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.

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).

The 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 banqueting@grannymouse.co.za  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.

Year_End_Menu_2022

We’ve all have those festive horror stories – the dry turkey, the flopped pudding or the arrival of far more guests than you had planned, which includes that long lost great uncle who you’ve been avoiding for most of the year!

Because Christmas in South Africa usually means cooking up a storm in a hot kitchen at the height of summer, many of us don’t get to enjoy a Christmas holiday and are left completely burnt out with frayed nerves!

Why don’t you lose the stress and put the jolly back into Christmas this year by heading to the beautiful Midlands for a culinary delight, accompanied by award-winning wine from the Granny Mouse top wine cellar.

Whether you’re planning a short stay over, or just coming for the day, Granny Mouse Country House & Spa is perfectly located just 90 minutes from Durban and a friendly neighbour of Pietermaritzburg, right in the heart of Balgowan on the Midlands Meander route.

This year, executive Culinary Artist, Chef Lebo, and her “mouse-house” culinary team have created a casual bistro choice Christmas lunch menu for Christmas Day.^.

To get the taste buds all in a jingle, there will be welcome drinks on arrival from 11am, getting the Christmas celebrations started.

The menu kicks off with the following starters: beef carpaccio stack (crispy potato rostie, herb crusted beef carpaccio, black pepper soil, parmesan shavings & rosemary oil); deconstructed chicken pie (grilled chicken thigh, caramelized leeks & onions sandwiched in flakey puff pastry finished with thyme & rosemary beurre noisette); duck tart (blue cheese & fennel tart base with dukkah crusted smoked duck breast & beetroot sorbet) or stuffed cheesy arancini (V) (creamy arborio rice stuffed with smoked aged gouda & spicy arrabbiata sauce).

There is room enough for a large scrumptious selection of mains, featuring seared kingklip (pan seared kingklip with thyme & ricotta gnocchi in a caper & garlic cream sauce); duck (zaatar roast duck leg on a butternut galette, burnt butter sauce & kumquat chutney); 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); fillet (grilled fillet, hassle back potato, candied heirloom carrots with Jack Daniels butter black pepper cream, grilled mushrooms, roasted garlic parmesan sauce); loin chop (herb crusted loin chops, creamy polenta, tempura crispy red onions, pea mint puree & peppadew feta crumb); Midlands green salad (herb salad mix, whole cherry vinaigrette & gruyere pana cotta); butternut with baked feta and bacon salad (honey roasted butternut wedges with flavored baked feta & thick cut bacon bits on a bed of dressed arugula & baby spinach); kale and bulgar tabbouleh (kale & bulgar tabbouleh with grilled haloumi & yoghurt dressing topped with a soft boiled egg)  and cauliflower steak polenta (harissa roasted cauliflower wedge served with creamy soft polenta, cashew nut cream & green pesto oil)

To wrap up a fabulous feast with family and friends, we have dessert for those with a sweet tooth, such as lemon meringue (thyme and white chocolate mousse, thyme jelly, thyme & lemon sauce and fresh strawberries ); Alaskan honeybee (honeycomb ice cream, fluffy meringue, swiss roll & a golden honeycomb tuile); Tia’s signature earl litchi (litchi set crème brulee, earl grey jelly, stuffed litchi, earl grey ice cream, all served in a ginger biscuit wheel) and finally, deconstructed peach cobbler (Caramel peaches, streusel mix, crushed vanilla biscuit & vanilla rum ice cream) .

Every year, Christmas bookings come in rapidly and close on Friday, 16th December 2022, so don’t miss out an book your spot today by contacting Granny Mouse on 033 234 4071 or email banqueting@grannymouse.co.za.

Remember to go through the T’s & C’s regarding deposits, kiddies menus any allergies and the like, and once that is done, you are all set to simply relax at “Granny’s House” and let the team take care of you, your family & friends! Now, that’s a perfect gift!

Christmas Bistro 2022 menu