Ring in the new year with restaurant-quality food. Whether you’re planning a party or an intimate celebration for two, browse our curated collection of New Year’s menus.

<p><meta charset="utf-8"><meta charset="utf-8">Ring in the new year with restaurant-quality food. Whether you’re planning a party or an intimate celebration for two, browse our curated collection of New Year’s menus.<br></p>

New Year's

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The newest addition to the Waitrose family, Dishpatch partners with the UK's best chefs to bring their creations to food lovers across the country. Sign up to our mailing list to receive news and offers about our ever-changing seasonal menus.

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31st December 2026

<p><meta charset="utf-8">An elevated Indian feast for two, perfect for an intimate celebration at home. Begin with peppery grilled prawns with garlic butter and crisp pea and potato samosas served with tamarind chutney. For the main event, confit duck legs with perfectly crisp skin are paired with a rich, coconut-based Chettinad curry sauce. On the side, enjoy creamy, butter-rich black lentil dal, fragrant rice pulao with cashews and barberries, and a refreshing pickled onion and pomegranate kachumber salad to balance the richness. To finish, a decadent chocolate and black cardamom crèmeux is served with the more traditional gulab jamun – deep-fried dumplings soaked in fragrant syrup – a sweet treat reserved for special occasions.</p>

A New Year’s exclusive: Grilled prawns and samosas are followed by confit duck legs with Chettinad sauce, signature sides, and a special chocolate crèmeux with gulab jamun for dessert.

New Year's Confit Duck

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<p>A fine dining seafood feast at home, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrussy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes, fine beans with toasted almond flakes, and a luxurious Champagne sauce with clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with crystalised pecans and crème fraîche.</p>

A luxurious seafood feast with seared scallops, Cornish monkfish in Champagne sauce, and a festive Cointreau chocolate ganache tart.

Champagne Monkfish Celebration

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<p>Start with a classic starter that's been on The Seafood Restaurant's menu since day one: fish soup richly flavoured with tomato, fennel and saffron, served with rouille-topped croutons. For the main event, tender salmon fillet is layered with mascarpone, chestnut and button mushroom duxelles, then wrapped in latticed puff pastry. Baked until golden, the Wellington is served with a creamy white wine sauce finished with chives and parsley, alongside new potatoes and green beans with samphire, peas and herb dressing. Finish with Rick's rich dark chocolate pavé with a cocoa nib crumb topping, served with Cornish clotted cream.</p>
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Provençal fish soup with rouille croutons is followed by a salmon Wellington to share, then dark chocolate pavé for dessert.

Stein's Salmon Wellington for Two

<p>A reflection of a Roux family Christmas, this five-course menu for two begins with chicken liver parfait and caramelised onions to enjoy with buttery brioche. Next comes a luxurious Champagne and saffron fish soup, served with a pan-fried scallop. For the main event, a handmade beef Wellington features grass-fed fillet and mushroom duxelles wrapped in all-butter latticed puff pastry. Slice at the table and serve with confit garlic and brown butter carrots, potato and celeriac dauphinoise, and red wine jus. Finish with molten chocolate fondants served with brandied prunes and crème fraîche, followed by pâte de fruits petit fours for later.</p>

A five course feast for two including Champagne soup with seared scallop, beef fillet Wellington, and chocolate fondant dessert.

Beef Wellington Banquet

<p>A fine-dining feast for two to get into the festive swing. Michel's double-duck feast starts with ‘mousse de canard’: an incredibly rich and smooth pâté made from free-range duck liver, cured rare-breed back fat and infused milk, is layered with sweet port jelly. Swipe it over warm sourdough baguette and enjoy with crisp cornichons. Next, an elegantly plated pan-fried duck breast, and confit duck leg pie made to share between two, with glazed parsnips and celeriac purée. There's a decadent sauce gastrique and festive cranberries with orange that perfectly complements the duck. Finish with molten chocolate fondants served with crème fraîche and boozy brandied prunes.</p>

Duck mousse with port jelly is followed by pan-fried duck breast and confit duck leg pie, with rich chocolate fondant for dessert.

Duck à la Roux

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<p>Sabrina’s feast of sharing plates begins with flatbreads and a herby feta and pistachio dip, loaded with garlic and chilli. “It’s really punchy and really delicious!” she says. For the main event, there’s a spatchcocked poussin in a fragrant, sticky-sweet tamarind, soy and honey glaze. On the side, crispy diced potatoes flavoured with paprika, garlic and lemon, and a date, orange and toasted almond salad. Finally, for dessert, Sabrina’s twist on börek. “This is such a great sweet treat,” she says. Light-as-air filo pastry is filled with Braeburn apple, golden raisins, cinnamon and ginger, baked until golden, and finished with cinnamon syrup and vanilla labneh.</p>

Flatbread & feta dip is followed by fragrant poussin, spiced potatoes, & sweet apple börek with vanilla labneh.

