Christmas Dinner Fit for a King

Christmas dinner in 1953 was a grand affair, especially at Hamilton’s Commercial Hotel. This festive menu from that year offered a lavish nine-course feast, with “Compliments of the Season from Mr and Mrs S.A. Whyte and Staff.”
Diners were treated to a beautifully curated selection that began with a fruit cocktail, followed by Fillet de Flounder Mereniere, a generous Baron of Beef served with Sauce Raifort (horseradish sauce), and of course, traditional Christmas Plum Pudding with cognac sauce. The meal ended with classic Christmas mince patties, rounding out a truly indulgent holiday experience.

The Commercial Hotel had already been a fixture of Hamilton’s hospitality scene for decades. Opened in 1876 on the corner of Victoria and Collingwood Streets, it has seen the city grow and change around it. Remarkably, it’s still welcoming guests today—now operating as the Ramada by Wyndham.
Looking back at this menu reminds us how Christmas traditions have evolved. While many of us now enjoy simpler or more diverse holiday meals, the spirit of celebration and coming together remains the same. Whether you’re indulging in a classic roast, fresh summer seafood, or a modern twist on festive favourites, the joy of sharing a special meal with family and friends continues to be the heart of Christmas.
This glimpse into a 1950s Christmas feast connects us to the past while inspiring us to make new memories around the table this season.

Explore more menus and other items from our history on our Heritage Collections Online.