Usher in the New Year on a healthy note by tantalising your taste buds with a delightful and wholesome festive set menu by Blue Elephant Cooking School & Restaurant's own Chef Nooror Somany Steppe to be presented on New Year's Eve, Tuesday, 31 December 2019, at Blue Elephant Restaurant Bangkok. Each dish in the New Year's Eve menu is curated by Chef Nooror using only premium organic superfoods ingredients.
Bid farewell to 2019 and welcome 2020 in a romantic and elegant setting in a gorgeous Colonial-era house on Sathon Road with a "Sparkling Night New Year's Eve Menu 2019-2020" @ B5,800++.
A magical night begins with a sparkling citrus cocktail sweetened by organic honey followed by an appetizing duo of amuse bouches, "Crab & Salmon Roe Mango Yum" and "Crispy Prawn Cracker dressed with Pink Pomelo Sturgeon (organic and smoked)".
Starters include "Seared Seagrape Caviar (from Hua Hin)" and Royal Project farmed "Cape Gooseberry Foie Gras" among others.
Main courses feature "Floating Giant Deep Sea Tiger Prawn" with organic lemongrass, ginger and Tangerine Dressing; "Canard de Barbarie" – Muscovy Duck with grilled Phuketian GI pineapple, homemade red curry sauce and coconut rice quinoa; "Diamond Garlic (Isaan bred) Wagyu" with Lampoon black diamond garlic, black truffle, Phuketian abalone; and stuffed organic "Tinker Bell Chicken Wing" served with crispy lemongrass nest.
"Auspicious New Year" comprising homemade OTOP dried banana cupcake, mulberry sorbet, honey panna cotta, crispy black sesame crackers, mango sticky rice mousse served with Jasmine ice cream follows.
"Thai Petit Fours" of handcrafted Mung Bean in smoked coconut shell conclude.
Tel: 02 673 9353 8; Email: Cooking.school@blueelephant.com.
