caravelle wedding brochure
DESCRIPTION
Hotel brochureTRANSCRIPT
Catering for up to 700 pax
Wide selection of Vietnamese or international menus
Tasteful decoration and warm atmosphere
Experience and attention to details
Luxurious and Romantic
BlissAPPETIZERS
(Choice of one)
SOUPS
(Choice of one)
MAIN COURSES
(Choice of one for each)
SEAFOOD
MEAT
VEGETABLES
RICE & NOODLES
DESSERTS
(Choice of one)
Green Young Papaya Salad with Chicken Feet & Lime Chili Fish Sauce
Deep Fried Duck Spring Rolls with Chili Plum Sauce
Chinese Beef Salad “Szechuan” Style
Spicy Duck Soup with Tofu, Corn and Chinese Mushrooms
Minced Beef Soup with Spinach and Egg Drops
Hot and Sour Soup with Sea Eel
Wok Fried Scallops with Chinese Mushrooms, Baby Corn, Snow Peas and Carrots
Cantonese Stir Fried Squid Flowers with Green Pepper Corn and Sweet Basil
Steamed Sea Bass Fillet with Ham, Chinese Mushrooms and Soy Ginger Sauce
Braised Pork Trotter with Sea Cucumbers and White Cabbage
Stir Fried Frog Legs with Dried Chili
“Szechuan” Kung Pao Chicken
Stir-Fried Chinese Cabbage with Snow Peas and Forest Mushrooms
Garden Green Vegetables with Hoisin and Balsamic Vinegar
Sautéed Spinach with Garlic and Preserved Salted Lemons
“Yong Chow” Fried Rice with Shrimps and Pork Char-Siu
Golden Fried Rice “Beijing” Style with Tiger Prawns and Crab Meat
Stir-Fried Yellow Egg Noodles with Chicken, Honey Ham & Vegetables
Lotus Seed in Syrup
Bach Qua in Sweet Soy Milk
Tropical Sliced Fresh Fruit Platter
RomanceAPPETIZERS (Choice of one)
SOUPS (Choice of one)
MAIN COURSES (Choice of one for each)
SEAFOOD
FISH
MEAT
VEGETABLES
RICE & NOODLES
DESSERTS(Choice of one)
Banana Blossom Salad with Pork and Tiger PrawnsSesame Seed Crusted Tiger Prawns with “Hoisin” Sauce
Seared Beef Salad with White Cabbage, Onions and Fragrant Herbs
“Tay Ho” Soup with Minced Beef, White Fungus & Straw MushroomsRoast Shredded Duck Soup with Sea Cucumbers and Dark Mushrooms
Hot & Sour Seafood Soup with Bamboo and Chinese Mushrooms
Stir-Fried Squid Flowers with Chinese XO SauceStir Fried Sea Scallops with Broccoli and Oyster Sauce
Wok-Seared Tiger Prawns with Chili, Ginger and Tamarind Sauce
Steamed Garoupa Filets with Sweet Soya Bean PasteDeep-Fried Sea Bass Filets with Sweet and Sour Passion Fruit Sauce
Steamed Tilapia Filets with Taro, Bacon and Preserved Red Bean Curds
Sweet and Sour Wok Fried Beef Ribs“Szechuan” Style Stir Fried Boneless Chicken with Pine Nuts
Wok Fried Young Pork Spare Ribs with Rock Salt and Chili Flakes
Braised Dry Shiitake Mushrooms with Chinese White CabbageAssorted Vegetables with White Fungus and Oyster Sauce
Sautéed Pok Choy with Fragrant Black Bean Sauce
Crab Meat Fried Rice with Garlic and Salted Fish“Hokkien” Fried Rice with Chicken, Shrimps and Dark MushroomsDry Rice Noodles with Pork, Chicken, Vegetables and Peanut Sauce
Fresh Mango Pudding with Sticky RiceTraditional Vietnamese Husband and Wife Cake
Lychees Stuffed Double Boiled Lotus Seeds in Pandan Flavored Syrup
PurityAPPETIZERS (Choice of two)
SOUPS (Choice of one)
MAIN COURSES (Choice of one for each)
SEAFOOD
FISH
MEAT
VEGETABLES
RICE & NOODLES
DESSERTS (Choice of one)
“Kowloon” Style Chicken Wings with Chinese Wine and Dark Soy SauceSpicy Marinated Squid Salad with Chili, Onions, Celery and PineapplesDeep-Fried Breaded Frog Legs with Dried Coconut & Chili Plum SauceFried Chinese Mushrooms with Seafood Mousse and Sweet Plum Sauce
