The Maharaja’s Palace - At The Mermaid - Christmas 2008

On arrival guests enter a kaleidoscope of mirror and reflection to ascend a glittering staircase, adorned in a hanging garden cascade of floral forms and lighting effects, to arrive in the botanical splendour of The River Room.
To maximise the famous riverside vista, the windows of the River Room are transformed in ornate and eastern style, to reflect the lavish architecture of “The Maharaja’s Palace” and frame spectacular views of the Thames, as if seen from the exotic viewpoint of a tropical terrace at sunset.

Lanterns, light boxes and mirrored motifs illuminate the foliage, creating an ambiance of Christmas tranquillity around the drama of the dance floor.
Beyond, a golden staircase and towering palm tree lead guests upwards to the lavish and magically styled Blackfriars Room where all that glitters is gold and where a myriad of moving lights trace the architectural detail of the room.

Windows are decorated in a painted procession of majestic maharaja elephants marching trunk to tail around the room while iconic creatures, portrayed in lantern form, illuminate the walls. Overhead reflections and projections dance around the room while a coconut palm canopy compliments tented areas of rich colourful fabric to create the perfect sumptuous setting for a truly magnificent feast and extra special Christmas celebration.

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Xmas Menu

Three Course Menu

Starters

Cold
Game terrine with red onion marmalade foccacia slivers
Or
Char-grilled Mediterranean vegetable stack with buffalo mozzarella, lemon and herb dressing
Or
Sandringham salad of shredded duck, bean shoots, peppered cabbage and orange segments
Or
Crispy pancetta, quail egg, cranberry and green leaf salad with lemon olive oil

Warm
Hot Cullen Skink - a thick Scottish soup made of smoked haddock, potatoes and onions
Or
Marinated artichoke heart and wild mushroom salad with salsa verde
Or
Smoked mackerel and beetroot salad with Arran mustard dressing
Or
Grilled goats’ cheese topped with crushed toasted hazelnuts on dressed mixed leaves

Mains

Norfolk turkey with oatmeal stuffing, kilted chipolatas and cranberry sauce, roast potatoes, brussels sprouts and carrots
Or
Roast loin of pork with apple sauce, roast potatoes and brussels sprouts with chestnuts and carrots
Or
Slow roast rump of lamb on crushed minted new potatoes with peppercorn sauce, green bean bundles and honey glazed carrots
Or
Char-grilled prime pasture-reared sirloin steak, roast potatoes and brussels sprouts with chestnuts and glazed carrots
Or
Fillet of cod wrapped in Bayonne ham with buttered French beans, basil mash and mustard cream sauce
Or
Salmon baked in puff pastry with spinach and cream, served with butter sauce, new potatoes and French beans
Or
Pan Fried breast of guinea fowl with olives capers sundried tomatoes and feta, barrel potatoes and red pepper sauce
Or
Roast breast of Barbury duck with blueberries, cocotte potatoes, roasted winter vegetables and red wine sauce
Or
Celeriac and parsnip rosti with Cumberland sauce served with roast potatoes and brussels sprouts with chestnuts and orange glazed carrots (V)
Or
Mermaid nut roast with onion gravy or mushroom crème sauce served with roast potatoes, green bean bundles and glazed carrots (V)
Or
Smoked bean curd medallions with shitake mushrooms and walnuts, boiled new potatoes, green bean bundles and glazed carrots (V)

Desserts

Dark bitter chocolate tart with wild berry coulis and mascarpone
Or
Vanilla and free range egg custard pudding with a caramelized sugar crust
Or
Traditional chocolate Christmas log with raspberry coulis
Or
Home-made honey roast fig tart with Devonshire clotted cream
Or
Cassis and white chocolate mousse with almond biscotti
Or
Traditional Christmas pudding with a caramelized brandy sauce
Or
Lemon tart with crème fraîche and blackcurrant purée

Coffee

Coffee with a selection of petits fours

Christmas Buffet Menu Standing and Seated

Please choose 1 starter, 2 main courses and 2 dessert

Starters seated buffets only

Chestnut and mushroom pâté with cranberry and apple chutney

Roast carrot and ginger soup with ricotta and herb tortellini (V)

Warm smoked mackerel and beetroot tart served with baby leaves

Wild boar pâté with cranberry and apple chutney

Chestnut and mushroom pâté with cranberry and apple chutney (V)

Grilled goats’ cheese with crushed toasted hazelnuts on dressed mixed leaves (V)

Hot Cullen skink - a thick Scottish soup made of smoked haddock, potatoes and onions

Warm artichoke heart and wild mushroom salad with salsa verde (V)

Seated Mains

Roast turkey with oatmeal stuffing, kilted chipolatas and cranberry sauce roast potatoes and brussels sprouts with chestnuts and glazed carrots

Grilled pink trout fillet with stir fried bok choy, bean shoots, lime crème fraiche and toasted almonds

Roast loin of pork with apple sauce roast potatoes and brussels sprouts with chestnuts and glazed carrots

Char-grilled prime pasture-reared sirloin steak, new potatoes, green bean bundles and glazed carrots

Roasted fillet of cod wrapped in Bayonne ham with buttered french beans and basil mash

Celeriac and parsnip rosti with cumberland sauce, mashed potatoes and served with brussels sprouts and carrots (V)

Mermaid nut roast served with onion gravy or mushroom crème sauce, roast potatoes green bean bundles and glazed carrots (V)

Roast leg of lamb stuffed with lemon, mint and shallots, seasonal vegetables and thyme potatoes

Standing Mains

All standing buffets are served with a selection of Christmas seasonal vegetables and Parmentiere Potatoes

Roast turkey, sausage, dumplings and cranberry casserole

Beef bourguignon with sautéed mushrooms and roasted chestnuts

Slow cooked lamb with caramelised root vegetables and port sauce

Chicken, sage, button onion and red pepper ragout

Aromatic spiced red bream fillet with nutmeg spinach and orange sauce

Baked salmon fillet with horseradish crumble and citrus dressing

Stilton gratinated bubble and squeak with red onion and rosemary sauce (V)

Sweet potato, bean, tomato and tarragon cassoulet (V)

Desserts

Chocolate tart with berry coulis and English cream

Lemon tart with crème fraîche and blackcurrant purée

Traditional chocolate Christmas log with raspberry coulis

Traditional Christmas pudding with a caramelized brandy sauce (w)

Cassis and white chocolate mousse

Wild berry crumble with caramel custard (w)

Coffee

Coffee with a selection of petits fours

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