New Years Eve 2018


We shall welcome 2018 in style and serve

Canapes & cocktails on arrival

Followed by

Amuse Bouche

Salmon Tartar- Served on a toasted crostini

Asian ginger and lime chicken kebabs

Vegetarian Roulade


By now you should be in the mood for


Oysters-  served with a red onion salsa and sherry vinegar

(Depending on availability, this could be substituted by Crayfish tails or Tempura prawns)


Deep fried Camembert – Complimented with a fig and pear salad, caramelized nuts


Beef Carpaccio –

Served with biltong dust, watercress, garlic and thyme croute,

tomato concasse, balsamic dressing


Vegetarian (Vegans will be catered for separately)

Confit onion, cherry tomato and goats cheese voulevant

Before the mains we shall prepare your taste buds with a

Palate Cleanser

Champagne sorbet


This is where the real excitement begins


Trio of Duck – Duck Ballotine stuffed with an infusion of mirin, saki and honey soaked dried fruit, pan fried duck breast, duck and camembert crouquette served with potato fondant, baby asparagus, scallops finished with a duck and red wine jus


Parmesan Herb Crusted Norwegian Salmon- grilled prawns, succulent crayfish tail served with a light coconut and prawn bisque,


Angus beef fillet on the bone -complimented with a pan-fried foie-gras served on a bed of baby asparagus, game chips finished off in port foie-gras jus and dollops of hollandaise



Mushroom Ragout – Served on a toasted focaccia with caramelise

chilli and wild mushroom foam

Last but definitely not least


Chocolate Bom- Filled with pistachio mousse exploding in a nest of spun sugar, topped with white chocolate sauce and fresh berries

This is our pastry chefs special dish which you won’t want to miss!

This menu is a guideline and may be slightly modified due to availability of products.