State Luncheon Menu

Press, Volume CI, Issue 29905, 20 August 1962, Page 10

State Luncheon Menu

(From Our Own Reporter)

WELLINGTON. Aug. 19. Accustomed to Western menus during their upbringing and many travels abroad, the King and Queen of Thailand are not expecting anything but normal New Zealand menus during their tour here. But tomorrow’s State luncheon in the austere, former ballroom of the old Government House section of Parliament buildings will not offer them roast lamb Thais, like most Asians, find mutton in any form distasteful. So the main courses will form braised smoked hams, a specialty of the Bellamy’s kitchen, and 30-lb. roast, seasoned tom turkeys. The 280 guests will have a choice of soups—toheroa soup or potage Poneke (which is in fact a chicken and rice broth named after Port Nicholson). The rest of the menu will be:—

Tauranga grapefruit maraschino. Fresh crayfish tails. Crumbed Nelson flounder au citron. Braised smoked ham. Roast seasoned tom turkey Fresh garden peas, baked potatoes, boiled Pukekohe potatoes. Salad in season. Dominion trifle. Fruit salad. Pears conde and ice cream. The wine list includes a Williams and Humbert dry sack sherry, Mumm's champagne. 1955. and a Robertson’s pyramid port. The bare ballroom has been brightened by spring flowers and women guests will find posies at their places. Bellamy's has gathered a staff of more than 50 to serve the meal.

King Bhumibol, the Prime Minister (Mr Holyoake) and the Leader of the Opposition (Mr Nash) will be the speakers after lunch.