Babylon Restaurant introduces 'Glitz and Glamour' this Christmas

9th September 2010, 4:40pm

London's award-winning Babylon Restaurant at The Roof Gardens in Kensington is celebrating the 'Glitz and Glamour' of Christmas this year with its festive lunches and dinners available from the 1st December until Thursday 23rd December.

Diners will be greeted with pre-dinner drinks next to the film noir style black Christmas tree, before feasting on a festive menu featuring the best of the season's ingredients.

The lunch party menu is priced at £38.00 per person for three courses and £43.00 for four courses. The dinner party menu is priced at £49.50 per person for three courses and £54.50 for four courses.

This year's Christmas menu includes starters such as honey roasted smoked ham hock and red wine poached diver scallops.

As well as the traditional turkey option, guests can also choose from tantalising alternatives including fillet of beef onion sauerkraut, pressed confit pork belly or roasted sea bass. Babylon has a selection of mouth-watering desserts to choose from including panettone tiramisu, turron fondant and chocolate marquise with fresh mandarin.

In addition to the delicious food, merry atmosphere and fantastic customer service, every Monday and Tuesday evenings throughout December guests will be able to listen to live festive Jazz.

The Christman menu is as follows: 

Starters:

Celeriac and thyme veloute, black olive straws

Beetroot and goats curd salad Swiss chard Cabernet Sauvignon vinegar cooked sliced beets, beet and apple purée

Honey roasted smoked ham hock, puy lentil mint parsley pickled shitake, watercress and creme fraiche

Red wine poached diver scallop, butternut purée bacon and pistachio

Chicken liver and Foie gras parfait
Toasted Orange brioche, watercress and orange salad

Wood pigeon
Braised leg ragout, chanterelles and root vegtables, roasted breast 

Mains:

Fillet of beef
Onion Sauerkraut, braised snails, truffle potato rouille, redwine jus

Pressed confit pork belly
Creamed potato, chestnuts and braised salsify, Brussel sprouts,
Bramley apple sauce and compressed apple

Roasted stone bass
Aubergines caviar, chutney and baby confit

Madeira Braised Lamb breast
Herb crumb, roasted celeriac, garlic and beetroot, Madeira jus
fondants or mini baked potato or Pomme dauphine (celeriac fondants and beetroot)

Wild mushroom fricassee tart,
tarrogan and shallot, mousseline sauce, Swiss chard

Roasted pheasant
Tarrogan potato gnocchi, soubise sauce, bacon, braised shallots

Desserts:

Panattone tiramisu

Turron fondant

Mince meat lattice tart with brandy chantilly

Chocolate marquise layered with chocolate sponge, pistachio ice cream, fresh mandarin

Cheese as a fourth course at additional price

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