GET THE PARTY STARTED IN STYLE

Enjoy the Quintessential Office Party in one of the unique settings available at the Hilton Malta.

We are offering a variety of party options to suit your every taste, size and need; from exclusive formal meals in the Portomaso Suite, to cocktail parties in the Quarterdeck Bar and lavish exotic Thai dinners at the Blue Elephant Restaurant.

Different menus are available on the following pages for you to choose from. We will also be happy to provide you with further menus, suggestions for themes and also entertainment to create the perfect sparkling ambience for your event.

COUNT ON US TOMAKE IT MAGICAL

MAKING YOUR FESTIVE MEAL RESERVATIONSKindly 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)

WHITE & S ILVER DINNER MENUAT SPINO LA SUIT EFRIDAY, 15 th D ECEMBERANTIPASTI & SALADSA feast of Mediterranean flavours featuring fresh salads and chilled antipasti

SOUPCream of roasted Jerusalem artichokes with pancetta croûtes

PASTAMaltese sausage ragout, roasted cherry tomatoes, peppered goat cheese

Prawns, cauliflower, chives and capers in a light bisque sauce

MAIN COURSE Braised pork belly, creamy cabbage, date chutney, Port jus

Chicken thigh, mushrooms, caramelised onions, thyme jus

Sesame salmon, asparagus shavings, mango and radish relish, hollandaise sauce

Grilled Angus beef rib, roasted artichoke red wine jus

CARVERYRoast crown of turkey with sage and onion stuffing with cranberry sauce

Grilled sausages wrapped in bacon

VEGETABLESCauliflower & broccoli with Parmesan cream sauce

Roasted new potatoes with sun baked tomatoes, thyme butter

DESSERTSTreat yourself to our selection of mouth-watering desserts and freshly carved fruit, delicious homemade ice cream, and an array of Italian, local and international cheeses

Mince pies

Experience a unique Party Celebration with Friends and Colleagues.A themed event to remember, full of delicious food, great live entertainment provided by GEORGE CURMI ‘ IL-PUSÉ’ followed by a DJ.

¤43.00 PER PERSONincluding ½ bottle of wine and ½ bottle of water

*Terms & Conditions Apply (please refer to back cover)

SPARKLING PRIVATE CELEBRATION MENU3 COURSE MENU ASTARTER Duo of Salmon Salmon gravadlax and pan-seared peppery salmon, roasted crispy garlic, confit of cherry tomatoes, marinated rucola leaves, citrus sweet mustard dressing

MAIN COURSE Pan Roasted Chicken BreastPistachio goat cheese farce, truffle tomato mash, grilled local vegetables, thyme game jus

DESSERTFine Chocolate TartChocolate mousse, chocolate ice-cream, raspberry coulis

¤29.50 PER PERSON

SPARKLING PRIVATE CELEBRATION MENU3 COURSE MENU B

¤31.00 PER PERSON

STARTER Baked Tomato Gnocchi Braised pork belly, pecorino cream sauce, gratinated with Parmesan cheese

MAIN COURSE Medallions of pan seared Milk Fed Veal Rib-eyeArtichoke dauphinoise potato, pumpkin artichoke and white bean cassoulet, Madeira wine veal jus

DESSERTTiramisúMascarpone coffee-filled dessert

SPARKLING PRIVATE CELEBRATION MENU3 COURSE MENU C

¤32.00 PER PERSON

STARTER Rigatoni Fried crispy smoked bacon, garlic tomato provençal, Parmesan cheese shavings

MAIN COURSE Grilled Angus Rib-eye of BeefRagout of fried mushrooms, roasted local garden vegetables, spicy potato wedges, thyme beef jus

DESSERTRaspberry MousseMilk chocolate ice-cream, mango purée

SPARKLING PRIVATE CELEBRATION MENU4 CO UR SE MENUSTARTER Tomato GaletteCured bresaola, marinated baby rucola leaves, tomato black olive dressing

PASTA Truffle Mozzarella Gnocchi Sun-baked cherry tomatoes, local mushrooms, goat cheese cream

MAIN COURSE Sous vide Angus Fillet of Beef Medley of bean and pumpkin casserole, grilled garden vegetables, fondant potato, Cognac veal jus

DESSERTLemon CheesecakeBurnt meringue, passion fruit sorbet

¤38.00 PER PERSON

COCKTA IL RECEP T I ONM ENU A

¤26.00 PER PERSON

COLD Selection of bruschetta with tapenade, artichokes, mozzarella, Parma ham, hummus

Salmon roulade with herb tomato mascarpone on brown croûte

Confit of duck breast with guacamole in crispy tart

Chicken liver pâté with roasted nuts in a toasted ciabatta

Spicy prawn with seafood paste served on a toasted tomato bread

SELECTION OF FINGER SANDWICHESSmoked salmon with caper black pepper mayonnaise

Roasted beef with horseradish cream mayonnaise

Tortilla wrapped with Parma ham, baby rucola and goat cheese

HOT Duck spring rolls with honey soy sauce

Crispy prawn wrapped with potato spaghetti marie-rose sauce

Meatballs in provençal sauce

Marinated chicken skewers with roast pepper aioli

Crab claws with tartar sauce

Breaded roulade of veal with Brie and Parma ham

Broccoli cheese poppers

Swordfish and pepper skewers with seafood mayonnaise

Mini meat arancini

Lamb samosa with avocado dip

Pork skewer in a Vietnamese peanut dipping sauce

DESSERTStrawberry and pistachio mini meringue

Mini chocolate éclairs

Chocolate cup with chocolate mousse

Assorted fruit tartlets

Almonds macaroons

COCKTA IL RECEP T I ONM ENU B

¤30.00 PER PERSON

COLD Selection of bruschetta with smoked salmon, olive tapenade, herb artichokes, mozzarella, Parma ham

