Côte Brasserie unveils its New Year’s Eve menus

The menus were created by Executive Chef Steve Allen, formerly of Restaurant Gordon Ramsay, Pétrus, and Claridge’s.

Côte Brasserie has unveiled its New Year’s Eve offering, available both in its restaurants and for home delivery.

Din­ers spending the evening in one of the brasseries can order a four-course New Year’s Eve menu (from £53.95 per person).

The meal begins with a complimentary glass of Crémant or Kisumé non-alcoholic sparkling rosé.

Dishes to share open the menu—Comté madeleines with hot honey, olives, and garlic-herb peppers—followed by starters such as chicken liver parfait with macerated figs, Camembert brûlée, king prawns in Café de Paris butter, and beetroot-cured smoked salmon.

Main courses lean on classic French dishes, including confit duck à l’orange, Cornish roasted hake with lobster sauce, a steak frites cut prepared in Côte’s butchery (with an £8 supplement), a chestnut and sage tartiflette with baked Camembert, and a vegan roasted miso parsnip option.

Sides (£15 for three) include sprouts cooked à la Française, pigs in blankets with hot honey, and confit potatoes with gravy mayonnaise.

Desserts include a French cheese plate, pain perdu, warm chocolate fondant, and a winter berry mousse log.

For those celebrating at home, Côte is again offering its New Year’s Eve Feasts: a package for six (£169.95) and for two (£84.95).

Both feature beetroot-cured salmon with horseradish cream, côte de boeuf with gratin dauphinois and black garlic jus, and a dark chocolate financier with cherry compote.

A more informal option, the Buffet Box (£76.95, serving 2–4), includes French cheeses, truffle saucisson, cured ham, smoked salmon, pâté and confits.

The first 150 orders will receive a complimentary Big Potato Games party game.

Seasonal add-ons include a Festive Breakfast Box (£67.95), with croissants, jams, granola, sausages, eggs, and Crémant, and a Festive Drinks Package (£79.95), covering everything from Buck’s Fizz to port.

The menus were created by Executive Chef Steve Allen, formerly of Restaurant Gordon Ramsay, Pétrus, and Claridge’s.

Deliveries run nationwide from 18 to 23 December, and early orders are recommended.