FESTIVE CHEER HILTON STYLE...on [email protected] / [email protected] *Terms &...

FESTIVE CHEERHILTON STYLE

ENJOY CHRISTMAS & THE NEW YEAR WITH HILTON

We are delighted to offer the perfect choice of tempting cuisine and sparkling entertainment.

ENJOY A N UN FORGETTABLE CELEBRATIO N WITH HILTON

COUNT ON US TOMAKE IT MAGICAL

GIVE SOMEONE SPECIAL A HILTON FESTIVE GIFTA 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.

THE HILTON FESTIVE SPECIA LSHILTON SLEEPOVER SPECIALTo 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 RESERVATIONSTo book your special room rate during this Christmas Season, kindly contact our Room Reservations Team on tel: 2373 3645 or via email on [email protected]

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 RESERVATIONSOur 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-mailon [email protected] / [email protected]


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

W HITE & S ILVER DINNER M EN UAT SPIN OLA SUITEFRIDAY, 15 t h DECE MB ERANTIPASTI & SALADSA feast of Mediterranean flavours featuringfresh salads and chilled antipasti

SOUPCream of roasted Jerusalem artichokes with pancetta croûtes

PASTAMaltese sausage ragout, roasted cherry tomatoes, peppered goat cheese

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

MAIN COURSE 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

CARVERYRoast crown of turkey with sage and onion stuffing

Grilled sausages wrapped in bacon with cranberry sauce

VEGETABLESCauliflower & broccoli with Parmesan cream sauce

Roasted new potatoes with sun baked tomato, 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 cheese

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.

MAKING YOUR RESERVATION FOR THE WHITE & SILVER EVENTKindly contact our Conference & Events Team

via telephone on tel: 2373 3662 or via e-mail

on [email protected]


1. The White & Silver event needs to be fully pre-paid.

2. Children under 18 are not allowed at this event.

GET THE PA RT Y STARTED IN STYLE!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.

ADULTS¤65.00 PER PERSON

CHILDREN 6-12 YEARS¤30.00 PER PERSON

ADULTS ¤70.00 PER PERSONChildren under 16 are not allowed for this event

C HRISTMA S EVE DINNER BUFFET AT OC EANA R E STAURANTANTIPASTI & SALADSA feast of Mediterranean flavours featuring fresh salads and chilled antipasti

SOUPCream of cauliflower with caramelised pumpkin, soft gorgonzola croûte, drizzled with white truffle oil

PASTA TABLERisotto with confit of corn-fed chicken leg, asparagus, onions, peas, broad beans, goat cheese shavings

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

Penne with prawns, roasted pepper, zucchini, light coriander prawn cream

ENTRÉESRoulade 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

FROM THE CARVING BOARDRoast crown of turkey with a truffle apricot sage stuffing

Grilled chipolata sausages, vermouth sauce

Honey and mustard glazed ham roasted pineapple chutney

VEGETABLES Zucchini with Provençal sauce, gratinated with mozzarella di bufala

Artichoke dauphinoise potato

Cauliflower with pecorino cream, flavoured with truffle cream sauce

FLAVOURS OF SPAIN Casserole of rabbit cooked in thyme red wine flavoured with dark chocolate

Battered prawns with onion aioli

Cod and olive fritters

Fried squid with spinach

Potato and crab meat frittata

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

Tuna carpaccio with rucola leaves, tomato salsa

Roast capsicum with walnut dip

Roasted Kalamata olives with flakes of chili

SHELLFISH STATION Live cooking shellfish station with garnishes cooked with fish stock and white wine

CHEESE BOARDFine international cheese served with a selection of bread, grissini and Maltese galletti

DESSERT Allow our pastry chefs to offer you a variety of both light classical desserts and seasonal cut fruits

Coffee and Mince Pies

Wild Mushroom VeloutéGrilled King Oyster mushrooms, flavoured with truffle oil, toasted Brioche

Prawn AngellottiCaramelised onion purée, charred roscoff onion, wilted spinach, prawn bisque Sauce

Slow-Cooked Rib-eye of Milk Fed VealChevre cheese crust, Jerusalem artichokes ‘garni’, dauphinoise Potato, thyme infused Veal Jus

DessertChocolate and pistachio brownie pistachio mousse meringue berry powder pink champagne sorbet

Selection of freshly brewed tea and coffee

Petit fours

CHRISTMAS EVE DINNER AT QUARTERDECK



EARLY CH R ISTMAS BREAKFAST AT PO RTOMA SO SUITEWELCOME DRINK Mulled wine spiced with cinnamon and clovesOrange juice and Champagne cocktail

