STAY DELICIOUS. · 2016. 2. 16. · Room Area (m2) Theatre Classroom Boardroom Cocktail Banquet...

STAY DELICIOUS.

Holiday Inn Melbourne on Flinders

Conference & Events

Menus

Room Area (m2) Theatre Classroom Boardroom Cocktail Banquet Cabaret U Shape Hollow

Square

Burke Room 12 - 10 - 10 - - - 25

Bass Room 40 20 18 35 30 20 15 25 49

Flinders Room 40 24 20 50 40 30 15 30 50

Hume Room 50 24 24 50 40 35 20 40 72

Garden Terrace - - - 50 50 - - - 145

ROOM CONFIGURATIONS

Half Day Package

INCLUDES

• Arrival Tea and Coffee

• Morning or Afternoon Tea

• Lunch

Full Day Package

INCLUDES

• Arrival Tea and Coffee

• Morning Tea

• Lunch

• Afternoon Tea

DAY DELEGATE PACKAGES

ALL LUNCH PACKAGES INCLUDE ASSORTED SOFT DRINKS AND JUICE,

FRESHLY BREWED COFFEE AND SELECTION OF TEAS

DAY DELEGATE LUNCH PACKAGES

DF = DAIRY FREE GF = GLUTEN FREE V = VEGETARIAN

Shared Table Lunch

• Chef’s selection of 3 Hot Dishes served on

Platters for Sharing

• Chef’s selection of 2 Fresh Seasonal Salads

and Dressings

• Fresh Seasonal Fruit Platter and Individual

Mini Desserts

Time Saver Lunch

• Chef’s Selection of Homemade Soup (GF)

• Assorted Bread Rolls with Butter

• Selection of White and Wholemeal Bread,

Wraps, Baguettes and Ciabatta

• Mixed Green Leaf Garden Salad with

Homemade Citrus Vinaigrette

• Fresh Seasonal Fruit Platter and Individual

Mini Desserts

International Rustic Lunch

• Chef’s Selection of Homemade Soup (GF)

• Assorted Bread Rolls with Butter


Housemade Citrus Vinaigrette

• Crispy Barramundi with Green Apple and

Roasted Cashew Salad

• Fried Chicken with Wasabi Mayonnaise

• Salt and Pepper Soft Shell Crab

• Selection of Sliders (Beef, Pork or Chicken)

• Sticky Soy Lamb Ribs

• Baked Ciabatta Bread with Olives, Cured

Meats and Gruyere Cheese

• Cheese Board with Quince Paste and

Crackers (GF option available)

• Assorted Mini Cheesecakes

• Fresh Seasonal Fruit Platter (GF)

UPGRADE TO A THEMED LUNCH PACKAGE


Italian Lunch

• Antipasto Platter: Smoked meats, Smoked

Salmon, Grilled Chicken, Persian Feta,

Marinated Vegetables (GF)


Housemade Citrus Vinaigrette

• Housemade Vegetarian Pizza (V)

• Penne Pollo Funghi

• Seafood Marinara served with Spaghetti or

Rice (GF)

• Fresh Seasonal Fruit Platter

• Selection of Gelatos

Asian Lunch

• Miso Soup with Tofu and Noodles (GF)

• Thai style Glass Noodle Salad (GF, V)

• Green Salad with Chilli Lime Dressing (V)

• Asian Stir Fried Noodles (V)

• Asian Marinated Baked Salmon (GF)

• Thai Green Chicken Curry with Steamed

Rice

• Fresh Seasonal Fruit Platter (V, GF)

• Caramelised Teppanyaki Bananas with

Ice-Cream and Caramel Sauce

Authentic Taste Of India

• Papdi Chaat (V)

• Kachumber salad (V, GF)

• Butter Chicken with Basmati Rice (GF)

• Tandoori Fish with Minted Yoghurt

• Mixed Vegetable sabzi with Papadum (GF,

V)


• Cardamom and Pistachio Kulfi (Indian ice

cream)

ALL LUNCH PACKAGES INCLUDE ASSORTED SOFT DRINKS AND JUICE,

FRESHLY BREWED COFFEE AND SELECTION OF TEAS

BREAKFAST PACKAGES


Rise & Shine Plated Breakfast

YOUR CHOICE OF TWO OPTIONS SERVED

ALTERNATELY

• Creme Brûlée French Toast with Passionfruit

Labné and White Chocolate Ganache

• Banana & Walnut Loaf with Espresso

Mascarpone (V)

