For the last night of the year, the opulent halls of the Palais transform into a world of champagne, crystal and intoxicating decadence. Cirque Rouge invites you to a New Year’s Eve Ball that bids farewell to the old year with grand gestures and welcomes the new one with a wink.
From 6:00 PM, the evening begins with a festive dinner for those who have secured one of the limited dinner tickets. The dinner option must be booked separately as an add-on to the admission ticket. From 8:00 PM, the salons and ballrooms open for all guests.
Across several dance floors and hidden salons, a night of burlesque, cabaret and variety awaits: live music and DJs playing everything from swing to tango – whatever keeps the night moving.
Das Nackte Wort tells stories of broken resolutions and everything one still allows oneself before midnight. A Kinky Cabinet awaits those who know what lies behind the curtain. In the Piano Lounge, time seems to stand still for just a moment.
At midnight, the grand countdown in the ballroom leads into a sea of confetti – and after that, the night truly begins, continuing into the first hours of the new year.
Let the night carry you – the new year will find you all by itself.
An evening of sparkling glamour and unapologetic extravagance: champagne, gold, silver and deep black, sequins, velvet, silk and feathers.
Floor-length gowns and corsets, elegant tuxedos and dramatic capes, tiaras, opera gloves and expressive make-up. A touch of burlesque is highly encouraged – opulent, theatrical and deliberately staged rather than simply festive. More is more.
Dress to enchant. To seduce. To bid farewell to the old year in style – and welcome the new one with a bang.
A glass of champagne on arrival is included.
Bread Service
Organic crusty bread and traditional Austrian breadsticks, served with salted alpine farmhouse butter and a duo of spreads
Starter
Delicate tartare of avocado and cured organic salmon with dill, honey and mustard sauce
Main Course
Pink-roasted Angus sirloin with creamy polenta and brandy pepper sauce
Dessert
Plum and curd cheese dumpling in nut crumbs, served with vanilla ice cream
Bread Service
Organic crusty bread and traditional Austrian breadsticks, served with salted alpine farmhouse butter and a duo of spreads
Starter
Delicate tartare of avocado and smoked carrot with dill, honey and mustard sauce
Main Course
Cauliflower and broccoli steak, gently cooked and seared, served with crispy Hasselback potato and fresh chimichurri
Dessert
Plum and curd cheese dumpling in nut crumbs, served with vanilla ice cream
