It’s a sophisticated Christmas with a difference.
Chef Khanh has reimagined the festive season favourites, encasing smoked salmon, horseradish and potato in pie tee shells and changing up the prawn cocktail with raw spot prawns, red curry marie-rose sauce and dill.
Glazed ham comes as a starter served with pineapple, palm sugar and ginger flower, while turkey is fried and paired with leatherwood honey, onion gravy and sambal.
It isn’t an Australian Christmas without seafood, and spanner crab and lobster tail grace the six-course, 15-dish menu. The mains of turkey, roast potato, glazed carrots and Brussels sprouts are also there, but not as you know them.
Christmas Eve Dinner & Christmas Day Lunch
$388 per person
Six courses, 15 dishes
Includes free flowing beverages
Held in The Windsor’s One Eleven restaurant or Grand Ballroom. Limited seats available.