HO CHI MINH CITY, Vietnam — Smack in the middle of summer, the Caravelle Hotel is revamping its culinary catalog by adding a fresh perspective to the menu at Reflections Restaurant.
Boasting a prime perch overlooking historic Lam Son Square and the Saigon Opera House, the Caravelle’s flagship fine-dining restaurant last week presented its new a la carte menu, a collaboration between acclaimed Sous Chef Darren Watson and Executive Chef Timo Reuss.
Beginning this July, a large portion of Reflections’ gourmet menu will be rewritten every two weeks to highlight the season’s best produce and offer current gastronomic experiences to diners in the city.
“In Saigon we’re blessed to have an abundance of fantastic ingredients from all over Vietnam and the rest of the world at our fingertips,” said Chef Watson. “Our goal in redesigning the menu is to boost Reflections’ reputation for high-quality, creative cuisine by showcasing the latest culinary techniques and the most coveted produce as they hit the market.”
Reflections’ pared-down menu now spotlights rotational sections for appetizers, mains, and desserts; and three- and four-course menus have be introduced at VND 790,000++ and VND 920,000++ respectively.
July’s appetizer portion includes Dalat spinach soup with smoked basa and organic poached duck egg, escabeche of red mullet as well as roast scallops with green curry gnocchi. Slow-cooked venison with sweet potato and pumpkin puree, and roast pork loin with tortellini and provencal vegetables are among the new mains for this month, while the dessert section features choices such as coffee panna cotta with praline mousse, black beer sorbet and sesame tuile.
Signature favorites from the menu’s Grillades, Side Choices and Asian Selection portions will remain unchanged throughout the year.
Reflections Restaurant is open from 4pm to 11pm and is located on the 3rd floor of the Caravelle Hotel. For more information please contact (+84) 3823 4999 or email: firstname.lastname@example.org.