Soleil Christmas menu

Escape the clichéd international buffets and head for fine-dining restaurant Soleil at Section 17, where the Christmas menu designed by Belgian-born Chef Evert Onderbeke starts with poached foie gras with gingerbread, quince and Sauternes jelly, followed by coral trout with young jackfruit, carabinero prawn and lemon balm. The main is roasted veal with wild mushrooms, Jerusalem artichoke and pommes fondant, while the dessert is Christmas log with spiced shortcrust biscuits and cinnamon.