Menu
Winter 2017
menu from the east
menu from the west
Asparagus Gazpacho
asparagus . cold soup . crab steamed in apple cider . spicy tomato salsa
Chicken Consommé
chicken consommé . clear soup . mushroom . chicken thigh . tortellini
Prawn
poached tiger prawn . burnt onion cream . citrus jelly . dill . beetroot leaf . radish lumpfish roe . chicharon style prawn cracker
Duck
duck breast . slow roasted . butter squash puree . orange . radicchio . frisée . micro mix . mustard dressing . walnut juniper berry crumb . panko crust
Sea Bass
sea bass . fillet . pan-fried . fennel salad . rhubarb sauce . candied orange zest
Pork
pork . rib cutlet . sous-vide . boiled petit pois . sauerkraut . white chocolate - coffee sauce
Vegetable Lasagna
sliced zucchini . beetroot . bolognese sauce . parmesan cheese . gratin
Beef
beef . flap meat . sous vide . pistachio mash . poached broccoli . black garlic sauce . 45 days
SWEET DELIGHTS
basil tomato ice cream . extra virgin olive oil
dark cherry soup . fresh granny smith . midori jelly . white chocolate espuma
entremets . dark chocolate mousse . cream cheese mousse . strawberry jam . pistachio sponge . strawberry gel . mint leaf
menu vegetarian
Pumpkin Consommé
consommé . pumpkin . pine nut . mascapone chesse . cappelletti . saw tooth leaf oil
Sweet Potato Soup
sweet potato . creamy soup . sun-dried tomato . crunchy wheat . mint leaf
Caesar Salad
romaine lettuce. black olive . pear crispy egg . parmesan cheese . nori caesar dressing
Taro Croquette
taro . shiitake . deep-fried . fermented cucumber . apricot jam . micro leaf . bell pepper mayonnaise
Tofu
tofu . deep-fried . salted egg . mushroom ragout . lemongrass crisp
Soba
cold soba . pickled ginger . picked quail egg . wakame . shiso leaf . light shoyu . sesame dressing
Vegetables
grilled eggplant . okra water chestnut . miso glazed . peanut . spring onion
Daikon Cake
daikon . carrot . rice flour . cake taro chip . pickled water celery . gochujang sauce . coriander
SWEET DELIGHTS
soursop ice cream . coconut flake
rambutan sweet soup . coconut . water chestnut . young rice . peanut . stuffed . ginger syrup
bánh lá dứa đậu xanh . pandan mousse . mung bean mousse coconut sesame cookie crumb . pineapple jam
Autumn 2017
menu from the east
Tomato Daishi Soup
tomato . kombu . bonito flake . clear broth . wakame . fish mousse . silken tofu
Edamame Soup
edamame . onion . leek . creamy soup . chicken jerky . shiso leaf . chilli oil
Octopus
octopus . slow- cooked . fermented miso cucumber . fennel crème . sesame seed . laksa leaf . pickled ginger
Beef
beef . flat meat . slow-roasted . grilled pineapple fish sauce . taro chip . vietnamese basil . preserved water celery
Seabass
seabass . pan-seared . grilled okra . oriental sauce . shallot crisp . sawtooth leaf . rice paddy herb
Pork
pork neck . miso sponge . gochujang sauce
Luffa
luffa . wood-ear mushroom . vermicelli . prawn . stir-fried . spring onion . coriander
Duck
duck breast . five spices . pan-fried . shiitake sticky rice . pepper sauce
SWEET DELIGHTS
soursop ice cream . umami crumb
rambutan sweet soup . coconut . water chestnut . young rice . peanut . stuffed . ginger syrup
bánh lá d ứa đậ u xanh . pandan mousse . mung bean mousse .coconut sesame cookie crumb . pineapple jam
menu from the west
PetitP Pois Gazpacho
petit pois soup . balsamic caviar pearl . chorizo crumb
Bouillabaisse Consommé
seafood consommé . shellfish tortellini . parsley oil
Scallop
scallop . sabayon . coleslaw . mint . cashew nut . mustard dressing
Beef
beef . flat meat . smoked spice rub . grilled banana . rocket . shaved parmesan . hazelnut dressing
Salmon
salmon fillet . half cured . pan-fried . glazed granny smith . cognac-ham butter
Chicken
thigh . slow-roasted . corn jalapeño salsa . mushroom jus
Organic Vegetables
carrot puree . asparagus . broccoli . truffle scented beurre blanc
Pork
pork neck . slow cooked . 65 C . pear allspice cake . fig sauce
