Menu Plans
Ultimate Aroyee Nine
Nine-course degustation menu of variety and coherence and for those looking for an exceptional dining experience. We take bookings for groups from 2 to 8 people
- per personBDT 9,000.00
Ultimate AroyeeBDT 7,000.00
This six-course menu combines Thai inspirations with the most exotic ingredients sourced from farmers in the Chittagong Hill Tracts. For 2 to 12 people
Aroyee DiningBDT 5,000.00
A rich four-course dinner including our signature dishes. For parties of 4 to 12
Aroyee RapideBDT 4,500.00
A three-course executive lunch for parties of 2 to 8 people
Aroyee Experience (By Quotation)
We offer a full event management service around Aroyee cuisine serving large parties of 50 to a small romantic dinner for two
New Dishes
Tuna
Seared tuna with passion fruit citrus dressing and mixed shoots salad
Nut Roast
Cashew nut roast with hibiscus filling served with shimeji mushrooms and red curry sauce
Eggs Benedict
Poached quail eggs with smoked salmon and hollandaise sauce on an herb biscuit
Tortellini
Tortellini filled with herbed cream cheese served with chili-pesto
Papaya Salad
Papaya salad with runner beans, capers, cherry tomatoes, avocado and chili-miso-honey dressing
Canapés
Vietnamese Summer Roll
Filled with salmon, avocado and fresh herbs
Shitake Fresh Roll
Shitake mushrooms and fresh bamboo shoots
Thai Laab
Ground duck laab on crispy rice cakes
Laab and Beans
Mashed beans with galangal, lemongrass and mint
Grilled Shrimp
With vegetable pearls, citrus and sesame shoots
Satay Malay
Cashew nut sauce, rice cakes and pickled onions
Skewered Crispy Tofu
With three-flavours sauce and sabarang herb
Maindish
ShitakeBDT 4.00
Sautéed shitake with miso and creamed corn, cucumber and chili salsa and crispy ginger
Panna CottaBDT 4.00
Panna cotta with hibiscus sauce and sesame chocolate ripples
RavioliBDT 4.00
Pumpkin ravioli with sabarang and chili oil finished with paprika and Himalayan salt
Salmon FilletBDT 4.00
Pan-fried salmon fillet with crushed peas, sour curry and potato shoestrings
Duck BreastBDT 9.00
Duck breast with pumpkin purée, chutney, pickled fruits and black rice cakes
Beef FilletBDT 6.00
Beef fillet with "nam prik pao sauce" and sesame pickled wild cucumber
GazpachoBDT 9.00
Chilled cucumber and fuji soup
Crab TerrineBDT 9.00
Crab, avocado and potato terrine decorated with hibiscus infused tara
Matcha Ice CreamBDT 6.00
Matcha ice cream with toasted rice, fruit pearls and sesame wafers
Desserts and Bakery
Sheryl
Spun sugar nest with honey ice-cream, roasted sesame and cashew nuts
Fruit Sorbet
Pineapple and coconut rice tart with pineapple sorbet on peppered guava
Sundae
Honey ice-cream with ginger-spiced chocolate ganache, cashew brittle and sesame dusted whipped cream
Nyonya Pastries
Traditional Nyonya pineapple pastries
Muffins
Cashew and hibiscus muffins
Jam Tarts
Miniature hibiscus jam tarts
Drinks
Ginger Press
Freshly pressed root ginger with orange
Hibiscus and Air
Hibiscus cordial topped with sparkling water
Guavarita
Fresh guava juice with lime
Lemongrass Chilled
Lemongrass and mint infusion
Wood Apple
Wood apple infusion served over ice
Afterdinner Drinks
Japanese Genmai Tea
A traditional green tea preparation flavoured with roasted rice
Vietnamese Filter Coffee
Trang Nguyen coffee served with traditional "phin" filter
