Buffet Restaurant LA VERANDA - アパホテル＆リゾート〈御堂筋本町駅前タワー〉

Prenota a Buffet Restaurant LA VERANDA - アパホテル＆リゾート〈御堂筋本町駅前タワー〉

Messaggio del negozio

▶Please note that we may not be able to accommodate your seating request.

▶If we are unable to contact you within 30 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you will be late.

▶If you would like to reserve the entire restaurant, please contact the restaurant directly.

Telephone inquiries: 050-3196-8900

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Today we'd like to introduce you to La Veranda's winter banquet plans.
We have prepared a great value course that's perfect for your year-end party or New Year's party.
Why not thank everyone for their hard work this year and deepen friendships over warm food and drinks?

For parties of 10 to 40 people, we offer a private room or the entire restaurant with all-you-can-drink options.
With a seasonal dinner buffet of approximately 40 dishes made with plenty of seasonal vegetables and all-you-can-eat Wagyu beef sirloin, we'll provide a comfortable two-hour party that's sure to satisfy even the most discerning party organizers.

~Dinner Menu~

Salad Tables
* 9 types of salads including mixed greens, coleslaw, mizuna, cherry tomatoes, mixed beans, seaweed (wakame),
corn, onion slices, pasta salad, mixed radish, etc.
* 5 types of dressings
* 3 types of toppings

Hot Dishes
[Made to Order] Domestic Wagyu Beef Steak
[Live Kitchen] Australian Beef Steak
* Hotel's Special Hashed Beef
* Hiroshima Specialty: Gansu-ten with Lemon Tabasco
* Tempura (Onion, Pickled Ginger, Chicken)
* Ishikawa Specialty: Bamboo Shoot and Chicken Jibuni (April Only)
* Clam and Young Bamboo Shoot Acqua Pazza (April Only)
* Chawanmushi (Steamed Egg Custard)
* Midosuji Classic: Nikusui (Meat Soup)
* Yudofu (Boiled Tofu)
* French Fries
* Chinese Dim Sum
* Bread Gratin

Cold Dishes Dishes
* Okinawan specialty: Suchika (pork) and egg Caesar salad (April only)
* Smelt (wakasagi) marinated in lemon flavor (April only)
* Daily special side dish: Ratatouille

Soup
* Bouillon soup

Noodles & Rice
* Today's noodle dish (daily special)
* White rice (Ishikawa Prefecture Koshihikari rice), Ochazuke (rice with tea), Miso soup, Pickles
* Apa President Curry (shredded cabbage), Hand-stretched Katsuri Udon

Bread
* Freshly baked bread, Whipped butter
* Garlic toast

Desserts
* Milk chocolate fountain
* Soft serve ice cream with various toppings
* Tottori specialty: Kohaku Izumo Zenzai (red and white zenzai) (April only)
* Caramel nut pudding (April only)
* Glass desserts, Pound cake, Warabi mochi, Cookies

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[Banquet Terms and Conditions]
Please note that APA Hotels has established the following terms and conditions regarding the use of banquet halls for banquets (excluding weddings). However, if a separate agreement is made with the hotel in an individual contract, the terms of that agreement will apply.

1. Confirming the Number of Paying Guests
Please inform our hotel staff of the number of guests for whom food and beverages will be provided (hereinafter referred to as the "paying guest count") by 3:00 PM three days prior to the banquet date. After that, the arrangements are complete, and even if the number of guests is less than the paying guest count the day before or on the day of the event, you will be charged for the number of paying guests.

2. Banquet Time and Additional Room Charges
You will be charged the specified room charge for the contracted time from the start to the end of banquet hall use (hereinafter referred to as the "banquet time"). If the banquet time is exceeded, the specified additional room charge will be charged. However, please note that we may not be able to accommodate extended use due to the time of the next banquet.

3. Cancellation Fees
If you cancel or change your banquet reservation, the following cancellation fees will apply in addition to the actual expenses incurred up to that point.

From the date of reservation to 60 days prior to the banquet: Actual expenses or the deposit, whichever is greater.

From 59 to 31 days prior to the banquet: 30% of the estimated amount or the deposit, whichever is greater.

From 30 to 8 days prior to the banquet: 50% of the estimated amount or the deposit, whichever is greater.

From 7 to 1 day prior to the banquet: 80% of the estimated amount or the deposit, whichever is greater.

On the day of the banquet: 100% of the estimated amount.
(Note) Actual expenses refer to all costs incurred by the hotel or external companies involved in planning and preparing the banquet.

For details on the banquet terms and conditions, please refer to the APA Hotel official website, "About the Banquet Terms and Conditions (https://www.apahotel.com/agreement_banquet/)."

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