Caravelle’s Nineteen Delectable TET Buffet, Jan 25-28, 2008

Caravelle Nineteen - TET Delectable Seafood Buffet

The Caravelle Hotel welcomes the Year of the Ox at Nineteen Jan. 25-28 with a buffet that celebrates the best of the mains and the range.

The bountiful seafood stations run deep and delicious, with fresh lobsters, king prawns, a selection of crabs, clams and snails, all cooked to order in beer or coconut juice. Shifting gears, you’ll find fresh salmon and sea bass, fresh oysters and caviar.

The barbeque stations feature imported beef tenderloin, marinated rack of lamb, pork fillet and marinated chicken breast. There’s beef la lot, fried frog legs, roasted duck breast, herb crusted rack of lamb and pan-fried salmon.

At Nineteen’s ‘action stations,’ whole fish is steamed in soy sauce Chinese style. The leg of lamb is roasted with mustard and thyme. There’s roasted beef chuck eye roll in a red wine sauce, oyster gratinated with spinach and a Hollandaise sauce and banh xeo.

“Nineteen’s buffet is a marvel throughout the year, but we pull out all the stops at TET,” said John Gardner, general manager of the Caravelle.

For appetizers, there’s Vietnamese beef salad, an assortment of sushi and sashimi on ice, rock lobster salad and, of course, banh chung.

At dessert, nearly a dozen different options, including a white chocolate fountain, chocolate fudge cake and peach crumble.

The 2009 buffet costs USD 47 per person and comes with a passion fruit welcome drink and our regular free flow of Italian and Chilean wines.

For bookings, please contact: Restaurant Nineteen – Caravelle Hotel
Tel: (08) 3823 4999 ext 27127 email: Food & Beverage Dept., Caravelle Hotel

For further information please contact:
Ngo Thi Thuy Vy (Ms), Marketing Communications Manager
Caravelle Hotel, 19 Lam Son Square, District 1, Ho Chi Minh City
Tel: (84-8) 3823 4999 Email: Ngo thi Thuy Vy