Christmas Day 25.12.2025

A modern British Christmas table in Sicily — tradition reborn through craft, comfort, and quiet elegance.

On Christmas Day, Five Seasons opens its doors for a warm, generous feast inspired by the heart of a British table — reinterpreted through Sicilian soul and precision.
“British Table” honours the familiar spirit of Christmas lunch while infusing it with unexpected brightness from the south: citrus, sea air, and volcanic earth.
A celebration of comfort, tradition, and belonging.

Prologue - Frost at Dawn
Oak-smoked Etna trout on rye crisp, Siracusa lemon gel, dill pollen, pickled cucumber, mustard cream.

Sea - Oyster & Vinegar
Sicilian oyster with celery leaf, malt-vinegar mignonette, a whisper of Marsala, sea lettuce, and horseradish snow.

Hearth - Parsnip & Chestnut
Roasted parsnip velouté with Nebrodi chestnut praline, brown butter, chive oil, and toasted sourdough crumb.

Interlude - Mulled Orchard
Etna apple-cider consommé with cinnamon, clove, Seville-style bitter orange, and a breath of ginger.

The Main - Turkey & Trimmings
Bronze turkey crown with roasting juices and bread sauce scented with Avola almond and lemon zest.
Served with:
• pigs-in-blankets glazed with Nero d’Avola
• sage-onion stuffing with wild-fennel pollen
• Brussels sprouts with guanciale & Bronte pistachio
• honey-roasted carrots & parsnips (Sulla honey)
• rosemary roast potatoes in Nocellara olive oil

Cheese - The Blue Hour
Sicilian blue with rye crisp, quince mostarda, and walnut.

Epilogue - Pudding & Flame
Steamed Christmas pudding with Zibibbo and Siracusa candied citrus, Marsala anglaise, flamed at the table.

Final Grace - Mince Pie & Cream
Butter-shortcrust mince pie with Etna apple and Zibibbo-soaked raisins, softly whipped Ragusa sheep’s cream, and fresh nutmeg.

A feast of generosity and grace - familiar, yet never quite the same.
Each course tells a story of north meeting south, of Christmas seen through the prism of Sicily.