HEALTHY JUICE CORNERFreshly squeezed orange juice Tomato juice Pineapple juiceGrapefruit juiceMineral water

CEREAL STATIONCornflakes, Rice Krispies, Frosties, Bran Flakes, Alpen MuesliHomemade bircher muesli with wild berries Stewed prunes with Earl Grey tea Dried fruit compotePlain, Low Fat & Fruit Yoghurt

COLD SECTIONFeta, Edam, Emmental cheese, Brie, Gozo goat’s cheeseHomemade salmon gravadlax with onions rings, horseradish mayo

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

DRESSINGSOlive oil, lemon juice & mayonnaise, balsamic vinegar

Fruit Section

Seasonal whole fruit mountain

Carved seasonal fruits

BAKERY CORNERHome baked croissants and Danish pastries, pain au chocolat, muffins

Banana chocolate bread Variety of flavoured bread rolls and Maltese loavesOrange and raisin briochesWarm waffles with wild forest compote, apricot coulis, chocolate sauce, whipped fresh cream

HOT SECTIONScrambled eggsGrilled Angus rib of beef with butter fried button mushrooms, old Port wine jusGrilled tomatoes gratinated with smoked cheddar cheeseGrilled smoked baconGrilled hunter sausage Parmentier potato with fried onions & plum tomato Boiled eggs on stonesMaltese ricotta cheese cake Spinach and anchovy qassatat Deep fried Mqaret with caramelised crystal orange zest Filter coffee and tea infusions

SERVICE TIME00:00 - 04:00 HRS



C HRISTMA S DAY LUNCH BUFFETAT OC EANA R E STAURANTANTIPASTI & SALADSA feast of Mediterranean flavours featuringfresh salads and chilled antipasti

SOUPBroccoli cappuccino with medley of mushroom fricassée drizzled with truffle oil

Prawn bisque with chiffonade of rucola leaves, sea urchin croûtons

PASTAPenne with confit of pork belly, rucola leaves, gorgonzola cream, roasted pistachio

Veal and sage ravioli with roasted asparagus provençal

Porcini and Jerusalem artichoke risotto with Parmesan shavings

ENTRÉESFillet 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

CARVERYRoast crown of turkey with sage and onion stuffing

Grilled sausages wrapped in bacon cranberry sauce

Beef rib with Yorkshire pudding horseradish cream pan gravy

THAI TABLE Breaded chicken fillets with tamarind sauce, caramelised Thai fruit

King prawn Phad Thai

Massaman lamb

Stir fried vegetable rice

Pork dim sum

TURKISH TABLE Chicken Shawarma lamb kofta stuffed pita bread

Coleslaw salad, hummus, yoghurt dip, spicy chickpeas, tomato basil dip, spicy vegetable couscous pita bread

VEGETABLESBaked parcel of new potato with sun-baked tomato, pickled lemon

Buttered Christmas panache of vegetables

DESSERT TABLETreat 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



CHRISTMAS DAY LUNCH BUFFET AT PO RTOMA SO SUITEANTIPASTI & SALADSA feast of Mediterranean flavours featuring fresh salads and chilled antipasti

SOUPBroccoli cappuccino with medley of mushroom fricassée drizzled with truffle oil

Prawn bisque with chiffonade of rucola leaves, sea urchin croûtons

PASTAPenne with confit of pork belly, rucola leaves, gorgonzola cream, roasted pistachio

Veal & sage ravioli with roasted asparagus provençal

ENTRÉESPan-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

CARVERYRoast crown of turkey with sage and onion stuffingGrilled sausages wrapped in bacon, cranberry sauceBeef rib with Yorkshire pudding horseradish cream pan gravy

THAI TABLEBreaded chicken fillets with tamarind sauce, caramelised Thai fruitKing prawn Phad ThaiMassaman lambStir fried vegetable ricePork dim sum

VEGETABLESBaked parcel of new potato with sun-baked tomato, pickled lemonButtered Christmas panache of vegetables

DESSERT TABLETreat yourself to our selection of mouth-watering desserts and freshly carved fruitsDelicious home made Christmas pudding and our array of local and international cheeseCoffee and mince pies



ANTIPASTI & SALADSA feast of Mediterranean flavours featuringfresh salads and chilled antipasti

SOUPS Velouté of roasted pumpkin and coconut cream with caramelised crushed hazelnuts

