FESTIVE CHEER HILTON STYLE ENJOY CHRISTMAS & THE NEW YEAR WITH HILTON
E N J OY A N U N FO R G E T TA B L E C E L E B R AT I O N W I T H H I LTO N We are delighted to offer the perfect choice of tempting cuisine and sparkling entertainment.
COUNT ON US TO MAKE IT MAGICAL GIVE SOMEONE SPECIAL A HILTON FESTIVE GIFT A vast selection of gift voucher options are now available: • ¤30, ¤50 & ¤100 Hilton vouchers redeemable against accommodation at Hilton Malta or at any of the hotel’s food & beverage outlets • LivingWell Health Club memberships or day pass vouchers • Myoka 5 Senses Spa treatment vouchers For further information or to purchase one of the above voucher options, please contact our booking office or one of our hotel’s front desk team.
T H E H I LTO N F E ST I V E S P E C I A L S HILTON SLEEPOVER SPECIAL To further complement your festive celebrations, we are offering exclusive overnight packages from: ¤120 per room per night in a Deluxe Room including breakfast for both single or double occupancy. This special rate is available between the 5th and 27th December 2017. ¤190 per room per night in a Deluxe Room including breakfast for both single or double occupancy. This special rate is available between the 28th December 2017 and 5th January 2018, all days inclusive, for a minimum 2 night stay. MAKING YOUR RESERVATIONS To book your special room rate during this Christmas Season, kindly contact our Room Reservations Team on tel: 2373 3645 or via email on reservations.malta@hilton.com Our booking office will ensure that all your arrangements and specific requirements are met. *Terms & Conditions Apply (please refer to back cover)
MAKING YOUR FESTIVE MEAL RESERVATIONS Our booking office will ensure that all your arrangements and specific requirements are met. The Festivity Booking Office is open from Monday to Friday between 09:00hrs and 19:00hrs To book your festive meals, kindly contact us via telephone on tel: 21 383 383 or via e-mail on euan.phillips@hilton.com / pascal.steinhoff@hilton.com *Terms & Conditions Apply (please refer to back cover)
W H I T E & S I LV E R DINNER MENU
AT S P I N O L A S U I T E F R I DAY, 1 5 t h D E C E M B E R
Experience a unique Party Celebration with Friends and Colleagues. A themed event to remember, full of delicious food, great live entertainment provided by G EORG E C URMI ‘IL- PUS É’ , followed by a DJ.
ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti
CA RVERY Roast crown of turkey with sage and onion stuffing
SOUP Cream of roasted Jerusalem artichokes with pancetta croûtes PA STA Maltese sausage ragout, roasted cherry tomatoes, peppered goat cheese Prawns, chives, cauliflower and capers in a light bisque sauce MAI N CO U R SE Braised pork belly, creamy cabbage, date chutney, Port jus Chicken thigh, mushrooms, caramelised onion, thyme jus Sesame salmon, asparagus shavings, mango and radish relish, hollandaise sauce Grilled Angus beef rib, roasted artichoke red wine jus
¤43.00 PER PERSON including ½ bottle of wine and ½ bottle of water
Grilled sausages wrapped in bacon with cranberry sauce VEG ETA B LES Cauliflower & broccoli with Parmesan cream sauce Roasted new potatoes with sun baked tomato, thyme butter DESS ERTS Treat yourself to our selection of mouth-watering desserts and freshly carved fruit, delicious homemade ice cream, and an array of Italian, local and international cheese Mince pies
G E T T H E PA RT Y STA RT E D I N ST Y L E ! We offer a variety of party options to suit every taste, theme, size and need. For further information or a copy of the staff parties brochure, please contact our Conference & Events Team on the below contact details.
MAKING YOUR RESERVATION FOR THE WHITE & SILVER EVENT Kindly contact our Conference & Events Team via telephone on tel: 2373 3662 or via e-mail on lara.saliba@hilton.com *Terms & Conditions Apply (please refer to back cover) 1. The White & Silver event needs to be fully pre-paid. 2. Children under 18 are not allowed at this event.