• Seasonal Fruit Salad with Stewed Rhubarb,

Labné and Granola (V)

• Breakfast Tacos: Chorizo, Mushrooms,

Cilantro and Fresh Tomato Folded with

Scrambled Eggs and Cheddar Cheese

wrapped in a Flour Tortilla and Served with

Tomato Salsa

• Cheese Blintzes with Mixed Fruit Compote

• Eggs Benedict/ Eggs Florentine: Poached

Free Range Eggs on English Muffins with

Virginia Ham/ Sauteed Spinach Topped with

Hollandaise Sauce

• Pancakes served with your choice of Grilled

Banana and Maple Syrup or Berry Compote

and Vanilla Ice Cream (V)

• Big Breakfast: Two Free Range Eggs cooked

to your liking, Sauteed Mushrooms, Hash

Browns, Chipolata Sausages, English Bacon

on your choice of toast

WITH A SELECTION OF ONE OF THE BELOW

• Gourmet Pastries

• Cereal


SERVED WITH

• Selection of Chilled Seasonal Juices

• Freshly Brewed Coffee and a Selection of

Tea’s

Morning and Afternoon Breaks

BREAK SELECTION PLEASE CHOOSE ONE OF THE FOLLOWING:

PER BREAK

SAVOURY

• Assorted Mini Quiches

• Savoury Muffins

• Savoury Scones

• Ham and Cheese Croissant

SWEET

• Assorted Macaroons

• European Profiterole

• Chunky Rocky Road

• Muesli Slice

• Banana Bread Slice

• Chocolate Brownie Day Dele

• Chocolate Cake (GF)

• Friands (GF)

• Fruit & Nut Slice (GF, DF)

• Orange Cake (GF)

Morning and afternoon tea breaks include tea

and coffee

BREAK

PACKAGES


Entrees

• Chef’s Selection of Freshly Made Soup (GF)

• Szechuan Salt Calamari: Calamari lightly

dusted in plain flour and Szechuan Salt

served with Nam Jim Sauce

• Garlic Prawns served with Rice: King Prawn

Cutlet sauteed in Creamy Garlic Sauce

served with Basmati Rice (GF)

• Seafood Salad: Grilled Calamari, Prawns

and Scallops sauteed in Garlic Olive Oil with

Sweet Chilli, Avocado and Mixed Green

Leaves (GF)

• Curried Chicken Salad: Roasted Chicken

marinated in Spices and tossed with Celery,

Scallions, Raisins and Cashews (GF)

• Smoked Chicken Nicoise Salad (GF)

• Rocket and Quinoa Salad: Rocket Leaves

tossed with Quinoa, Feta Cheese and Salad

Dressing (V, GF)

• Pork Belly served with Orange Citrus Glaze

and Rocket on side (GF)

Mains

• Duck Ravioli: Pasta Filled with Minced

Duck Thighs, Ricotta Cheese and Herbs

• Risotto Primavera: Vegetables mixed in

Stock and Arborio Rice (V, GF)

• Chicken Methi Masala served with Cumin

rice and Mango Chutney (GF)

• Pan Seared Salmon served with Pumpkin

Mash and Mint Yoghurt (GF)

• Grilled Lamb Loin served with Olive Mash,

Grilled Pumpkin, Cherry Tomatoes and Red

Wine jus (GF)

• Grilled Snapper served with Garlic Potato

Mash, Rucola Salad and Lemon Butter

Sauce (GF)

• Pork Cutlet served with Sweet Potato Fries,

Garden Salad and Mustard Beurre Blanc

• Roast Beef Sirloin with Portobello

Mushrooms and Braised Onions in a Red

Wine Jus (GF)

• Free Range Chicken Breast served with

Roasted Garlic and Herb Chat Potatoes,

Citrus Salad and a Creamy Basil Sauce

(GF)

• Grilled Beef Tenderloin served with Garlic

and Chives Mash, Roasted Vegetables and

Red Wine Jus (GF)

• Spinach and Ricotta Pasta with Pumpkin

Sauce (V)

Desserts

• Chocolate Tasting Plate

• White Chocolate and Baileys Charlotte

served with Chocolate Ganache

• Baked Berry Cheesecake served with

Berry Coulis

• Apple & Rhubarb Crumble served with

Toffee Strawberries and Whipped Cream

• Caramel Praline Cone with Creme Anglaise

• Fruit Platter for One (GF, V)

• Tiramisu

• Sticky Date Pudding with Butterscotch

Sauce

2 or 3 Course available SET MENUS ARE SERVED ALTERNATE DROP; PLEASE SELECT TWO OPTIONS PER COURSE.

