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New Year's Eve Dinner in the New Forest

New Year's Eve dinner in a stylish,‘sexy’ restaurant that redefines the the celebration of New Year's Eve in the New Forest.
NB Normal room rates apply over the Christmas/New Year period .

Where better to bid farewell to 2012 than in the stylish hotel and restaurant of the New Forest that trumpets optimism and exhilaration; just what you need for 2013. Crackers, hats and novelties are all included and back by popular demand is our Disco for some energetic entertainment.

New Year’s Eve Dinner Menu, 2012

Game consommé, juniper and tarragon dumplings
*****

Scallops, cauliflower, smoked bacon and curry spices

or

Mosaic of Barbary duck, spiced cherries, mango chutney
*****
Fillet of mackerel, beetroot, apple and horseradish
*****

Scottish beef Wellington ‘fillet of beef, haggis and wild mushrooms’

or

Halibut, soft herb crust, langoustine and scallop nage
*****

A little hot ‘Dutch Mistress’

*****
Chocolate tasting plate ; chocolate fondant, white chocolate ice cream, bitter chocolate parfait, milk chocolate and caramel bonbon

*****

Coffee and homemade truffles
£120.00pp
Crackers included

The Hotel reserves the right to alter dishes due to availability without prior notice

(All bookings for New Year's Eve dinner must be made and paid for in advance)

Of course, the hotel will still be decorated for Christmas. We have beautiful, colour co-ordinated, stylish and contemporary decorations with a huge Xmas tree in the hall, another tree in the bar/restaurant, one in the lounge and another in the Rutherford Bench. The ones in the restaurant and hall are real and the others are beautifully artificial but with a twist. Some of them are just made of copper discs and the other one is made of brown and copper fir-like branches. We think the whole place looks stunning.

You can see the restaurant and the kitchen, as well as meet Gerard and Nina Basset, in this excerpt from the popular ITV series 'The Secrets of My Success'.

 


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Company Number: 600 3856. VAT Number: 900 2668 54.

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