Fragrant Middle Eastern Poussin

5th March 2027

6th March 2027

<p>Angela Hartnett's steak feast takes inspiration from every corner of Italy. Begin with a selection of antipasti – best enjoyed with an aperitivo – including bright green nocellara olives, rosemary focaccia, and mushroom and truffle arancini, followed by a winter salad of ricotta, beetroot, orange and toasted hazelnuts. For the main event, there’s a hearty Florentine T-bone steak for two to share, served with herby salsa verde and crushed rosemary roast potatoes. Finish with a decadent chocolate cake made with Italian olive oil, topped with crème fraîche and pistachios. An elevated steak night for any weekend, and a great way to celebrate New Year’s.</p>

An elegant steak feast with antipasti, T-bone to share, and decadent chocolate olive oil cake. Perfect for a special weekend or New Year’s celebration.

Bistecca alla Fiorentina

<p>A celebratory New Year's feast inspired by the vibrant flavours of Brazil. Begin with tropical prawns and plantain – one of Ixta's favourite flavour combinations. Urucum and chilli-marinated fried prawns and plantain are drizzled with flavourful oil made from the prawn shells and heads, then topped with lime-pickled shallots. Next, a hearty picanha steak to share – Brazil's famous cut of beef. The rump cap is marinated in a peppery coffee and maple rub before searing, resulting in a beautifully smoky crust. Slice and serve with Ixta's spicy charred chilli butter, ginger-garlic chips and a citrusy tomato salad with pickled onions and fried curry leaves. Finish with passion fruit and white chocolate ganache with a bitter cocoa crumble. And to drink, there's a guava, strawberry and black pepper juice to enjoy with a splash of soda or your tipple of choice. "It's a really fun menu to bring in the new year," Ixta says.</p>

Brazil-inspired New Year's feast featuring prawns and plantain, and a hearty picanha steak to share.

Brazilian FUSÃO

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<p><span data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}' data-sheets-value='{"1":2,"2":"Succulent scallops are served in a hazelnut and coriander butter. Next, a whole lobster per person is topped with tarragon-flecked cream and Parmesan then grilled until the cheese is bubbling. Crispy new potatoes are tossed with tangy mustard, while a simple lettuce salad in Rick’s favourite vinaigrette adds freshness. Chocolate pavé is flavoured with honey and coffee, served with clotted cream."}'>Succulent scallops are served in a hazelnut and coriander butter. Next, a whole lobster per-person is topped with tarragon-flecked cream and Parmesan then grilled until the cheese is bubbling. <meta charset="utf-8">On the side, new potatoes are tossed with tangy mustard, while a simple lettuce salad in Rick’s favourite vinaigrette adds freshness. Chocolate pavé is flavoured with honey and coffee, served with clotted cream.</span></p>

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

Luxurious Lobster Thermidor

Celebratory Menus for Two

18th September 2026

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<p>Crisp methi mathri crackers are topped with a spiced chickpea puree, while classic prawn cocktail is served in lettuce cups and given a south Indian twist with a fragrant coconut sauce. Dip earthy beetroot croquettes into tangy ketchup, while samosas are stuffed with tender confit duck and served alongside a fragrant coriander chutney. Atul’s signature golden puff pastry pies are filled with tender chicken tikka masala.</p>

An array of spice-infused canapés from across India, inspired by Atul's renowned Mayfair restaurant, Kanishka. Perfect for guests, a gift through the post or a flavourful supper with a little bit of everything.

Celebration of Kanishka

Celebratory Menus for Groups

New Year's

Celebratory Menus for Two

New Year's Confit Duck

Champagne Monkfish Celebration

Stein's Salmon Wellington for Two

Beef Wellington Banquet

Duck à la Roux

Fragrant Middle Eastern Poussin

Bistecca alla Fiorentina

Brazilian FUSÃO

Luxurious Lobster Thermidor

Celebratory Menus for Groups

Celebration of Kanishka

Beef Wellington Family Banquet

Italian Festive Feast for Four

Luxurious Lobster Pie

Wine Pairings

St. JOHN Winter Reds

St. JOHN Classics

Leckford Limited Release English Sparkling Trio

Leckford Limited Release English Sparkling Brut

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