SWEET DELIGHTS
orange zest chocolate sorbet . cookie crumb
honey ginger panna cotta . black berry soup . white chocolate crunch
banoffee entremets . chocolate mousse . banana compote . salted caramel mousse . sable cookie crumble
Summer 2017
menu from the east
PRAWN CONSOMMÉ
prawn stock . diced prawn
bottle gourd . kombu . coriander
DAYLILY SOUP
daylily flower . marinated quail egg
shiso leaf . chilli . kikkoman soya sauce . garlic oil
TUNA
tuna . loin . spice coating . sliced . miso caramel
pickled ginger . tomato pineapple relish
baby mustard leaf . sea grape
CHICKEN
chicken thigh . roasted . king oyster mushroom
grilled . lemongrass fish sauce . sesame cracker
chilli . pickled shallot . Vietnamese herbs
GROUPER
grouper fillet . pan-fried . eggplant ragout
coconut juice reduction . peanut . spring onion oil
BEEF
brisket . slow cooked . kimchi . hoisin sauce
CABBAGE
cabbage . wrapped . straw mushroom
carrot . stuffed . pork tomato sauce
DUCK
duck breast . pan-fried . taro mash
pickled morning glory . fermented bean curd sauce
SWEET DELIGHTS
black bean coconut ice cream
star anise crumble
cà phê s ữa đ á panna cotta
Vietnamese coffee . condensed milk . cà phê jelly
bánh chu i n ướng
Vietnamese style . pineapple kaya
coconut shredded . tapioca sago pearl
menu from the west
AVOCADO GAZPACHO
avocado soup . cold . creamy . cucumber . apple
garlic . avocado . salsa . peppermint . extra virgin olive oil
CHICKEN CONSOMMÉ
chicken consommé . orange zest scent . truffle oil
mushroom chicken tortellini . tarragon
MUSSEL
mussel . stir-fried . pickled artichoke
balsamic glazed grape . arugula . mustard dressing
crustacean oil . macadamia nut
DUCK
duck breast . spice rubbed . slow roasted
pine nut purée. peach . micro leaf
mixed berry dressing
BARRAMUNDI
fillet . pan-fried . jalapeño pepper
tomato . caper . black olive . shallot
oregano . basil . sun-dried tomato oil
PORK
pork neck . sous-vide . red quinoa
parsley . caramelized wild cherry sauce
VEGETABLES
pea . romaine lettuce . mint . shallow-fried
lemon butter . bacon
BEEF
beef wagyu . rib chuck . ’’au beurre’’
potato confit . truffle cream . foie gras sauce
SWEET DELIGHTS
hazelnut ice cream
coffee cocoa crumble . flambéed banana jam
strawberry soup
pear stewed in red wine
nectarine jelly . mascarpone cheese
mango-coconut cake
coconut biscuit . coconut mousse . mango mousse
mango compote . coconut almond c.rumble . passion fruit sauce
Autumn 2016
menu from the east
COCONUT SOUP
stir-fried prawn . coconut flesh. yuba
snow fungus . chicken broth . saw tooth leaf
CHICKPEA SOUP
chickpeas . slow cooked quail . shredded
long beans . crispy chickpeas . scallions
SCALLOP
scallop . pan-fried . citronella eggplant ragout
wakame . baby mustard leaf . miso dressing
DUCK
duck fillet . sichuan pepper rub . roasted
bean sprout . pomelo . crown daisy leaf
ginger crisp . fish sauce reduction
MUD FISH
mud fish fillet . pan-seared . steamed cassava
crispy shallot . peanut . malaysian laksa sauce . laksa leaf
PORK CASSEROLE
pork ribs . braised . five spice
pork jus . pickled green papaya
GREEN VEGETABLES
spinach . stir-fried . century egg . garlic
CHICKEN
chicken thigh . organic black rice
eringi mushroom. black peppercorn sauce . coriander
SWEET DELIGHTS
preserved calamansi ice cream
mango jam . raisin crumble
sweetcorn soup
vietnamese style . lychee . caramelized banana . pomelo rind
taro sandwich
bread . rolled . deep fried . sesame
salted coconut jus . scented pandan
menu from the west
RATATOUILLE SOUP
cold soup . bell pepper . zucchini . eggplant
tomato pearl . tomato foam . basil oil . basil leaf . crouton
SEAFOOD CONSOMMÉ
hot soup . fish consommé
poached mussel . carrot linguine . chive
CRAB
crab . lump . cabbage coleslaw . apple . carrot
pomelo . popcorn . indian cress . mustard dressing
BEEF BON BON
beef striploin . wrapped . salmon confit . sour cream
