Christmas @ No. 4 Hamilton Place
About Christmas @ No. 4 Hamilton Place
Exclusive parties are available at this venueNo.4 Hamilton Place once home of the Duke of Wellington will be lit by gas flambeaux lamps. Once inside guests will be met by your host Aggi, Gareth or Andriy before our concierge staff direct your guests through to the foyer/lounge for pre dinner drinks.
The foyer and lounge with its opulent surroundings reminisent of the house in the film Its a Wonderful Life will be decorated in a traditional Christmas style.
Dinner will be announced and guests will start making their way though a giant christmas present into the dinner and dance area which will be decorated very contemporary with beautifully dressed tables and stunning centrepieces. Modern lighting effects and modern lighting will get guests in the mood to boogie the night away so come on all you John Travolta’s and Patrick Swayze’s lets see you on the dance floor.
Sample a la carte
Starter
- Rillettes of smoked trout and salmon flavoured with lemon and dill, with horseradish cream and pickled beet reduction- Sugar-cured beetroot salmon, courgette rosti and goats curd with Wild rocket leaves
- Duck and trompette mushroom parfait with goose fat potatoes with pedro ximenez reduction
- Smoked venison carpaccio served with caramel popcorn, Parmesan shards and truffle oil
- Pressed confit of chicken and thyme terrine with homemade piccalilli drizzled with Sicilian preserved lemon oil
- Anti-pasti vegetable tart and baby herb salad with lime and chilli dressing
Main Course
- Whole braised daube of beef with Yukon gold puree, buttered roasted carrots and Shiraz reduction- Confit of duck, parsnip mash and buttered green beans with a wild mushroom and port reduction
- Welsh lamb rump with puy lentils, root vegetables and caramelised Star-anis red cabbage
- Fillet of 28 day aged beef, with crushed Yukon gold potatoes with crème fraiche, buttered savoy cabbage and bbq tamarind sauce (supplement £3.50 per person)
- Roast supreme of corn-fed chicken on bubble & squeak with pepper ratatouille finished with port and balsamic reduction
- Salmon roulade with anchovy butter, prawn colane, chili and basil essence
- Pan-fried sea bass with kalamata olive mash and ratatouille sauce
- Woodland mushroom risotto infused with lemon thyme and Parmesan drizzled with basil essence
- Leek, Gruyere and artichoke tart, roasted celeriac and potato, wilted spinach and a grain mustard dressing
- Winter vegetable gratin, roasted vine tomatoes and watercress dressed with rocket pesto
Dessert
- Winter cheese plate, with Seville orange jelly and oat biscuits- Christmas pudding parfait, vanilla crème frâiche and burnt orange syrup
- Vanilla pannacotta, berry salad, moscavado and moscatel syrup
- The delights of Banoffee
- Dark chocolate and raspberry truffle, pistachio wafer, bitter chocolate sauce
- Pear and thyme tart tatin, citrus crème fraiche