Easter Brunch on Sunday, April 8 will serve cooked-to-order dishes from a wide array of local and international specialties including seafood, barbequed and roasted meat, in addition to imported cheeses.
The dishes will be complimented by a free flow of Margaritas, Martinis and Spanish and Argentinean house wines.
Diners will be charged VND1,144,000++ (US$55) per person for the brunch at the Nineteen Restaurant on the ground floor of the hotel, 19 Lam Son Square, District 1.
From April 18-24, the famous Pavlova cake will be available at the hotel’s Lobby Lounge, also located on the ground floor.
The meringue-based dessert was named after the Russian ballet dancer Anna Pavlova, whose visit to a hotel in Wellington, New Zealand, in 1926 inspired the hotel’s chef to create the dish, according to her biography.
Each freshly baked cake costs VND118,000 ($6), including a choice of toppings which include cream patisserie, caramelized bananas, toffee, almonds, sliced kiwi, pistachio powder, white chocolate shavings and roasted hazelnuts.
The hotel’s rooftop Saigon Saigon Bar on Saturday night, April 28, will bring back the Cuban-themed Carnival party with potent cocktails, samba dancers in costume and non-stop music from Cuban bands - Luna Negra and Warapo.
Partygoers are encouraged to bring their masks and Carnival costumes.
The month of promotions will wrap up with a buffet celebration for Vietnam’s Liberation Day on April 30.
An exquisite spread of Eastern delicacies including cooked-to-order seafood and meats will be accompanied by premium coffee and tea among desserts.
The buffet will be served at the Nineteen Restaurant for VND1,400,000++ ($67) a person.
Caravelle also dedicated one entire week of the month, between April 20 and 26, to fresh lobster from central Vietnam’s resort town Nha Trang.
The lobster will be served with Taittinger champagne at Reflections Restaurant on the third floor at a cost of VND720,000 ($35) per half lobster and VND1,450,000 for a whole lobster.