Crescent Sundays - Christmas lunch
Crescent Sundays - Christmas Lunch
Join us for the final chapter of the 'Crescent Sundays' series as we embrace the most wonderful time of the year with a menu that captures the spirit of the festive season.
Executive Head Chef Michael O’Connor has crafted an unforgettable selection of holiday classics and new indulgent creations that will leave you eagerly awaiting every bite. From the comforting warmth of traditional turkey with all the trimmings to the decadent sweetness of Christmas pudding with brandy cream, each dish is a celebration of festive flavours. And for a modern twist, don't miss the perfectly crispy pork belly starter – destined to become a new favourite. As always, the hardest part is choosing.
Dates:
1st, 8th, 15th December 2024
Pricing:
Two courses £45 per guest
Three courses £55 per guest
A deposit of £45 per guest is required at the time of booking. Bookings for December events are non-refundable.
If you have a gift voucher you would like to redeem against this experience, please email enquiries@regencyhouse.co.uk.
Entertainment:
Guitarist & singer Davy Watson will accompany lunch with festive favourites in his familiar soothing tones.
View Food Menu
Book a Table
We have a number of experiences currently available to book on different dates. Please ensure you choose a date that corresponds to the event you wish to attend.
Crescent Sundays - Fall Flavours: 3rd, 10th, 17th Nov
Festive Afternoon Tea - 30th Nov, 7th, 14th Dec
Crescent Sundays - Christmas Lunch: 1st, 8th, 15th Dec
Crescent Sundays - Christmas Lunch
Starters
Potato & leek soup served with Guinness wheaten bread
Crispy pork belly in a chilli & caramel dressing and topped with a pickled carrot & radish salad
Cauliflower cheesecake served with beetroot, candied walnuts & baby leaves
Salmon gravadlax with sun-dried tomatoes, beetroot & horseradish cream
Mains
Traditional roast turkey & ham with apricot, sage & onion stuffing, Brussel sprouts with chestnuts, roast potatoes, winter root mash, pigs in blankets, cranberry sauce & a jus gras
Braised short rib of Irish beef with potato gratin, honey glazed carrots & a red wine jus
Roasted salmon served with cauliflower, baby fondant potatoes, baby leeks & a smoked butter sauce
Sweet potato gnocchi with Brussel sprouts & chestnuts, sun-dried tomatoes, goat’s cheese & smoked chilli butter
Desserts
Christmas pudding topped with brandy cream
Baked Baileys cheesecake served with blackberries & chocolate sauce
Dark chocolate tart with amaretto cherries & vanillin ice cream
Sticky Toffee served with vanillin ice cream topped with toffee sauce