OBAN BAY HOTEL

O B A N

FESTIVE 2017

FESTIVE AFTERNOON TEA

30TH NOVEMBER to 22ND DECEMBER, 12PM to 5PM

Afternoon blend tea

Tea stand of Victorian style hand cut finger sandwiches

and homemade scone, cakes and sweet treats

Turkey and Cranberry; Honey Roast Ham and Mustard; Cucumber

Cinnamon scone, preserve, clotted cream

Mince pie, winter spiced fruit cake, chocolate and orange cake

£12.50 PER PERSON

Add Prosecco Pergola La Pieve - £5 per glass

To book, call 01631 564 395 or email obanbay@crerarhotels.com

FESTIVE LUNCHES IN THE RANNACHAN RESTAURANT

30TH NOVEMBER to 22ND DECEMBER, 12.30 PM to 2.30 PM

TO START Winter Spiced Vegetable Soup

Game, Asparagus and Nut TerrineOnion relish

Grilled Goat’s Cheese, Pear and Candied Pecan Salad

MAINS Traditional Roast Turkey

Sage and onion stuffing, ‘kilted’ chipolatas, pan jus

Roast Sirloin of Scottish BeefYorkshire pudding, red wine, mushroom and bacon sauce

Poached Fillet of Smoked Salmon and Sole RouladeLeek and crayfish cream sauce

Spinach and Ricotta TortelliniOnion and garlic sauce, Isle of Mull Cheddar

With winter vegetables and goose fat roast potatoes

DESSERT Christmas Pudding

Brandy sauce

Chocolate TartSalted caramel and butterscotch ice cream

Plum and Raspberry Crumble

Drambuie custard

TO FOLLOW Cafetière of after dinner coffee,

Scottish tablet

£17 PER PERSON

To book, call 01631 564 395 or email obanbay@crerarhotels.com

FESTIVE DINNERS IN THE RANNACHAN RESTAURANT

30TH NOVEMBER to 22ND DECEMBER, 6 PM to 8.30 PM

TO START Winter Spiced Vegetable Soup

Game, Asparagus and Nut TerrineOnion relish

Haggis and Black Pudding FrittersPear chutney

Grilled Goat’s Cheese, Pear and Candied Pecan Salad

MAINS Traditional Roast Turkey

Sage and onion stuffing, ‘kilted’ chipolatas, pan jus

Roast Sirloin of Scottish BeefYorkshire pudding, red wine, mushroom and bacon sauce

Honey and Mustard Glazed GammonParsley sauce, buttered cabbage

Poached Fillet of Smoked Salmon and Sole RouladeLeek and crayfish cream sauce

Spinach and Ricotta TortelliniOnion and garlic sauce, Isle of Mull Cheddar

With winter vegetables and goose fat roast potatoes

DESSERT Christmas Pudding

Brandy sauce

Chocolate TartSalted caramel and butterscotch ice cream

Chocolate Chip and Orange FlapjackLemon and ginger cream

Plum and Raspberry CrumbleDrambuie custard

TO FOLLOW Cafetière of after dinner coffee,

Scottish tablet

£22 PER PERSON

To book, call 01631 564 395

or email obanbay@crerarhotels.com

To book, call 01631 564 395

or email obanbay@crerarhotels.com

CHRISTMAS DAY LUNCH IN THE RANNACHAN RESTAURANT

25TH DECEMBER, 12.30 PM to 2.30 PM

TO START Smoked Salmon and Prawn Parcel

Horseradish and lime mayonnaise, soda bread

Hebridean Blue Cheese, Pear and Shallot Tartlet

Melon and Parma HamRocket and Parmesan shavings

INTERMEDIATE Champagne Sorbet or

Spiced Butternut Squash and Apple Soup

MAINS Traditional Roast Turkey

Sage and onion stuffing, ‘kilted’ chipolatas, pan jus

Poached Smoked Salmon and Sole PaupietteLeek and crayfish sauce

Garlic and Thyme Braised Blade of Scottish BeefParmentier potatoes

Roasted Garlic and Red Onion Penne RigateCherry tomatoes, spinach and Parmesan

With winter vegetables and goose fat roast potatoes

DESSERT Christmas Pudding

Brandy sauce

Apple and Ginger Steamed Pudding

White Chocolate and Raspberry Crème Brûlée

Homemade shortbread

TO FOLLOW Cafetière of after dinner coffee,

Scottish tablet

£40 PER ADULT

Children under 16 years old £19Children under 10 years old £12

Christmas day lunch is included in our Christmas Break.

FESTIVE BREAKS Christmas, Twixmas and New Year is a specialtime to get away for a short break allowing

you to sit back and celebrate the festivities in style.

A festive break at Oban Bay Hotel has lots of special inclusions such as chilled fizz, seasonal dishes, entertainment and of course festive decorations

to get you in the celebratory spirit!

Relax and enjoy the peace and quiet of the sun lounge with a cosy welcoming atmosphere and views across the bay.

CHRISTMAS BREAK 23RD DECEMBER

Christmas Eve mulled wine reception | Dinner each night | Breakfast every morning

Entertainment on 24th, 25th and 26th December | Christmas Eve hot chocolate and mince pies

Christmas Day Buck’s Fizz | Christmas Day grand evening buffet

and more!

3 nights : £259 PER PERSON

4 nights : £299 PER PERSON

To book, call 01631 564 395 or email obanbay@crerarhotels.com

TWIXMAS BREAK 27TH DECEMBER

Arrival tea and mince pie | Dinner each night

Breakfast every morning | Entertainment two nights

Tea and scones on last afternoon

3 nights : £170

NEW YEAR BREAK 30TH DECEMBER

Welcome reception | Dinner each night | Breakfast every morning

Entertainment each night | Afternoon finger buffet on 31st

Hogmanay gala dinner with bubbly | Scottish stovies after the bells

and more!

3 nights : £335PER PERSON

To book, call 01631 564 395 or email obanbay@crerarhotels.com

SEE MORE ABOUT

OUR FESTIVE BREAKS AT

CRERARHOTELS.COM/FESTIVE

FILL YOUR FESTIVE HOLIDAYS WITH HEART & SOUL

WWW.CRERARHOTELS.COM/FESTIVE

proud to be part of the crerar hotels family

OBAN BAY HOTELCORRAN ESPLANADE

OBAN, ARGYLL • PA34 5AE

GATEWAY TO ARGYLL,

TH

E ISLES & DISCOVERY

Festive Dining & Party Nights: £10 per person non-transferable, non-refundable deposit is required at time of booking. Final balance is required four weeks prior to your event and is non-transferable and non-refundable during the four week period.Festive Breaks: Breaks are priced based on two guests sharing a standard double or twin room subject to availability. Upgrades are available. A £50 per person, non-refundable deposit, is required at time of booking. Remaining balance is required by 31st August 2017 for any break booked after this date, full pre-payment is required. A £2 administration charge will be applied to all bookings. Breaks are non-transferable and non-refundable. Before ordering/pre-booking, please inform a member of the team of any food allergies or intolerances. Further terms and conditions may apply, confirm at time of booking.

By opting to pay a service charge you’re helping us build our “Fair Fund”. This is given back to our whole team, and is available for team members’ personal development opportunities.