C H R I STM A S E V E DINNER BUFFET
AT O C E A N A R E STAU R A N T
C H R I STM A S EVE DINNER
AT QUARTERDECK
ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti
F LAVOU RS OF S PA IN Casserole of rabbit cooked in thyme red wine flavoured with dark chocolate
Wild Mushroom Velouté Grilled King Oyster mushrooms, flavoured with truffle oil, toasted Brioche
SOUP Cream of cauliflower with caramelised pumpkin, soft gorgonzola croûte, drizzled with white truffle oil
Battered prawns with onion aioli
Prawn Angellotti Caramelised onion purée, charred roscoff onion, wilted spinach, prawn bisque Sauce
PASTA TA BL E Risotto with confit of corn-fed chicken leg, asparagus, onions, peas, broad beans, goat cheese shavings
Potato and crab meat frittata
Baked tomato gnocchi with ricotta, beef ragout gratinated with pecorino cheese Penne with prawns, roasted pepper, zucchini, light coriander prawn cream ENTR ÉE S Roulade of salmon with vegetable grouper farce, sea urchin basil tomato shellfish velouté Escalope of veal loin stuffed with ham and cheese, Madeira wine jus Pan roasted quail with caramelised grapes, sage game jus F ROM TH E CA RV IN G B OAR D Roast crown of turkey with a truffle apricot sage stuffing Grilled chipolata sausages, vermouth sauce Honey and mustard glazed ham roasted pineapple chutney VEG E TA BL E S Zucchini with Provençal sauce, gratinated with mozzarella di bufala
Cod and olive fritters Fried squid with spinach Meatballs with gazpacho salsa Grilled eggplants with onion rings, crushed boiled eggs Baked mushrooms with anchovies and ricotta Salmon carpaccio with onion rings, hollandaise cream Grilled zucchini in tapenade dressing
Slow-Cooked Rib-eye of Milk Fed Veal Chevre cheese crust, Jerusalem artichokes ‘garni’, dauphinoise Potato, thyme infused Veal Jus Dessert Chocolate and pistachio brownie Pistachio mousse meringue berry Powder pink champagne sorbet
Tuna carpaccio with rucola leaves, tomato salsa
Selection of freshly brewed tea and coffee
Roast capsicum with walnut dip
Petit fours
Roasted Kalamata olives with flakes of chili S H E LLF I SH STATION Live cooking shellfish station with garnishes cooked with fish stock and white wine C H E E S E B OA RD Fine international cheese served with a selection of bread, grissini and Maltese galletti D E SS E RT Allow our pastry chefs to offer you a variety of both light classical desserts and seasonal cut fruits Coffee and Mince Pies
Artichoke dauphinoise potato Cauliflower with pecorino cream, flavoured with truffle cream sauce ADULTS ¤65.00 PER PERSON
CHILDREN 6-12 YEARS ¤30.00 PER PERSON
ADULTS ¤70.00 PER PERSON Children under 16 are not allowed for this event
E A R LY C H R I STM A S B R E A K FA ST AT P O RTO M A S O S U I T E WE LCOM E D R IN K Mulled wine spiced with cinnamon and cloves Orange juice and Champagne cocktail H E A LTH Y JUIC E CO R N E R Freshly squeezed orange juice Tomato juice Pineapple juice Grapefruit juice Mineral water C ER E A L STAT IO N Cornflakes, Rice Krispies, Frosties, Bran Flakes, Alpen Muesli Homemade bircher muesli with wild berries Stewed prunes with Earl Grey tea Dried fruit compote Plain, Low Fat & Fruit Yoghurt COLD SECT IO N Feta, Edam, Emmental cheese, Brie, Gozo goat’s cheese Homemade salmon gravadlax with onion rings, horseradish mayo ADULTS ¤37.50 PER PERSON
Tuna salad, mint leaves, capers, olives lemon basil mayonnaise Smoked trout with onion rings, lemon dressing Salami Milano Spicy Calabrese salami Smoked turkey breast Parma ham with shavings of Parmesan cheese Assorted selection of crispy salads Roasted Greek marinated olives
