
Il Conte Villa Prandone, Sangiovese, Marche, Italy£22.00
Maurice Ecard, Pinot Noir, Burgundy, France 2009£24.00
Cartlidge and Brown Zinfandel, California, USA£26.00
Sparkling and Champagne
Corte delle Calli, Prosecco, Italy£25.00
Haton Champagne, NV, France£38.00


At Christmas we can accommodate up to 40 people in the Parlor for your party or get together  or 20 for a sit down Christmas dinner. We will decorate the room with a tree and basic decorations, but please feel free to add more.All food must be pre-ordered two weeks in advance.

Christmas Dinner Menu

Christmas Menu
3 Courses £22
2 Courses £17
StartersJerusalem Artichoke soup, Truffle oil, Bread and Butter
Game Terrine Wrapped in Bacon, Fruit and Chestnut Chutney
Smoked Mackerel Pate, Beetroot and Horseradish Relish, Melba Toast
Golden Cross Goat’s cheese and Roasted vine tomato tart, Mixed Leaves
Mains Wild Mushroom and Pumpkin Wellington, Watercress pesto, Rocket and balsamic glaze
Roast Scottish Salmon fillet, Bubble and squeak, Brown Shrimp and Caper Butter Sauce
Slow Braised Lamb Shoulder, Root Veg Mash, Curly Kale and Red Currant Jelly Sauce
Bronze Turkey, Sausage and Sage Stuffing, Pigs in blankets, Duck Fat Potatoes, Cranberry Compote and Gravy
DessertsPannatone Bread and Butter Pudding, Custard
Traditional Christmas Pudding, Brandy Butter Sauce
Dark Chocolate Torte, Hazelnut Ice Cream
Poached Pears, Mulled Red Wine Jelly and Vanilla Ice-Cream

Christmas Buffet Menu

4 pieces £7.95 p/head
6 pieces £12.50 p/head
Hots:Seasonal Soup (V)
Cornish Brie and Cranberry Tartlets (V)
Field Mushrooms stuffed with Chestnuts and Garlic Butter (V)
Mini Fish and Chips
Salmon and Smoked Haddock Fishcakes, Parsley Sauce
Bronze Turkey Goujons, Cumberland Sauce
Mini Yorkshire Puddings with Roast beef, Horseradish
Game Scotch Eggs with Pickles and Mustard Relish
Colds:Selection of Sandwiches
( Bronze Turkey and Stuffing or Smoked Salmon and Cream Cheese)
Chef’s Choice of Quiche (V)
Winter and Chestnut Slaw (V)
Red Wine Poached Pear, Stilton and walnut salad (v)
Prawn and Avocado Cocktail, Thousand Island dressing
Bronze Turkey, Applewood Cheddar, Red Onion and Tomato Salad
Bourbon and Honey glazed Ham, New Potato and Broad Bean Salad
Sweet:Cherry and Dark chocolate pieces, Pouring cream