MENU dorset issue 27 MENU27.dorset pdf issue 27issue.final-4F | Page 34

Christchurch Harbour Hotel & Spa
95 Mudeford, Christchurch, BH23 3NT
01202 483434
www.christchurch-harbour-hotel.co.uk
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Personality is the key. If the classic British gastronomy of the Upper
Deck is not your tempo, you’ll find The Jetty fits the bill with a quirkier
menu and laid-back atmosphere. Take the Christmas Mini Gastro
menu, for example (5 courses from £27.50) incorporating amuse
f you are making the leap to taking the family out for bouche, carpaccio of duck confit, crab mac n cheese (a popular
where the Christchurch Harbour Hotel & Spa comes into its Who says Christmas has to be traditional and stuffy?
Christmas lunch, there’s no room for half measures. That’s
own – under the watchful eye of Chef Patron Alex Aitken, you
favourite), turkey stuffed with truffle, and Christmas pudding soufflé.
Likewise, the Christmas Day menu (£95pp) includes goose among
know that lunch or dinner at either the Upper Deck or The Jetty the starters, Hendricks Prawn cocktail, roast turkey, beef Wellington
at the hotel and spa will be impeccable. And you know that the Whatever day or format you book, you can rest assured that you’ll
will be outstanding. You know that service and accommodation and even vegetarian Wellington.
views over the surrounding Mudeford Harbour will rouse the be treated to fresh catch off Mudeford Quay, fresh vegetables and
options to get through… service.
for 3 courses). Highlights include the potted Mudeford mackerel Jepson, Head Chef at The Jetty, for ideas…
beef and onion in red wine among the mains, or brandy-soaked What's the difference in approach between The Upper Deck and
in a DJ, welcome drink, half a bottle of wine per person and With The Jetty, we will play with food ideas more, like using a sprout
Party dinner territory (from £32.50pp). This time, you’ll kick traditional because of the clientele expectations, but the quality of
ballotine among the starters, turkey, slow-cooked beef brisket or down to the execution of each dish from each Head Chef and what we
spirits. So grab a mulled wine and a highlighter – there’s a lot of
Book your Christmas party lunch at the Upper Deck (£25pp
paté to start, turkey breast basted in sage butter or braised
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How does Christchurch Harbour Hotel and Spa
sustain two separate restaurants side by side,
you may wonder?
produce from the hotel’s partner farm, and an outstanding level of
For the inside scoop on Christmas, we mined the thoughts of Neal
Christmas pudding or warm mulled wine pear for dessert. Throw The Jetty at Christmas?
switch proceedings to the evening, and you’re in Christmas puree on the roast. At The Upper Deck, we will try and be more
off with Harbour Martini prawn cocktail or slow-cooked duck ingredients that we use will be of the same high quality. It will come
roast fillet of hake among the mains, and Christmas pudding or want to achieve.
warm sticky toffee pudding to finish.
We can’t guarantee bookings are still available for Christmas
How do you give your traditional Christmas dinner that seasonal
Day, but if you can secure a Golden Ticket, it’s just £95pp for sizzle?
bouche, gathers pace with smoked salmon cannelloni and fantastic. We work closely with all our suppliers to ensure the highest
including fillet of stone bass or crab tortellini, before coming finishing off sous vide with butter and cooked long and slow to
Warm Christmas pudding and sherry trifle are among the The spuds are all about choosing the right potato for the job. I like to
Christmas in its place. trays, before adding hot fat and butter (duck fat if you can), rosemary,
could do far worse than book for the 3-course lunch (£35pp). lovely crunchy outsides. At home, I find a little marmite in the oil gives
five courses. Lunch warms up with a white bean velouté amuse First by using the right quality of products to ensure the flavours are
terrine of duck, hits its straps with an old school fish course standards are met. Our turkey is brined and roasted to perfection,
back to the classic mains of roast turkey or beef Wellington. maximize the juiciness we strive for.
desserts. It’s sumptuous, it’s indulgent, but by crikey it will put use Maris Pipers, steaming them off first then fluffing them up in the
If you’re still in the neighbourhood come New Year’s, you
thyme, garlic and salt. Don’t be too shy. The salt will help form the
Aitken tears up the rulebook once more, retaining the Martini a lovely salty sticky flavour but you either love it or hate it.
twice-baked cheese soufflé, and scallops into the starter mix. What are your own personal memories from early Christmases
amnesty is in effect. Choose instead from the roast loin of beef, incorporated as a result?
the Christmas pudding from the dessert course. You’ll have to an apricot stuffing to stuff the boned out legs and always butter under
honey and hazelnut parfait among others. sauce is always a favourite with my house, and using different mixes
prawn cocktail but throwing crab croquettes, the legendary
Begin your main course safe in the knowledge that the turkey and are there any techniques or ingredients that you've
sea bream, stone bass or breast of chicken fungi. Gone too is From a child, I remember the smell of roast turkey! I have always made
manage with warm sticky toffee pudding, crème brulee, or iced the skin to give a lovely moist meat yet a crunchy skin. The bread
of herbs and spices in the milk and always finishing with a dollop of
mustard!
www.menu-dorset.co.uk
www.menu-dorset.co.uk
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