Avalon presents the Christmas Eve Soirée - a festive, sensory dining experience with the stunning ambience of live music by candlelight, while Coucou Zazous present a mix of festive classics, jazz standards and French chansons inspired by Hot Club and Gypsy Jazz vibes of the 30’s & 40’s.
Enjoy a three-course candlelit feast while Coucou Zazous Coucou Zazous brings vintage jazz to life with their unique blend of standards from luminaries such as Billie Holiday, Ella Fitzgerald, and Nina Simone, along with enchanting French Chansons.
Drawing inspiration from the legendary Django Reinhardt and enchanting sounds of Paris to New York, Coucou Zazous transports audiences to the golden age of jazz with their swinging rhythms and soulful melodies.
The soft glow of 400 candles illuminates our art-deco dining room, enriching your musical experience by creating a sublime ambiance in which to enjoy the jazz and blues greats like never before. A unique and unforgettable way to spend the night before Christmas!
Christmas Eve Soirée: Coucou Zazous
Sunday 24th December
Dinner from 6.30pm | Show starts 7pm
Tickets $125 per person | Three-course dinner + show
MENU
ENTREE
Panipuri Seared Scallops with honey lemon dressing and jicama salad
Leek and Gruyeer pie (v)
Homemade Spring Rolls with chicken, feta, pine nuts & rice vermicelli, served with a sweet chilli & coriander dip
Halloumi and Spinach Cigars wrapped in filo pastry, served with a cucumber and mint yoghurt (v)
MAINS
Turducken loaf wrapped in prosciutto, with plum sauce, served with sauteed seasonal vegetables and rosemary potatoes (gf)
Nut Loaf with onion gravy, served with sauteed seasonal vegetables and roast baby potatoes (vegan, gf)
Beef Mignon (medium rare) with creamy pepper sauce, sauteed beans and potato gratin (gf)
Slow Roasted Lamb wrapped in bacon, garlic and thyme, with a red wine & lime glaze, served with creamy mash and seasonal greens (gf)
Seared Duck Breast with carrot & ginger puree & orange liqueur reduction, served with rosemary potatoes and seasonal vegetables (gf, df)
Pan-fried Barramundi with warm potato salad, herb and tomato salsa and green beans (gf)
Crumbed Eggplant served with mushroom, basil cream sauce or tomato, mushroom and olive ragu, rosti potato and salad (v, vg)
DESSERT
Red Velvet and Coconut Roulade
Mini Pavlova dressed with kiwifruit, strawberries and passionfruit (gf)
Baked Creamy Licorice Cheesecake with berries and ice cream
Baked Lemon Tart with berries and cream
MENU SUBJECT TO CHANGE