Join Us For An Unforgettable Evening This New Years Eve At Rhubarb
Our five-course tasting menu is a celebration of the finest seasonal flavours, carefully curated by our Head Chef, Naomi, and Junior Sous Chef, Joseph.
Dine by candlelight in our cosy conservatory or elegant dining room, then relax in the bar lounge with your favourite drinks as we count down to midnight to toast the New Year together.
To Begin
Chef's Selection of Canapés
- A curated trio of seasonal bites, handcrafted to awaken the palate and set the tone for the
evening.
Starters
Crispy Pork Belly with black garlic purée, apple crisp & micro herbs
- A harmony of rich, slow-cooked pork contrasted with sweet apple and umami-rich garlic. (GF)
Beetroot Carpaccio Whipped goat's cheese, toasted walnuts & herb oil
- Earthy and vibrant beetroot, delicately balanced with tangy cheese and a crunch
of walnut. (V, GF)
Carrot, Ginger & Star Anise Velouté served with a warm home-baked bread roll
- A sweet and spiced soup, finished with subtle aromatics for a comforting winter warmth.
(V, VE, GF)
Palate Cleanser
Limoncello Sorbet A bright and zesty interlude to refresh and awaken the senses. (GF, V, VE)
Main Course
Pan-Roasted Hake with lemon herb crust, carrot purée & crispy kale
- Delicate white fish paired with citrus notes and root vegetable sweetness, finished with a crisp
flourish. (GF)
Roast Venison Loin Blackberry & red wine jus, celeriac purée
- Tender and gamey, served with a rich, deep jus and the earthiness of celeriac. (GF)
Roast Cauliflower Steak Hazelnut crumb, parsley oil & charred edge
- Golden roasted and nutty, this vibrant vegan dish offers bold flavours with finesse. (V, VE, GF)
Fillet of Beef & Lobster Tail Truffle cauliflower purée, red wine jus (Supplement applies – POA)
- A luxurious surf and turf, paired with fragrant purée and a velvety reduction. (GF)
For the Table:
Lemon, Garlic & Thyme Potatoes & Seasonal Greens with all main dishes
Extras for the Table:
Truffle Chips, Triple-cooked and finished with white truffle oil £4.00 per portion
Dessert Course
Chai-Spiced Panna Cotta with cardamom honey & pistachio crumble
- Silky and lightly spiced, with floral notes and a nutty crunch. (V, GF)
Golden Ganache Torte with orange blossom & mint whip
- Rich dark chocolate layered over vegan toffee, with a refreshing citrus-mint plant-based cream. (V, VE, DF, GF)
Pear Belle Épicée Poached pear, ginger crumb & vanilla cashew cream
- Elegant and fragrant, with warmth from winter spices and creamy plant-based indulgence. (VE, GF)
£55.00 per person
Additional Course:
Add a cheese board for 2 (£29.95) or 4 (£39.95) people
Harrogate blue, Yorkshire brie, Lancaster bomber, grapes, walnuts, figs, crackers, celery
Dress code: Smart casual.
This will be £10.00 at the time of booking and the remaining balance due by 17th December and cut off point by 17th December
Service time: 5.30pm – 9.00pm, last sitting 8.45pm