Banana chocolate bread Variety of flavoured bread rolls and Maltese loaves Orange and raisin brioches Warm waffles with wild forest compote, apricot coulis, chocolate sauce, whipped fresh cream
BAK E RY CORN ER Home baked croissants and Danish pastries, pain au chocolat, muffins
HOT S ECTION Scrambled eggs Grilled Angus rib of beef with butter fried button mushrooms, old Port wine jus Grilled tomatoes gratinated with smoked cheddar cheese Grilled smoked bacon Grilled hunter sausage Parmentier potato with fried onions & plum tomato Boiled eggs on stones Maltese ricotta cheese cake Spinach and anchovy qassatat Deep fried Mqaret with caramelised crystal orange zest Filter coffee and tea infusions
CHILDREN 6-12 YEARS ¤17.00 PER PERSON
SERVICE TIME 00:00 - 04:00 HRS
D R E SS I N G S Olive oil, lemon juice & mayonnaise, balsamic vinegar Fruit Section Seasonal whole fruit mountain Carved seasonal fruits
C H R I STM A S DAY LU N C H B U F F E T AT O C E A N A R E STAU R A N T ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti
THA I TA B LE Breaded chicken fillets with tamarind sauce, caramelised Thai fruit King prawn Phad Thai
SOUP Broccoli cappuccino with medley of mushroom fricassée drizzled with truffle oil Prawn bisque with chiffonade of rucola leaves, sea urchin croûtons PA STA Penne with confit of pork belly, rucola leaves, gorgonzola cream, roasted pistachio Veal and sage ravioli with roasted asparagus provençal
Massaman lamb Stir fried vegetable rice Pork dim sum TURKIS H TA B LE Chicken Shawarma lamb kofta stuffed pita bread Coleslaw salad, hummus, yoghurt dip, spicy chickpeas, tomato basil dip, spicy vegetable couscous pita bread
Porcini and Jerusalem artichoke risotto with Parmesan shavings ENTR ÉE S Fillet of grouper, Scottish salmon, coriander mussel ragout, Pinot Noir reduction Pan-fried swordfish with battered squid, steamed asparagus, saffron champagne fish velouté Medallions of pork fillet with roasted herb artichoke, basil tomato gnocchi, veal jus Pan-roasted quail, spicy glazed figs, raisin game jus CARVERY Roast crown of turkey with sage and onion stuffing
VEG ETA B LES Baked parcel of new potato with sun-baked tomato, pickled lemon Buttered Christmas panache of vegetables DESS ERT TA B LE Treat yourself to our selection of mouth-watering desserts and freshly carved fruits, Delicious home made Christmas pudding and our array of local and international cheese Coffee and mince pies
Grilled sausages wrapped in bacon cranberry sauce Beef rib with Yorkshire pudding horseradish cream pan gravy
ADULTS ¤95.00 PER PERSON
CHILDREN 6-12 YEARS ¤45.00 PER PERSON
C H R I STM A S DAY LU N C H B U F F E T AT P O RTO M A S O S U I T E ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti SOUP Broccoli cappuccino with medley of mushroom fricassée drizzled with truffle oil Prawn bisque with chiffonade of rucola leaves, sea urchin croûtons PA STA Penne with confit of pork belly, rucola leaves, gorgonzola cream, roasted pistachio Veal & sage ravioli with roasted asparagus provençal ENTR ÉE S Pan-fried swordfish with battered squid, steamed asparagus, saffron champagne fish velouté Medallions of pork fillet with roasted herb artichoke, basil tomato gnocchi, veal jus Pan-roasted quail, spicy glazed figs, raisin game jus ADULTS ¤70.00 PER PERSON
