Christmas is just around the corner. Having thoughts about the best-of-all Christmas celebration? You may find many reasons for happiness in this blissful season - one being a joyous meal to be shared with family and friends. With Wooloomooloo Group's restaurants spreading in some of the most convenient locations of Hong Kong, you are guaranteed to find the kind of Christmas feast that you have been craving for.

Bringing the many Christmas set menus to work is Chef Sebastian Guevara, executive chef of Wooloomooloo Group. Chef Guevara, hailed from Argentina, has worked in his native country as well as Chile before taking on his culinary exploration in Hong Kong. Having been an experimenting cook when he started his career, Chef Guevara continues his passion for cooking and exercises what he does best - simple food that impresses and satisfies many.

Each year Wooloomooloo Group restaurants create different party set menus for end of the year festive occasions - from group party menus to Christmas and New Year's Eve menus. For the last 5 years since he started in this Group, Chef Guevara continues to bring novelty and freedom to his culinary teams in developing unique menus and dishes that customers come back for year after year. This year, like its preceding times, the festive menus are full of wonderful dishes that celebrate the joy of Christmas.

At Wooloomooloo Prime in Tsim Sha Tsui, Chef Guevara takes a more Fine-Dining approach. In the Christmas Set Dinner, the feast begins with a "Colossal Crab Lumps and Beet Tower", where alternating layers of mounting crabmeat and raw shavings of beetroot stack with style, presenting contrasting textures between crunchy beetroot and moist tender crabmeat, whose mellow sweetness is of a different kind compared to the fresh tartness of the beetroot itself. The "Confit of Roasted Quail" takes seared quail through a sous-vide process, keeping all its moisture within itself.

The soup course is a refreshing "Tomato Bisque served with an Open Anchovy and Potato Lasagna, Cherry tomatoes, baby parsnip and herbs". The burst of flavours come surprisingly matching, as the anchovies bring just enough salt to the tomato bisque.

A selection of 3 main courses including a "Roasted Turkey Breast Roll stuffed with Baby Spinach and Chestnut Purée". Prepared and served like a roulade of a savoury kind, a large turkey breast is generously stuffed with baby spinach and purée of chestnut before being rolled up like a Swiss roll and roasted to perfection. When served, the turkey breast is juicy and tender throughout, with great fresh flavours from the spinach and chestnut filling.

At Wooloomooloo Steakhouse (Lan Kwai Fong), one can enjoy a delicious selection of seafood appetizers, namely a "King Prawn Piri-Piri" and a "Marinated Scallop Carpaccio", featuring thinly sliced scallops lining the plate and garnished with rocket leaves, lemon confit, salmon caviar and pesto sauce

Main course options include the delectable "Duck Leg Confit", served with braised lentils, garlic confit and sundried tomato vinaigrette. Those who would prefer a classic Christmas dinner can choose the traditional "Roasted Turkey and Baked Virginia Ham" served with trimmings, stuffings, Brussels sprouts and Cranberry Sauce.

A "Christmas Pudding with Brandy Cinnamon & Raisin ice cream" is served as dessert. For a lighter alternative, one can choose a white chocolate lime mousse with blueberry compote.

Wooloomooloo Steakhouse (Wan Chai) delivers a touch of delicate fare to complement the restaurant's dazzling surroundings through its floor-to-ceiling windows. Signatures in the menu include a ‘Deep Fried Coconut Tiger Prawn' served with Mango Salad as appetizer; next course comes with the "Parsley Purée", a nice winter soup served with French snails sautéed with Noisette Butter. For mains, one can choose "Grilled Sardines" served on a bed of Buttered Leek and Peas with Mustard Potatoes and Crispy Fried Onions, in which fresh sardines are grilled to perfection with a golden brown crust.

In TST, Wooloomooloo Steakhouse (TST East) presents you the "Blue Fin Tuna Carpaccio with Scallop Ceviche and semi-dried Tomato" as starter. Its frenzy of ocean freshness is a great combination of flavours with the tangy Green Mustard Honey Dressing. Not to miss is the main course of "Roasted Australian Monkfish", which is picking up on popularity here in Hong Kong. Its meaty texture is savoury in every bite.

There is always something for everyone at Wooloomooloo Group restaurants, including the simpler pub grub, McLovin's Tavern, offering you a more casual dining experience with dishes such as "Braised Free Range Chicken Thighs with Guinness Sauce". There's also live band music on Christmas Eve from 9pm onwards.

This holiday season, savour the joyous spirits at Wooloomooloo Group restaurants, where you can be sure to have a wonderful time! For more details, please visit www.wooloo-mooloo.com.