Tired of turkey? Starting to feel like a pig in a blanket? Finally had enough of stuffing? Then it’s time for a change and London’s restaurants are here to deliver. From Indian twists on Christmas classics to vegetarian banquets and platters of sushi, here are some of the best alternative feasts this Christmas:

Indian Accent

Having opened at the end of last year, Indian Accent has survived its first twelve months and is back with a Christmas menu that puts Executive Chef Manis Mehrotra’s spin on the classics. Dishes include turkey tikka meatballs and cumin maple Brussels sprouts, as well as pumpkin and cranberry kulcha with sage butter and they’re open on Christmas eve if you want a pre-feast to your Christmas day feast.


Baluchi at The LaLiT London 

Baluchi’s Executive Chef, Santosh Shah, has created a menu that is inspired by the curries of the North-West Frontier and different Indian flavours. Served on Christmas Eve and Christmas Day (meaning no one has to do the washing up at home) the menu includes lobster soup flamed with brandy, with snail and bacon toast; tandoori goose breast with rich onion sauce and beans moilee, and vegan and vegetarian specials of spice crusted aubergine steak with Madras sauce and poriyal, and wild mushrooms and truffle khichdi with vegetable pakoda and kadhi sauce.



If Japanese cuisine is your thing then Onodera needs to be on your radar. Not only do they have three private dining rooms, two of which come with a dedicated chef who will prepare your dishes at the central counter, but they also have a menu which is turkey free. Yep turkeys, Onodera has your back. The menu includes black Kampachi carpaccio; Canadian lobster tempura; Kobe beef; and kinako blancmange whilst for vegans there are vegetable sushi rolls; Nasu dengaku (miso aubergine); and Japanese mushroom with tofu sukiyaki.


Bistro Union 

Bistro Union’s Christmas feast might be the most traditional of our alternative feasts as they are serving the likes of mince pies and duck fat roast potatoes with chestnut stuffing and sprout tops, Moxon’s smoked salmon with treacle bread and capers and truffle Wigmore cheese but rather than the feast centring around a turkey they’ll be serving up a roast Aylesbury duck.



We might not have a white Christmas but Iceland most likely will. Can’t get to Iceland? That’s alright you can go to Texture where owner and Chef Patron Aggi Sverrisson will be serving a six-course menu. He’ll be offering dishes such as Icelandic herring with prawns served on rye; fellow deer venison with parsnips, cranberries and Brussel sprouts; and rice pudding with clementines, cinnamon and chestnuts. The vegan tasting menu will feature celeriac textures; red cabbage with Brussel sprouts and Christmas chutney; and black rice with coconut, lime leaf and lemongrass.


Chinese Cricket Club 

Chinese Cricket Club have said goodbye to the roast potatoes, sprouts and pigs in blankets this Christmas and are sticking to their roots with a Chinese feast. The menu includes beef fillet with black bean sauce, Kung Po turkey, dim sum and steamed sea bass fillet with soy sauce. For pudding, they have kept the classic Christmas pudding, arguably the best part, with brandy sauce.


Brother Marcus Angel 

Brother Marcus is inviting everyone round for a big Greek Christmas this year. There’ll be big plates for everyone to tuck into including rabbit pastille with Nora peppers and cinnamon; turkey roulade with Korinthian currants, pistachio and sage or lamb shoulder with pomegranate and Persian lime for the star of the show. Sides include bacon wrapped dates; charred brussels sprouts with roasted chestnuts; roast potatoes; cuttlefish orzo in a spicy red sauce; freshly baked Lagana bread and fried cauliflower with kassundi and golden raisins. To end the meal on a high, Brother Marcus will be serving their signature sticky toffee pudding with date and rakomelo ice cream. We said it was going to be big.


Duck & Waffle 

Alongside their traditional menu, Duck & Waffle are serving up a vegetarian menu that includes crispy polenta with parmesan and truffle, Jerusalem artichoke ravoli with caramelized cauliflower and brown butter crumble, a cheese board and for pudding, a X-mas Bauble made from Christmas sponge pudding with spiced ice cream and hot brandy.