|When:||Wednesday 31 December 2014|
|Time:||From 7.00pm with seating at 8.30pm|
|Venue:||The Olive Press at Boschendal|
|Price:||R750 per person excluding drinks|
NEW YEAR’S EVE GOODNESS AT BOSCHENDAL
Celebrate New Year’s Eve with some swinging jazzy goodness at the Olive Press Barn on Boschendal.
The Olive Press is our beautiful new event venue with exposed natural poplar roof trusses, floor to ceiling glass doors and stunning views over meadow gardens to the Groot Drakenstein and Simonsberg mountains.
Christiaan Campbell, our executive chef, and his team will be sharing flavourful farm-to-table food using produce from Boschendal and the local winelands while Gypsey Jazz band Manouche will keep your feet tapping.
Start your evening off on the Olive Press lawn sipping on bubbly while snacking on a selection of finger foods. Move to your table and enjoy family style dining with friends and family. The menu for the evening is centered around slow smoked barbeque free range meats and fish, and local winelands produce. Wind the evening down with dessert from the “Box of Treats” brought to your table, a selection of petite sweet treats from our Pastry Chef.
Manouche is a 5 piece band that blend French Gypsy Jazz, Swing, Folk, Tango and Waltz into their original songs. Music to dance to, the voice of an angel and a group of brilliant musicians will make your evening unforgettable. Click here to watch a video of Manouche. More at www.manouche.co.za. Bring your dancing shoes!
For bookings contact 021 870 4297 or firstname.lastname@example.org
From 7:00 p.m. with seating at 8:30 p.m.
R750 per person, includes complimentary first drink, excludes service and drinks
New Year's Eve Menu
Smoked snoek hotdog, sauerkraut, snoek roe mayonnaise
Cured salmon trout, pickled cucumber and radish
Buffalo mozzarella, basil, tomato sorbet
Chicken liver parfait & crunchy granola bar
Air-dried beef, house ricotta, biltong dust
Honey roasted new season figs, pork rillettes
From the hot smoking Barbecue:
Sticky free range Angus beef ribs
Slow cooked Damara lamb shoulder
Happy Hog pork neck
Yellow tail (gamefish)
West coast mussels
Mixed summer tomato, goat feta, oregano, pickled cucumber
Roast butternut salad, yogurt, chili & coriander
Salad of baby root vegetables, basil, toasted pumpkin seeds, raspberry balsamic
Chocolate & hazelnut praline sundae
Summer berries, meringues, vanilla pastry cream, shortbread, jelly
Selection of local cape farm cheese, pear and almond chutney, crisp breads