Glamorous & Glitz New year's eve party
Tables: 250 Euro per person, including the access to the rooftop terrace New Year Party "To the Moon and Back".
21:30 - 05:00
* Fields marked with * are mandatory
Details and table reservations at
+37378 201 210
+37368 104 112.
For an occasion as important as New Year's Eve, who would you trust other than ZAXI Fun & Finest? We have a reputation for throwing the best holiday parties in town and on Sunday, 31 December 2017, we will help you bring in the new year in style.
This year, our party is throwing it back to the sophistication and mystery of the glamorous and extravagant YOU! The theme for the evening is Glamour & Glitz, so dress in your finest, fiercest and your sexiest dress! Reinvent yourself, add a touch of glamour and flair, express your creativity with an ornate, bejewelled mask and crazy accessories. It wouldn’t be the glamorous without the glitz!
Guests will be welcomed with Purcari sparkling and delicious cocktails crafted by the talented Zaxi’s bartenders.
Our Chef’s exclusive 6-course dinner will delight you thru the night, accompanied by an open bar of the selected drinks.
This magical evening will be filled with the ultimate party atmosphere, vibrant live music and dancing all night long. Make sure to bring your dancing shoes as our favourite live bands (Cristina Scarlat & Dorel Burlacu Band and Angry Band) will be staging from 10 pm to get the party started, followed by our DJ ART who will have you dancing till 3 am to celebrate the start of 2018.
New Year’s Eve Menu:
1. Amuse Bouche
Buttered baby scallop with reduced chili pepper and marinated seaweed
2. Cold starter
Royal Tartare
Salmon-avocado tartare topped black caviar with sweet mango sauce
3. Hot Starter
Zaxi Eclipse
Black Arborio risotto with red tiger prawns and asparagus sticks
Intermezzo
4. Sorbet
Sour lime sorbet with Champagne foam and fairy floss
5. Main Course
Mustard crusted sirloin steak with mashed celery, crispy Brussel sprout and red wine plum sauce
OR
Slow cooked sea bass in seaweed butter, toasted brioche, baby spinach and clams with saffron sauce
6. Dessert
Black forest cake with chocolate mousse and sour cherries in reduced cognac