Holiday Bites
Christmas Special
Book Your Celebration
Experience a festive culinary journey with our 6-course meal, specially curated for the holiday season.
- Dates: 25th November to 23th December
- For: Groups of 6 or more
- Price: 2 course for £34, 3 course for £42 per person
Secure your table today and bask in the festive glow with our Christmas specials.
Book your holiday feast via email at reservations@fishtalesbristol.co.uk.
Christmas Feast Menu
Please choose 1 from the starter section, 1 from the main section and 1
desserts.
Starters:
•
Trio of oysters (GF)
Freshly shucked oysters served with a citrus vinaigrette.
Freshly shucked oysters served with a citrus vinaigrette.
•
Chilled aubergine rolls (GF)(N)
Filled with goat cheese, sun-dried tomatoes, and basil mousse.
Filled with goat cheese, sun-dried tomatoes, and basil mousse.
•
Sautéed mushrooms (GF avail)
In Balsamico Bianco, tarragon, and cream. Served with garlic bruschetta.
In Balsamico Bianco, tarragon, and cream. Served with garlic bruschetta.
•
Baked Camembert (GF avail)
With Stilton, served with carrots, celery sticks, and sourdough crostini.
With Stilton, served with carrots, celery sticks, and sourdough crostini.
•
King prawns (GF)(N)
In garlic, white wine, pesto rosso, and basil cream.
In garlic, white wine, pesto rosso, and basil cream.
•
Smoked and poached salmon fish cakes (GF)
With tangy cucumber and chili salad, served with lemon aioli.
With tangy cucumber and chili salad, served with lemon aioli.
•
Seared chicken liver (GF avail)
With pancetta and sun-blushed tomatoes, served on a rocket and pear salad.
With pancetta and sun-blushed tomatoes, served on a rocket and pear salad.
•
Chicken and ham hock terrine (GF avail)
Served with sourdough, mustard mayonnaise, and pickled vegetables.
Served with sourdough, mustard mayonnaise, and pickled vegetables.
Mains:
•
Roasted Butternut Squash (GF)(N)(V avail)
Stuffed with stilton, chestnuts, leek, caramelised walnuts, and parsnip cream.
Stuffed with stilton, chestnuts, leek, caramelised walnuts, and parsnip cream.
•
South Coast Monkfish (GF avail)
In a curried broth with mussels, vermouth, root vegetables, and pak choi.
In a curried broth with mussels, vermouth, root vegetables, and pak choi.
•
Cedar Plank Baked Salmon (GF)
With maple, mustard, and ginger glaze, served with new potatoes and pea puree.
With maple, mustard, and ginger glaze, served with new potatoes and pea puree.
•
Balsamic Glazed Lamb Cutlets (GF)
With red wine, honey, basil, spinach, garlic, and seasonal vegetables.
With red wine, honey, basil, spinach, garlic, and seasonal vegetables.
•
Roasted Turkey and Glazed Ham (GF)(N)
With dauphinoise potatoes, pigs in blankets, chestnut stuffing, honey carrots, and greens.
With dauphinoise potatoes, pigs in blankets, chestnut stuffing, honey carrots, and greens.
•
Cider Braised Pork Belly (GF)
With sautéed savoy cabbage, potato and leek mash, and honey roasted vegetables.
With sautéed savoy cabbage, potato and leek mash, and honey roasted vegetables.
Desserts:
•
Christmas pudding bon-bons
Coated with milk chocolate and served with brandy cream.
Coated with milk chocolate and served with brandy cream.
•
Orange and ginger panna cotta (N)
With toasted hazelnut crumb.
With toasted hazelnut crumb.
•
Chocolate no-bake cheesecake (N)
Rich and creamy, served chilled.
Rich and creamy, served chilled.
•
Cheese selection
A variety of fine cheeses served with accompaniments.
A variety of fine cheeses served with accompaniments.