Festive Afternoon Tea
We recommend booking early for this popular treat served daily in the elegant Park Lounge, Conservatory and Cheneston’s Restaurant!
Enjoy assorted finger sandwiches including: Smoked Scottish salmon and cram cheese, free range eggs mayonnaise and Hampshire watercress roast Norfolk turkey breast and cranberry, cucumber, roast ham and English mustard, mull of Kintyre cheddar and tomato. Freshly baked fruit and plain scones with Devonshire clotted cream and strawberry preserve. An assortment of homemade tea pastries including: Coffee éclairs, fruit tartlets, festive cup cake, Christmas cake, macaroons. Freshly brewed fine leaf tea and coffee. Festive Afternoon Tea £38.50 per person and Champagne Afternoon Tea £47.50 per person.
It's all about the Turkey
The Christmas feast has its roots from before the Middle Ages but it was during the Victorian period that the dinner we now associate with Christmas began to take shape. Previously, other forms of roasted meat such as beef and goose were the centrepiece of the Christmas dinner, with the turkey added to this by the more wealthy sections of the community in the 19th century. Its perfect size for a middle class family gathering meant it became the dominant dish by the beginning of the 20th century.
To celebrate this wonderfully tasting bird we have added free range roast bronze Norfolk crown turkey, served with chateau potatoes, Brussels sprouts, cranberry and chestnut stuffing and jus gras to our a la carte menu, priced at £25.00.
Our Bar/Lounge will feature a succulent turkey burger, served with chestnut, sage and onion patty, cranberry chutney and crispy smoked streaky bacon, chunky chips and chipolatas, priced at £19.50.
Detox 5 Course Tasting Menu
Detoxification has been a popular process for many years among many different types of people – nurses, therapists, trainers, and athletes and for most of us just after Christmas. Detox is a way to naturally clear your body of harmful toxins and build-up.
Our testing menu has been created to be a celebration of natural and uncompromised flavors, we will feature dishes such as, Chicken Noodle soup , warm filling and full of good proteins to keep you going , followed by pan roasted Halibut with charred curly kale and marinated squid , grapefruit jelly, the perfect combination of fat cutting flavors combined in one dish.
5 course Detrox Testing Menu plus complimentary glass of Bellini Cocktail…£45.00 per person (maximum 4 people per booking)
The Naked Burger…time to drop your buns
8oz Wagyu beef burger grilled or steamed, served bun less with beef tomato, cos lettuce and pickled cucumber served with French fries and a light mustard mayo.
Cocktail of the month - Honey & Marmalade Fizz
Shaken honey, Bitter Orange Marmalade and Chase Marmalade Vodka and a dash of Orange juice all topped with Guy Cadel champagne.
The Art of Sabrage
Learn the art of Sabrage the technique for opening a Champagne bottle with a sabre, the Frence Army sword. The sabre is slid along the body of the bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour.
This technique became popular in France when the army of Napoleon visited many of the aristocratic domains. It was just after the French Revolution and the sabre was the weapon of choice of Napoleon's light cavalry (the Hussars). Napoleon's spectacular victories across all Europe gave them plenty of reason to celebrate. During these parties the cavalry would open the Champagne with their sabres. Napoleon is, known to have said, "Champagne! In victory one deserves it; in defeat one needs it”.
There are many stories about this tradition. One of the more spirited tales is that of Madame Clicquot, who had inherited her husband's small Champagne house at the age of 27. She used to entertain Napoleon's officers in her vineyard, and as they rode off in the early morning with their complimentary bottle of Champagne, they would open it with their sabre to impress the rich young widow.
We have taken such an old tradition and kept it alive, by been part of the Confrérie du Sabre d’Or, which have continued to trough the years to promote such eventful ritual.
The evening will include, demonstration on how to open a bottle of champagne with a sabre, opening your own bottle of champagne, certificate of such event and a 3 course meal from our a la carte menu.
Join us for a memorable dinner experience.
The Art of Sabrage, plus a 3 course meal £130 per person. For booking please call Fabrizio Russo at 020 7917 1011 or email at email@example.com
After a great show in London or after a fun filled day more often than not we find ourselves looking for a great London night spot..... then look no further then your own room!
At the Milestone we have prepared a feast fit for Royals, served in the beautiful and familiar surrounding of your own room. Dine by Candle light and sip champagne for a romantic ending to a great day with our chefs carefully prepared dishes such as salmon mousse and crudities served with anchovy puff pastry, marinated olives and freshly baked breads with assorted butters; followed by crispy skin baby chicken with sesame crust, smoked salmon platter, cold cuts and pickles and the perfect coleslaw, a creamy prawn and crayfish cocktail on a bed of crispy baby gem and a cheese plate with home made chutney.
To end the feast, enjoy a refreshing plate of sliced exotic fruit and chocolate dipped strawberries, and of course Champagne. £95.00.
To make a booking for any of the above offers please call us on +44 20 7917 1000 or email firstname.lastname@example.org.