If you don’t have New Year’s Eve plans yet - or even if you do - you can change them now! Come celebrate the arrival of the New Year at Suveterrass with great company, delicious food, fabulous cocktails, fantastic music, and, of course, the best city views!
NEW YEAR’S EVE PROGRAM
Live: ANDREAS PALL
DJ to keep the dance floor hot
Fireworks
3-course special menu
For those who didn’t know yet, Suveterrass also offers a cozy and warm indoor space where we’ll spend the evening. At midnight, we’ll step onto the terrace to welcome the New Year with lights and cheers!
DRESSCODE: NYE glitz & glam
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PRICING
Early Bird (kuni 15.12) 80€
Tavahind (16.12-25.12) 90€
Late Bird (alates 26.12) 100€
The price includes a 3-course special menu and a welcome drink
Dinner is served at: 19:00 / 20:00 / 21:00
Please arrive at least 15 minutes early to settle in comfortably before dinner.
Reservations are confirmed with prepayment!
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RESERVATIONS
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À LA CARTE MENU OPTIONS
Please choose your starter and main course at least 4 days before the event!
Parmesan–rosemary focaccia and dark rye bread with herb butter
STARTER
Beef tartare with Mediterranean-style marinated quail egg, crispy bread and Parmesan–chili cream
Smoked salmon rillette with avocado–lime panna cotta, ponzu sauce, crispy garlic bread, seaweed flakes, pickled ginger and quail egg
Tomato–pepper tartare with roasted pepper purée, red onion, tomato crisp, crispy garlic ciabatta and parsley aioli
MAIN COURSE
Grilled octopus with Mediterranean-style Parmesan–mozzarella arancini, thyme-roasted tomato, herb sauce and vegetable ragout
Veal entrecôte with saffron Parmesan sauce, lightly garlicky potato gratin, honey-glazed carrot, black garlic–lingonberry gel and zucchini salad
Crispy portobello steak with coconut- and rum-roasted carrot cream, beet tartare, guacamole, crispy chickpeas and mushroom demi-glace
DESSERT
Cheese selection with orange jam, grapes, éclairs with vanilla cream and dark chocolate glaze, pistachio tartlets, and coconut-filled profiteroles with vanilla–chocolate coating