bell pepper reduction . pickled mustard seed . radish
salted egg dressing . cheese cracker . micro leaf
SNAPPER
snapper fillet . cornmeal . pan fried
raspberry gel . pickled coconut
CHICKEN
chicken thigh . roulade .prawn mousse
pistachio . tarragon . chanterelle sauce
ORGANIC ROOTS
slow roasted . carrot . sweet potato
orange sauce . parmesan . parsley
LAMB
lamb shank . sous vide 48 hours
white bean ragout . raisin lamb jus . chocomint
SWEET DELIGHTS
tiramisu ice cream
pineapple passion fruit compote . coconut crumble
blueberry soup
yogurt terrine . blueberry tea jelly . popping candy . mint leaf
dulce de leche ‘crème de cacao’ mousse
almond cookie . strawberry jelly . cocoa sable . strawberry powder
menu vegetarian
LOTUS SOUP . SÚP HẠT SEN
lotus seed . snow fungus
green bean coriander . vegetable broth
RED BEAN SOUP . SÚP ĐẬU ĐỎ
red bean . crunchy rice
pickled daikon roasted . green pumpkin seed
VEGETABLE TARTARE . RAU CỦ TRỘN
bell pepper . pineapple . “gạo lứt đỏ”
crunchy dried wakame .vietnamese basil . peanut dressing
TOFU “SCHNITZEL” . ĐẬU HỦ SỐT SA TẾ
egg tofu . breadcrumbs . deep fried
pickled cucumber . satay sauce
CABBAGE ROLL . BẮP CẢI CUỘN
cabbage leaf . straw mushroom . bell pepper
lotus seed mayonnaise . chive . green curry mayonnaise
TOFU CAKE . ĐẬU HỦ
egg tofu . cake . caramelised coconut sauce
BOK CHOY & ERINGI MUSHROOM . CẢI THÌA SỐT NẤM
bok choy . eringi mushroom . teriyaki sauce . sesame oil
GENMAI RICE . CƠM GẠO LỨT
“cơm gạo lứt” . steamed okra
eggplant . “tom kha gai” sauce
SWEET DELIGHTS
preserved calamansi ice cream
mango jam . raisin crumble
sweetcorn soup
vietnamese style . lychee . caramelized banana . pomelo rind
taro sandwich
bread . rolled . deep fried . sesame
salted coconut jus . scented pandan
Spring 2016
menu from the east
Clam Soup
clam . morning glory . cherry tomato . lá lốt betel leaf
Taro Soup
taro soup . chicken satay . taro crouton . "rau om ngò gai" . turmeric oil
Calamari
"calamari fettuccini" . mango . coconut . palm heart . fennel . water celery . shallot crisps . passion fruit dressing
Beef
beef . striploin . slow roasted . white eggplant . laksa leaf . rice cracker . sweet & sour fish sauce
Salmon
salmon . fillet . pan fried . yam mash . teriyaki sauce
Pork
pork belly . slow roasted . "bánh đúc" . spring onion oil . peanut . "usukuchi shoyu"
Vegetable Batonette
carrot . Chinese long beans . batonette . stir fried . tamarind sauce . mint leaf . chive
Duck
duck breast . pan fried . pumpkin . water chestnut . Thai basil . spicy curry sauce
Tropical Dessert
tamarind ice cream . dried longan crumble . lychee sauce
sweet rice soup . coconut milk . mango jelly . pickled pear . sun dried mango . candied rice
pandan leaf pancake . coconut . palm sugar . orange sauce
menu from the west
“White Gazpacho”
cauliflower soup . creamy . pickled quail egg . potato crouton . basil oil . ham powder
Duck Consommé
duck consommé . clear . cappelletti . duck confit . watercress
Scallop
scallop . pan fried . carrot puree . strawberry dressing . cheese crumble . apple . mint leaf
Prawn
prawn . poached . watermelon jelly film . arugula . kiwi . cashew nut . candied . balsamic reduction
Seabass
seabass . fillet . pan fried . bell pepper . jam . herb butter
Pork
pork . filet mignon . sous vide . chocolate jus . banana potato mash
Roasted Vegetable
roasted pumpkin . zucchini . beetroot . fresh cheese . bacon chip . thyme
Beef
chicken thigh . pan seared . sticky rice . deep fried . plum sauce . lime leaves
Sweet Delights
salted caramel ice cream . bacon crumble
peach . yogurt . cream . apple jelly . fresh apple . mint leaf
pinacolada cake . cocoa cake . pinapple mousse . coconut sable . white chocolate ganach
Autumn 2015
menu from the east
Chicken Soup
diced chicken . stir fried . corn . jujube
broth . coriander . soya sauce
Mung Bean Soup
mung bean . broth . shredded pork . shiso leaves
Scallop
scallop pan seared . dried seaweed
