It’s a Belgian Christmas in July! This is your chance to don that ugly Chrissy sweater (without getting heatstroke) and get your best beer buds around to enjoy a fully Belge Christmas feast! Chef Thomas has curated a three course dinner paired perfectly to three Belgian brews and we’ll even throw in a sneaky welcome schooey.

You can’t start off a Christmas dinner dry, so to loosen you up we’ll let you mingle with a schooner of SLOW LANE REFRACTORY BELGIAN BLONDE. Now that you are comfortable, let’s pop those bon bons, pop on your paper hat and get to the food.

To cleanse the palate and whet the appetite, Chef has prepared a smoked salmon terrine with waterzooi mayonnaise served with crusty freshly toasted baguette. Wash this down with the king of saisons, SAISON DUPONT.

For a Christmas main, it is hard to beat a classic stuffed roast bird. Chef being chef is putting the big bird in the smoker to start off his cooking before finishing with a classic roast. To accompany the bird we’ve got roasted tomato, broccolini and cocktail potatoes topped off with truffle beer gravy. This meal requires a classic Belgian brew. It doesn’t get much more classic than Chimay. CHIMAY WHITE to be exact. The classic Belgian Tripel.

There is always room for dessert right? Kerststronk (also known as “bûche de Noël”) is a beloved Belgian dessert. It is a Yule log-shaped cake made from sponge cream and chocolate topped with berries. Chocolate, cream, berries. What beer can we use? A beer made for Belgian Christmas. SAINT BERNARDUS CHRISTMAS ALE. An intensely dark beer with a full, yet slightly fruity flavour, overflowing with the tastes of winter and zesty seasonal aromas.

Tickets are $110 per person. Available through Humanatix. We have five tables of six available, so let us know who’s table you want to sit at with a note on check out.