Menus

Whether you choose from festive Brasserie dining, a bespoke private event, or you join one of our stylish party nights, all our festive menus have been curated by our Head Chef using fresh, local and seasonal ingredients.

Please find our sample menus below.

❮ Back to Christmas & New Year packages

Brasserie Festive Dining

FESTIVE LUNCH

3 COURSES £29.50 2 COURSES £23.50

STARTERS

Sweetcorn soup with pickled corn succotash and dill corn bread (V)

Chicken & leek terrine with spiced tomato chutney, caramelised quince, spinach cream and seeded sourdough toast

Miso mackerel with pomegranate couscous and yellow pepper purée

Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé

Pressed leek & wild mushroom terrine with parsley mayonnaise and croute (V)

MAIN COURSES

Poached turkey breast and stuffed leg with turkey crumb, roasted potatoes, carrots & parsnips and Brussels sprouts

Fillet of hake with pearl barley, clam broth, parsley purée and samphire

Corn fed chicken breast with mashed potato, roasted, charred & crispy shallot and bone marrow sauce

Butternut squash & sage ravioli with pumpkin seed & hazelnut granola (N) (V)
Pork neck with ‘nduja sausage, farro, charred tenderstem broccoli and broccoli purée

All steaks can be served with your choice of sauce:
Peppercorn / Béarnaise / Bordelaise / Roasted garlic butter (£1 each)

280g Sirloin of beef with triple cooked chips, king oyster mushroom and charred baby gem (£9 supplement)

220g 28-day dry aged rump of beef with triple cooked chips, king oyster mushroom and charred baby gem (£7 supplement)

DESSERTS

Glazed dark & milk chocolate semi freddo with caramel & yoghurt sorbet (V)

Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée

Christmas pudding with brown butter and brandy ice cream (N)

Spiced plum tatin with hazelnut frangipane, pecan streusel and plum sorbet (N) (V)

Selection of cheeses (£5 supplement)

FESTIVE DINNER

3 COURSES £39.50

STARTERS

Sweetcorn soup with pickled corn succotash and dill corn bread (V)

Chicken & leek terrine with spiced tomato chutney, caramelised quince, spinach cream and seeded sourdough toast

Miso octopus with pomegranate couscous and yellow pepper purée

Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé

Pressed leek & wild mushroom terrine with parsley mayonnaise and croute (V)

MAIN COURSES

Poached turkey breast and stuffed leg with turkey crumb, roasted potatoes, carrots & parsnips and Brussels sprouts

Fillet of hake with pearl barley, clam broth, parsley purée and samphire

Corn fed chicken breast with mashed potato, roasted, charred & crispy shallot and bone marrow sauce

Butternut squash & sage ravioli with pumpkin seed & hazelnut granola (N) (V)

Pork neck with ‘nduja sausage, farro, charred tenderstem broccoli and broccoli purée

All steaks can be served with your choice of sauce:
Peppercorn / Béarnaise / Bordelaise / Roasted garlic butter (£1 each)

280g Sirloin of beef with triple cooked chips, king oyster mushroom and charred baby gem (£9 supplement)

220g 28-day dry aged rump of beef with triple cooked chips, king oyster mushroom and charred baby gem (£7 supplement)

DESSERTS

Glazed dark & milk chocolate semi freddo with caramel & yoghurt sorbet (V)

Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée

Christmas pudding with brown butter and brandy ice cream (N)

Spiced plum tatin with hazelnut frangipane, pecan streusel and plum sorbet (N) (V)

Selection of cheeses (£5 supplement)

PRIVATE EVENTS

Sweetcorn soup with pickled sweetcorn succotash and dill corn bread (V)

Chicken & leek terrine with spiced tomato chutney, caramelised quince, spinach cream and sourdough toast

Miso mackerel with pomegranate couscous and yellow pepper purée

Pressed smoked salmon with apple remoulade and crispy quail egg

Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé

Salad of roasted brassica with black sesame tahini and flaked almond (N) (V)

Pressed leek & wild mushroom terrine with parsley mayonnaise and croute (V)

Poached turkey breast and stuffed leg with turkey crumb, roasted potatoes, carrots, parsnips and Brussels sprouts

Fillet of hake with pearl barley, clam broth, parsley purée and samphire

Corn fed chicken breast with mashed potato, roasted, charred & pickled shallot and bone marrow sauce

Butternut squash ravioli & sage with pumpkin seed & hazelnut granola (N) (V)

Braised blade of beef with dauphinoise potatoes, caramelised onions and roasted carrots

Glazed dark & milk chocolate semi freddo with caramel & yoghurt sorbet (V)

