New Year’s Eve Celebration at Indian Restaurant London
This New Year’s Eve, escape to the timeless elegance of Jamavar London for a six-course culinary journey crafted by our Michelin-starred Culinary Director, Surender Mohan. Nestled in the heart of Mayfair, our restaurant offers a decadent setting to welcome 2025 in style with loved ones.
New Year’s Eve Tasting Menu
Accompanying Wine Flight
New Year’s Eve Vegetarian Tasting Menu
Accompanying Wine Flight
A New Year’s Eve to Remember at Restaurant Mayfair
Begin your evening with the delicate Crab Podithol, a perfect blend of tender crab meat and handpicked spices, before moving on to the bright, zesty Konkan Scallops paired with mango chilli relish. The Salmon Nartanga, topped with Oscietra caviar, and the char-smoked Murgh Tikka Angaare offer a sublime crescendo to your starters.
For the mains, indulge in the luxurious Lobster Malabar or the rich, aromatic Safed Maas, serve alongside signature sides such as Dal Jamavar, Jeera Pulao, and an assortment of freshly baked breads.
Vegetarian guests will be equally enchanted by the layered flavours of Calcutta Chaap, the earthy decadence of Truffle Paneer Tikka, the indulgent Wild Mushroom Galouti, and the aromatic Bharwan Cucchi Kesari or our Kohlapuri Kofta.
The grand finale? A choice between the molten decadence of Chilli Chikki Lava Chocolate Fondant and the refreshing elegance of Winter Berries Rasmalai—each a masterpiece in its own right.
Cheers to the New Year at Restaurant London
Raise a toast to new beginnings with Jamavar’s exclusive beverage packages. Our alcoholic package showcases a curated selection of fine wines, chosen by our sommelier, alongside signature cocktails such as the bold Achari Margarita or the herbaceous botanical Quencher.
Prefer a non-alcoholic pairing? Opt for our mocktail package, featuring refreshing creations like the Spring Garden and fresh-pressed juices, perfectly complementing the evening’s menu.
Celebrate the arrival of 2025 with sophistication, indulgence, and a night to remember.
