NEW YEAR’S EVE GALA DINNER BUFFET at THE EDGE
Bid Farewell to 2025 with your family and friends by delighting in our sumptuous variety of delicacies from land and sea, specially prepared by our culinary team. Surely a feast that should not be missed!
Live Entertainment Price:
THB 16,500 nett per person
Time: 7:00 pm – 10:00 pm
Live Entertainment Price:
THB 16,500 nett per person
Time: 7:00 pm – 10:00 pm
Treasure of Seafood on Ice
Tiger Prawn, Australian Black Mussel, Octopus, Oyster,
BostonLobster Tail
Yellow Fin Tuna Sashimi
Watch Our Master Chef Carve Your Delights from Tuna Fish
Assorted Sushi
Freshly-Rolled Seafood and Vegetable Sushi
Pearls of The Sea
Cordon Noir Russian Sevruga Caviar Crisp Whole Wheat
Crouton, Sour Cream and Boiled Quail Egg
French Foie Gras
Pan Fried with Tamarind Sauce, Tomato Salsa,
Black Olives and Croutons
Hors D’oeuvres
Thinly-Sliced Raw Beef Tenderloin Marinated with Virgin Olive Oil, Grated
Parmesan Cheese, Artichoke Hearts, Rocket Leaf
Smoked Salmon on Corn Confetti
Seared Yellow-Fin Tuna with Red & Yellow Capsicum Slaw
Caprese Skewers
Prawn and Spicy Tomato Shooter
Deviled Eggs with Crab Meat
Chunky Thai Beef Salad with Cashew Nuts
Spanish Serrano Ham with Port Wine Drunken Melon
Salad Marche ‘Caesar’
Freshly-Mixed Hydro Lettuce
Boiled Quail Eggs
Garlic Crouton
Freshly-Shaved Parmesan Cheese and Caesar Dressing Baker’s
Bread Selection
Freshly-Baked Bread and Rolls
Black Olive Paste, Sun-Dried Tomato Dip, Rosemary Olive Oil
Soup
Creamy Lobster Bisque, Leek and Crabmeat Salad
Carving Station
Prime Rib of Beef with Traditional Trimmings
Oven-Baked Lamb Crown with Gremolata Crust and Minted Peach Chutney
Roasted Veal Rack with Dried Apricot and Baby Tomatoes
Tasmanian Salmon Grilled ‘Teriyaki’ Style
Hot Dishes
Beef Tenderloin and King Scallop on Mushroom Ragout
Japanese Curry with Kurobuta Pork & Prawn
Chicken Supreme filled with Young Spinach and Tomatoes,
Harlequin Cous Cous
Baked Duck Breast with Lychee and Grapes,
Thai Green Peppercorn
Poached Alaskan Snow Fish Filet with Crab Meat and Thai Herb & Lime Dressing V-
Baby Potato Gratin
Fried Rice with Seafood and Pineapple V-
Assorted Seasonal Vegetables V-
Homemade Truffle Ravioli Virgin Olive Oil,
Grated Parmesan Cheese and Tomato Concasse Steamed Rice
Vegetarian Live Station
Egg Fettuccine Pasta freshly tossed in King Oyster
Mushroom Stew, Pesto Oil, Parmesan Cheese
Green Asparagus with Gorgonzola Cream
Grand Gala Dessert Buffet
Mini Fresh Fruit Tartlet
Blueberry Mousse Tart
Hidden Berry Cheesecake
Éclair
Tiramisu
Lemon Cheesecake
Chocolate Fudge Cake
Vanilla Crème Brûlée
Pineapple Jalousie
Assorted Macaroons
Red Cherry Financier
Strawberry Panna Cotta
Selection of Australian Stone
Fruit and Berries
Assorted Thai Sweets
Chocolate-Coated Fresh Fruit
Assorted Sliced Fresh Fruits
Selection of International Cheeses
Bread Selections
Live Station
Pandan-Leaf Crêpe with Berries and Coconut Ice Cream
Bua Loy Sticky Rice Flower Balls in Coconut Milk
Tiger Prawn, Australian Black Mussel, Octopus, Oyster,
BostonLobster Tail
Yellow Fin Tuna Sashimi
Watch Our Master Chef Carve Your Delights from Tuna Fish
Assorted Sushi
Freshly-Rolled Seafood and Vegetable Sushi
Pearls of The Sea
Cordon Noir Russian Sevruga Caviar Crisp Whole Wheat
Crouton, Sour Cream and Boiled Quail Egg
French Foie Gras
Pan Fried with Tamarind Sauce, Tomato Salsa,
Black Olives and Croutons
Hors D’oeuvres
Thinly-Sliced Raw Beef Tenderloin Marinated with Virgin Olive Oil, Grated
Parmesan Cheese, Artichoke Hearts, Rocket Leaf
Smoked Salmon on Corn Confetti
Seared Yellow-Fin Tuna with Red & Yellow Capsicum Slaw
Caprese Skewers
Prawn and Spicy Tomato Shooter
Deviled Eggs with Crab Meat
Chunky Thai Beef Salad with Cashew Nuts
Spanish Serrano Ham with Port Wine Drunken Melon
Salad Marche ‘Caesar’
Freshly-Mixed Hydro Lettuce
Boiled Quail Eggs
Garlic Crouton
Freshly-Shaved Parmesan Cheese and Caesar Dressing Baker’s
Bread Selection
Freshly-Baked Bread and Rolls
Black Olive Paste, Sun-Dried Tomato Dip, Rosemary Olive Oil
Soup
Creamy Lobster Bisque, Leek and Crabmeat Salad
Carving Station
Prime Rib of Beef with Traditional Trimmings
Oven-Baked Lamb Crown with Gremolata Crust and Minted Peach Chutney
Roasted Veal Rack with Dried Apricot and Baby Tomatoes
Tasmanian Salmon Grilled ‘Teriyaki’ Style
Hot Dishes
Beef Tenderloin and King Scallop on Mushroom Ragout
Japanese Curry with Kurobuta Pork & Prawn
Chicken Supreme filled with Young Spinach and Tomatoes,
Harlequin Cous Cous
Baked Duck Breast with Lychee and Grapes,
Thai Green Peppercorn
Poached Alaskan Snow Fish Filet with Crab Meat and Thai Herb & Lime Dressing V-
Baby Potato Gratin
Fried Rice with Seafood and Pineapple V-
Assorted Seasonal Vegetables V-
Homemade Truffle Ravioli Virgin Olive Oil,
Grated Parmesan Cheese and Tomato Concasse Steamed Rice
Vegetarian Live Station
Egg Fettuccine Pasta freshly tossed in King Oyster
Mushroom Stew, Pesto Oil, Parmesan Cheese
Green Asparagus with Gorgonzola Cream
Grand Gala Dessert Buffet
Mini Fresh Fruit Tartlet
Blueberry Mousse Tart
Hidden Berry Cheesecake
Éclair
Tiramisu
Lemon Cheesecake
Chocolate Fudge Cake
Vanilla Crème Brûlée
Pineapple Jalousie
Assorted Macaroons
Red Cherry Financier
Strawberry Panna Cotta
Selection of Australian Stone
Fruit and Berries
Assorted Thai Sweets
Chocolate-Coated Fresh Fruit
Assorted Sliced Fresh Fruits
Selection of International Cheeses
Bread Selections
Live Station
Pandan-Leaf Crêpe with Berries and Coconut Ice Cream
Bua Loy Sticky Rice Flower Balls in Coconut Milk