DOCSLIB.ORG

The Norry Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Norry Menu The Norry at ‘a winter welcoming’ Kampuchea Phnom Penh Hot Punch 12 everything & in between Hot apple cider with caramel tea, cinnamon stick, cognac, Jamaican rum, Cointreau, Fried Chicken.......................................................................................................9 lemon juice, almond syrup, agave nectar Basil, spiced fleur de sel, lemon Jasmine Tea Lemonade (Non-Alcoholic) 9 Catfish Crepe Tacos .........................................................................................10 Jasmine tea, lemon juice, honey simple syrup & hibiscus Pickled red cabbage & onions, sprouts, lettuce & herbs Cocktails House Country Sausage...................................................................................12 ~ $12 Bev’s pork, “piperade,” Piment d’ Espelette Coconut Monsoon Chicken Liver Terrine ........................................................................................9 Appleton rum, young coconut puree, lemongrass syrup, lime juice, spices Schmaltz roasted vegetables, pickled lime, prahok Salty Lips Lemonade Corned Beef Tongue........................................................................................12 Vodka, lime juice, simple syrup, Thai basil, club soda, pink salt rim Navelines confites, dried shrimp, spicy mustard Cantaloupe Ginger House Country Ham ........................................................................................12 Fresh ginger, cantaloupe puree, lime juice, maraschino liqueur, Cachaca Green tomato preserves, peppered biscuit Lychee & Raspberry Bellini Veal Meatball .......................................................................................................9 Lychee puree, Crème de Framboise, cava, Peychaud’s Bitter Egg, hoisin, stewed tomatoes & Basil Pink & Green Peppercorn Pork Ribs ............................................................................................................16 Cachaca, fresh pineapple, agave nectar, lime juice Tamarind glazed, pickles & cilantro lime sauce Bon Om Tuk Grilled Corn .........................................................................................................6 Cachaca, Thai chili puree, lime juice, muddled lime, brown sugar & soda water Chili mayo, coconut flakes, chili powder ~ $14 Brandy Blossom numpang sandwiches Courvoisier VS Cognac, Canton, black tea spice, hibiscus syrup, fresh lime juice (sweet potato fries & pickle) The Bamboo Train House Bacon, pickled chilies and onion................................................. 11.25 Gran Centenario tequila, cucumber, lime zest puree, splash of absinthe, lime juice, Maraschino, kaffir lime leaves infused agave nectar Oxtail, tamarind, honey ...................................................................................13 The Norry Shrimp, coconut milk, toasted coconut flakes ...................................... 11.25 Lemongrass infused Maker’s Mark, black mission fig puree, honey, lemon juice Catfish, cracked pepper, honey, soy sauce............................................. 11.50 ~ $30 Roasted Cauliflower, eggplant pate, ginger............................................ 10.50 The Three Cabooses Flight of 3-paired cocktails Aperitifs Sides $13 Sweet Potato Fries...............................................................................................6 The 338 Pickle Plate............................................................................................................5 Plymouth Gin, infused dry vermouth & splash of green chartreuse Green Kale & Garlic...........................................................................................6 Cambodian Tea Party Chicken & Cabbage Salad bell peppers, spicy tuk trey, crushed peanuts..............7 Green tea vodka, St. Germaine, Lillet Blanc Greens & Herb Salad prahok vinaigrette ............................................................6 Grilled Local Vegetables....................................................................................6 Prince Sihanouk Rye whisky, sweet vermouth, Charbay Black Walnut Liqueur, five spice bitters, orange bitters .
Load more

Recommended publications
  • Citrus Industry Biosecurity Plan 2015
    Industry Biosecurity Plan for the Citrus Industry Version 3.0 July 2015 PLANT HEALTH AUSTRALIA | Citrus Industry Biosecurity Plan 2015 Location: Level 1 1 Phipps Close DEAKIN ACT 2600 Phone: +61 2 6215 7700 Fax: +61 2 6260 4321 E-mail: [email protected] Visit our web site: www.planthealthaustralia.com.au An electronic copy of this plan is available through the email address listed above. © Plant Health Australia Limited 2004 Copyright in this publication is owned by Plant Health Australia Limited, except when content has been provided by other contributors, in which case copyright may be owned by another person. With the exception of any material protected by a trade mark, this publication is licensed under a Creative Commons Attribution-No Derivs 3.0 Australia licence. Any use of this publication, other than as authorised under this licence or copyright law, is prohibited. http://creativecommons.org/licenses/by-nd/3.0/ - This details the relevant licence conditions, including the full legal code. This licence allows for redistribution, commercial and non-commercial, as long as it is passed along unchanged and in whole, with credit to Plant Health Australia (as below). In referencing this document, the preferred citation is: Plant Health Australia Ltd (2004) Industry Biosecurity Plan for the Citrus Industry (Version 3.0 – July 2015). Plant Health Australia, Canberra, ACT. Disclaimer: The material contained in this publication is produced for general information only. It is not intended as professional advice on any particular matter. No person should act or fail to act on the basis of any material contained in this publication without first obtaining specific and independent professional advice.
