AMUSE BOUCHE

Parsnip & winter truffle velouté, toasted almond oil (v)

STARTER

Chicken liver parfait, cranberry relish, cultured crispy chicken skin butter, sourdough crostini

Smoked salmon & crab cocktail, fermented tomato & cognac emulsion, baby gem & cucumber salad

Roast chestnut & pine smoked wild mushroom strudel, pickled green walnuts, pomegranate sauce vierge (v)

MAIN

Turkey & smoked bacon roulade, celeriac purée, glazed baby carrots, goose fat fondant, sage & onion jus

Baked stone bass, prawn, Gruyere, lemon & coriander gratin, crushed new potatoes, buttered hispi cabbage, roast garlic soubise

Twice baked white stilton souffle, caramelised shallots, roast Jerusalem artichokes, spinach velouté (v)

TO FINISH

The Supper Club sticky Christmas pudding, brandy caramel, vanilla cream (v)

Mulled wine poached pear, dark chocolate mousse, white chocolate soil, salted almond tuille (v)

Bailey’s cheesecake, macerated clementines, gingerbread granola (v)

PETIT FOURS

A selection of homemade petit fours

ARTISAN CHEESE BOARD

Four Artisan cheeses to share, with homemade chutney, grapes, celery, smoked sea salt butter and artisan crackers

DRINKS

Gusbourne Brut Reserve, 2019, Kent, England – A classic expression of Chardonnay, Pinot Noir and Pinot Meunier. The 2020 is especially plush, showing the warm, ripe vintage. It’s generous and approachable, brimming with orchard fruits and toasty flavours.

Domaine Vrignaud, Chablis, Burgundy, France – The nose marries ripe citrus notes of lemon and lime with delicate blossom aromas. On the palate, it is well balanced with a great intensity of flavour. This vintage primarily highlights fresh citrus flavours versus white fruit as previous iterations have shown.

Domaine du Château Phillips le Hardi, Mercury Rouge Vieilles Vignes, Burgundy, France – The nose is intense and concentrated with notes of fresh black fruits and elegant spicy notes. The palate is silky and ample with fine tannins and a beautiful minerality.