Kurland’s Festive Feasts

Kurland Hotel, the renowned 5-star family friendly Relais & Châteaux member property, in the Crags near Plettenberg Bay, proudly announces its 'Festive Feasts' for this holiday season created by the award-winning Executive Chef, Leon Coetzee.

Christmas Eve Dinner at Kurland Hotel's restaurant guests are invited to indulge in a three course menu that offers a choice of three starters - tomato consommé with spinach and feta gnocchi or parmesan parfait with basil and pine nut vinaigrette or prawn cocktail with crispy lettuce and caviar. For main course, again three options are presented - poached lamb loin with sweet breads, potato galette, pumpkin pie and a mild coffee jus or smoked gammon with pancetta and wild mushroom tortellini's, potato and garlic salad and a mustard and cranberry jus or turkey roulade with sundry tomatoes, chestnuts, rocket  and a sweet honey and sage dressing. To complete the meal, three dessert choices tempt guests - egg nog trifle or Christmas cake and custard or a berry meringue roll. Cost per person is R500.00. Time: 18:30

Christmas Day at The Pavilion guests can enjoy a three course meal consisting of amuse bouche, a selection of starters include - carpaccio of tuna with salmon beignet, marinated vegetables and soya vinaigrette or butternut and brie wrapped in dill scented pancake cigars served with an onion and sultanas cream. For main course, slow cooked Moroccan leg of lamb, balsamic glazed gammon or roasted organic chicken accompanied by Christmas salad with fresh raspberries, grilled summer vegetables, roasted potatoes, sweet basmati rice, gem squash filled with sweet corn and topped with grilled cheese. For dessert, egg nog trifle or baked brandy pudding or Italian kisses. Cost per person is R400.00 and includes a glass of bubbly on arrival. Time: 12:30

New Years Eve at Kurland Hotel has become a tradition in the Garden Route. Guests are welcomed by a complimentary amuse bouche of carrot and beet root lollies. This seven course signature menu feast includes, red cabbage gazpacho with seared scallops, roasted Kingklip with a red capsicum and basil risotto and a caper and vanilla broth, venison bobotie with egg yellow rice, home made mango and pear chutney and pickled onion salad, beef tagliata (thinly sliced beef with rocket parmesan and vinaigrette) trio of lemon tart, tiramisu ice cream and raspberry sherbet and a spiced gin and tonic served with banana and bacon cookies. Cost per person is R790.00. Time: 20:30

For bookings please contact 044 534 8082 or email reservations@kurland.co.za for further information.

This press release has been distributed on behalf of our client, Kurland Hotel.

www.kurland.co.za

For further media information and photos please contactThe P.R Team, Cape Town, South AfricaTel: + 27 (0) 21 419 2390/1E: office@theprteam.com