    [Show full text]
  • Bar Food Spirits
    SPIRITSListed at 50ml BAR FOOD 50ml BottleRUM 50ml Bottle WHILE PERUSING 4 Chairman’s Reserve 12 Koko Kanu 11 Ron Abuelo 12yr 13 Sailor Jerry 11 Nocellara olives French fries Sourdough bread, Diplomatico Reserva 13 Ron Abuelo Centuria 30 Smoked almonds Triple cooked chips tomato and tarragon butter Diplomatico Ambassador 40 Pampero Blanco 11 180 Padrón peppers El Dorado 12yr 13 205 Pampero Especial 11 Gosling Black Seal 11 180 Wray & Nephew 12 Gosling’s Family Reserve 16 Zacapa 23yr 16 250 SMALL PLATES Hummus, sesame, grilled pitta 6 Chorizo and sweetcorn croquettes, piquillo peppers, 7.5 paprika aioli Aged beef tartare, confit egg yolk, shallots, potato crisps 13 COGNAC/BRANDY Spiced spring onion and courgette fritters, mango chutney, 7.5 50ml Bottle 50ml Bottle pickled lime, coriander (plant based) Calvados Morin VSOP 12 190 Michel Couprie XO 21 Coal oven roast shell-on prawns, garlic and parsley butter, 16 Calvados Morin XO 16 Michel Couprie VSOP 12 charred lemon Chateau Lacquy VSOP 13 Louis Royer VS 11 180 Oysters – Lindisfarne rocks, 3 or 6 12/24 Chateau Lacquy XO 20 La Vielle Prune 12 Poire Williams 12 LARGER DISHES Longhorn double beef burger, Cheddar, smoked 17.5 bacon, tomato relish, French fries Salad of feta, watermelon, couscous, grilled red onion, 15 lamb’s lettuce, olives 25ml measures available on request. For full allergen information please ask to speak Please let our staff know if you have any allergies. to a manager or go to www.aviarylondon.com. For full allergen information please ask for the manager or go to www.aviarylondon.com All prices include VAT.
    [Show full text]
  • Gastronomic Offer
    GASTRONOMIC OFFER TARG RYBNY 1 | 80-838 GDAŃSK | E : G D N H G _ D S @ H I L T O N . C OM HILTON GDANSK Every meeting at Hilton Gdansk will remain as a unique and unforgettable experience. Check out our Food and Beverage offer. Pawel Stawicki, Executive Chef of Mercato restaurant at Hilton Gdansk, selected inviting menus of international specialties created from the best seasonal products. He is always willing to discuss every menu and compose an option fulfilling every guest needs and expectations. 2 HILTON GDANSK Buffet menu Served menu Coffee breaks Cocktail menu Occasional menu Alcoholic&soft beverages Meetings & Events Contact 3 HILTON GDANSK Buffet menu BUFFET I Cold buffet Served menu Tuna and vegetable salad with spicy olive oil Smoked chicken salad with tomato, peppers and blue cheese sauce Coffee breaks Grilled vegetables with herb dressing Tomato and mozzarella cheese with basil and balsamic Cocktail menu Choice of bread Butter Occasional menu Soup White vegetables cream served with truffle oil Alcoholic&soft beverages Hot buffet Grilled turkey breast served with herb sauce Meetings & Events Fried trout with white wine sauce Potato dumplings served with bacon and onion Contact Cooked vegetables Desserts Mona Lisa Cheesecake Trio of chocolate 4 HILTON GDANSK Buffet menu BUFFET II Served menu Cold buffet Romaine salad with cucumber, onion, tomato and crumbled feta cheese with vinaigrette Coffee breaks Smoked chicken salad with fresh herbs Traditional Polish pate served with pickles and horseradish sauce Selection of salads, tomato
    [Show full text]
  • Refreshing Raw Crudo Meze to Share Large Plates Vegetables Robata Salads