CA RVERY Roast crown of turkey with sage and onion stuffing Grilled sausages wrapped in bacon, cranberry sauce Beef rib with Yorkshire pudding horseradish cream pan gravy THA I TA B LE Breaded chicken fillets with tamarind sauce, caramelised Thai fruit King prawn Phad Thai Massaman lamb Stir fried vegetable rice Pork dim sum VEG ETA B LES Baked parcel of new potato with sun-baked tomato, pickled lemon Buttered Christmas panache of vegetables DESS ERT TA B LE Treat yourself to our selection of mouth-watering desserts and freshly carved fruits Delicious home made Christmas pudding and our array of local and international cheese Coffee and mince pies CHILDREN 6-12 YEARS ¤30.00 PER PERSON
NEW YEAR’S EVE GALA DINNER AT O C E A N A R E STAU R A N T ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti
ENTRÉES Pan-fried fillet of Scottish salmon with fish cassoulet
SOUPS Velouté of roasted pumpkin and coconut cream with caramelised crushed hazelnuts
Pan-roasted grouper with fried red prawns, saffron champagne fish velouté
Mushroom cappuccino with a spicy medley of beans, drizzled with truffle oil PA STA Baked porcini gnocchi with roasted pumpkin, pecorino cream cheese
Seared crusted loin of venison with carrot purée, roasted beetroot, celeriac venison jus Medallions of beef fillet with caramelised shallots, button mushrooms, périgueux sauce Parcel of new potatoes with bacon and field mushrooms
Pork belly risotto with sun baked tomato, asparagus, shavings of crispy salted beetroot
Cabbage with red onion, pancetta, egg, Parmesan cheese
Orecchiette with hot smoked salmon, spinach leaves, gratinated with feta cheese
Fine French beans with anchovies, fried pepper and almond butter
CARVERY Roasted rack of lamb with truffle vegetable cheese crust, merlot lamb reduction ADULTS ¤130.00 PER PERSON
F LAVOU RS OF F RA NC E Grilled boneless quail with fruity couscous, caramelised grape gravy CHILDREN 6-12 YEARS ¤60.00 PER PERSON
Roast duck breast with pea purée, pancetta, marjoram jus Grilled asparagus with burnt hollandaise sauce Chicory leaves with salmon tartar Marinated mussels C HEES E TA B LE Parmigiano, Gorgonzola, Mozzarella, Brie, Cheddar, peppered Feta, Stilton, peppered Gozo cheese, biscuits, fried tortilla, galletti, sesame sticks, French sticks, celery, grapes DESS ERTS A ND PA STRIES Complete the night with an array of desserts that will range from delicious cakes to rich Belgian chocolate, praline hazelnut choux and much more Coffee & Petit Fours
NEW YEAR’S EVE THAI DINNER
NEW YEAR’S EVE DINNER
AT BLUE ELEPHANT RESTAURANT
AT QUARTERDECK
AMUSE BO U C H E Deep fried marinated chicken liver Wrapped with bacon, avocado salad, deep fried cream cheese served with plum sauce
M AI N COURS ES Ka-tay phad cha A country dish with rabbit and rustic flavors stir-fried fresh turmeric exotic herbs, chili and garlic
Pressed Terrine of Confit Chicken, Smoked Ham Hock & Leeks Glazed chicken wing, Pork cheek croquette, celeriac & pear saffron emulsion
STA RTER S Yam ped yang Roasted marinated duck breast salad tossed in a spicy lime juice dressing
Homok nok paow A soufflé of quail with coconut milk, red curry paste, lemon grass steamed in banana leaves
Crispy king prawn Crispy deep-fried king prawns wrapped in rice paper, minced prawn served with pineapple sauce
Nua prik thai dum Stir-fried marinated rib of beef with lemongrass and black pepper
Cream of White Onion & Champagne Velouté Poached lobster flavoured with preserved Yuzu lemon roasted almonds, white truffle oil
