Christmas Eve and Christmas Day lunch menu

Chicken liver pâté served with brioche and port jelly

Cold pea and pear soup with mint garnish and croutons (v)

Goat cheese and marinated roasted vegetables wrapped in a phyllo parcel with added balsamic vinegar (v)

Crispy skin pork belly served in a Waldorf salad of apple, celery, walnuts and grapes

Springbok carpaccio with pickled mushrooms and radish

Lamb loin noisette (300g) in a creamy apricot sauce and red wine jus

Roast chicken in a sauce vin jaune with mushrooms

Butternut squash rémoulade stuffed with ricotta and sage, served with spinach and pine nuts (v)

Lemon, herbs and mustard poached Norwegian salmon with a creamy dill mayonnaise, served at room temperature

Vanilla and thyme infused crème brûlée on a shortbread biscuit (v)

Apple and cranberry tarte Tartin with vanilla bean ice cream (v)

Crêpe with fresh berries served with cinnamon ice cream and orange caramel sauce (v)

Complementary friandise of rocky road, Turkish delight and mince pie with purchased tea, coffee or digestif.