Réveillon Christmas Feast – Fully Booked

December 20, 2018 @ 7:30 pm – 11:30 pm

How ridiculously marvellous.  A fabulous, four course festive feast with or without our German traditional flaming rum punch.  Come and get in the festive spirit at the club.






Risotto rice, blue cheese and served with a port sauce



All butter pastry with Caramelised shallots, roasted chestnuts, cave aged cheddar and a rosé port & cranberry relish


Smoked garlic king prawns

Our take on this classic dish served with herb salad and warm flatbreads


Winter Duck salad

Shredded duck confit, tamarind dressing, roasted focaccia croutons, leaves and peppery Chinese radish


Basque Roast Turkey

If you’re going to have Turkey make sure t’s this one with sticky, spiced stuffing using Espelette pepper and dates, layered with cured Jamon. Rich white wine and shallot gravy.


Venison Daube

An intensely flavoured, slow cooked stew of Venison With smoked bacon,

damsons and Junipers


Wild Sea Trout with citrus and prawn crust

Trout baked with a tangy breadcrumb topping and served with a tomato and rosé port sauce


Truffled Mushroom Wellington

Field and Wild mushrooms topped with goats cheese, wilted baby spinach and truffle oil, encased in puff pastry with a creamy Marsala sauce


All with served with Würstlin Kartoffeln (Lucy’s spiced) roasted potatoes, Rum and spiced red cabbage, buttered green beans & sprouts with roasted chestnuts


The triple chocolate brownie Sundae stack

With salted chocolate caramel sauce, mulled black forest fruits,

ice cream and brandy cream


C&W Christmas Pavlova

Grilled cinnamon plums, sticky meringue with sweetened Mascarpone, vanilla honey and toasted almonds


The ‘Naughty, Naughty’ Cheeseboard (£2.50 Supplement)

a salt crystal aged cheddar, a tangy Roquefort blue and a heart stopping Epoisse

with our fruit jellies and crackers


Price £36.50



Fuerzangenbowle (Fire-Tongs Punch) is a German and now Hathersage Social Club Christmas tradition.  Made to the Würstlin family recipe of fruit and spices with red wine and rum. The sugar is soaked with rum and set alight, melting and caramelising. The rum has to be at least 54% alcohol per volume in order to burn. More rum is poured with a ladle until all the sugar has melted and mixed with the wine. The ceremony is as important as drink itself, celebrating the gathering of friends and conveying a notion of gemütlichkeit.

Can be booked for tables of 6 or more

Price £7 per person

*For our Christmas Menus we’d ask that you pre-order your menu choices and provide us with guest’s names and choices at least 5 days in advance of the booking.  please let us know about any special dietary requirements as soon as possible and no longer than 8 days in advance so we can suggest and agree adaptations/ alternatives where needed.

 All Christmas bookings require a non-returnable £10 deposit per person to be paid to secure the booking.





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