Salmon takrai Strips of grilled marinated lemongrass salmon fillet, served with coriander and chili sauce Neua kwang B.B.Q Grilled marinated loin of venison with Thai herbs served with peanut sauce Pu jaa Crispy deep-fried minced chicken and crab meat, accompanied by chili sauce Soup A wonderfully refreshing soup of sea food with coconut, flavoured with lemongrass and galangal
ADULTS ¤110.00 PER PERSON Children under 16 are not allowed for this event
Massaman lamb A typical dish from the South of Thailand, a lamb curry dish of spices in coconut milk Honey & lemon chicken Crispy chicken, lemon, honey exotic sauce Green vegetables Stir-fried asparagus, mange-tout and broccoli in an aromatic oyster sauce Phad woon sent Stir-fried Thai vermicelli noodles with chicken, eggs and vegetables
Slow-roasted Black Angus Beef Braised beef bon bon, fricassée of pok Choi, porcini & oyster mushrooms, smoked potato mash, Bordelaise sauce Dessert Light chocolate and red berry mouse, white chocolate soil coconut and lime ice cream Selection of freshly brewed tea and coffee Petit fours
Steamed jasmine rice D E SS E RT White Chocolate & Lemongrass Mousse Passion fruit sorbet, coconut tart, mango purée
ADULTS ¤85.00 PER PERSON Children under 16 are not allowed for this event
FIRE & ICE NEW YEAR’S EVE GALA DINNER AT P O RTO M A S O S U I T E
Includes Valet parking Welcome drinks Free flowing wine & water Glass of Champagne at midnight Dress Code Black Tie / Gala
ADULTS ¤190.00 PER PERSON Children under 16 are not allowed for this event
Cream of Jerusalem Artichoke Soup Comté cheese royale, roasted macadamia nuts, flavoured with smoked oil, truffle oil Foie gras wood pigeon duck terrine Turnips & radish, sweet & sour Raspberries citrus brioche Medallion of poached Lobster Local king prawn carpaccio, pan-seared Scottish scallops, black garlic purée, cauliflower, shellfish emulsion Sous-vide Black Angus fillet of Beef Pressed short rib of Wagyu beef, veal ‘sweetbreads’ beignet braised shallots, parsnip purée, roasted root vegetables, truffled potato rosti and port wine jus Dessert Selection of freshly brewed tea and coffee Petit fours
N E W Y E A R ’ S DAY LU N C H AT O C E A N A R E STAU R A N T ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti SOUP Cream of celeriac with lemon salt cod flakes Spinach cream with smoked cheddar cheese puff strip PA STA Linguine with mussels, cherry tomatoes, basil salsa rosa Farfalle with strips of veal, porcini mushrooms, pine nuts, sage velouté Baked homemade lasagna with meat ragout, grilled vegetables, pecorino truffle cream, gratinated with mozzarella di bufala ENTR ÉE S Pan-fried roulade of Scottish salmon with seafood mousse, on a fish bouillabaisse
CARV E RY Roasted milk fed rib of veal with a soft foie gras crust, symphony of bean compôte and chasseur sauce Roasted stuffed suckling pig with apple chutney, Madeira wine jus S P EC I AL ITA LIA N TA B LE Oven baked artichoke with lemon vinaigrette Fillet of fish with red pepper salsa Grilled roulade of zucchini with ricotta, hazelnut & Parmesan cheese Chicken liver pâté with baked slice baguette Fritto misto Warm octopus salad Garlic prawns with garlic and chili flavoured with basil
Spiced crusted fillet of pork, glazed with cherry, crispy garlic, honey mustard sauce
Octopus carpaccio, Tuna carpaccio and Angus beef carpaccio with dressing
Grilled lamb cutlets with a goat’s cheese almond herb crust, fava beans, lavender lamb jus
Insalata caprese
Buttered button mushrooms and spinach cooked in garlic butter
Arancini
