Can you believe Christmas is just around the corner? And with that being said, it’s time to start planning that all important year end function.
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This is probably an event that your staff look forward to all year. It’s a time to show your appreciation to your staff for all the hard work they have put in throughout the year. While these parties can cost a pretty penny, it doesn’t have to be like that. Especially in today’s economic climate. You can still have a great party, and be merry and festive, on a relatively sustainable budget.
Sean Granger, Granny Mouse Country House & Spa’s General Manager, says, “our year-end packages are built with our clients in mind, which allows them to develop their own unique menus in conjunction with our “Mouse House” teams, and apart from the stunning setting of the Midlands, the overall experience at Granny Mouse will make for a year-end function sure to put the cherry on top of the long year past.”
The team from Granny Mouse has formulated a relaxed 3-course dining experience with all the Christmas bells and whistles, with some festive décor on each of the tables.
Starting with a beef carpaccio stack (crispy potato rostie, herb crusted beef carpaccio, black pepper soil, parmesan shavings & rosemary oil). For the non-meat eaters, there is a stuffed cheesy arancini (creamy Arborio rice stuffed with smoked aged Gouda & spicy Arrabiata sauce).
The “heart” of the course is delivered with a “morish” country cordon bleu chicken roll (cold smoked forest ham with mature white cheddar rolled in a chicken breast, crumbed with panko & fried, served with creamy mash & mustard gravy); duck (za’atar roast duck leg on a butternut galette, burnt butter sauce & kumquat chutney) or, for the vegetarian, a cauliflower steak polenta (harissa roasted cauliflower wedge served with creamy soft polenta, cashew nut cream & green pesto oil).
To wrap up the 3-course offering, there are the “Mouse teams” delectable desserts that never disappoint. A scrumptious lemon meringue (thyme & white chocolate mousse, thyme jelly, thyme & lemon sauce & fresh strawberries) or one can have a deconstructed peach cobbler (caramel peaches, streusel mix, crushed vanilla biscuit & vanilla rum ice cream).
3-course menu is R350 per person. For those who feel that 2-courses will suffice, then the cost will be R285 per person.
To take advantage of this unbelievable offering, make sure you call before December 24th as bookings are in demand at this popular destination.
Veronica is only an email or a phone call away at [email protected] or on 033 234 4071 to accept bookings for you and your team. When chatting to her, just double check the T’s & C’s regarding beverages & any extras.
Image Courtesy: Supplied
