Call Now! 01875 870 682
Main Street, Aberlady, EH32 0RE

Christmas & New Year at Ducks


View our christmas menu here

Call 01875 870 682 or email to make your Festive Bookings and for any enquiries

Eat, Drink, Sleep… Hogmanay Package 2013

  • Enjoy Two night’s en-suite accommodation
  • Full Scottish breakfast each day
  • Join our Hogmanay Dinner
  • Dance 2013 away to our Live band
  • Cool Reception

Package costs £170 pp


Ducks at Kilspindie

Hogmanay Dinner & Ceilidh

£65.00 per person

We look forward to welcoming you, your family and friends,

Yours aye


Terms and Conditions

  • Group bookings of festive menus are available
  • 1st November 2013 to 31st January 2014.
  • Festive menus are available 1st December 2013 to 24th December 2013 inclusive.
  • Christmas Day Lunch will be served on 25th December 2013 at 1pm (Bubbles & canapés served at 12.30pm).
  • Hogmanay Dinner will be served on 31st December at 7pm (Bubbles & canapés served at 6.30pm).
  • A non-refundable £10 per person deposit will be requested to confirm Festive lunch and dinner bookings.
  • A non-refundable £30 per person deposit will be requested to confirm Christmas Day lunch and Hogmanay bookings.
  • All parties of 8 or more guests are asked to pre-order their Festive lunch or dinner final choices 7 days prior to event date.
  • All Christmas Day lunch guests are asked to pre-order their final choices 10 days prior to the 24th December.
  • All Hogmanay guests are asked to pre-order their final choices 14 days prior to the 31st December.
  • Full prepayment for all Christmas Day Lunch and Hogmanay meals is requested ten days prior to the event
  • Single tables of up to 35 and large parties of up to 80 people can be accommodated in Donald’s Bistro.
  • A private dining is available at a single table of up to 22 people.
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  • Testimonials

    Sitting in the bistro at Duck’s relishing the new menu. Started with a lovely creamy Jerusalem artichoke soup, toasted artichoke on a spot of chestnut purée served in a light white soup. Followed by perfect venison, red and tender served on salsify purée with wild chanterelle and a light sauce. The potato mash was the creamiest I have had in a while with a hint of nutmeg. We had space for dessert so I went for a creme caramel – excellent. The new chef Paulo has previously worked in a Michelin … Absolutely a must