Crackling, claret and roast carrots! It's the most wonderful time of the year, and Chef Ryan Moore is set to make it the most delicious time of the year as well.

Settle in for only two very celebratory Sunday Roasts in style with loved ones, or join us solo and become part of the most festive communal dining table in the country, where laughter flows as does the wine.

Arrive hungry with ideas for salmon and caviar cones, chicken liver parfait, and an exceptional canapé of cranberry-vinegar pigs in blankets.  Of course, matched to Champagne to get into the swing of things.

Classic prawn and cocktail platter, ideal match for a crisp dry Riesling.  Cleanse the palate with melon and jamon with a white balsamic vinaigrette.

The main event, carved by the man himself, is turkey, Christmas ham and sirloin.  Sides a-plenty with cauli cheese, stuffing balls, "New Zelaand's best Yorkshire puds", honey-glazed carrots and parsnips, sprouts for good measure, and of course duck fat potatoes with lashings of cranberry sauce and a glug of bread sauce.

Pudding, I hear you say, a dash of port with strawberry and sherry trifle and a yule Christmas log will have you sent till the big day!

Our expert team of sommeliers creates wine matches each week, including classic matches of Burgundy and Claret. On occasion, a few rare finds are served from the cellar.

Arrive at 2:00 pm, for a 2:30 pm seating.

Seating is strictly limited, so immediate booking is recommended.

Due to the nature of the family-style dinner, we are unable to cater to dietary restrictions.