7-Course NewYear’s Eve Dinner at Blue Sky Centara Grand at Central Plaza Ladprao Bangkok

| December 1, 2017 | 0 Comments

Ambrosial New Year’s Eve Set Menu at Blue Sky Bar & Dining

CGLB-BLUE-SKY-DINING-06

Centara Grand at Central Plaza Ladprao Bangkok

It is the perfect time to celebrate with happiness and cheerful, let’s look forward to a sparkling and prosperous New Year ahead. Enjoy the festive season in style and celebrate New Year’s Eve on the 31st December 2017 for a unique themed dinner “Glow in Blue Sky” at Blue Sky Bar & Dining, the stylish rooftop venue on the 24th floor of Centara Grand at Central Plaza Ladprao Bangkok.

Blue Sky Dining: Spoil yourself on the last night of the year with a sumptuous set menu created by our new Executive Chef, Christian Werdenberg, and available from 6.00 p.m. to 10.30 p.m, which will include creations such as fine de claire oyster and baeri royal caviar; home-made foie gras terrine; champagne and Brie cheese velouté; sautéed escargots, green apple and aloe vera sorbet; fillet of Atlantic turbot with carrot – lobster bisque sauce and sautéed chanterelle mushrooms or slow roasted Dutch veal loin, coriander seed sauce and sautéed chanterelle mushrooms, then maracaibo chocolate crèmeuse, coconut espuma, rum marinated dried pineapple plus coffee, tea or herbal infusion macaroon.

The festive set menu (7-course) is priced just THB 5,550++ per person plus a glass of sparkling wine.

Available from 6.00 p.m. to 10.30 p.m.

*To secure your booking for a delightful New Year’s Eve, please call:

02-541-1234 ext.4151

 

See Menu below:

Course-1-Fine-de-Claire-Oyster-and-Baeri-Royal-caviar-1_resize

Fine de Claire Oyster and Baeri Royal caviar

Course-2-Home-made-foie-gras-terrine-2_resize

Home-made foie gras terrine

Port wine-orange jelly, pomelo filaments, Balsamic gastrique, pistachio biscotti

Course-3-Champagne-and-Brie-cheese-veloutC3A9-2_resize

Champagne and Brie cheese velouté

Roasted walnuts, grapes, truffle oil

Course 4 - Sautéed escargots, potato mousseline (1)

Sautéed escargots, potato mousseline, parsley puree, micro greens

Course-5-Green-apple-and-aloe-vera-sorbet-1_resize

Green apple and aloe vera sorbet

Course-6-Fillet-of-Atlantic-turbot-4_resize

Fillet of Atlantic turbot

Carrot – lobster bisque, sautéed chanterelle mushrooms herb crouton

Or

Course 6 - Slow roasted Dutch veal loin (3)

Slow roasted Dutch veal loin

Coriander seed sauce, sautéed chanterelle mushrooms herb crouton

Course-7-Maracaibo-chocolate-crC3A8meuse-1_resize

Maracaibo chocolate crèmeuse, coconut espuma, Rum marinated dried pineapple

~~~

Coffee, tea or herbal infusion

Macaroon – Friandises

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About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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