Christmas is all about spending time with friends and family, making memories of the year that was, and what the new year may bring, so don’t get caught up in the making of the meal this year, and rather spend your Christmas at Royal Palm Hotel.

Centrally located in the heart of the Umhlanga New Town Centre, a boasting a newly renovated restaurant and bar, the menu on offer is both scrumptious and all-encompassing, guaranteed to even please the fussiest in your family.

When you arrive, you’ll be spoilt with some homemade Egg Nog or a juice, and once you get to your table, Christmas hats and crackers await to get you in the festive mood. Then it’s straight onto the starter soup, a thick Cauliflower Soup with smoked Salmon, and a range of other options including Calamari Rings with Saffron & Garlic Vinaigrette, Sweet Chilli marinated Mussels, Greek Salad Station with Garden Greens, Tomatoes, English Cucumber, sliced Peppers, shaved Onions, Feta cubes and black Olives to name but a few.

The main meal offers a carvery of traditional Turkey and Gammon, an oven roasted Beef in a Rosemary and Mustard Crust and Grilled Line Fish topped with Herb Crust on sautéed Baby Marrows. Accompanying these succulent dishes are oven roasted Potatoes in Herb Butter, Braised Red Cabbage with Cranberry Sauce, Sautéed Brussels Sprouts, Potato and Mascarpone Mash and much more.

The desert trolley is a mixture of decadence, with Christmas Pudding with Crème Anglaise, Traditional Christmas Mince Pies, Fresh baked Apple Strudel with Custard Sauce, homemade Fruit Salad with fresh Mint, Rich dark Chocolate Mousse with Marshmallows and Berry Sauce, and Ice Cream with a Variety of Condiments.

At only R295 per person, spending Christmas at Royal Hotel may not help your waistline, but will definitely provide you with more time to spend with your family, as you are treated like royalty. Booking is essential, so reserve your table today by contacting the Hotel on (031) 581 8000.

Click here to view Christmas Menu 2018

Things are shaking up at Royal Palm Hotel, as the team welcomes a new Executive Chef, Guy Gorrie.

A borne and bred Durban lad, Gorrie studied at the Christina Martin Culinary School, before embarking on a journey to England, where he was fortunate enough to be offered a string of internships at famous restaurants like River Café, Le Trompet and The Ivy.

“Working at Michelin-starred restaurants taught me the fundamental basics, which is so important when building a reputable dining menu, and this grounding has opened my eyes to the endless options of food combinations,” he says.

Gorrie’s passion and speciality lies in South African cuisine of an experimental kind, where organic ingredients top his list, from hormone-free meat to free-range eggs, and organic fruit and vegetables, and choosing dishes of a seasonal nature.

Upon his return to South Africa, Gorrie brought his culinary prowess to Hotel Izulu, and then La Montagne Hotel, and now will bring his classical training to create new and exciting dishes for The Hotel’s @Thyme Restaurant.

Hotel Manager, Simon Bailey commented, “we are thrilled to welcome Guy to the team and look forward to the positive enhancements that he will bring”