SET LUNCH MENUS


Standard Beverage Package Enquire for hourly pricing

INCLUDES: Victorian Cabernet Merlot, Sauvignon

Blanc Semillon, Sparkling Brut, VB, Cascade Light

and Soft Drinks

Premium Beverage Package Enquire for hourly pricing

INCLUDES: NZ Sauvignon Blanc Marlborough,

Cabernet Sauvignon Margaret River, Sparkling Brut,

Peroni, Cascade Light and Soft Drinks

Cocktails

Includes: Sangria, Pimms, Cosmopolitan,

Midori Splice and Caprioska

On Consumption *AS PER SIROCCO BAR MENU PRICES

BEVERAGE PACKAGES

• Fresh Breads with Pesto and Tapenade

• Caesar Salad

• Sliced Tomatoes with Buffalo Mozzarella and Fresh Basil

• Fresh Mesclun Salad Mix with Italian Dressing

• Beef Sirloin marinated with Wild Thyme and Juniper (GF)

• Lamb Cutlets with Rosemary and Dried Aprico

• Relish

• Greek Style Seafood Kebabs with Spiced Yoghurt (GF)

• Gourmet Sausages with Barbequed Onions

• Garlic Portobello Mushrooms (V, GF)

• Wok Fried Vegetables with Sesame and Cashew Nuts (V,

GF)

• Malaysian Style Chicken Satay with Peanut Sauce

• Seared Tasmanian Salmon with Lemon, Chili, Coriander,

Lime and Soy (GF)

• New Seasons Minted Potatoes, Braised Rice Pilaf (V, GF)

• Baked New York Cheesecake with Fresh Strawberries

• Chocolate Flan with Fresh Raspberries and Sauce

• Fresh Seasonal Fruit Salad (V, GF)

TERRACE BBQ


Entrees


• Szechuan Salt Calamari: Calamari lightly

dusted in plain flour and Szechuan Salt

served with Nam Jim Sauce

• Garlic Prawns served with Rice: King Prawn

Cutlet sauteed in Creamy Garlic Sauce

served with Basmati Rice (GF)

• Seafood Salad: Grilled Calamari, Prawns

and Scallops sauteed in Garlic Olive Oil with

Sweet Chilli, Avocado and Mixed Green

Leaves (GF)

• Curried Chicken Salad: Roasted Chicken

marinated in Spices and tossed with Celery,

Scallions, Raisins and Cashews (GF)

• Smoked Chicken Nicoise Salad (GF)

• Rocket and Quinoa Salad: Rocket Leaves

tossed with Quinoa, Feta Cheese and Salad

Dressing (V, GF)

• Pork Belly served with Orange Citrus Glaze

and Rocket on side (GF)

Mains

• Duck Ravioli: Pasta Filled with Minced

Duck Thighs, Ricotta Cheese and Herbs

• Risotto Primavera: Vegetables mixed in

Stock and Arborio Rice (V, GF)

• Chicken Methi Masala served with Cumin

rice and Mango Chutney (GF)

• Pan Seared Salmon served with Pumpkin

Mash and Mint Yoghurt (GF)

• Grilled Lamb Loin served with Olive Mash,

Grilled Pumpkin, Cherry Tomatoes and Red

Wine jus (GF)

• Grilled Snapper served with Garlic Potato

Mash, Rucola Salad and Lemon Butter

Sauce (GF)

• Pork Cutlet served with Sweet Potato Fries,

Garden Salad and Mustard Beurre Blanc

• Roast Beef Sirloin with Portobello

Mushrooms and Braised Onions in a Red

Wine Jus (GF)

• Free Range Chicken Breast served with

Roasted Garlic and Herb Chat Potatoes,

Citrus Salad and a Creamy Basil Sauce

(GF)

• Grilled Beef Tenderloin served with Garlic

and Chives Mash, Roasted Vegetables and

Red Wine Jus (GF)

• Spinach and Ricotta Pasta with Pumpkin

Sauce (V)

Desserts

• Chocolate Tasting Plate

• White Chocolate and Baileys Charlotte

served with Chocolate Ganache

• Baked Berry Cheesecake served with

Berry Coulis

• Apple & Rhubarb Crumble served with

Toffee Strawberries and Whipped Cream

• Caramel Praline Cone with Creme Anglaise

• Fruit Platter for One (GF, V)

• Tiramisu

• Sticky Date Pudding with Butterscotch

Sauce

2 or 3 Course available SET MENUS ARE SERVED ALTERNATE DROP; PLEASE SELECT TWO OPTIONS PER COURSE.

