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		<title>If you’re having reservations about New Year’s Eve, let The Conservatory assuage any doubts…</title>
		<link>https://designnews.co.za/if-youre-having-reservations-about-new-years-eve-let-the-conservatory-assuage-any-doubts/</link>
		<comments>https://designnews.co.za/if-youre-having-reservations-about-new-years-eve-let-the-conservatory-assuage-any-doubts/#comments</comments>
		<pubDate>Wed, 25 Nov 2020 15:34:14 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[New Year]]></category>
		<category><![CDATA[New Year dinner]]></category>
		<category><![CDATA[New Years Eve]]></category>
		<category><![CDATA[TCH]]></category>
		<category><![CDATA[The Collection by Liz McGrath]]></category>
		<category><![CDATA[The Conservatory]]></category>

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		<description><![CDATA[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 &#8211; an assortment of salmon cornettos, a caprese tower and duck praline &#8211; 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 [...]]]></description>
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