Roasted cauliflower with hazelnut carbonara Baked parcel of new potato with preserved lemon thyme
ADULTS ¤95.00 PER PERSON
Zuppa di pesce
Stuffed calamari with seafood rice Breaded veal involtini with asparagus, Brie cheese, Parma ham Aubergine Parmigiana
CHILDREN 6-12 YEARS ¤45.00 PER PERSON
Warm focaccia with tomato, gorgonzola and pancetta flavoured with basil Baked tomato gnocchi with pork belly, porcini mushrooms, pecorino cream LIVE S HELLF IS H STATION A selection of shellfish cooked with white wine, accompanied with garlic, cherry tomato, lemon, fresh herbs, olives, peppers, onions C HEES E TA B LE Parmigiano, Gorgonzola, Mozzarella, Brie, Cheddar, peppered Feta, Stilton, peppered Gozo cheese, biscuits, fried tortilla, galletti, sesame sticks, French sticks, celery, grapes DESS ERTS A ND PA STRIES Allow our pastry chef to offer you a variety of light and classical desserts and seasonal cut fruits
N E W Y E A R ’ S DAY LU N C H AT P O RTO M A S O S U I T E ANTI PAST I & SA L A DS A feast of Mediterranean flavours featuring fresh salads and chilled antipasti SOUP Cream of celeriac with lemon salt cod flakes Spinach cream with smoked cheddar cheese puff strip PA STA Linguine with mussels, cherry tomatoes, basil salsa rosa Baked lasagna with meat ragout, grilled vegetables, pecorino truffle cream, gratinated with mozzarella di bufala ENTR ÉE S Pan-fried roulade of Scottish salmon with seafood mousse, on a fish bouillabaisse Spiced crusted fillet of pork, glazed with cherry, crispy garlic, honey mustard sauce Grilled lamb cutlets with a goat’s cheese almond herb crust, fava beans, lavender lamb jus ADULTS ¤70.00 PER PERSON
Buttered button mushrooms and spinach cooked in garlic butter Roasted cauliflower with hazelnut carbonara Baked parcel of new potato with preserved lemon thyme CARV E RY Roasted milk fed rib of veal with a soft foie gras crust, symphony of bean compôte & chasseur sauce Roasted stuffed suckling pig with apple chutney, Madeira wine jus S P EC I AL I TA LIA N TA B LE Oven baked artichoke with lemon vinaigrette Grilled roulade of zucchini with ricotta, hazelnut and parmesan cheese Chicken liver pâté with baked slice baguette Warm octopus salad Garlic prawns with garlic and chili flavoured with basil CHILDREN 6-12 YEARS ¤30.00 PER PERSON
Octopus carpaccio, Tuna carpaccio and Angus beef carpaccio with dressing Insalata caprese Arancini Stuffed calamari with seafood rice Aubergine Parmigiana Warm focaccia with tomato, gorgonzola and pancetta flavored with basil C HEES E TA B LE Parmeggiano, Gorgonzola, Mozzarella, Brie, Cheddar, peppered Feta, Stilton, peppered Gozo cheese, biscuits, fried tortilla, galletti, sesame sticks, French sticks, celery, grapes D ESS ERTS A N D PA STRIE S Allow our pastry chef to offer you a variety of light and classical desserts and seasonal cut fruits Coffee & Petit Fours
BOOKING TERMS AND CONDITIONS 1. Bookings for all festivity events must be accompanied by full prepayment within 48 hours of placing a reservation. 2. Special accommodation rates quoted are valid subject to the hotel’s availability. 3. Hilton Sleepover special room rates are quoted per room per night. 4. Quoted prices are inclusive of VAT. 5. If you have any dietary requirements, including vegetarians, the hotel must be notified in writing at least 7 working days prior to the start of the event
Hilton Malta, Portomaso, St. Julian’s, Malta. PTM 01 Telephone: +356 2138 3383 • Fax: +356 2138 6386 www.malta.hilton.com