    Refreshing Raw Crudo Robata Salmon, Sweet-Sour Passionfruit Sauce, $18.00 Chili & Thyme Marinated Prime Beef $16.00 Ginger Gel, Sesame Seeds Tenderloin, Toasted Sesame Seeds, Octopus, Avocado Puree, Cilantro $18.00 Charred Octopus, $16.00 Powder, Olive Aioli, Infused Basil Oil Kalamata Olives Aioli, Togarashi Hamachi, Ponzu Sake Sauce, Tsukemo- $18.00 Sesame Miso Glazed Tuna, Scallions $16.00 no Carrots Daikon & Radish Panka Glazed Salmon, Sesame Seeds $16.00 Yellow Fin Tuna, Charred Avocado, Miso $18.00 Sweet Potato Puree, Sweet Soy-Sake Yuzu Buer Marinated Prawns $20.00 Maitake & Shitake Mushrooms, Baby $15.00 Charred Shitake, Zucchini, Yellow $16.00 Zucchini, Cherry Tomatoes, Mandarin Squash, Shiso Chimichurri Salads Large Plates Heirloom Tomatoes, Local Mozzarella, Fennel, Braised Short Rib, Green Pea Puree, $45.00 Frisée, Watermelon, Crispy Lotus Flower, Jicama Tortilla, Jeow Som Sauce, Tzatziki Harissa-Watermelon Vinaigree $24.00 Kabayaki Glazed Seabass, $55.00 Caramelized Sweetpotatoe Puree, Beets, Goat Cheese, Candied Walnuts, Watercress, Kumquat Vinaigree Pickled Lime Radisho $19.00 Grilled Mediterranean Octopus, Paprika $35.00 Arugula & Mint Medley, Asparagus, Almonds, Aioli, Olive Oil Powde Fried Halloumi Cheese, Kalamata olives, Cherry Tomatoes, Balsamic Thai Dressing Grilled Rack of Lamb, Orange Mint $65.00 $23.00 Marmalade, Ponzu Labneh, Cont Quinoa & Buckwheat, Onions, Tomatoes Cucumber, Radish, Avocado Cream $18.00 Garlic Buer Charred Branzino, $65.00 Capers, Charred Lemon Seared 4oz Miyasaki A5 Kobe Strip Loin, $95.00
    [Show full text]
  • Snacks and Small Plates Afters
    snacks and small plates 3.5 lindisfarne oyster, pickled ginger granita 3.5 ‘hen’s egg’ - dale end cheddar, mushroom & px sherry 4.5 house sourdough, acorn dairy butter, gunpowder salt 5. onion seed flatbread - cauliflower & mustard 6. thirkleby duck ham, pickled lime puree 7. chicken dumplings with leek & ginger 8. heritage carrots - jalapeno & goats curd 10. teriyaki newfield potatoes, smoked crème fraiche, pickled onions & furikake 10. gurnard ceviche with apple, wasabi & avocado 12. grilled onions - truffle ponzu, mushrooms & duck egg 12. whitby crab, kohlrabi, bergamot & long pepper 13.5 venison tataki with jerusalem artichoke, peanuts & tamarind 15. pigeon grilled over charcoal - elderberries, umeboshi & horseradish *may contain shot 15. chargrilled galician octopus, pear & black bean 16. pork belly vindaloo with apple yoghurt & pickled carrots 16. east coast cod - mussels, brassicas & broken rice afters savoury... 8. etivaz - crab apple, chicory & salted hazelnut caramel 13. truffled baron bigod with strensall honeycomb, waffles & fig chutney sweet… 3.5 banana ‘shake, chocolate & cardamom custard donut 9. apple & coconut custard bun with crème fraiche & five spice 9. jasmine rice parfait - plum, cashew & szechuan 9. carrot cake with white chocolate, passion fruit & miso Wine (125ml) (750ml) sparkling… 6. / 30. durello spumante, palladiano, monti lessini, italy, NV 9.5 / 50. classic cuvee, furleigh estate, dorset, england, 2014 (125ml) (375ml) (750ml) rose… 5.6 / 14. / 28. pinot noir rose, villa wolf, pfalz, germany, 2018 7. / 17.5 / 35. la vigne en rose, domaine du monteillet, rhone, france, 2018 white… 4.4 / 11. / 22. pé branco, herdade de esporao, alentejo, portugal, 2017 5.2 / 13. / 26. rioja blanco, vina real, rioja, spain, 2018 6.
