A highlight of the expatriate social calendar for 16 years! Hanoi Burns Night guests enjoy an elegant night out in formal attire or national dress, including:
New this year: An even wider single malt selection, enhancements to the ambience and program, a new dance program, and an earlier start time in response to guest feedback.
TRADITIONAL SCOTCH BROTH: Lamb, pearl barley, dried peas, carrot, turnip, onion, celery leaves
VEGETARIAN SCOTCH BROTH: Pearl barley, root vegetables, dried peas, celery leaves
HAGGIS (Traditional or Vegetarian): Served with potato mash, carrot and pumpkin puree
ANGUS SHORT RIBS: Chef’s recipe slow cooked Angus short ribs, potato truffle gratin, and honey baby carrots
DUCK TWO WAY: Confit leg and seared foie gras, potato truffle gratin, sautéed brussels sprouts, and pomegranate sauce
TUNA & SCALLOP: Ponzu marinated tuna steak, green peas puree, and roasted pumpkins
SPINACH & RICOTTA CANNELLONI: Potato truffle gratin, sautéed brussels sprouts
CRANACHAN PARFAIT & MACARON: Whisky & honey soft ice cream topped with oat praline and fresh raspberries
IF YOU DON'T KNOW YOUR GUESTS' NAMES / MENU PREFERENCES AT TIME OF ORDER
When you place your order, you will be asked to submit names, menu selections, and email addresses for all of your guests. If you do not yet know the names of your guests, please input "John or Jane Doe." You may change the names and menu preferences of your guests until 4 Feb.
TROUBLESHOOTING YOUR ORDER
Several guests have reported problems with the Eventbrite interface. If you are having trouble with Eventbrite timing out or refusing your credit card transaction, please try the following steps: