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Toni Mörwald Palazzo tickets

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Toni Mörwald Palazzo
 
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Next performance (see season calendar above for other dates). Last Tickets for the date respectively the following period!
 
Event details
 

PLAY TIMES 2017/18
Dates: November 19, 2017 until March 11, 2018
Begin: Tuesday to Saturday at 7.30 p.m. Sunday at 6.00 p.m. 
Entry: 60 minutes before the show starts 
Duration: around 3½ hours


NEW YEAR'S EVE
A fancy dinner, exciting party nights or a cozy time with friends at New Year's Eve? Why not have it all - with PALAZZO! The New Year's Eve price includes VAT (plus 2€ booking fee per ticket) and includes an additional fifth course, a midnight buffet and an after show party with DJ, in addition to the show program and four-course menu. Beverages will be charged separately.


TABLES/SEATING ARRANGEMENTS
Here you can get to the seating arrangements.


In our Spiegeltent you will find tables for 6, 8 or 10 persons (only limited in the ring). For organizational reasons, we cannot commit to table wishes. Bookings (also groups) are placed together – depending on the number of people, possibly at several tables or together with other guest at a table. For the most efficient organization, the host will be responsable for seating arrangements.


Toni Mörwald, born in 1967, grew up at the parental inn in Feuersbrunn on the Wagram. After completing his training at the tourist school in St. Pölten and at the hotel management school in Krems he refined his skills at prestigious kitchens, including in France, Monaco, Italy, and the US.


In 1989, he took over the parental inn - and his unprecedented success story begins. Only a year later, at the age of 22, Mörwald got his first Gault&Millau hood and is thus the youngest Austrian chef to earn this distinguished reward.


Today the father of three runs five restaurants, a catering company, his own cooking school and a deli shop. The result of his high standards of culinary quality are the award for "Gastronomier des Jahres" (2004), currently seven Gault&Millau hoods for his restaurants and as the Grand Chef of Relais & Châteaux, Mörwald is one of the 150 leading chefs in the world.

 
Program and Cast
 


THE NEW FOUR COURSE MENU

Appetizer
Smoked brook trout with red turnips, creamed horse radish and chervil, char with wild chive, grapeseed oil and lime cream and sashimi of the sheatfish with wasabi, ginger, chili and herb salad

Intermediate course
Intermediate course
White potato cream soup on wild marjoram backed quail egg and truffle French fries

Main course
Confit duck leg on champagne kraut with pea mash, greaves dumplings and caramelized apple

The dessert
Dessert
Praline stollen of dark chocolate with brittle and nougat on sour cherries, eggnog ice cream and zabaglione punch

THE VEGETARIAN FOUR COURSE MENU

Appetizer
Marinated carpaccio of celery and red turnips on herb salad
Intermediate Course
Intermediate course
White potato cream soup on wild marjoram backed quail egg and truffle French fries

Main course
Onion tarte on champagne kraut with pea mash, greaves dumplings and caramelized apple

The dessert
Dessert
Praline stollen of dark chocolate with brittle and nougat on sour cherries, eggnog ice cream and zabaglione punch
 

 
LATEST NEWS
Imperial Ball Vienna Hofburg - Silvesterball - New Year´s Eve
 
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