    [Show full text]
  • Organic Almond Flaxseed Roll Homegrown Kulha Fila Green
    Organic Almond Flaxseed Roll Homegrown Kulha Fila Green Cluckingham Palace Egg Dingley Dell Pork Cape Grim Beef Homemade Cucumber Pickle Oyster Homegrown Mushroom Banana Ketchup Gluten free, dairy free, low carb 34++ All prices are in USD and subject to 23.2% Government Taxes and Service LIGHT BITES Summer Rolls 19 Homegrown kulha fila greens, vermicelli noodles, mango, Vietnamese sauce Spicy Tuna Maki 21 Tuna, spicy yuzu mayo, tobiko, ginger, wasabi Tandoori Marinated Chicken Skewers 19 cucumber salad, riata yoghurt, lime Tuna Tartar 23 lime chili dressing, cucumber, avocado, onion, sesame Tomato Tartar 19 confit tomato, basil, shimeji mushroom, garlic crisp Salmon Maki Roll 25 wasabi, pickled ginger, soy sauce, NZ Regal King Salmon SALAD Roasted Pumpkin Salad n 23 almond, spinach, avocado, red cabbage, apple, lemon chia seed dressing Caesar Salad 21 cos lettuce, shaved aged parmigiano, pork bacon, soft boiled egg, anchovy, crouton chicken 25 poached prawn 28 Greek Salad 21 feta cheese, olive, cucumber, mixed bell pepper, tomato and lemon vinaigrette Fattoush Salad 21 cucumber, tomato, lettuce, fried pita, sumac, lemon Som Tam 21 green papaya, carrot, peanuts, fish sauce Mystique Garden salad 23 mixed green, red cabbage, shredded carrot, avocado, radish, apple cider vinegar, olive oil boiled egg 24 seared Maldivian tuna 25 NZ Regal King smoked salmon n-Contains Nuts. Please ask our team for our Gluten Free, Dairy Free, Low Carb, Vegan and Vegetarian menus. Please inform us of any food allergies or special dietary requirements and we
    [Show full text]
  • The Acid Lime Fruit in Hawaii
    HAWAII AGRICULTURAL EXPERIMENT STATION· HONOLULU, HAWAII BULLETIN No. 49 Under the supervision o 1the UNITED STATES DEPARTMENT OF AGRICULTURE THE ACID LIME FRUIT IN HAWAII BY w. T. POPE, Horticulturist Issued July 9, 1923 WASHINGTON GOVERNMENT PRINTING o-PFICE 1923 HAWAII AGRICULTURAL EXPERIMENT STATION, HONOLlTLU. {Under the supervision of the States Relations Service, United States Departtllent of Agriculture.] A. C. TRUE, Director. E. W. ALLEN, Ohief, Office of Emperi,ment Stations. WALTER H. EVANS, Ohief, Division of Insulal· Statinns, Office of EX1Jerln~ent Stations. STATION STAFF. J. M. WESTGATE, Agronom,ist in Oharge. \V. T. POPE, Horticulturi·st. H. L. CHUNG, Specialist in Tropical Agronomy. J. C. RIPPERTON, Ohemist. R. A. GOFF, In Oharge of Glenwood, Substation and Emtension A.gent for Island of Hawaii. NELLIE A. RUSSELL, Collaborator in Honte Economics. II THE ACID LIME FRUIT IN HAWAII. CONTENTS. Page. Page. 1 Spraying appliances 13 V~~j~~ie~~o~================::::: 1 Composition of tIle lime__________ 14 (~ulture _ 4 Conlmercial products 15 Insect pests _ 10 }"'ungus diseases 7'" _ 12 ~~~~:n-~-=-~~-=--=-~~~-=--=--=--=--=--=--=-~-=--=-:==-=- :g INTRODUCTION. TIle acid lime (Oitrus a'urantifolia) i~ commonly found growing' in both the semi~vild and the cultivated state in most tropic-al and subtropical countries. Some authorities a,re of the opinion that it is indigenous to India because of its presence in the native vegetation. In the Malay Archipelago, or Malaysia., and other islands of the Pa.eific Ocean it is grO"!ll for llome consumption, and in the West Indies, tropical Mexico, and to a lesser extent in soutllern Florida, it is cultivated for commercial use.
