New Year's Eve Dinner3131 December 18h00

REVISED COVID COMPLIANT NEW YEARS EVE DINNER
DUE TO THE CURFEW WE CELEBRATE FROM 18H00 – 23H00
DINNER SERVICE COMMENCING 18H30

D.J Lorenzo on the decks! ( ex. Ibiza, las Vegas, Majorca & Grassy Park)

Bag piper serenade and walk through on arrival.

Traditional “Mid – night” sparkling wine celebratory toast / service will take place at 22H00.

New Year's Eve Menu 2022

  • 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 tail with scallops. Served with a green pea purée, crispy ginger strands a ‘beure blanc’ champagne sauce.

    OR

    Smoked ostrich with charred Cape figs, pumpkin seeds, and a red wine and honey drizzle.
  • MAIN COURSES
    Char – seared loin of springbok with caramelised sweet potato, creamed spinach, young carrots and a sour fig red wine jus.

    OR

    Roast loin of kingklip topped seared prawn tails. 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.

Vegan New Year's Eve Menu 2022

  • 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.

PricingR1200 p/p

ReservationBook A Table