Gathering to see off the Old Year and usher in the New is a tradition almost as old as recorded history. The earliest festivities to mark the start of a new year date back to the ancient city of Babylon. More than 4000 years later, we’re still honouring this important calendar milestone.
The Conservatory has planned a tempting New Year’s Eve menu, created by Head Chef Paul Nash, that is designed to please your inner gourmet. Launch the evening’s festivities with a gin-based cocktail laden with notes of cranberry and hints of thyme. Canapés – an assortment of salmon cornettos, a caprese tower and duck praline – will be served simultaneously.
To follow, there’s a piquant trio of West Coast Oysters embellished with tropical fruit and chilli salsa, cucumber and green apple, and a shallot vinaigrette. Alternatively, sample the Malay-scented line fish and prawns featuring a masala carrot purée, poached black mussels and a delicate coral tuile. Or there’s the truffle springbok tartare replete with beetroot chutney, pickled butternut, and fennel and sunflower seed lavash.
For main course, the beef Filet Mignon has a rich bone marrow crust and is served with rapini, burnt butter pomme purée and a Cognac beef jus. Dessert is The Conservatory’s Madagascan Chocolate Variation that is laden with chocolate ganache, blueberry gateau, raspberry mousse, chocolate fondant and roasted white chocolate ice cream.
A traditional Digestif follows the dessert course, after which, petit fours are served with your choice of coffee or tea. All of which will make for a very happy New Year indeed!
The Conservatory honours the varying seasons and dishes are subject to change according to availability of fresh produce. Vegetarian and other dietary options are available. The cost for New Year’s Eve at The Conservatory is at R 950 per person and booking is essential.
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