pomelo . spear mint . crackers . peanut dressing
Prawn
prawn . sesame seed . coating . deep - fried
cucumber . mayonnaise & tamarind sauce . laksa
Beef
striploin . sliced . morning glory . onion . chilli
mint . peanut . sweet & sour fish sauce
Bánh Ướt Tôm Thịt
bánh ướt . shallot oil . dried prawn & pork sauce . coriander
Seabass
seabass . pan seared . turnip . coconut . braised . lotus stem
Winged Beans
winged beans . điên điển flower . shallow fried . oyster sauce
Chicken
chicken thigh . pan seared . sticky rice . deep fried
plum sauce . lime leaves
Tropical Dessert
Thai tea ice cream . coconut flake
fermented rice . yogurt . water chesnut pearls . yam beignet . sesame seed
pandan-coconut milk . fresh lychee . lotus seed . jelly . pandan syrup
menu from the west
Borsch
beetroot soup . beetroot jelly . sour cream . dill
Chestnut
chestnut soup . cheese espuma . parsley . bacon chip
Octopus Salad
octopus . slow cooked . white bean . smoked tomato
parsley . apple pureé . citrus dressing
Beef
striploin . roasted garden cress . tamarind
fresh cheese . yogurt gel . pickled pear
Duck
duck rillette . balsamic reduction . friseé . crouton . pickles
Chicken Rolade
chicken thigh . funghi paste . rolled . strawberry sauce
Salmon
salmon . pan seared . tomato & raisin relish
honey . mustard glaze
Cauliflower Gratin
cauliflower . roasted . bechamel sauce
parmesan & herb . crumbles
Pulled Pork
shredded pulled pork . crunchy baby potatoes . BBQ sauce
Sweet Delights
beetroot sorbet . beetroot meringue . lychee soup
lemon spaghetto . mint leaves . panna cotta . mix berries rum compote
flourless almond cake . almond praline . salted caramel
menu vegetarian
Mushroom Soup
black mushroom . dried . vermicelli . broth
coriander . sesame oil
Yam Soup
yam . creamy . saw tooth herb . pine nuts
soya sauce . lemongrass oil
Banana Blossom Salad
banana blossom . carrot . laksa . seitan . sesame . chilli
rice paper . soya vinaigrette
Lotus Root
lotus root . sliced . deep fried . crunchy . eggplant kasundi
Vegetarian Pate
mushrooms . chickpeas . peanut butter . herbs. friseé
cress .balsamic . olive oil . wasabi mayonnaise. crouton
Tofu & Mushroom
silken tofu . steamed . shiitake . leek . ginger . soya sauce
Pumpkin Flower
pumpkin flower . stuffed . taro . pig ear mushroom . carrot
vermicelli . leek . deep fried . chilli jam
Noodles
noodles . mustard leaves . preserved . thien ly . sesame
Corn Curry
Corn . lemongrass . curry stew
Tropical Dessert
Thai tea ice cream . coconut flake
fermented rice . yogurt . water chesnut pearls . yam beignet . sesame seed
pandan-coconut milk . fresh lychee . lotus seed . jelly . pandan syrup
Summer 2015
menu from the east
Petit Pois
puree . chilled . mint foam . ham powder
Pumpkin Soup
crème . spices . soy . pine-nuts . cilantro
Mud Fish
fillet . coconut juice . glazed . spring onion oil . shiso . peanut
Beef
striploin . sauer kraut . tomato tartar . tamarind & ginger sauce
Shrimp
fried . tom yum style. lotus stems . apple
Beef Duo
short rib . shin . spices . oven-braised . soy gravy
bon bon . smoked paprika mayo . carrot . green papaya . pork crackling . wasabi mash
Tropical Dessert
coconut . coconut jelly . palm seed . sago pearl
menu from the west
Potato & Leek “Vichyssoise”
creamy . chilled . smoked . egg. asparagus
Cauliflower
crème . purée . beetroot oil . potato croutons
Caesar
cos . anchovy . bacon . crab . beignet . parmesan
Salmon
fried . roasted vegetables . citrus . herbs . antiboise
Duck Breast
pastrami . beetroot . purée . eggplant . roasted
Pork Filet Mignon
fillet . bacon . dark chocolate jus . fondant potato . mushroom . ragout . brocolinis . glazed . carrot purée
Sweet Combination
yogurt . chocolate . orange . dark cherry
Spring 2015
menu from the east
Crab Soup
lump . thiên lí flower. coriander . broth
Tomato & White Bean
tomato . white bean . coconut milk . tomato sun dried . vietnamese basil crisp . tomato foam
