Celebrate the Christmas season with Press Club’s festive menu created by renowned Michelin chef, Alain Dutournier. Warm the senses with a glass of Champagne Taittinger Brut Reserve on arrival and a mise en bouche of black scallop, oyster and truffle to follow.
For the main course, enjoy either scallop ravioli with foie gras, steamed sole fillet with lobster mousse and cream oyster caviar sauce or roasted King French pigeon with royal foie gras, pumpkin flan, wild mushroom and star-anise infused porto sauce. For vegetarians, there is tartin goats cheese “crottin chavignon” with heart of lettuce and walnut dressing and for the sweet-toothed, a decadent hazelnut log cake with ice cream to finish.
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The New Year’s Eve dinner promises to be a truly French affair with a mise en bouche of King crab and mango jelly followed by pan-fried foie gras, braised lentil truffles and crispy wild mushroom ravioli or cream oyster soup with caviar and garden leaves. For the main, enjoy steamed lobster with cream sea urchin, champagne sauce, salmon roes and asparagus or grilled Wagyu beef with mushrooms, foie gras and beef tail cromesquis perigourdine sauce. With Brillat Savarin served alongside black truffle sweet and bitter shoots and a chocolate Valrhona cake with truffle ice cream for dessert, guests are ensured a meal of luxury from start to finish.