Yoghurt & apple mousse with celeriac ice cream and burnt apple purée

Christmas pudding with brown butter and brandy ice cream (N)

Spiced plum tatin with hazelnut frangipane, pecan streusel and plum sorbet (N) (V)

Party Nights (set menu)

Chicken & leek terrine with spiced tomato chutney, caramelised quince, spinach cream and seeded sourdough toast

Braised blade of beef with caramelised onions, red wine jus, roasted potatoes, carrots & parsnips

Dark chocolate & orange dome with spiced chestnut, caramel and blood orange sorbet

Party Nights (vegetarian set menu)

Pressed leek & wild mushroom terrine
with spiced tomato chutney and seeded sourdough croute

Butternut squash & sage ravioli
with pecorino sauce, pumpkin oil and crispy sage

Dark chocolate & orange dome with spiced chestnut, caramel and blood orange sorbet

Christmas Day

Confit goose leg with clementine jelly

Jerusalem artichoke soup with truffle confit potato (V)

Pan fried scallops with quinoa, preserved lemon, crispy onion and yoghurt

Duck & partridge terrine with burnt baby onions and cranberry & cumberland sauce

Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé

Salad of roasted brassica with black sesame tahini and flaked almond (N) (V)

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Calamansi sorbet with white chocolate and lime powder

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Poached turkey breast & stuffed leg ballotine with parsley & chestnut stuffing, Brussels sprouts, roasted potatoes, carrots & parsnips, spiced bread purée, cranberry sauce and Yorkshire pudding

Roasted fore rib of beef with Brussels sprouts, roasted potatoes, carrots & parsnips and Yorkshire pudding

Pork belly with truffle mashed potato, baby apples, girolles and apple purée

Poached turbot with pink fir potato, confit leek, baby spinach and caviar beurre blanc

Roasted cauliflower with curried raisin dressing, black garlic and yoghurt (V)

Christmas pudding with brown butter and brandy ice cream

Dark chocolate & orange dome with spiced chestnut, caramel and blood orange sorbet (V)

White chocolate namelaka mousse
with clementine compote and almond sponge (N)

Spiced plum tart with hazelnut frangipane, pecan streusel and plum sorbet (N) (V)

Selection of cheeses

Boxing Day

Sweetcorn soup with pickled corn succotash and dill corn bread (V)

Chicken & leek terrine with spiced tomato chutney, caramelised quince, spinach cream and seeded sourdough toast

Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé

Cured trout with roasted baby beetroot, gherkin ketchup and rye bread

Salad of roasted brassica with black sesame tahini and flaked almond (N) (V)

Roasted sirloin of Hampshire beef with Yorkshire pudding, roasted potatoes and seasonal vegetables

Roasted corn fed chicken breast with Yorkshire pudding, roasted potatoes and seasonal vegetables

Pork belly gammon with truffle mashed potato, baby apples, girolles and parsley sauce

Hake fillet with pearl barley, kale, dill cream and Champagne beurre blanc

Chestnut & mushroom risotto with truffle (V)

Glazed dark & milk chocolate semi freddo with caramel & yoghurt sorbet (V)

Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée

White chocolate namelaka mousse with clementine compote and almond sponge (N)

Spiced plum tatin with hazelnut frangipane, pecan streusel and plum sorbet (N) (V)

Selection of cheeses

New Year's Eve

Duck & guinea fowl terrine with pickled greengage, pear purée, sprout leaves and sourdough croute

Pan fried sea bass with pearl barley, créme fraîche and pickled beetroot

Calamansi sorbet with white chocolate and lime powder

Fillet of beef with bone marrow croquette, truffle rosti, cavolo nero, roasted carrot and burnt parsnip purée

Dark chocolate & Kahlúa mousse with crème fraîche and salted caramel ice cream

New Year's Day

Jerusalem artichoke soup with artichoke crisps (V) Ham hock terrine with pickled vegetables and parsley cream

Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé

Cured trout with roasted baby beetroot, gherkin ketchup and rye bread
Salad of roasted brassica with black sesame tahini and flaked almond (N) (V)

Roasted sirloin of beef with triple cooked chips, braised chicory and béarnaise sauce

Roasted shoulder of lamb with spinach and roasted onion purée

Pork neck with farro, ‘nduja sausage, charred tenderstem broccoli and broccoli purée

Pumpkin risotto with Winslade cheese and pumpkin seeds (V)

Ponzu glazed brill with celeriac purée, sea herbs, mussels and dashi broth

Glazed dark & milk chocolate semi freddo with caramel & yoghurt sorbet (V)

Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée

White chocolate & namelaka mousse with clementine compote and almond sponge (N)

Spiced plum tart with hazelnut frangipane, pecan streusel and plum sorbet (N) (V)