Festive Food Season at Kurland Hotel December 2013

The renowned 5-star family friendly, Kurland Hotel is located in The Crags near PlettenbergBay, introduces its signature festive menus over the holiday season created by the award-winning Executive Chef, Leon Coetzee.

Christmas Day presents a 3 course buffet menu where guests can dine either in The Pavilion or Katarina’s at 12h00 for just R420.00 per adult and R250.00 kids under 12 years old.  For starters choose between organic pea, ham and leek soup with thyme croutons or tempura prawn with avocado, rocket, lumpfish caviar and a hoisan dressing. Mains include: roast beef with truffle and foie grass jus, marinated leg of lamb with Moroccan spiced coffee jus, honey glazed gammon with balsamic and honey and roasted turkey with sage jus and side dishes include roasted potatoes, braised pumpkin, roasted seasonal vegetables, Christmas salad with cranberries and an organic Greek salad. Indulge in traditional Christmas desserts, egg nog trifle, mince fruit cakes, Christmas cakes, ice cream with chocolate sauce and passion fruit cheese cakes.

Celebrate New Year’s Eve with a 3 course dinner menu at Kurland Hotel at 19h30 for just R600.00 per adult with a glass of sparkling wine and canapés on arrival and a kids menu will of course be available. The menu begins with a choice of bouillabaisse soup or sauté foe gras with horseradish crust, endive tart and quince puree or artichoke and cannellini bean ravioli with chickpea puree, bean sprouts and beurre noisette. The main course offers a pomegranate roasted fillet of beef with a potato and apple gallete, pearl barley vierge, braised pork belly with smoked potato and garlic puree with an apple and sultana glaze or ballatine of Franschhoek trout, fresh Italian truffles with verbena and saffron risotto and a red wine reduction. For desserts mango, passion fruit and pineapple sage soup with a white chocolate and marshmallow spring roll or moer coffee with macaroons and banana and bacon cookies.

For bookings please contact 044 534 8082 or email for further information.