Christmas Day & Residential Package
Make your Christmas Day magical this year.
Champagne Reception on arrival followed by an exquisite 4 Course Lunch served in the elegant surroundings of ‘The Restaurant’.
Christmas Day Lunch
4 Course Festive Luncheon
£180.00 Adults | £75 Children (6-12yr old)
Served 12:30pm – 2:30pm
Boxing Day Evening Dining
Relax and indulge in a sumptuous Boxing Day Evening Meal
Evening Menu (4pm - 9.00pm)
Three Course Evening Meal £45
To book please call our sales team directly on +44 28 9044 2080 or email mmcdonagh@fitzwilliamhotelbelfast.com.
Exquisite ‘Christmas in the City’ Stayover
Christmas Eve:
Check-in from 3.00pm;
Mulled Wine & Mince Pies in The Lobby
(served 3pm - 5.30pm)
Festive Gourmet Dinner in ‘The Restaurant’
Overnight accommodation*
Christmas Day:
Christmas Day Breakfast;
Champagne Reception
4 Course Christmas Day Luncheon in ‘The Restaurant’;
Early evening Christmas Supper
Overnight accommodation*
Boxing Day:
Late breakfast - Check out 12 noon
2 Night Package - £345 per person sharing
*Based on 2 persons sharing an executive room
Single supplement £150. Upgrade options available.
25% deposit required at time of booking.
To book please call our reservations team directly on +44 28 9044 2080 or email enq@fitzwilliamhotelbelfast.com.
Christmas Day Luncheon
4 Course Festive Luncheon
£180.00 Adults | £75 Children (6-12yr old)
Served 12:30pm – 2:30pm
To book please call our sales team directly on +44 28 9044 2080 or email mmcdonagh@fitzwilliamhotelbelfast.com.
SELECTION OF HOME BAKED BREADS
To Start
SOUP
Wild Mushroom Soup, Pickled Pink Oyster Mushroom, Tarragon Pancaket (M, G, W)
The Main Event
TURKEY
Stuffed Roulade of Free-Range Turkey, Confit Leg and Sugar Pit Ham Hock Pie, Creamed Potato, Roasties, Sprouts Chestnuts and Pancetta, Honey Roast Root Vegetables, Pigs in Blankets (C, G, E, L, M, MUS, N)
VENISON
Loin of Northern Irish Venison, Braised Red Cabbage, Red Wine Poached Plums, Fondant Potato (S, D)
SIRLOIN
Pan Roasted 10oz Flax Fed Sirloin Steak, Roasted Bone Marrow and Herb Crust, Confit Beef Fat Chips, Confit Tomato, Sauce Bordelaise (G, W, SD)
SALMON
Pan Fried Fillet of Salmon, Kilkeel Crab and Cauliflower Brandade, Parmesan Custard, Black Garlic Purée (F, CRU, M)
CHESTNUT ROAST
Roast Chestnut, Fennel and Sage Roast, Seasonal Vegetables, Bread Sauce (G, W, E, M)
To Finish
ASSIETTE OF CHRISTMAS (G, E, M)
Tea or Coffee with Mince Pies (G, E, M)
G - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin W - Wheat
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