New Year's Eve Dinner31st December 20h00
Includes free flowing Champagne (Yes the real stuff – you’ve earnt it!)
New Year's Eve Menu 2026
AMUSE BOUCHЀ
Weltevrede M.C.C. with homemade Gravadlax on buckwheat blinis with wholegrain honey mustard.STARTERS
Woodland salad with honeyed parsnips, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with blueberry vinaigrette.
OR
Vichyssoise with a toasted sunflower seed and gorgonzola crumble.ENTREЀS
Burnt whiskey butter - flamed lobster tails. Served with a green pea purée, crispy ginger strands a ‘beure blanc’ champagne sauce.
OR
Smoked ostrich with charred apricots, pumpkin seeds, and a red wine and honey drizzle.MAIN COURSES
Char-seared loin of Calvinia lamb with caramelised sweet potato, creamed spinach, young carrots and a sour fig red wine jus.
OR
Roast loin of kingklip topped seared scallops. Served with asparagus, wilted pak choi, lime, soya and a pink peppercorn butter sauce.DESSERT
Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake. Served with a hazelnut praline and burnt orange rind ice cream.
OR
Honeybush and buchu sorbet.
New Year's Eve Vegan Menu 2026
AMUSE BOUCHЀ
Weltevrede Philip Jonker ‘Enthios’ Brut with butternut pate topped with burnt sage leaves.STARTER
Woodland salad with honeyed parsnips, chestnuts, young greens, forest fungi and pomegranate seeds. Dressed with blueberry vinaigrette.ENTREЀ
Chilled cucumber and mint soup.MAIN COURSES
An open brown mushroom and grilled tofu stack with spinach, shaved truffle, baby beetroot and a green pea pureé.
OR
Grilled brinjal and slow roasted tomato with a zucchini, sun dried tomato and basil pesto. Topped with toasted pine nuts.DESSERT
Layered chocolate and coconut cream ganache cake with caramelised mango and raspberries.