New Years Eve Party

New Years Eve Party

31/12/2018 - 01/01/2019 @ 12:00 pm - 12:00 am

393 Main Road, Coromandel Valley, SA, 5051, Coromandel Valley


The Duck New Years Eve Party

Put your dancing shoes on and enjoy a New Years Eve party in the Adelaide Hills at The Duck. Known as the Adelaide Hills New Years Eve party spot, it won’t disappoint again this year. Book in for dinner and stay on for dancing. Dress up in colour and glitter, with prizes and giveaways over the night. Music by DJ Alex Aungles from 8pm until late. Furthermore, sip on a glittery cocktail or golden prosecco exclusively for our New Years Eve party. Drink vouchers available to win over the day. A La Carte menu available from 12pm – 9pm including.
Can’t make it for the evening New Years Eve party? come for lunch or a drink during the day.

New Years Eve Party – Pop, fizz, clink – All that glitters party!

  • Full A La Carte Menu 12pm – 9pm
  • Drink voucher giveaways
  • Prizes for best dressed / most creative
  • Champagne Tower at 12am – free glass of Lambrook Spark to start 2019
  • $10 Golden Prosecco
  • Amaretto and Glitter Cocktail $10
  • DJ Alex Aungles from 8pm
  • Glittery bar snacks provided late in the evening

New Years Eve Menu

  • The Duck Staples
  • 9.0
    Confit Garlic, Parmesan & Thyme Bread (4) V
  • 10
    Wood Fired Sourdough V

    house made maple and walnut butter

  • 12.0
    Duo of Dips GFO/V

    chargrilled breads
    gluten free bread + 2.0

  • 10.0
    Bowl of Hot Chips

    house made chilli jam, confit garlic aioli
    gluten free option +2.0

  • 13.0
    Battered Potato Wedges

    house made chilli jam, sour cream

  • Small Plates
    $13.5 each or $35 for 3 with house made dip & pita
  • Salt and Vinegar Eggplant GFO/VGO/DF

    spring onion, chilli & lemongrass honey

  • Twice Cooked Pork Belly GF

    burnt apple purée, caramelised coconut

  • Crispy Szechuan Baby Squid

    nam jim, spring onion, wakame

  • Basil Pesto & Bocconcini Arancini V

    sweet tomato cream

  • Braised Brisket Tacos (3)

    pickled red cabbage, chilli, spring onion, hoisin, coriander

  • Chargrilled Yakatori Pork Belly Skewers (4) GF/DF

    bonito aioli, spring onion, teriyaki sauce

  • Chilli Tofu & Soy Bean Dumplings VG

    ponzu dipping sauce

  • Pulled Duck Steamed Buns (3)

    confit duck leg, hoisin, spring onion

  • The Duck Classics
  • 12.0 | 24.0
    Crafty Battered Fish^

    lightly beer battered hoki fillets, tartare, chips, slaw salad

  • 23.0
    Porterhouse Beef Schnitzel

    herb crumbed, chips, slaw salad

  • 12.0 | 24.0
    300g Chicken Breast Schnitzel^

    chips, slaw salad

  • 22.0
    American Style Cheese Burger (served medium)

    premium minced brisket, house made pickles, French mustard, onion, swiss cheese, toasted bun, chips
    add bacon + 2.0

  • Chef’s Selections
  • 22.0
    Haloumi Quinoa & Maple Chia Seed Bowl V/GF/VGO

    rocket, dried cranberries, cucumber, Spanish onion, summer roast vegetables
    add chicken + 5.0

  • 40.0
    300G Cape Byron Black Angus Scotch Fillet GF/DF

    rosemary & duck fat roasted chat potatoes, trussed cherry tomatoes, broccolini, house made port & red wine jus

  • 32.0
    Lightly Smoked Duck Breast (served medium)

    fresh mango, soba noodle & sesame salad, duck fat potato, sour cherry glaze

  • 12.5 | 25.0
    Roast Pumpkin Linguini Pasta^ V

    Spanish onion, asparagus, rocket, heirloom tomatoes, lemon oil
    add chicken + 5.0 | add chorizo + 4.0

  • 32.0
    Pan Seared Atlantic Salmon (served medium)

    chat potatoes, spring onion, soy bean & wakame salad, toasted sesame dressing

  • 30.0
    Sous Vide Chicken Breast GF/DF

    buckweat & charred corn salsa, chipotle aioli, snow pea tendrils

  • 24.0
    Pan Fried Baby Squid & Chorizo Salad

    soba noodles, wombok, carrot, spring onion, chilli, nam jim dressing

  • Sides & Sauces
  • 7.0
    The Duck Slaw Salad GF
  • 9.0
    Steamed Seasonal Greens V

    honey, sesame, toasted almonds

  • 4.0
    Parmigiana

    sugo, smoked ham & mozzarella

  • 3.0
    Creamy Mushroom Gravy
  • 3.0
    Rich Gravy DF
  • 3.0
    Creamy Green Peppercorn Gravy
  • 4.0
    Red Wine Jus GF/DF
  • 2.0
    Confit Garlic Aioli GF/DF/V
  • V Vegetarian | VG Vegan | VGO Vegan Option
    GF Gluten Free | GFO Gluten Free Option | DF Dairy Free

  • 10% surcharge applies on public holidays. Conditions apply.


Book now to secure a table for New Years Eve!

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The History of New Years Eve

The early Roman calendar consisted of 10 months and 304 days, with each new year beginning at the vernal equinox; according to tradition, it was created by Romulus, the founder of Rome, in the eighth century B.C. A later king, Numa Pompilius, is credited with adding the months of Januarius and Februarius. Over the centuries, the calendar fell out of sync with the sun, and in 46 B.C. the emperor Julius Caesar decided to solve the problem by consulting with the most prominent astronomers and mathematicians of his time. He introduced the Julian calendar, which closely resembles the more modern Gregorian calendar that most countries around the world use today.

As part of his reform, Caesar instituted January 1 as the first day of the year, partly to honor the month’s namesake: Janus, the Roman god of beginnings, whose two faces allowed him to look back into the past and forward into the future. Romans celebrated by offering sacrifices to Janus, exchanging gifts with one another, decorating their homes with laurel branches and attending raucous parties.

Read more about New Years Eve


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