Gin & Tonic Fruit Season Spectacular

At Caravelle, we love to invent new recipes in our kitchens and bars to bring you totally new flavours each month. In April, our mixologists are honouring the humble gin & tonic with a myriad of new flavours and fresh local ingredients.

Try the Four Pillars Rare Dry from Australia two ways: mixed with Thomas Henry Tonic and then garnished with either strawberry and black pepper or blueberry, thyme and syrup. The No. 3 London Dry is given three new looks with dried basil, raspberries and rose syrup or coffee liqueur. One of three Ferdinand’s Saar Dry G&Ts has a smoky flavour with an extra shot of Octomore whisky, a flash of apricot brandy and a dash of peach bitters. From Russia back to Great Britain, the final G&T adaptations feature Boodles Dry Gin with either pear and raspberry or lychees, lychee syrup and lime.

Sip your favourite G&T at Saigon Saigon Rooftop Bar from April 1st-30th


Château La Gaffelière Wine Dinner


Take a sip of history this April at the Château La Gaffelière wine dinner. The Malet Roquefort family have been running the La Gaffelière estate and vineyard for over three centuries, and the land on which their vines grow has a wine-growing history dating back to long before the 4th century.

Start the evening with canapés served alongside a Bordeaux brut to help set the scene for the evening; a dinner eaten in Saigon but set in St Emilion, France. Your first taste of La Gaffelière is a 2016 Sauvignon Blanc served with classic foie gras alongside a tart rhubarb compote and gingerbread crumble. This is followed by the Les Hautes de la Gaffelière 2014, with seared scallop, lobster boudin and roasted cauliflower in a noisette butter and salted lemon gel.

The Clos de La Gaffelière 2013 is paired with a roasted French pigeon accompanied by grilled king mushroom, figs poached in the wine itself and a rich morel white sauce. A final red, the classic Chateau La Gaffelière from 2010, compliments sous vide lamb loin, green pea mousse, eggplant caviar gratin and a tomato and goat cheese roulade. End the evening with a cherry mousse flavoured with dark chocolate cremeux, lemon and thyme crumble and cherry sorbet.

 Book your place for the wine dinner at Reflections Restaurant on April 4th from VND 1,990,000 nett per person.

For reservations, please call 0906 900 523 or email: culinary@caravellehotel.com


Dewar’s Whisky Dinner

Sit down to an evening with John Dewar and sons and toast to the flavours of Scotland. Our chefs are cooking up a lavish evening of fine ingredients to accompany a selection of Dewar Whisky at Reflections Restaurant.

Beef tenderloin carpaccio kicks off the dinner, accompanied by a classic horseradish crème and a few modern twists with crispy wasabi tapioca, lumpfish caviar and cured duck egg. Lobster ravioli follows, served in a sweet and salty urchin bisque. Next, you’ll enjoy soft roast scallops with textures of cauliflower and grilled asparagus and then roasted duck sweetened with wild honey and lavender, a crunchy foie gras mushroom ball, caramelised shallot foam and celeriac puree.

To end this decadent feast, take your time over your final glass of whisky as you dip into an “After Eight” mousse, peppermint chocolate ice cream, dark chocolate ganache, mint crème Anglaise and crispy honeycomb.

Fill up your dream at Reflections Restaurant on April 19th for VND 1,650,000 nett per person.


Easter Sunday Brunch

Gather your family and friends at Caravelle on Easter Sunday to spend the afternoon feasting on fine foods and enjoy one another’s company. The doors are wide open at Nineteen Buffet Restaurant and the smells wafting subtly into the lobby hint at the treats inside.

For those who’ve been abstaining over lent, this is your chance to celebrate with every kind of food you can imagine. There’s shellfish, sushi, soups and salads, and a special Easter roast lamb joins a selection of succulent meats from all corners of the globe.

Save room for the dessert table where you’ll find a fountain flowing with chocolate, piles of macarons, cookies, cakes and praline souffle ready to order. But, if the dark chocolate Easter eggs and baked meringues are too sweet for you, then we have fresh fruits galore from the farms of Vietnam.

Join in at Nineteen Restaurant on April 1st


Vietnam’s Liberation Day

On April 30th, 1975, the fall of Saigon marked the end of the Vietnam war and today, the Vietnamese commemorate the day as the reunification of our country.

Join us in celebration of modern-day Vietnam with a buffet extravaganza at Nineteen. We’ll be pulling out all the stops to show you true Vietnamese hospitality with dishes from Vietnam and around the globe.

Our famous seafood station will feature a selection of Vietnamese mussels and water snails, fresh oysters, lobster, crab, caviar and smoked fish, with a selection of condiments to personalise each morsel. The grilling station will be ready to slice gourmet cuts of beef, lamb, chicken and fresh seafood, and the hot station highlights flavours from all corners of the globe. Take your taste buds on a trip around the world as you help us raise a toast to Vietnam.

Celebrate Vietnam’s Reunification at Nineteen Restaurant over two evenings, on April 30th and May 1st


Taste Australia this April


Every April, Vietnam opens its doors and kitchens to the wonders of great Australian produce and the innovative cuisine coming out of cities like Sydney and Melbourne. Caravelle is joining in the Aussie themed fun with specialities like kangaroo koftas, vegemite beef pies and prime quality Australian beef joining the buffet tables at Nineteen throughout April.

On April 15th we turn the Aussie spirit up a notch with a proper ‘barbie’ at Saigon Saigon Rooftop Bar. Australian Black Angus steak, pork sausages, cheeseburgers and tiger prawns with lime, chilli and coriander will be fantastic washed down with our Caravelle Terrace Draft or a glass of Australian wine. Live acoustic music completes the Aussie atmosphere from midday until 18:00.