Christmas Fayre Dining

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 29th November until Monday 30th December 2024

2 courses £29.00 per person | 3 courses £36.00 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

Creamy spiced parsnip soup, crispy paneer, cumin oil and onion seed loaf (v) (vgo) (gfo)

Scottish smoked and poached salmon roulade, pickled beetroot purée, lemon dressed frisée and a light horseradish dressing (gfo)

Chicken liver and port parfait, mulled cranberry and apple chutney and homemade toasted brioche (gfo)

Collier’s cheddar soufflé, creamed cheese gratin, parsley and garlic crumb served with a pickled carrot salad (v)

King prawn and crayfish salad, Bloody Mary sauce, charred avocado, San Marzano tomatoes and soused cucumber (gfo)

Butter-poached cep and spinach gnocchi, creamy Parmesan sauce and crispy air-dried Serrano ham

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, pressing of potato and confit lamb shoulder, fire-roasted aubergine purée, buttered winter kale and redcurrant jus

Roasted vegetable and mixed nut roast, roasted potatoes, seasonal vegetables and rich pan gravy (v) (vgo)

Butter-basted lemon cod, steamed cavolo nero and chickpea, chorizo and soft herb emulsion (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)

Pan-fried breast of duck, potato gratin, duck rillette, roasted shallot, parsnip purée and black cherry sauce

Traditional Christmas pudding, brandy custard, candied orange
and walnut (v) (vgo) (gfo)

Sticky toffee pudding, five spice butterscotch sauce and vanilla bean ice cream (v) (vgo) (gfo)

Winter berry trifle, vanilla mascarpone, fresh winter berries and crème Anglaise (gfo)

Millionaire’s mille feuille, Valrhona chocolate Chantilly, salted caramel ganache and amaretto ice cream

Sphere of coconut mousse infused with a Malibu gel with passion fruit and mango salsa (gfo)

Chef’s cheese board: Perl Las ‘Blue Pearl’, Collier’s Welsh cheddar and Perl Wen Organic Cenarth brie with truffle honey, quince and Peter’s Yard crackers (gfo) (£4.95 supplement)

(v) Vegetarian (vgo) Vegan option available (gfo) Gluten-free option available

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