Pomelo Salad
flakes . herbs . prawn . coriander root dressing . crisps
Catfish
fillet . deepfried . red curry dip . mango ribbons
Chicken
minced . fried . rice powder . herbs . butter-head lettuce . rice paper . shallot vinaigrette
Seafood
bon bon . prawn . squid . eggplant kassundi
Beef
shin . slow-braised in five spice broth . coconut rice . lotus seed . jus
Pork
“lá lốt” - betel leaf . “bánh h i” - rice noodles . pickles spring onion . peanut . sweet soy bean dip
Corn and Okra
sweet corn . fried okra . roasted pumpkin . pumpkin flower . curry stew
Black Sesame Ice Cream
rice milk . black sesame . frozen . candied peanuts
Mango Soup
fresh . mango juice . water chestnut . mint
Sweet White Beans
luke-warm gruel . palm syrup . pandan . coconut milk . ginger crisp
Banana Casserole
grilled banana . taro . coconut . jam . jus . sesame
menu from the west
Tomato Soup
”gazpacho andaluz”. chilled. cucumber & chilli
Sweet Corn Soup
sweet corn “ a la crème” . hot . relish
Crab Salad
lumps . flakes . cauliflower . potato . pine nuts . frisee . lemon aioli
Salmon
“gravlax” . cucumber . dill . yogurt . ”tzatziki”
Duck
fillet . pan-seared . beetroot . pickled . cresson
Ocean Bass
fillet . pan-fried . leek fondue . velouté
Legumes a La Fricassé
white beans . green peas . carrot . chive . chicken velouté
Chicken Stroganoff
thigh . gherkin . dalat veggies . sour & creamy gravy
Australian Beef
short -ribs . slow-braised in coke . spices . potato mash . cooking jus
Sweet Delights
strawberry sorbet & meringue . rich brownie . strawberry jam . white chocolate jus . midori jelly . banofee . salted caramel
The mysteries of the Orient, the surprises of the East an unexpected combination of
the cuisines of Asia, join us in this culinary trip of the MENU FROM THE EAST
Explore the dishes with smell, taste, touch and sound as yours travel companions.
You are familiar with them however you cannot exactly describe them….yet.
You will get to know them.
Chef and his team have designed the meal around different cooking techniques and ingredients from Vietnam and Asia with surprising textures, flavours, tastes. This is not simply dining,
but rather a uniquely mind-altering experience where smell, taste, touch and hearing unite
to bring you a completely new journey of the senses.
STARTER
Commence your experience with a set of starters
we give you soups and alluring dishes of sensational delight
MAIN COURSE
This is Chef showing off, indulge yourself in the palette of textures, tastes and flavours.
Surprising, confusing, fascinating
DESSERT
A cacophony of different mouth feels, joyful and contemporary versions of
some Southern Vietnamese classics
SET MENU FROM THE EAST . VND560,000 per person
All prices are subject to 5% service charge and 10% Government tax
Please let us know if you have any food allergies or dietary restrictions
so that we can tailor your menu accordingly.
In addition, please state your food preferences to your Food Guide as he/she serves your food
Embark on a culinary journey of the MENU FROM THE WEST where smell, taste, touch and sound are on your side. It will take a while to name them, but after some time you will excel at this.
Chef and his team have designed the meal around some classic European dishes and played with textures, flavours, tastes. This is not simply dining, but rather a uniquely mind-altering experience where smell, taste, touch and hearing unite to bring you a completely new journey of the senses.
STARTER
Welcome to the world of taste and smell, begin your experience with a soothing and calming combination of soup and an array of dazzling bite size starters with ingredients from land and sea.
MAIN COURSE
The main course is the pièce de résistance of our chef, bursting with fooling flavours, tricking textures, teasing tastes. A touch of passion, a hint of love, a table spoon of mystery and a pinch of surprise.
