Moguls Bar

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Key Information

Fully licensed bar - Huge heated undercover pop-up alpine bar overlooking all of our rinks.
Sit back and relax - Contains an array of VIP booths, cosy armchairs and social bench seating, both inside and out.
Festive beverages - Simmer down with an aromatic mulled wine, South Coast Roast coffee, steamy hot chocolate topped with creamy marshmallow, steins, Santa's beer boots, festive cocktails or sharing vessels.
Christmas food - A wide range of hot and cold Christmas artisan food.
Enjoy the party - Weekend DJ's and special live music performances in the ultimate festive party venue.
Seasonal surroundings - Interior designed by the creators of The Hilton Bournemouth and THISWorkspace.
Opening times - Moguls Bar is open from 11th November 2017 until 2nd January 2018, 10:30am to 11:00pm daily except for Christmas Day.

 

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vip, skate & prosecco

Based on 10 people
1 hour skate
Exclusive VIP table
Waitress service
1 bottle of Prosecco
Group photo

£200 per group

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Vip, Skate, Prosecco & spirit

Based on 10 people
1 hour skate
Exclusive VIP table
Waitress service
1 bottle of house spirit, 3 bottles of prosecco
Group photo

£300 per group

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vip, skate, spirit & champagnE

Based on 10 people
1 hour skate
Exclusive VIP table
Waitress service
1 bottle of house spirit, 3 bottles of prosecco
2 bottles of champagne
Group photo
£500 per group

*Child (Under 16), CONCESSION (Student with a valid ID, OAPs), FAMILY (2 adults and 2 children OR 1 adult and 3 children)

Season Pass Unlimited Access! Skate as often and whenever you like. Adult £120, Child £100, Concession £110. 


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3 BOTTLES OF PROSECCO

£90

 

 

10 PINTS OF moguls lager

£45

 

 

10 CUPS OF MULLED WINE

£60

 


 
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Worked up an appetite on the rink? Franco Manca will be providing their delicious gourmet pizzas - available to order from Moguls Bar!
Click here for full list of menu options & pricing

 
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"Our pizza is made from slow rising sourdough and is baked in a wood burning oven at 500C (900F). The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture giving a soft and easily digestible crust. As a result the edge (cornicione) is excellent and shouldn’t be discarded. This recipe has been developed under the leading light of founder Giuseppe Mascoli."