Delicie -se com refeições luxuosas em Harvey Nichols Birmingham e faça este Natal para lembrar. Comemore com amigos, familiares e entes queridos com um menu especialmente criado para marcar a temporada festiva em grande estilo. Ou jantar no chef de criação festiva do chef Stewart Mackie, incluindo terrina de pato de mandarim e sementes de gergelim com beterraba e purê de alho preto; Espinafre e ravioli de ricota, cogumelo e migalha de cebola; e esponja de maçã caramelo com sorvete de canela. Disponível de quinta-feira, 14 de novembro a terça-feira, 24 de dezembro, segunda-feira, 12h às 19h e terça a domingo, 12h às 22h. Reserve uma tabela de seis ou mais até 14 de novembro e receba um Bellini com especiarias de inverno por pessoa para desfrutar com a refeição. Parsnip Crisp e Purée Purée. purê.
Take your seat in the elegant Harvey Nichols Brasserie and enjoy a traditional turkey ballotine served with stuffing and pigs in blankets followed by a classic handmade Christmas pudding. Or dine on Head Chef Stewart Mackie’s festive creations including mandarin and sesame seed duck terrine with beetroot and black garlic purée; Spinach and ricotta ravioli, mushroom and onion crumb; and toffee apple sponge with cinnamon ice cream.
CHRISTMAS DINING AT HARVEY NICHOLS
Three courses for £33 per person. Available from Thursday November 14 until Tuesday December 24, Monday 12pm-7pm and Tuesday to Sunday 12pm-10pm. Book a table of for six or more by November 14 and receive a complimentary Winter Spiced Bellini per person to enjoy with their meal.
Jerusalem artichoke soup, parsley root and truffle.
Mandarin and sesame seed duck terrine with beetroot and black garlic purée.
Spenwood cheese millefeuille, parsnip crisp and parsnip purée.
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Turkey ballotine, turkey leg stuffing, pommes Anna and pigs in blankets.
Seabass, chestnut and gnocchi with a hazelnut and celeriac purée.
Spinach and ricotta ravioli, mushroom, onion and onion crumb.
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Harvey Nichols pudim de Natal, molho de conhaque. Creme. Downtown in Business
Banana split with chocolate sauce and cherry purée.
Toffee apple sponge and cinnamon ice cream.
To book email [email protected] or call the Brasserie on 0121 616 6028.
