Parties at Le Banyan
For your parties of 8 persons or more, maximum 30 we can prepare a selection of menus to suit everyone.
Select three dishes in each for the appetizers, main course and desserts.
This is to guarantee speed and quality of cooking and service.
A la carte is not available for parties over 8 persons.
| Table setting |
From
8 to 18 persons one oval table. more then 18 persons we will set several round tables. |
| Seating plan | Seating plan arrange by us one day before the party at latest. |
| Corkage charge | Sorry not allowed for parties, no wines brought in. |
| Menu |
A
printed menu will be placed on the tables with the caption of your choice, company logo scanned and copied on to the menu. |
| Flowers | Extra flowers central piece / give away bouquet / others charged accordingly. |
| Cake | Cake are available approximately 80.- per person |
| Payment | Method of payment is on the same day by cash or credit card. |
| Room charge |
A room
charge of 70,000.- Baht Monday to Thursday 100,000.- Baht Friday and Saturday will apply in the case were the party is private and no other Diner present. |
| Discount | Not available. |
Please select your dishes and create your own menu
Recommended dishes
First course
FOIE GRAS SPECIALTIES
Pan-fried
foie gras deglazed with blackcurrant vinegar, potato and apple galette
690.-
Pan-fried foie gras
served with rocket salad and raspberry vinegar 690.-
Foie gras terrine served with port wine jelly and toasted brioche 650.-
Salad gourmande
with pan-fried foie gras, grilled prawns wild mushrooms, olive oil dressing
650.-
Iced
vichyssoise of French crayfish with gruyere cheese croutons 330.-
Seafood salad with
sea scallops, salmon, roasted prawns, with a honey dressing 330.-
Norwegian smoked salmon Le Banyan style with condiments 340.-
Gratinated
onion soup Parisian style 240.-
Classic old fashioned lobster bisque with cognac 330.-
French Riviera fish
soup with garlic croutons and rouille 330.-
Half dozen of French snails with garlic and white wine, Le Banyan style
320.-
Prawns and scallops with crab meat in
puff pastry and a white wine beurre blanc 360.-
Main course
Fillet
of salmon, cepes mushrooms, bacon, fresh herbs, peppered white wine sauce
520.-
Red mullet fillet perfumed with an olive oil tapenade and assorted herb's
380.-
Fillet
of Atlantic snow fish with a beer beurre blanc 670.-
Home made noodles with assorted seafood on a ginger flavored wine sauce 360.-
Le
Banyan SPECIALTY THE
PRESSED DUCK
Lightly
roasted breast of duck served with a sauce
made from the juices of the pressed duck.
Port wine or Armagnac
1200.- per person
Truffle juice 1500.- per person
Pan-fried
Australian beef fillet with Stilton blue vein cheese and red wine sauce 850.-
Breast
of duck preparation of the day 410.-
Roasted
rack of lamb on a herbs crust and walnut
710.-
Duck leg
confit infused with preserved garlic fresh mushrooms and raw sautéed potatoes
390.-
Chateaubriand
flamed with Armagnac, red wine sauce, bone marrow croutons, for two persons minimum
1990.-
Double rib eye prepared like the
Chateaubriand, for two persons 1700.-
Steak tartar Debussy, raw beef
fillet, prepared at your table side topped with truffles 1300.-
COLD
Frozen
almond nougat with Chiang Mai honey Suzette sauce and vanilla 170.-
Choux pastry
profiterol with three fruit sherbet and fresh fruit sauce 130.-
Iced chocolate
terrine, vanilla and chocolate sauce 170.-
Chocolate mousse fresh vanilla sauce 170.-
HOT
Traditional
crêpes Suzette flamed with orange liquor with vanilla ice cream 260.-
Crepes Le Banyan served with passion fruit and caramel sauce 170.-
Freshly baked apple tart Le Banyan style with sabayon ( 25 mn ) 230.-
Caramelized vanilla custard with marinated prunes in Cognac 170.-
Hot soufflé flavor of the day with its sauce, one flavor per table (25 mn)
250.-
Upside down mango tart tatin style, caramel and vanilla sauce 230.-
plus 10 % service charge and 7 % vat