Salmon roulade with herb sweet pepper mascarpone on toasted brown croûte

Pistachio profiteroles stuffed with chicken, walnut paste

Confit of duck with guacamole, served in a crispy case

Deep fried pistachio nut artichoke with tomato basil salsa

Roasted dates with walnut gorgonzola wrapped in bacon

Parma ham with marinated asparagus, nut ricotta paste on croûte

Grilled prawn with seafood paste on tomato bread en croûte

Tortilla wrapped with Parma ham, baby rucola leaves, goat cheese

Tortilla with smoked salmon, Parmesan cheese, mustard mayonnaise

HOT Prawn wrapped in potato, marie-rose sauce

Vegetable spring rolls with honey sesame soy sauce

Spicy chicken skewer with peanut sauce

Quail breast wrapped with bacon, sweet pepper, paprika sauce

Beef and mushroom skewer in BBQ sauce

Marinated lamb koftas with tahini and honey dip

Mini puff pastry cases with mushroom duxelle

Deep fried crab claws with tartar sauce

Fish skewers with a spicy marie-rose sauce

Lamb samosa

Baked gnocchi with pork confit, sun-baked tomato cream, Parmesan cheese shavings

DESSERTCaramelised lemon tartlets

Strawberry and pistachio mini meringue

Mini chocolate éclairs

Chocolate cup with chocolate mousse

Sweet pastry case with mango mascarpone cream

COCKTAILRECEPTIONSTATION MENU SELECTORBLUE ELEPHANT TABLEMassaman lamb

Casserole of pork with Thai vegetables, exotic fruit, sweet and sour sauce

Breaded chicken tamarin with Thai vegetables

Stir-fried Thai vegetable rice

ITALIAN TABLE Baked lasagna Siciliana

Penne with pancetta, mushrooms, basil garlic tomato sauce

Honey baked gammon with fruit chutney, Madeira wine jus

Baked fillet of grouper with nut tapenade, mint tomato olive salsa

FRUIT CHOCOLATE FOUNTAINA selection of fruit with warm chocolate

BLUE ELEPHANT TABLE ¤6.00 PER PERSONITALIAN TABLE ¤7.50 PER PERSONFRUIT CHOCOLATE FOUNTAIN ¤6.00 PER PERSON

CHRISTMAS CELEBRATIONBUFFET M ENU Partly plated, partly buffet

PLATED STARTER Penne with strips of veal, fried zucchini, local mushrooms, aged Parmesan cream sauce

SOUP Cream of broccoli with fried pancetta, Parmesan croute, drizzled with basil oil

BUFFET MAIN COURSE Duo of fish with roasted herb artichoke, olive tapenade, light bisque cream

Pan-fried escalope of pork with grilled pepper, thyme Madeira wine jus

Seared medallion of Angus rib of beef with buttered green asparagus in old port wine beef jus

CARVERY Roasted crown of turkey, roasted stuffed leg of turkey, grilled chipolata sausage in sage game sauce

Lyonnais potato

Buttered panache of garden vegetables

Selection of crispy salads with dressing

PLATED DESSERTAmarena cherry tart, croquant ice-cream, forest fruit compote

¤35.00 PER PERSON

CHRISTM AS FOR KBUFFET M ENU Standing

STARTER SALADS Selection of garden fresh and compote salads Mediterranean antipasti

Platters of continental cold cuts and salamis

Accompanied with olive oil, balsamic vinegars and salad dressings

SOUP Broccoli cappuccino with medley of mushroom fricassée drizzled white truffle oil

PASTA Baked tomato gnocchi with ricotta, beef ragout gratinated with pecorino cheese

MAIN COURSE Stir-fried Angus beef Asian style vegetable oyster sauce

Lamb kofta minted yoghurt sauce

Chicken stroganoff

Parmentier potatoes with garlic rosemary

Panache of seasonal vegetables

Egg fried rice

DESSERTS A homemade selection of desserts, pastries and tarts

¤35.00 PER PERSON

CHRISTMAS CELEBRATION BUFFET MENU AT THE OCEANA RESTAURANTANTIPASTI & SALADSA feast of Mediterranean flavours featuring fresh salads and chilled antipasti

HOME-MADE SOUP, PASTA AND RISOTTO Feast yourself to our daily creations of fine home-made soup or selection of our top quality pasta

FISH AND SEAFOOD A carefully chosen selection of the freshest fish prepared with the finest ingredients and enhancing flavours

MEAT AND POULTRY With the festive season in mind, the finest selection of the most popular meat and poultry dishes will be served

FROM THE CARVING BOARD The Christmas table is complete with a delicious Roast Crown of Turkey served with chestnut stuffing, chipolata and sage flavoured pan juices

A SEASONAL DISPLAY OF VEGETABLESWinter vegetables and roasted potatoes

DESSERT AND FRUIT Treat yourself to our selection of mouth-watering desserts, freshly carved fruit, delicious home-made Christmas pudding and an array of fine Italian cheeses

COFFEE AND MINCE PIES

¤35.00 PER PERSON

Hilton Malta, Portomaso, St. Julian’s, Malta. PTM 01Telephone: +356 2138 3383 • Fax: +356 2138 6386www.malta.hilton.com

BOOKING TERMS AND CONDITIONS1. Bookings for Christmas staff parties must be accompanied by a deposit upon confirmation.

2. Quoted prices are inclusive of VAT.

3. The White & Silver event needs to be fully pre-paid. Children under 18 are not allowed at this event.

4. 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