Festive Season

Celebrate the festive season at 190 Queen’s Gate with our limited menus by award-winning Chef Frederick Forster. Revel in the holiday spirit in the elegant surroundings of the quintessentially English restaurant, indulging in an unforgettable dining experience that captures the magic of the season.

Evening Dinner Menu
From December, enjoy our Evening Dinner Menu at 190 Queen’s Gate before heading to a Christmas performance at the nearby Royal Albert Hall or West End. Indulge in the seasonal English cuisine, with two courses for £45 or three courses for £50, from chicken and wild mushroom vol-au-vent to roasted venison complemented with parsnip purée and red currants. 

Christmas Eve Dinner
Join us on Christmas Eve to enjoy a bespoke three-course menu for £65 per person. Savour succulent slow-braised beef cheek or honey-glazed Barbary duck breast, delighting in the warming flavours of English-winter dishes.

Christmas Day Lunch
Celebrate a classical English Christmas Day feast at our historic venue for £95 per person. Toast the occasion with a glass of Highweald Brut Reserve NV accompanied by canapés in the library, before dining on the three-course menu including traditional turkey with pigs in blankets and homemade Christmas pudding paired with brandy sauce. 

Boxing Day Lunch
After the Christmas excitement, relax and unwind on Boxing Day with our bespoke menu featuring Loch Duart salmon with Cornish crab salad and roasted 28-day aged beef sirloin. Enjoy two courses for £50 or three courses for £55. 

New Year’s Eve Dinner
Embrace the magic of New Year’s Eve with an enchanting evening at The Gore London. Savour a luxurious tasting menu for £95 per person or our vegetarian menu for £85, beginning with canapés in the library with a glass of Highweald Brut Reserve NV followed by six courses celebrating the quintessentially English cuisine.

New Year’s Day Lunch
Toast the new year ahead with our New Year’s Day Lunch at 190 Queen’s Gate. Enjoy two courses for £50 or three courses for £55, from wild mushroom risotto to roasted 28-day aged beef sirloin to tender fillet of seabream.