Christmas Eve dinner is set to be a decadent affair at Hugo’s, as German-born executive sous chef Josef Gallenberger will present an evening of gastronomic delights for the wonderful holiday season ahead.  

For one night only, Hugo’s Christmas Eve dinner menu will showcase the best produce sourced from all over Europe. Guests can begin with Bretagne blue lobster and abalone to start, followed by venison essence with chestnut, mascarpone cream, ravioli and sherry; lemon and thyme-crusted French rascasse fish with Oscietra caviar, Granny Smith apple, Taggiasca olives and leek; rose wine sorbet; chocolate-poached Aubrac beef tenderloin and French foie gras nuggets; aged Epoisses cheese, and chocolate Armagnac charlotte to round up the special prelude to the most anticipated winter holiday.