Christmas Eve Lunch

Chefs appetiser

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Truffle risotto

Mȃcon – Igé, “Chȃteau London”, Domaine Fichet

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Poached salmon, textures of beetroot

Yealands Estate, Sauvignon Blanc, Marlborough NZ

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Roasted partridge, truffle mash, parsnip, sprouts, bacon

Gilles Jordan, Pinot Noir, Burgundy

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A selection of cheese

Sandeman 20 Year Tawny Port, Portugal

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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.