The 5-star Hotel Izulu in Ballito will celebrate this year's festive season in true culinary style created by the new Executive Chef, Karel Jacobs who has designed various signature menus with an emphasis on offering a traditional feast to remember.

Leading up to the festive season, Hotel Izulu presents a Corporate Year End function Menu at R200 per person, available Monday – Friday, subject to availability.  A decadent 3 course buffet menu has been created for guests who would like to celebrate end of year functions at the Hotel.  On this menu, guests can enjoy starters consisting of – smoked chicken salad with rocket, baby spinach, radish, glazed cherry and walnuts or for mains, roast turkey stuffed with chicken liver pate served with a mixed berry glaze or spicy seafood paella with chorizo sausage and saffron. Decadent desserts of peppermint crisp tart, bread and butter pudding or fruit skewers are on offer.

Christmas Day Lunch - R480 per person in the magnificent Imbizo Hall, from 12h30, guests can enjoy starters consisting of cous cous salad with roasted butternut, apricot, dill cucumber and mint, parma ham salad with melon and peach segments served with a champagne and honey dressing among others.  For mains – roast turkey with duck and chicken liver stuffing, rolled pork belly slow roasted with an apple and sage sauce or seafood curry consisting of line fish, mussels and prawn Durban curry served with local pickles and sambals are a few dishes available.  For dessert – Christmas cupcakes with traditional fruit cake soaked in brandy covered with marzipan and sugar fondant, chocolate mousse and lemon meringue among others.

New Years Eve - R695 per person, in the Imbizo Hall from 19h30, Hotel Izulu presents '"A Taste of South Africa".  Guests can make their way around specially designed market stalls featuring some of South Africa's finest food choices and enjoy an 'Amarula Crush' on arrival.  Some of the selections of fine South African cuisine options include - Cape Malay with Malay pickled fish, beef frikkadel with traditional smoor, butternut, lentil and feta bobotie or West Coast with St Helena Bay oysters with lime and tequila dressing and grilled Paternoster snoek, Boerekos with biltong and avocado salad, boerewors and oxtail potjie, Indian consisting of samoosas, vade, chilli bites, bhaji and vegetable breyani with dhall and Modern South African Cuisine with ostrich tartare served in a sundried tomato and parmesan cone, mini Portuguese rolls with seared kudu steak and seared tuna and lemon bruschetta.

This is sure to be the festive season of all festive seasons at Hotel Izulu and also pays homage to the great eco initiatives the Hotel has worked on this year such as enhancing its substantial herb and vegetable garden on the property.

For reservations please contact Ronine on +27 (0) 32 9463444 or on This email address is being protected from spambots. You need JavaScript enabled to view it.

This press release has been distributed on behalf of our client, Hotel Izulu, Ballito, South Africa.

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For further media information and photos please contact:
The P.R Team, Cape Town, South Africa
Tel: + 27 (0) 21 419 2390/1
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