Top City Restaurant Offers a Winning Combination for this New Year!
August 2011. Ideally situated by the Millennium Bridge, with the Thames lapping at the terrace, there really is no better place to usher in 2012 than at High Timber. Guests will dine in comfort with one of the best views in London, whilst the spectacular London fireworks sparkle overhead.
More than 250,000 revellers flocked to City for New Year 2011, lining the Thames to watch the magnificent fireworks display. Now, for the first time, diners at High Timber will be treated to the same view from their own private terrace, or comfort of the restaurant whilst indulging in fine wine and a seven course dinner prepared by head chef Justin Saunders.
With one of the best cellars in London, holding more than 40,000 bottles, guests at High Timber will be have the pick of some of the most prestigious and exquisite wines in the world.
Co-owner Neleen Strauss comments; “Last year a few friends and I enjoyed the magnificent London fireworks to music from the terrace of High Timber. It was as if it was our own private display. After some soul-searching we decided it was unfair of us to keep it a secret from our customers for 2012.”
“It was the best New Year we have ever had by a mile and with the firework display directly overhead and the river lapping at our terrace, we are excited for you to join us to usher in 2012. Let’s make it a good one.”
Priced at £99, head chef Justin Saunders, has created an innovative and creative seven course New Year’s Eve menu to tantalise the most discerning taste buds. The menu includes a glass of champagne and dishes such as a mosaic of game and foie gras, poached halibut, langoustine and bisque sauce and a hot chocolate fondant, cherry gel and warm brandied cherries.
With phenomenal fireworks, exquisite champagne, mouth-watering cuisine and a table by the iconic Millennium Bridge – there really is no better way to welcome in 2012.
NEW YEARS MENU 2011
SMOKED SALMON BLINI, CHIVE CRÈME FRAICHE
MOSAIC OF GAME AND FOIE GRAS, MADEIRA GEL, BRIOCHE or RISSOTTO OF PUMPKIN AND TRUFFLE (V)
POACHED HALIBUT, LANGOUSTINE, BISQUE SAUCE
FILLET OF CUMBRIAN DRY AGED BEEF, ANNA POTATO, ROASTED CARROT, PERIGORD TRUFFLE SAUCE or ‘LASAGNE’ OF WINTER ROOTS, GIROLLE MUSHROOMS, CELERIAC CREAM (V)
HOT CHOCOLATE FONDANT, CHERRY GEL, WARM BRANDIED CHERRIES
ILLY COFFEE, HOME MADE PETIT FOUR
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For further information please contact info@hightimber.com or phone +44 (0)20 7248 1777!