This year, celebrate by the sea.

• Brioche Bread & Smoked ButterFluffy handmade brioche with smoked butter and Maldon sea salt flakes.
• Amuse-Bouche: Panettone TartletCrisp panettone base with aged graviera cheese cream, chilli & citrus gel.
• Chestnut VeloutéWith crispy guanciale crumble, Parmesan foam & fresh black truffle.
• Sea Bream CarpaccioWith dashi, chive oil, pickled carrots & pickled onions.
• Duck BreastWith carrot purée, escarole & a plum and Port wine jus.
• “Christmas Tree” Black ForestValrhona chocolate mousse, wild cherries & Chantilly cream with Kirsch.

Soups & Bread Station

• Pumpkin VeloutéWith roasted chestnuts and a drizzle of truffle oil.
• Bread StationA selection of fresh French baguettes, sourdough breads, festive brioche and seeded breadsticks.

Seafood on Ice

• Fresh OystersServed on crushed ice with fresh citrus, Bloody Mary dressing and mignonette sauce.
• Salmon GravlaxThinly sliced salmon cured with gin and dill, served with honey-mustard sauce.

Salads & Cold Appetisers

• Festive Waldorf SaladWith crisp green apples, mixed salad leaves, celery, walnuts and a light mayonnaise dressing.
• Beetroot Carpaccio & MozzarellaWith confit cherry tomatoes, pine nuts, rocket leaves and basil pesto.
• The Premium PlatterSmoked salmon with capers and citrus dressing, accompanied by a fine selection of international cheeses (Brie, Camembert, Roquefort and smoked Scamorza), cured meats (Prosciutto di Parma and Salami Milano), dried fruit and nuts.

Hot Appetisers

• Quiche Lorraine de LuxeThe classic French tart with smoked bacon, cream and grated graviera cheese.
• Mini Beef Wellington PocketsCrisp individual puff pastry parcels filled with beef fillet and mushroom duxelles.
• Mini Cheese CroquettesServed with chutney.

Main Courses

• Traditional Roasted TurkeySlow-roasted with a rich, classic chestnut and pine nut stuffing, aromatic cranberry sauce and gravy.
• Beef FilletWith a French-style aged Port wine reduction and wild mushroom ragout.
• Fish FilletSea bass fillet with a creamy white wine sauce and citrus.
• Honey-Glazed HamPork roasted with honey, cloves and Dijon mustard.

Side Dishes

• Smoky Garlic Mashed PotatoesVelvety mashed potatoes with smoked butter and garlic.
• Roasted VegetablesHoney-caramelised carrots, Brussels sprouts with roasted walnuts and sweet potatoes.
• Gratin DauphinoiseClassic oven-baked potato gratin with cream and cheese.

Desserts

• Bûche de NoëlThe traditional French Christmas Yule log with a rich Valrhona chocolate cream.
• Traditional DessertsPanettone with chestnut cream, traditional Christmas pudding, melomakarona, kourabiedes, diples, mini baklava, kataifi and saragli.
• Fresh Seasonal Fruit