    [Show full text]
  • Lemons in Hawai'i
    Fruits, Nuts, and Beverage Crops June 2013 F_N-25 Lemons in Hawai‘i Ken Love1, Robert E. Paull2 1Hawaii Tropical Fruit Growers Association, 2Tropical Plant and Soil Sciences emons are just beginning to them following the empire’s dis- get the respect they deserve in integration. Lemon, along with Hawai‘i.L We are fortunate enough citron and sour orange, again made to have numerous varieties to grow, its way slowly westwards back into market, and use for a myriad of Europe between 500 to 1300 AD culinary creations. Almost 14 by way of invaders and travelers, million tons of lemons are grown including the Muslim armies, Arab worldwide, with India and Mexico traders, Crusaders, and travelers being the largest producers. In along trade routes. These early Hawai‘i, we grow and sell less than lemons may have been bitter and 100,000 pounds and still import used as condiments. By the end of almost 4 million pounds. the 12th century, lemon had spread The scientific name of lemon throughout the Mediterranean. is Citrus x limon; the “x” indicates In 1493, Columbus brought it to it is a hybrid between different Hispaniola, and from there it went Citrus species. The taxonomy and with the Spanish to California in systematics of the Citrus genus is 1751. Lemons were reported arriv- complex, and the number of spe- ing in Hawai‘i with Captain James cies is much debated. Some have Cook in 1778 and again with Don suggested that there are only three Francisco de Paula Marin first in valid citrus species: citron (C.
    [Show full text]
  • Training Manual for Combating Citrus Decline Problem in Nepal
    TRAINING MANUAL FOR COMBATING CITRUS DECLINE PROBLEM IN NEPAL (Declined Mandarin Tree) Rejuvenation Good Agriculture Practices (Healthy and Productive Mandarin Tree) Department of Agriculture, Ministry of Agriculture and Cooperatives, Government of Nepal Food and Agriculture Organization of United Nations TCP/NEP/3302: (D) - JULY, 2011 i Chapter-I 1. ECONOMIC IMPORTANCE AND EXISTING PRODUCTION STATUS OF CITRUS IN NEPAL 1 1.1 Economic importance 1 1.2 Existing production status 1 2. GOVERNMENT INITIATIVES FOR COMMERCIALIZING CITRICULTURE 5 2.1 Review of the past initiatives 5 2.2 Strategies for commercial citriculture as well as combating citrus decline in Nepal 6 2.3 Policy and institutional related strategy 6 2.4 Nursery and orchard management related strategies 7 2.5 Disease related strategies 7 2.6 Insect- pest related strategies 7 Chapter-II 1. PRODUCTION CONSTRAINTS AND EXTENT OF CITRUS DECLINE 8 1.1 Constraints of different stakeholders 8 1.2 Location specific constraints in Project area 9 1.3 Extent of citrus decline in Nepal and their causes 10 Chapter-III 1. IMPROVED PRODUCTION TECHNOLOGIES WITH PARTICULAR FOCUS ON COMBATING CITRUS DECLINe 14 1.1 Good citrus nursery practices 14 1.1.1 Collection of seeds and sowing them 14 1.1.2 Transplanting and care of young seedlings 15 1.1.3 Budding/grafting 15 1.1.4 Aftercare of budded/grafted plants 17 1.2 REJUVENATION OF DECLINED CITRUS ORCHARDS THROUGH IMPROVED CULTURAL PRACTICES 17 1.2.1 Manuring and fertilization 18 1.2.1.1 Factors governing nutrients availability 21 1.2.1.2 Dosage of manures and fertilizers 21 1.2.1.3 Method of manures and fertilizers application 22 iii Chapter-I 1.