Minced Tiger Prawns on Sugar Cane with Vietnamese Fish Sauce
Spicy Duck Soup with Tofu, Young Corn and Dry Shiitake MushroomsGarden Green Vegetables Soup with Assorted SeafoodFish Maw Soup with Crab Meat and Sea Cucumbers
Stir-Fried Tiger Prawns with Rock Salt and Dry Chili FlakesDeep Fried King Prawns with Garlic, Crab Meat and Egg Drops
Wok-Fried Deep Sea Scallops with Capsicum and Black Bean Sauce
Steamed Tilapia Fish Fillet “Teochow” StyleDeep Fried Whole Sea Bass “Szechuan” Style
Steamed Whole Garoupa Fish with Soy Sauce, Ginger and Chili
Sautéed Beef Tenderloin with Green Pepper Corn “Hong Kong” StyleStir Fried Frog Legs with Ginger and ScallionsRoasted Suckling Pig with Chinese Fried Buns
Chinese “Ma Po” Tofu with Minced Pork and ChiliFried Kalian with Sweet Baby Corn and Straw Mushrooms
Stir-fried “La Han” Tofu, Chinese Mushrooms, Dry Bean Curd and Vegetables
Chinese Venus “TAY THI” Fried Rice with Chicken, Kailan and Dried ScallopsWok-fried Yellow Egg Noodles with Curried Seafood and Mustard Leaves
Fried Rice with Shredded Duck Comfit, Taro and Salted Egg Crumbles
Poached Green Papaya in SyrupChilled Longans in Syrup, Water Chestnuts and Dried Apples
White Snow Mushroom in Soy Milk with Bach Qua and Seaweed
HarmonyAPPETIZERS (Choice of two)
SOUPS (Choice of one)
MAIN COURSES (Choice of one for each)
SEAFOOD
FISH
MEAT
VEGETABLES
RICE & NOODLES
DESSERTS (Choice of two)
Chinese Cold Cut Platter with Roasted Chicken, Century Egg, Jelly FishGreen Mango Salad with Crispy Fish and Selected VN Fresh HerbsStuffed Chicken Wings with Shrimp Mousse and Thai Fish Sauce
“Money Coins” Tiger Prawns Stuffed In Taro with Chili SauceMinced Lamb in “La Lop Leaf” with Chili Fish Sauce
Seafood Soup with Abalone and Crab MeatShark Fin and Crab Meat Soup with Chicken
Assorted Seafood and Sea Weed Broth with Black Moss
Steamed Jumbo Prawns with Flavored Garlic SauceBraised Abalone with Sea Cucumbers and Hong Kong Choy Sum
Beer Battered Soft Shell Crab with Sweet & Sour Passion Fruit Sauce
Steamed Whole Seabass with Special Chinese Preserved Lemon SauceSteamed Whole Garoupa served with Sweet Soy Beans SauceSteamed Tilapia Fish Filet with Chinese Salted Plum Sauce
Roasted Duck “Beijing” Style with Fried Buns and Hoisin SauceBeer Marinated Braised Beef Shank with Green Pepper CornsOven Baked Young Chicken with Preserved Red Bean Curd
Sautéed Pok Choy with Chinese Mushrooms, Ham and Oyster SauceStir Fried Green Kailan with Rich Brown SauceSteamed Soya Beans Tofu in Special XO Sauce
Stir-Fried Glass Noodles with Green Garden Vegetables & Crab MeatFried Rice with Barbecue Duck, Chinese Mushrooms and Tiger Prawns
Fried Egg Noodles with Shredded Duck Meat and Vegetables
Tropical Sliced Fresh Fruit PlatterSweet Mung Bean Soup with Seaweed and Chinese Dry Apples
Lotus Seeds in Syrup with Seaweed, Chinese Dried Apples & BarleyDouble Boiled Bach Qua in Soya Milk, Red Apples, Barley & Seaweed
For more information, please contact Ms. Hong Hanh - Wedding Planner
Tel: +84 8 3823 4999 ext. 27516Email: [email protected]
19 Lam Son Square, District 1, Ho Chi Minh City, VietnamTel: (84-8) 3823 4999 Fax: (84-8) 3824 3999
Email: [email protected] Website: www.caravellehotel.com
“Legendary hospitality in the heart of Saigon!”