Christmas Restaurant Matlock, Derbyshire
Christmas 2011 and New Year 2012 - Opening Hours
1st-23rd December- Tuesday-Saturday 6-9pm & Sunday- 12-2pm
Christmas Eve - Arrival 7-7.30pm
(A pre-order will be required for all bookings)
Christmas Day- Arrival 12-12.30pm
Boxing Day- Closed
27th, 28th, 29th& 30th December- Closed
New Year's Eve- Arrival 7-7.30pm
New Year's Day- Closed
2nd, 3rd, 4th & 5th January- Closed
Friday 6th January onwards- Back to normal!
For booking please call (01629) 56061 or simply click on our reservations page
Bookings of x6 or more are required to pay a £5 deposit per person payable by cheque, cash or credit/ debit card. This will then be deducted from the total bill. For tables over x6 people a pre-order will also be required to be returned to us no later than one week prior to your booking. All of this information will be forwarded by email / post upon booking. We will also be open for our usual Sunday lunches throughout December (12-2pm).
Subject to availability we can also open weekday lunchtimes by request. There will be no tapas or chefs' tasting menus taking place in December. These will resume in January 2012 (dates to be confirmed). Additional Vegetarian choices will be available on request. Most other dietary requirements can be catered for and can be noted on the pre-order form.
We are more than happy to adjust dishes on the menu to suit your needs, please just ask.
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CHRISTMAS EVENING
6-9pm
Tuesday- Saturday
STARTERS
PHEASANT AND DUCK TERRINE
carrot puree, walnut puff pastry, red currant dressing
SEAFOOD MOSAIC
beetroot chutney, gruyere crisp, creme fraiche
ROAST PARSNIP SOUP
game croquette, rye bread crouton
OAT CRUSTED BRIE (V)
cranberry compote, rocket pesto
MAIN COURSES
BREAST OF FREE RANGE CHICKEN
fondant potato, savoy cabbage and bacon, stilton sauce
ROAST SIRLOIN OF BEEF
truffle mash, braised red cabbage, glazed shallots, red wine jus
FISH OF THE DAY
lemon crushed potato, baby leek, cray fish and saffron chowder
TWICE BAKED STILTON AND WALNUT SOUFFLE
creamed leeks, roasted courgettes, tomato and olive dressing
DESSERTS
PISTACHIO PARFAIT
treacle tart, roasted hazelnut
'CHOCOLATE ORANGE AND VANILLA CHEESECAKE'
cocoa and Cointreau sorbet
RED CURRANT CREME BRULEE
almond biscuit, apricot ice cream
SELECTION OF BRITISH AND CONTINENTAL CHEESES
homemade chutney and biscuits (£1.50 Supplement)
Two Courses £27.50
Three Courses £31.00
(please note this menu will also be served on Christmas Eve)
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CHRISTMAS LUNCH
Open by request
12-2pm
STARTERS
PHEASANT AND DUCK TERRINE
red currant dressing
ROAST PARSNIP SOUP (V)
rye bread crouton
OAT CRUSTED BRIE (V)
cranberry compote, rocket pesto
MAIN COURSES
BREAST OF FREE RANGE CHICKEN
fondant potato, savoy cabbage and bacon, stilton sauce
ROAST RUMP OF BEEF
truffle mash, braised red cabbage, glazed shallots, red wine jus
FISH OF THE DAY
lemon crushed potato, cray fish and saffron chowder
DESSERTS
PISTACHIO PARFAIT
roasted hazelnuts
'CHOCOLATE, ORANGE AND VANILLA CHEESECAKE'
cocoa and Cointreau sorbet
SELECTION OF BRITISH AND CONTINENTAL CHEESES
homemade chutney and biscuits (£1.50 Supplement)
Two Courses £16.00
Three Courses £19.00
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CHRISTMAS DAY
Arrival 12-12.30pm
APPETISER
ROASTED PARSNIP SOUP
pheasant sausage
STARTERS
SEARED LANGOUSTINE
basil and lemon gnocchi, shallot marmalade, truffle dressing
or
CONFIT DUCK TERRINE
carrot puree, plum chutney, toasted rye bread
MAIN COURSE
ROASTED BREAST OF TURKEY
sprouts and pancetta, apricot and chestnut stuffing, cranberry jus
or
FILLET OF BEEF
cep puree, red cabbage, honey roasted parsnip, truffle jus
DESSERTS
CHOCOLATE DELICE
salted caramel, candied pecan nuts, banana ice cream
or
WARM PISTACHIO CAKE
winter fruit compote, strawberry sorbet
TO FOLLOW
A SELECTION OF BRITISH AND CONTINENTAL CHEESE
homemade tomato chutney, assorted biscuits
£65 per person
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NEW YEAR'S EVE
Arrival 7-7.30pm
APPETISER
CHICKEN AND TRUFFLE BALLOTINE
red onion marmalade
STARTERS
POACHED LEMON SOLE
celeriac remoulade, baby beetroot, pea and mint dressing
or
ROASTED QUAIL
butternut squash puree, almond foam, confit apple
MAIN COURSE
ROASTED SIRLOIN OF BEEF
carrot puree, confit cabbage, goats cheese bon bon, red wine jus
or
PAN ROAST BALLOTINE OF SALMON
fondant potato, wild mushroom fricassee, baby leek, horseradish siphon
DESSERTS
CHOCOLATE PUDDING
red currant jelly, pistachio ice cream
or
CARAMELISED LEMON TART
winter fruit compote, orange mascarpone
TO FOLLOW
A SELECTION OF BRITISH AND CONTINENTAL CHEESE
homemade tomato chutney, assorted biscuits
£65 per person
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