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Here, at The Beetle we could not agree more. Bens passion for delicious food, is shared by his extremely talented Head Chef, Josh. The menu that they have worked so hard on creating is simply mouthwatering. From the Pan-fried Scallops in a Cauliflower Puree to the Confit Pork Belly there is something for everyone. Combine the above with our enviable wine menu, breath taking Riverside setting and we are confident that you will keep coming back for more.

Christmas set menu


Celeriac, hazelnut & truffle soup. Confit tomatoes gfo
Poached hens egg, wild mushroom fricassée, spinach & truffle vinaigrette, brioche gfo Ham hock & leek terrine, pear chutney, sour dough crackers gfo/dfo Beetroot cured gravlax, horseradish cream, olive & dill blinis dfo


Roast turkey, chestnut & sage stuffing, goose fat potatoes, sprout tops gfo/dfo Braised featherblade of beef, tarragon mash, buttered Hispi cabbage gfo/dfo
Pan fried seabass, crushed potatoes, lemon butter, cockle popcorn, sea vegetables gfo Wild mushroom & artichoke Pithivier, curried spinach, Parmesan sauce


2 courses £30 3 courses £35

Christmas pudding, Grand Marnier Anglaise, gingerbread tuille
Egg custard tart, pistachio tuille, raspberry sorbet
Chocolate & banana brownie, caramel pecan ice cream, glazed banana
Mulled wine poached pear, almond & sesame Florentine, blood orange sorbet gfo/dfo

Paradiso coffee and Twinning tea to finish


Saturday, 25 December 2021 £85 per adult £42.50 per child


Smoked paprika & Gruyère cheese straws, roast shallot mousse, pickled lemon


Wild mushroom & truffle soup, glazed shallots, puffed rice gfo
Pan fried scallops, roast cauliflower purée, curried lentils, crispy Parma ham gf
Ham hock, chicken & foie gras ballotine, piccalilli, thyme flat bread gfo
Venison carpaccio, crispy shallot rings, blue cheese bonbons, garlic & herb aioli gfo Beetroot cured gravadlax of salmon, horseradish cream, pickled cucumber, rye croutes gfo/dfo


Roast turkey, chestnut & sage stuffing, goose fat potatoes, sprouts, red wine jus gfo/dfo Smoked celeriac & mushroom Wellington, sautéed sprout tops, Parmesan sauce Feather blade of beef, truffle pommes purée, winter greens, Bourguignon jus gfo/dfo Pan fried halibut, clam chowder, cauliflower fondant, spinach fricassee, lemon Baked Dover sole, shrimp & pancetta butter sauce, Hasselback potatoes gfo


Christmas pudding, Grand Marnier Anglaise , gingerbread tuille Champagne and winter berry jelly, pistachio macaroons, chocolate orange shards gf/df Banana & hazelnut brownie, vanilla ice cream, salted dark chocolate sauce Passion fruit mousse, toffee Madeleines, spiced apple compote gfo
Cheese board selection- Keen’s Cheddar, Beauvale Blue, Tunworth, Brightwell Ash gfo


Salted caramel fudge gf
White chocolate, raspberry & Chambord truffles gf Clementine jelly with clove, star anise & cinnamon gf/df