New Year's Eve Dinner3131 December 18h00
Bagpipe serenade on arrival.
D.J Lorenzo on the decks from 09H00 – 02H45 / Dance floor kicks off at 22H00.
Midnight confetti count down accompanied by a Champagne Sabrage and toast!
New Year's Eve Menu 2023
AMUSE BOUCHЀWeltevrede M.C.C with homemade Gravadlax on buckwheat blinis with wholegrain honey mustard.
STARTERSWoodland salad with honeyed parsnips, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with blueberry vinaigrette.
Vichyssoise with a toasted sunflower seed and gorgonzola crumble.
ENTREЀSBurnt whiskey butter - flamed lobster tail with scallops. Served with a green pea purée, crispy ginger strands a ‘beure blanc’ champagne sauce.
Smoked ostrich with charred Cape figs, pumpkin seeds, and a red wine and honey drizzle.
MAIN COURSESChar – seared loin of springbok with caramelised sweet potato, creamed spinach, young carrots and a sour fig red wine jus.
Roast loin of kingklip topped seared prawn tails. Served with asparagus, wilted pak choi, lime, soya and a pink peppercorn butter sauce.
DESSERTSeventy percent cocoa content, dark Lindt chocolate mousse ganache cake. Served with a hazelnut praline and burnt orange rind ice cream.
Honeybush and buchu sorbet.
Vegan New Year's Eve Menu 2023
AMUSE BOUCHЀWeltevrede Philip Jonker ‘Enthios’ Brut with butternut pate topped with burnt sage leaves.
STARTERWoodland salad with honeyed parsnips, chestnuts, young greens, forest fungi and pomegranate seeds. Dressed with blueberry vinaigrette.
ENTREЀChilled cucumber and mint soup.
MAIN COURSESAn open brown mushroom and grilled tofu stack with spinach, shaved truffle, baby beetroot and a green pea pureé.
Grilled brinjal and slow roasted tomato with a zucchini, sun dried tomato and basil pesto. Topped with toasted pine nuts.
DESSERTLayered chocolate and coconut cream ganache cake with caramelised mango and raspberries.