    [Show full text]
  • A Snapshot of Citrus in India
    February 28, 2021 [AgroScience Today] Popular Article Volume 2 Issue 2 Page: 0077 - 0080 Thirugnanavel Anbalagan Scientist (Fruit Science) ICAR Central Citrus Research Institute Amravati Road Nagpur A Snapshot of Citrus in Maharashtra India - 440 033 India Jaganadhan Prasanth Tejkumar Scientist (Biotechnology) ICAR Central Citrus Research Institute Amravati Road Nagpur India is rich in genetic diversity of citrus and soil and climatic Maharashtra factors prevailing in the country favours its cultivation. It is India - 440 033 cultivated throughout tropical and sub-tropical regions of the country. Citrus is the third most important fruits and mandarin, Anjitha George sweet orange and acid limes are the predominating citrus species Scientist (Entomology) commercially cultivated in India. Lemons, pummel, and ICAR Central Citrus Research Institute grapefruit are cultivated in limited scale, mostly in home Amravati Road gardens. However, the productivity is far behind when compared Nagpur to Brazil, China, USA, Turkey, Spain and other countries. Non- Maharashtra availability of disease free quality planting materials, poor India - 440 033 orchard management, phytophthora root rot, citrus greening, citrus tristeza virus, canker, salinity, drought, alkalinity, extreme Kiran Kumar Kommu temperatures, etc., are affecting the Indian citrus industry. Use of Scientist (Nematology) rootstocks tolerant to different biotic and abiotic stresses and ICAR Central Citrus Research Institute better nutrient, pest and disease management, and adoption of Amravati
    [Show full text]
  • Plant Virus Diseases of Horticultural Cros Inthe Tropics and Subtropics
    PLANT VIRUS DISEASES OF HORTICULTURAL CROS INTHE TROPICS AND SUBTROPICS A: r ''o i-irrnational Deve opnre-nr: Room .105SA.I8 Washinon, D.C. 20523. SEP 17 1986 9.) Food and Fertilizer Technology. Center for the Asian and Pacific Region Agriculture Building, 14 Wen Chow Street, Taipeii Taiwan, Republic of China March 1986 TABLE OF CONTENTS Pape Foreword.. ...... .. ... ... ...... .... Preface ... ........ Keynote ,SpeeCb - Chn-Chao 'oh ............ .. ....'. .8 National Plant Virus Situation Korea, Malaysia and Thailanid Virus Diseases of Horticultural Crops in Malaysia - Abu Kassim B. Abu Bokar.... 1 Virus Diseases of Horticultural Crops in Thailand. - Anong ChandrastkulandP. Patrakosol............ ......... 7 Viral Diseases of Horticnltural Subtropical and Tropical Crops in Korea -DuckY.Moon.............................. ........ 12 Viruses of Vegetable Crops ­ . Cucurbits Viral Diseases of Cucurbits and Sources of Resistance - RosarioProvvident :........20 A Strain of Cucumber Green Mottle Mosaic Virus on Bottlegourd in Taiwan - Moh-flh Chen andS.M. Wang ......................... ........... .37 Zucchini Yellow Mosaic Virus Isolate from Cucumber, Cucumis sativus: Purification and Serology - Chtou-hsiungHuangandS.H.Hseu "43....... 43 Solenldae &Cruclferae Virus Diseases of Solanaceous Plants Transmitted by Whitefly - YohachiroHonda,K. Kiraiya-angul,W.Srithongchaiand S.Kiratlya.angul........ 5 Tomato Yellow Leaf Curl Virus in Thailand -Direk7.S. Attahom and T. Sutabutra........................ ...... 60 Control of CMV Mosaic Disease of Tomato by Pre.inocuation of CMV.SR Strain, - Mitsuro lwaki ...................... ...... .. 64 : Virus Diseases of Tomato and Chinese Cabbage in Taiwan and Sources of Resistance' -SylvI.-. Green ................ .... ........ 71 Convolvulaceae and Arolds Virus Diseases of Sweet Potato in Taiwan - M.L. Chung, Y.H. Hsu, M.J. ChenandR.J.Chu .I .. 84 Dasheen Mosaic Virus'and Its Control in Cultivated*Aroids .
    [Show full text]
  • Burma Lane Festiva Function Pack
    FUNCTION PACKAGE Burma Lane is perfect for parties. Our menu is ideal for banquet feasts to celebrate intimate weddings with your nearest and dearest, birthday bashes with all your mates, as well as corporate functions where the food doesn’t suck. BURMALANE.COM FUNCTION SPACES At Burma Lane, we can cater for your guests over two floors for a seated dinner or cocktail function. We’ll help you to coordinate a party that will rival CAPACITIES AT A GLANCE your memories of the best nights from your globetrotting adventures. With MEZZANINE STANDING 70 gutsy food, amazing drinks and MEZZANINE SEATED 65 incredible service, Burma Lane is the ENTIRE VENUE SEATED 93 antithesis to boring function venues. BURMALANE.COM MEZZANINE LEVEL APPROXIMATE SIZE: 62m² Our mezzanine can seat up to 65 guests & can also cater for standing cocktail parties for up to 70 people. For smaller groups, the area can be separated in to beautiful semi- private spaces to add a more intimate touch to your event for groups of 10 to 50 people. CORPORATE EVENTS The mezzanine is the perfect location for your next business lunch or dinner, with various AV options and setups available. Group of 40 all happy and full! We had a work function in the mezzanine level which was the perfect size for our group of 40. We had two long tables, people had enough room to move seats but it wasn’t too big that it didn’t feel intimate. All dietary requirements for gluten free and vegetarians were met. All our team were delighted with the range of food, the pace of service, the wine list and the customer service was excellent.
    [Show full text]