New Year’s Eve Dinner

You are cordially invited to arrived between 7.45 p.m. and 8.00 p.m., when our Restaurant Manager, David Cooper, and his experienced team, will take you through the evening to midnight, when we will ‘toast’ in the New Year in a traditional way to the chimes of Big Ben and ‘auld-langsyne’; and some impromptu dancing if you’re feeling energetic enough.

Before all the celebrating though, pre-dinner drinks and delicious canapés will be served in the Drawing Room and Cloisters Bar whilst our resident pianist Julie Lewis plays some jazz and classical favourites (and after dinner too, prior to midnight). At approximately 8.30 p.m. you will be shown to your table to sample the delights of our exquisite ‘Tasting Menu’, which has been prepared for you by our Head Chef, Stephan Guinebault, and his brigade. During the course of the evening we have planned some exciting, up-close, table magic for your further enjoyment.

Tasting Menu

“Amuse Bouche”

~oOo~

Nougat of Foie Gras
Sauterne Jelly, Toasted Dorset Apple Bread

~oOo~

Pan Fried Loch Fyne Scallops in Langoustine Butter
Saffron Vegetable Ribbons

~oOo~

Consommé of Lobster
Guinea Fowl and Cep Mushroom Ravioli

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Champagne and Mandarin Sorbet

~oOo~

Medallion of Cod and Smoked Salmon
Red Lentil and Mussel Broth

~oOo~

Roast Fillet of Aberdeen Angus
Baby Spinach, Pomme Anna, Celeriac and Truffle Puree, Bordelaise Sauce

~oOo~

Goats Cheese and Roasted Capsicum Parfait
Blue Berry and Cranberry Compote, Parmesan Straws

~oOo~

New Year’s Eve Surprise
Chef’s special plated Dessert

~oOo~

Coffee with Cream
Home Made Petit Fours

£120.00 including v.a.t.
(£50.00 deposit per person)