SPECIAL: Festive Season Dining at Kurland
Executive Chef, Leon Coetzee from Kurland Hotel, in the Crags near Plettenberg Bay will present guests and visitors with a trilogy of dining options this festive season.
Christmas Eve Dinner, at R650.00 per person, is a choice of three starters, three main courses and three decadent desserts with highlights such as seafood bouillabaisse soup with a cappuccino topping, for main course – turkey roulade, or slow cooked pork belly or grilled kingklip medallions with langoustine risotto and for dessert – traditional egg nog or red velvet cup cakes with cream cheese icing or blueberry meringue roll with banana ice cream.
Christmas Day Lunch Menu, R550 per person, again three options per course – pea and leek soup, Norwegian salmon terrine or double baked cheese soufflé and for main course – a carvery buffet offering marinated leg of lamb with Moroccan spice, honey glazed gammon with balsamic and roasted turkey with sage jus accompanied by various side dishes. Ending on a high note the traditional dessert buffet entices guests with trifle, mince fruit cakes, Christmas cakes, meringue and berry sauce and a rolled red velvet cake.
Ending the year on a high note in typical Kurland style, is an 8 course plated dinner for New Year’s Eve at R1, 800.00 per person. Decadent dishes include – confit duck consommé with duck leg dumplings, langoustines with lemon beurre blanc, blood orange and Campari sorbet – (Palette cleanser) , steamed baby lobster tartine with caviar and Champagne sauce, blue crab salad with palm hearts and a Marie Rose dressing, pan fried foie grass with quince puree and toasted brioche, Norwegian salmon grilled with avo, rocket and caper berry salad and dill mayo, seared Wagyu beef with bone marrow sauce and buttered asparagus and a honeycomb parfait. A vegetarian option is also on offer.
On New Year’s Eve our younger guests can enjoy a braai menu and pizza making in the courtyard at R250 per child. Advanced bookings are required for all the above and drinks are not included.
For reservations contact: firstname.lastname@example.org
Tel: +27(0) 44 534 8082