The Exchequer D2 and Wine Bar has just revealed its selection of menus for Christmas 2016, developed by new Head Chef, Anthony Gaughan.

Gaughan’s new Christmas menus capture The Exchequer ethos for serving wholesome, hearty food that pair locally sourced, seasonal produce with new flavours.

The Exchequer D2 Christmas Dinner Menu includes starters such as oak smoked salmon with pickled kohlrabi, crab and dill butter, mains such as confit duck leg with parsnip puree, chestnut stuffing and cranberry jus, and desserts such as cherry bakewell paired with clove ice cream.

The Exchequer D2 Lunch Menu includes a starter of carrot, anise and orange soup with homemade Guinness and walnut bread, as well as a dessert of seasonal fig brownie with Chantilly cream.

The Exchequer Wine Bar Christmas Menu offers Cooleney cheese croquettes with spiced cranberry, pickled apple and salad. Mains such as pheasant with date and chestnut stuffing, parsnip puree, roast parsnip and cranberry jus, or venison with smoked squash, beetroot, roast garlic and red wine jus. Followed by desserts such as chocolate fondant with marmalade ice cream.

For more casual dining with a drink, both restaurants also offer a ‘small bites’ menu, including black pudding croquettes with apple puree, and mushroom arancini balls with truffle crème fraiche.

In addition The Exchequer has unveiled a complimentary selection of wines for Christmas, chosen by Head Sommelier, Anne Marie Duignan. Wines include Bachelder Niagara Chardonnay 2011, an elegant wine with lemon and yellow apple, light and toasty aromas and a long mineral finish. 2012 De Morgenzon DMZ Syrah, Stellenbosch, an award-winning, medium to full bodied wine with aromas of red berries, ripe plum and a little white pepper. Gewurtztraminer, a dry and very aromatic Alpine white wine, with perfumed aromas of rose, lychee and exotic spices. Finally, Illivio, produced by Livio Felluga, from the area Colli Orientali del Friuli, made with Pinot Bianco, Chardonnay and Picolit and fermented in small French oaks, with aromas of white peach, flowers and yellow apple give way to a creamy textured palate with traces of vanilla and savoury length.

The Exchequer is now accepting Christmas bookings. To find out more or view the new Christmas menus, go to

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