Thursday 31st December 2020
Celebrate New Year’s Eve in true style and sophistication. Starting with a glass of Champagne and canapés, let us guide you through an exquisite eight-course dinner designed by our Executive Head Chef, Mark Percival. Each course is made with only the freshest, finest ingredients to create a menu that will truly tantalise the tastebuds.
As you enjoy your food, you will see the moonlight dancing on the gentle waves lapping against the Northumbrian coastline through the floor to ceiling windows of our 1910 Restaurant. We also have a selection of fine wines, spirits, beers and soft drinks to compliment the food, which can be recommended our friendly and knowledgable wait staff.
Thursday 31st December
Reserve a table between 6pm – 9pm
Carriages at 1:30am
1910 and The Champagne Bar
£110.00 per person
Due to this event selling out in 2018 and 2019, we’ve extended our 1910 Restaurant into The Champagne Bar to make this a truly unique evening. Tables will be allocated depending on booking size. Access to The Champagne Bar will only be available to guests attending our Gala Dinner or Black & White Ball.
Tickets for all of our events are now on sale and reservations are open. Please contact firstname.lastname@example.org or call us on 0191 691 7090 to book.
Glass of Champagne on Arrival
Lindisfarne Oyster, Celery, Apple, Caviar
Bayonne Ham & Tarragon Beignet
Cheese & Onion Gougère (V)
White Onion Velouté (V)
Wild Mushrooms, Truffle, Parmesan
Roasted King Scallop
Celeriac, Lovage, Hazelnuts
Fillet of Beef
Crispy Ox Cheek, Confit Shallot, Dauphinoise, Truffle Jus
Coconut & Mango Sundae (V)
White Chocolate & Baileys Truffle (V)
Bitter Chocolate Ice Cream
Northumberland Cheese Board to Share (V)
Crackers, Quince Jelly, Celery, Grapes
Coffee & Chocolate Truffles
Over 18s only. £20.00 deposit per person. Full payment and dietary requirements by 2nd November 2020. Bookings made after 2nd November this date must pay on booking. All deposits are non-refundable and non-transferable. Vegetarian menu available on request.