Modern Easter & duck liver promotion at Caravelle Hotel

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Add a dash of modern flair to your Easter buffet brunch with caviar, champagne, lobster and more than twenty desserts to choose at the Caravelle Hotel.

At VND1,144,000++ per person, you can have tiger prawns, soft-shell crabs, clams, mussels, snails and more, cooked to order. There will also be a selection of smoked and marinated seafood like octopus and salmon.

Sate your Easter appetite with appetizers, soups, barbequed lamb and imported beef tenderloin, and traditional main courses like roast turkey, duck and rabbit.

From May 12 to 20, the hotel will serve duck liver specials, both à la carte and degustation, at Reflections Restaurant.

At VND240,000++ per dish, the à la carte menu offers appetizers like duck liver crème brulee with poached cherries, and duck liver savory ice cream with caramelized pears and salted gingerbread crumbs. Main course includes shaved and seared duck liver with wild mushroom risotto, and black angus beef tenderloin "rossini" with pan-fried duck liver and truffle sauce.

The degustation menu, priced at VND1,320,000++ per person, opens with duck liver terrine slices on marinated beef carpaccio with white truffle oil dressing; moves onto seared duck liver on creamy fresh spinach with a port wine reduction, poached egg and white truffle oil, seared duck liver and morel mushroom-stuffed chicken oulade on Anna potatoes with whole grain mustard sauce; and culminates with a house-made dessert, tea or coffee, and assorted sweets.

For details, please contact Restaurant Nineteen, Caravelle Hotel, 19 Lam Son Square, District 1, HCMC, tel: (08) 3 823 4999.

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