DESSERT
Satisfy your sweet tooth, a selection of pure pleasures, a perfect ending to a perfect meal.
SET MENU FROM THE WEST . VND650,000 per person
All prices are subject to 5% service charge and 10% Government tax
Please let us know if you have any food allergies or dietary restrictions
so that we can tailor your menu accordingly.
In addition, please state your food preferences to your Food Guide as he/she serves your food
Whether it is for belief, religion, full moon or just the taste, our MENU FOR VEGETARIANS is an Asian inspired menu free of meat, fish and seafood, full of inspiring and interesting combinations.
It is easy for us to adapt the menus of the East and the West,
if your diets restrict only a few items, otherwise this vegetarian menu is the recommended choice.
A vegan meal is available upon request.
Chef and his team have designed a delicious, nutritionally balanced meal
with a diverse range of vegetables, tofu, nuts, mushrooms and grains with the guest in mind.
This is not simply dining, but rather a uniquely mind-altering experience
where smell, taste, touch and hearing unite to bring you a completely new journey of the senses.
STARTER
Your senses are placed right at attention, ready
for the range of culinary discoveries to be made pleasing your taste and smell.
MAIN COURSE
Four dishes that are surprising yet familiar, traditional yet innovative;
smell its aroma and sense the texture as you bite.
DESSERT
The end of the meal is near, we conclude with some irresistible sensations involving all your senses.
SET MENU FOR VEGETARIAN . VND480,000 per person
All prices are subject to 5% service charge and 10% Government tax
Please let us know if you have any food allergies or dietary restrictions
so that we can tailor your menu accordingly.
In addition, please state your food preferences to your Food Guide as he/she serves your food
Have yourself a merry little Christmas
AT NOIR. DININING IN THE DARK
“Maybe Christmas,” the Grinch thought, “doesn't come from a store
What if Christmas, perhaps, means a little bit more?” – Dr Suess . The Grinch
Enjoying Christmas at Noir. Dining in the Dark does mean a little bit more
Be ready to discover the merry mixtures of festive flavours and season’s smells Chef Uyen
and her team have placed in our special menu of five courses
with an amuse bouche served in the lounge together with a festive welcome drink
CHRISTMAS
Amuse Bouche
Served in the lounge upon arrival
with a festive welcome drink
Starter
Imagine yourself in the field with the shepherds
who hear the angels sing
and discover that here there are no stars to illuminate the sky
Explore in the dark the four dishes of the starter
These taste explosions will illuminate your soul
Soup And Sorbet
A combination of three cups; like the gifts of the three kings
these three dishes are different in appearance and smell
Main Course
This course is like a Christmas tree, full of items with different
shape and colour, Best enjoyed at night when the lights are off
Dessert
A snowman’s delight, soft, frosty, frozen
and a bit of crusty crispiness
CHRISTMAS EVE . 24 DECEMBER
& CHRISTMAS DAY . 25 DECEMBER
VND 1,150,000++ per person
to 5% service charge & then 10% government tax
Let Your Light Shine
This Little Light of Mine, I'm Gonna Let It Shine
JOIN US FOR THIS NEW YEAR CELEBRATION AT NOIR. DINING IN THE DARK
Indulge yourself in a fantastic six courses menu
designed by Chef Uyen and her team. Embark on a culinary journey of textures, smells and
tastes to welcome the New Year. The first and last courses are served in the lounge
and we surprise you in the mysterious dark with the other four courses.
NEW YEAR
Amuse Bouche
upon arrival with a sparkling celebrative
welcome drink in the lounge
Starter
start the transition from old to new with four dishes with a play
on textures and tastes from the land and the ocean
Soup And Sorbet
three cups, two with soup, and one with something cold
but wait… what is that; do i hear a champagne cork pop?
Main Course
time for new year resolutions, perfect time to think in the dark
about some promises for the next year
enjoy the tastes of the dishes
with interesting combinations that puzzle you
Dessert
fireworks on a plate, a combination of
exploding flavours and skywards flying smells
Friandise
the end of the meal, and the end of the year
just moments away to the beginning of the new year
back in the light enlighten yourself with some after dinner sweets
NEW YEAR’S EVE . 31 DECEMBER 2018
NEW YEAR’S DAY . 01 JANUARY 2019
VND 1,485,000++ per person
Prices quoted per person per set menu and subject
to 5% service charge & then 10% government tax