New Year's Eve Party | New Year's Eve Celebrations

New Year’s Eve Party

31/12/2020 - 01/01/2021 @ 12:00 pm - 1:00 am

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


Bubbles & Bowtie New Year’s Eve Party

Dress up and join us at The Duck for a Bubbles & Bowtie New Year’s Eve party!

Known as the destination venue for New Year’s Eve celebrations. The Duck is yet again throwing the greatest New Year’s Eve Party in the Adelaide Hills!

Throughout the evening guests can enjoy dining from the all day menu or try something from the food & drink specials on offer. Then after you’ve had something to eat, get ready to groove (while seated) to the DJ playing tunes til late.

Dress to impress and wear your best or fanciest bowtie!

Book now and join us for our 2020 New Year’s Eve Party – book online via the button below or call  8278 7100.

Bubbles & Bowtie Party Includes:

  • All day dining 12pm – 9pm
  • Mumm Champagne $13gls / $55btl
  • Howard Sparkling Pinot Noir Chardonnay $10gls / $44btl
  • Happy Hour 4pm – 6pm
  • Champagne dessert
  • DJ playing tunes til late

Menu

  • The Duck Staples
  • 9.0
    Confit Garlic, Parmesan & Thyme Bread (4) V
  • 12.0
    Duo of Dips GFO | V

    chargrilled breads
    gluten free bread + 2.0

  • 10.0
    Bowl of Chips GFO | V

    tomato sauce & confit garlic aioli
    gluten free option +2.0

  • 14.0
    Seasoned Wedges V

    Thai sweet chilli sauce & sour cream

  • Snacks
    $14 each or combine 3 snacks + complimentary dip & pita $37
  • Japanese Karaage Chicken GFO | DF

    miso aioli & lemongrass honey

  • Togarashi Spiced Squid GFO | DF

    wakame, wasabi & lime aioli

  • 12-Hour Braised Pork Belly GFO

    chilli caramel, pickled red cabbage, peanuts & shallots

  • Salt & Vinegar Eggplant GFO | VGO

    spring onion, chilli & honey

  • Duck Spring Rolls (4)

    plum dipping sauce

  • Herb Cauliflower Popcorn VG

    truffle cashew cream

  • The Duck Classics
  • 25.0
    Premium Dry Aged Beef Burger

    200g dry aged minced brisket patty, gruyere cheese, Spanish onion, aioli, house-made pickles & lettuce on a toasted sesame seed brioche bun served with chips

  • 24.0
    Haloumi & Beetroot Burger V

    seared haloumi, beetroot relish, onion rings, herb aioli & lettuce on a toasted sesame seed brioche bun served with chips

  • 24.0
    Crafty Battered Fish GFO 

    lightly battered blue grenadier fillets, tartare, chips & slaw salad

  • 24.0
    300g Porterhouse Beef Schnitzel

    herb crumbed, chips & slaw salad

  • 24.0
    300g Chicken Breast Schnitzel

    panko crumbed, chips & slaw salad

  • Chef’s Selections
  • 43.0
    20-Day Dry Aged Angus Scotch Fillet GFO

    duck fat roasted kipfler potatoes, chargrilled prosciutto wrapped asparagus, broccolini topped with a truffle & confit garlic butter

  • 33.0
    Pan Seared Atlantic Salmon (Served Medium) GFO | DF

    crispy potatoes, herb aioli, fresh mango salsa, chard & herb salad

  • 30.0
    Crispy Skin Confit Duck Legs GFO

    coconut & lime rice, sautéed bok choy, chilli caramel, Asian salad & nam jim

  • 33.0
    Chargrilled Marinated Lamb Rump (Served Medium) GFO | DF

    spring onion, dried cranberries, currants, tomato, cucumber, Spanish onion, herb verde & buckwheat salad

  • 28.0
    Korean Bowl

    coconut & lime rice, soybeans, pickled red cabbage, bean shoots, nori, sesame & wakame

    Choose between:

    • Korean Roasted Pork Belly with gochujang aioli GFO | DF
    • Crispy Herb Crumbed Cauliflower with a miso & ginger dressing VG | DF
    • Teriyaki Chicken with Kewpie mayo & a teriyaki sauce GFO | DF
  • 28.0
    Masterstock Pulled Duck Salad DF

    soba noodles, chilli, spring onion, cucumber, goji berries, orange segments, pickled carrot, nam jim, peanuts & shallots

  • 27.0
    Pumpkin & Pesto Fettucine Pasta V | VGO

    sugar snaps, heirloom tomatoes, spring onion, baby spinach, creamy pesto & shaved parmesan
    add chicken + $5

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

    sesame oil & nori

  • 4.0
    Parmigiana

    sugo, smoked ham, mozzarella

  • 3.0
    Rich Gravy DF | GF | V
  • 3.0
    Creamy Mushroom Gravy GF | V
  • 3.0
    Creamy Green Peppercorn Gravy GF | V
  • 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.



The History of New Year’s Eve

New Year’s Eve is the last day of the year and the day before New Year’s Day. Which marks the start of a new year according to the Gregorian calendar. Pope Gregory XIII introduced the Gregorian calendar in 1582. It was adopted immediately in some areas of Europe but it was not used in Great Britain until 1752.

It is important to note that not all cultures in Australia follow the Gregorian calendar in observing New Year’s Eve and New Year’s Day. For example the New Year in the Hindu, Chinese, Coptic, Jewish, Islamic calendars differ to that of the Gregorian calendar. Moreover, Australia’s financial, or fiscal, year ends on June 30 and the new tax year begins on July 1. – read more here.

Furthermore, keep up to date with what’s happening at The Duck via our Facebook or Instagram page.

Alternatively, visit the What’s On page for more Adelaide Hills Events.

 


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