Christmas Eve Dinner Menu 2026

Available on 24/12/26

Sample menu subject to change

Home-made bread & Blanc Pignon dairy butter – on the house

FIRST COURSES

Salt Cod Beignet, Duck Fat Parmentier potatoes, celeriac, apricots & tagine sauce

Pressing of Duck & Duck Liver, Pickled plum & hazelnut crumble

Hot-Smoked Salmon & Prawn Roulade, cauliflower textures & curry oil

Warm Baked Goat’s Cheese Fondant, mixed nut crumb, gooseberry jam,
red wine reduction & walnut toasts (V)

Sauteed Wild Mushrooms, soft-poached egg, toasted brioche & parma ham crisp (V*)

MAIN COURSES

Slaney Valley Sirloin of Beef, glazed flat cap mushroom, confit tomato, hand-cut chips &
a choice of peppercorn sauce, Bearnaise sauce, garlic butter or red wine jus

Char-Grilled Fillet of Pork, creamy gratin potatoes, 24hr beef shin ravioli, tender stem broccoli, red wine jus

Pan-seared Fillet of Bream, cranberry & apple braised red cabbage, fondant potato, caper Beurre Blanc

Roasted Tranche of Salmon, herb-crushed new potatoes, buttered green beans, ratatouille, truffle Hollandaise

Herb-Marinated Grilled Celeriac, aromatic curried couscous, velvety onion soubise (V)

DESSERTS (V)

Cherry Cheesecake, chocolate ice cream & pistachio cream

Vanilla Pannacotta, pear & shortbread

Tides Apple Crumble Souffle served with coconut ice cream

Trio of World Cheeses, with grapes, celery, biscuits & chutney

Seasonal selection of Ice-creams & sorbets

—–

Tea, Coffee & home-made Petits Fours

 

£60 for 3 courses

Prices inclusive of 5% GST. A discretionary 10% service charge will be added to your bill. All tips go to the team

PLEASE INFORM THE TEAM OF ANY DIETARY REQUIREMENTS YOU MAY HAVE

We do our best to reduce the risk of cross contamination and provide dietary, allergen and ingredient information in good faith, but we cannot guarantee that any of our dishes are free from allergens and therefore do not accept liability in this respect.