Toast and taste to your best Christmas yet at The Manor, offering delicious Christmas dining with its inspired seasonal menu, including festive-inspired delights to perfectly accent your Christmas gathering.
CHRISTMAS FAYRE DINING
Available from Friday 24th November until Sunday 24th December 2023
2 courses £27.00 per person | 3 courses £34.00 per person
Let our delicious Christmas Fayre menu provide the perfect accent to your festive celebrations in Greasby this Christmas. A specially selected range of winter dishes will be on offer during the most wonderful time of the year, making The Manor the perfect choice for a festive get-together on the Wirral this Christmas.
Please note: our all-day menu will be available alongside the Christmas Fayre menu during this period.
TERMS & CONDITIONS
For parties of 4 or more, a non-refundable deposit of £10 per person is required on booking. Parties of 12 or more will be required to pre-order, with final order details to be received at least 5 days prior to the booking.
CHRISTMAS FAYRE MENU
Wild mushroom velouté, pickled chanterelles, crème fraiche and toasted chestnuts (v) (vgo)
Scottish smoked and poached salmon roulade, lemon aioli, compressed cucumber and caviar citrus dressing (gfo)
Chicken liver and port parfait, mulled cranberry and apple chutney and toasted sourdough (gfo)
Collier’s cheddar soufflé, creamed Parmesan, celery, pear, sticky walnut and micro herb salad (v)
King prawn and crayfish salad, Bloody Mary sauce, charred avocado, San Marzano tomatoes and soused cucumber (gfo)
Roasted butternut squash and white truffle risotto, crispy kale and toasted walnut (v) (vgo)
Roasted breast of turkey, goose fat-roasted potatoes, honey-glazed root vegetables, caramelised shallot and thyme stuffing, buttered sprouts, sweet cured bacon-wrapped sausage and rich turkey gravy (gfo)
Oven-baked rump of Welsh lamb, potato and thyme pressed terrine, carrot purée, buttered winter kale and redcurrant jus (gfo)
Roasted vegetable and mixed nut roast, roasted potatoes, seasonal vegetables and rich pan gravy (v) (vgo)
Miso butter cod, chorizo, clam and mixed bean cassoulet with charred tender stem broccoli
Pan-fried breast of duck, potato and crispy duck leg pressé, pickled blackberries and a roasted chestnut and bacon jus (gfo)
Slow-roasted blade of beef bourguignon, creamed potato purée, roasted rosemary heritage carrots and a silver skin onion, red wine and smoked pancetta sauce (gfo)
Traditional Christmas pudding, gin-infused redcurrants, brandy sauce and candied walnuts (gfo)
Sticky toffee pudding, salted caramel sauce, honeycomb and vanilla bean ice cream (gfo)
Winter berry trifle, vanilla mascarpone, fresh winter berries and crème Anglaise (gfo)
Passion fruit, caramelised rum and pineapple cheesecake, torched pineapple and coconut sorbet
Millionaire’s chocolate tart, Valrhona chocolate soil and salted caramel ice cream
Chef’s cheese board
Perl Las ‘Blue Pearl’, Collier’s Welsh cheddar and Pearl Wen Organic Cenarth brie served with truffle honey, quince and Peter’s Yard crackers (gfo)
(v) Vegetarian (vgo) Vegan option available (gfo) Gluten-free option available