C H R I S T M A S  F E A S T  N I G H T S  2 0 2 5
Friday & Saturday evenings during December, 7pm – 11pm

SMALL PLATES TO START

TEMPURA MONKFISH w/ sweet and sour dipping sauce, coriander, onion seeds, chilli

CHICKEN LIVER PARFAIT w/ port and red wine reduction, lemon thyme butter, Maldon salt

SUMAC ROASTED CAULIFLOWER w/ chickpea hoummos, tahini, roasted green onions

CHARRED FLATBREADS w/ ghee, garlic, jeera

MAIN COURSE

CHESTNUT, SAGE AND ONION STUFFED CHICKEN SUPREME w/ honey roasted root vegetables, cranberry thyme jus, crispy chicken skin, pancetta

PAN FRIED FILLET OF STONE BASS w/ white bean cassoulet, picante chorizo, grilled padron peppers, persillade

CURRIED PARSNIP WELLINGTON w/ pickled black walnuts, spinach ,chickpeas, katsu curry sauce

Accompanying veg
Garlic and thyme roasted potatoes
Cabernet sauvignon pickled red cabbage, roasted pear

DESSERT

PANTONE AFFOGATO w/ bitter chocolate ganache, candied pistachio

BISCOTTI CHEESECAKE w/ salted caramel, fior de latte