THE RITZ-CARLTON, GUANGZHOU

3 Xing An Road, Pearl River New City, Tianhe District, Guangzhou 510623 China
Phone:  +86 20 3813 6688   •  Map & Directions
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Culinary Arts



Energize your meetings with legendary catering from The Ritz-Carlton, Guangzhou. Attendees will stay refreshed and satisfied from start to finish.

Coffee Break

Coffee Break Menu - RMB 80 per person or RMB 100 per person.

All prices are subject to a 15% service charge.

Reception

Cocktail menu - RMB330

All prices are subject to a 15% service charge.

Dinner

Chinese Set Dinner - RMB 6000 per table
Western Set Dinner - RMB 600 per person
Buffet Dinner - RMB 600 (minimum of 50 people)

All prices are subject to a 15% service charge.

Lunch

Chinese Set lunch - RMB 4000 per table
Western Set lunch - RMB 400 per person
Buffet lunch - RMB 400 per person
Chinese Dim Sum Set lunch - RMB 4000 per table
Lunch box - RMB 200

All prices are subject to a 15% service charge.

Breakfast

5. Breakfast
Continental Set - RMB 250
American Set - RMB 250
American Buffet - RMB 250
International Buffet - RMB 250

All prices are subject to a 15% service charge.

Sample Banquet Menu

Chinese Set Menu


Lobster and Goose liver ‘sandwich’
Organic greens, Sauternes and vanilla foam and blood orange dressing

Double boiled cordicep soup
Lean pork and Chinese herbs

Duo of Sun flower chicken
Jasmine tea, green onion and balsamic reduction

Braised supreme abalone in premium sauce

Spotted garoupa in Chinese spiced salt

Roasted Wagyu beef rib #11
Potato mousseline, Cepes mushrooms, green asparagus and white truffle

Candid rice pudding with salted caramel crisps, vanilla scented orange, caramel nougat ice cream – Tiramisu


Western Set Menu


Oscietra caviar tasting on Ice carving


Potato espuma,
scallop tartar in champagne espilete vinaigrette

Basil blinis
marinated Tasmanian salmon, Orange sauce

Cream of lobster in coconut, scallop and sea bass ceviche

Steamed red spotted grouper, soya bean crumbs, young spinach and aged balsamic

Tortellini of braised duck leg and goose liver, truffle and Tasmanian pepper

Pan roasted - rack of Australian lamb

Passion fruit sorbet

Eggplant caviar with bell pepper, pancetta potato confit, garlic lemon jus
Valrhona chocolate cake, ice wine poached pear

Bitter caramel sauce, vanilla ice cream

Petits- Fours