CELEBRATE THE FESTIVE SEASON AT ORELLE
The restaurant in the sky launches menus for Christmas Day and New Year’s Eve
Birmingham’s skyline restaurant, Orelle, will be launching 2 new menus for guests to enjoy on Christmas Day and New Year’s Eve.
Listed in Harden’s guide earlier this year, the restaurant is located on the 24th floor of 103 Colmore Row and offers the highest panoramic views of the city.
To celebrate the festivities, Executive Chef, Chris Emery has curated 2 seasonal menus, that showcase the finest produce and suppliers he has worked with since his appointment at Orelle.
The Christmas Day menu, which takes in 4 courses, and is also available for children, can be booked between 12.00 - 16.00 and includes dishes such as:
- Citrouille - roasted pumpkin velouté, quince, roasted parsnip, walnut
- Crevettes - red tiger prawn tortellini, kohlrabi, prawn consommé
-Basse - line caught bass, shellfish fondue, haricot, squash, Brussel sprout, shellfish bisque
-Canard - roasted Goosnargh duck breast, beetroot, cranberry, pithivier
-Chocolat - dark chocolate Crémeux, pistachio, honey sponge, cranberry ripple ice cream
-Mont Blanc - vanilla, Marron glacé, black trompette, maple
The restaurant also has an offering for group bookings in their private dining area. This can be booked with either their festive events or festive canapé menus.
To welcome in the new year, alongside unrivalled views of the city’s fireworks and 7 course tasting menu, Orelle will be playing host to an evening of entertainment, which guests can enjoy during one of two sittings of the night.
Their New Year’s Eve menu is available to book from either 17.30 - 18.30 or 20.30 - 21.30 and will showcase dishes such as:
-Crabe - Brixham crab, brown crab emulsion, pear, kohlrabi, crab bisque
-Basse - line caught sebass, potato gnocchi, shellfish fondue, mussel velouté
-Filet - 36 day aged beef fillet, miso glazed salsify, radicchio, pomme purée
-Canard - peaking duck breast, leg pie, beetroot, sprout, duck jus
-Chocolate - 82% dark chocolate, peanut, banana, créme fraiche sorbet
Chris Emery, Executive Chef said, “Our new menus are a celebration of all the incredible seasonal produce we use in the restaurant and the suppliers we’ve worked closely with this year. We’re looking forward to welcoming our guests during the festivities and celebrating both Christmas Day and New Year’s Eve up in the sky!”
