It has begun! The Exchequer unveils its menus for Christmas 2016
It’s official, the Christmas planning has begun! The Exchequer D2 and Wine Bar has just revealed its selection of menus for Christmas 2016, developed by acclaimed new Head Chef, Anthony Gaughan.
In a nutshell, here’s what you can expect – wholesome, hearty food that pair locally sourced, seasonal produce with innovative new flavours.
Starters include oak smoked salmon with pickled kohlrabi, crab and dill butter, mains such as confit duck leg with parsnip puree, chestnut stuffing and cranberry jus, and desserts such as cherry Bakewell paired with clove ice cream. The Exchequer D2 Lunch Menu includes a starter of carrot, anise and orange soup with homemade Guinness and walnut bread, as well as a dessert of seasonal fig brownie with Chantilly cream.
The Exchequer Wine Bar Christmas Menu offers Cooleney cheese croquettes with spiced cranberry, pickled apple and salad. Mains such as pheasant with date and chestnut stuffing, parsnip puree, roast parsnip and cranberry jus, or venison with smoked squash, beetroot, roast garlic and red wine jus. Followed by desserts such as chocolate fondant with marmalade ice cream (Are you drooling, because we’re drooling!)
Looking for something a little lighter? The ‘small bites’ menu, includes black pudding croquettes with apple puree, and mushroom arancini balls with truffle crème fraiche.
In addition to award-winning dining, The Exchequer is renowned for its wine menu and has unveiled a complimentary selection of wines for Christmas, chosen by Head Sommelier, Anne Marie Duignan. The Exchequer is now accepting Christmas bookings, so give them a buzz to find out more and make sure to report back to us when you’ve tested out the menu!