25th Anniversary Dinner

Wednesday 5th March
From 7.00pm
£69.00 per person

Wednesday 5th March 2014

In 1989 The De Vere Group allocated £400,000 to the then General Manager, Peter Hawley to establish another restaurant in the Grand, this was prompted by a warning by the AA the hotel might lose its 5 Star status if it couldn't offer guests a choice of two restaurants.... the project was on!

Along with the building logicistics of turning 4 bedrooms on the East Wing into the restaurant itself, a new exciting Head Chef was needed!... Much searching and food tasting followed before Keith Mitchell was appointed to open the Mirabelle.  As many will know Chef Mitchell has stayed with us as our Executive Head Chef for the hotel, whist Chef Gerald Roser took over the helm some 10 years ago!

The Mirabelle has been a consistant entry in the Good Food Guide since opening and this year gained the title of the Highest Rated Restaurant in East Sussex, something we are immensly proud of.

To celebrate this months Mirabelle dinner is to honour the style of cuisine which has become the Mirabelle trademark......

 

Menu

Mirabelle Canapes

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'Razon Clam Gratin'
Shellfish Capuccino

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Fillet of Aged Ayrshire Beef, New Season Morels, Jerusalem Artichoke, Carrot Puree, Spring Greeens and Oxtail Croquettes

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Truffled Cheese on Melba

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'Mirabelle Souffle'
White Chocolate and Praline Macaroon, Pistachio Custard

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Coffee and Petits Fours

Wines

Pinot Grigio, C'a Solare, Araldica, Italy

Gigondas, Domaine Cecile Chassagne, South Rhone, France

Canard-Duchene Champagne, Authentic, Demi Sec, France

For bookings please contact our Reservations Department on 01323 412345

This event commences with pre dinner drinks in the Mirabelle lounge from 7.00pm with dinner being served at 7.30pm.

Guests will be seated at tables of 8.  Gentlemen are requested to wear Jacket or Tie please.

Full pre payment will be taken at the time of booking and is non refundable or transferable.

Guests are requested to refrain from using mobile phones in the Restaurant.

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