SET DINNER MENUS


CANAPÉ PACKAGES


Packages of 5, 7 or 9 options

available

COLD CANAPÉS

• Assortment of Sushi served with Wasabi

Pickled Ginger and Soy

• Toasted Mini Breads with Smoked Salmon

and Dill Cream

• Vietnamese Rice Paper Rolls with Nam Jim

Dressing (V, GF)

• Mini Rocket, Apple and Parmesan Salad

(V, GF)

• Bloody Mary Oyster Shots (GF)

• Prosciutto and Rock Melon Skewers (GF)

HOT CANAPÉS

• Assorted Pakora with Mint Yoghurt (V)

• Mini Chicken and Mushroom Filo Pastry

• Peking Duck Spring Rolls

• Beef Mignon topped with Onion Jam (GF)

• Thai Fish Cake with Nam Jim Dressing

• Kataifi Prawns served with Chive Aioli

• Beef Satay Skewers with Peanut Sauce

• Lamb Samosa with Chutney

SWEET CANAPÉS

• Raspberry and Chocolate Pistachio

Macaroons

• Mini Pavlovas with Berry Coulis

• Assortment of Mini Tea Cakes

• Ice Cream Pops (35g Ice creams)

• Chocolate Dessert Cubes

• Chocolate éclair with Vanilla Cream

• Brandy Snap Bowl with Icecream

SUBSTANTIAL CANAPÉS ADDITIONAL $7 PER PERSON PER CANAPÉ

• Fish and Chips with Tartar Sauce and Lemon

Wedge

• Stir Fried Asian Noodles (V)

• Pasta tossed with Basil Pesto and Roasted

Vegetables (V)

• Sliced Lamb Loin on Quinoa Salad with

Tzatziki (GF)

DINNER BUFFET PACKAGE


Dinner Buffet

INCLUSIONS:


• Assorted Bread Basket

• Fresh Garden Salad (V, GF)

• Roasted Vegetable Salad (V, GF)

• Fresh Fruit Platter (V, GF)

• Chef's Selection of Desserts

ADDITIONAL CHOICE OF 2

ACCOMPANIMENTS

• Steamed Rice or Rice Pilaf (V, GF)

• Pasta (V) *Gluten Free option available

• Country Style Mashed Potato (V, GF)

• Roasted Chat Potato (V, GF)

• Sweet Potato Mash with Balsamic (V, GF)

• Brown Rice & Quinoa (V, GF)

ADDITIONAL CHOICE OF 3 HOT DISHES

• Roast Beef Sirloin with Portobello Mushrooms

and Braised Onions in a Red Wine Jus (GF)

• Caribbean Jerk Chicken (GF)

• Baked Market Fish on Stir Fry Vegetable

Greens with Ginger and Coriander (GF)

• Tortellini with Roasted Onions, Peppers,

Seasonal Herbs and Tomato Oil

• Spiced Vegetables with Chickpeas, Tomatoes

and Eastern Herbs (V), GF

• Chicken Korma (GF)

• Beef Rendang (GF)

• Chicken Stroganoff (GF)

• Lamb Loin Marinated with Mustard and Herbs

(GF)

• Roasted Hapuka with Crushed Pea, Garlic

and Lemon Butter Sauce (GF)

• Pork Belly Marinated served with Ginger Beer

Sauce (GF)

• Matar Paneer (V, GF)

• Pesto Snapper with Semi Dried Tomatoes

(GF)

For more information or to make an appointment contact our conference team.

Call 03 9612 5768 or email [email protected]

Holiday Inn Melbourne on Flinders

575 Flinders Lane, Melbourne, VIC 3000

www.holidayinnmelbourne.com.au/meetings

STAY DELICIOUS. · 2016. 2. 16. · Room Area (m2) Theatre Classroom Boardroom Cocktail Banquet...

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Transcript of STAY DELICIOUS. · 2016. 2. 16. · Room Area (m2) Theatre Classroom Boardroom Cocktail Banquet...