Christmas Eve Lunch

Chefs appetiser


Truffle risotto

Mȃcon – Igé, “Chȃteau London”, Domaine Fichet


Poached salmon, textures of beetroot

Yealands Estate, Sauvignon Blanc, Marlborough NZ


Roasted partridge, truffle mash, parsnip, sprouts, bacon

Gilles Jordan, Pinot Noir, Burgundy


A selection of cheese

Sandeman 20 Year Tawny Port, Portugal


Chocolate log

Lustau San Emilio Pedro Ximenez, Jerez, Spain


Coffee and petit fours (4.00 supplement)


65.00 per person

105.00 including the wine flight


Please note:  Some dishes may contain more ingredients than are listed. If there is something you cannot eat please let us know. A discretionary 12.5% service charge will be added to your bill, this is split between all staff, both front of house and kitchen staff.