Mushroom cappuccino with a spicy medley of beans, drizzled with truffle oil

PASTABaked porcini gnocchi with roasted pumpkin, pecorino cream cheese

Pork belly risotto with sun baked tomato, asparagus, shavings of crispy salted beetroot

Orecchiette with hot smoked salmon, spinach leaves, gratinated with feta cheese

CARVERYRoasted rack of lamb with truffle vegetable cheese crust, merlot lamb reduction

ENTRÉESPan-fried fillet of Scottish salmon with fish cassoulet

Pan-roasted grouper with fried red prawns, saffron champagne fish velouté

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

Cabbage with red onion, pancetta, egg, Parmesan cheese

Fine French beans with anchovies, fried pepper and almond butter

FLAVOURS OF FRANCEGrilled boneless quail with fruity couscous, caramelised grape gravy

Roast duck breast with pea purée, pancetta, marjoram jus

Grilled asparagus with burnt hollandaise sauce

Chicory leaves with salmon tartar

Marinated mussels

CHEESE TABLEParmigiano, Gorgonzola, Mozzarella, Brie, Cheddar, peppered Feta, Stilton, peppered Gozo cheese, biscuits, fried tortilla, galletti, sesame sticks, French sticks, celery, grapes

DESSERTS AND PASTRIESComplete the night with an array of desserts that will range from delicious cakes to rich Belgian chocolate, praline hazelnut choux and much more

Coffee & Petits Fours

NEW YEAR ’S EVE GALA DINNERAT OC EANA R E STAURANT



N EW YEAR ’S EVE THAI DIN NERAT BLUE ELEPHANT RESTAURANTAMUSE BOUCHEDeep fried marinated chicken liverWrapped with bacon, avocado salad, deep fried cream cheese served with plum sauce

STARTERSYam ped yangRoasted marinated duck breast salad tossed in a spicy lime juice dressing

Crispy king prawnCrispy deep- fried king prawns wrapped in rice paper, minced prawn served with pineapple sauce

Salmon takraiStrips of grilled marinated lemongrass salmon fillet, served with coriander and chili sauce

Neua kwang B.B.QGrilled marinated loin of venison with Thai herbs served with peanut sauce

Pu jaaCrispy 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

MAIN COURSESKa-tay phad cha A country dish with rabbit and rustic flavors stir-fried fresh turmeric exotic herbs, chili and garlic

Homok nok paow A soufflé of quail with coconut milk, red curry paste, lemon grass teamed in banana leaves

Nua prik thai dum Stir-fried marinated rib of beef with lemongrass and black pepper

Massaman lamb A typical dish from the South of Thailand, a lamb curry dish of spices in coconut milk

Honey & lemon chickenCrispy chicken, lemon, honey exotic sauce

Green vegetablesStir-fried asparagus, mange-tout and broccoli in an aromatic oyster sauce

Phad woon sentStir-fried Thai vermicelli noodles with chicken, eggs and vegetables

Steamed jasmine rice

DESSERTWhite Chocolate & Lemongrass Mousse

Passion fruit sorbet, coconut tart, mango purée

Pressed Terrine of Confit Chicken, Smoked Ham Hock & LeeksGlazed chicken wing, Pork cheek croquette,celeriac & pear saffron emulsion

Cream Of White Onion & Champagne VeloutéPoached lobster flavoured with preserved Yuzu lemonroasted almonds, white truffle oil

Slow-roasted Black Angus BeefBraised beef bon bon, fricassée of pok Choi, porcini & oyster mushrooms, smoked potato mash, Bordelaise sauce

DessertLight chocolate and red berry mouse, white chocolate soil coconut and lime ice cream


Petit fours

NEW YEAR’S EVEDINNERAT QUARTERDECK

FIRE & ICE NEW YEAR’S EVE

GALA DINNERAT PORTOMASO SUITE


Includes Valet parking

Welcome drinks Free flowing wine & water

Glass of Champagne at midnight

Dress Code Black Tie / Gala

Cream of Jerusalem Artichoke SoupComté 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 LobsterLocal king prawn carpaccio, pan-seared Scottish scallops, black garlic purée, cauliflower, shellfish emulsion

Sous-vide Black Angus fillet of BeefPressed short rib of Wagyu beef, veal ‘sweetbreads’ beignet braised shallots, parsnip purée, roasted root vegetables, truffled potato rosti and port wine jus

Dessert


Petit fours



NEW YEAR ’S DAY LUNCHAT OC EANA R E STAURANTANTIPASTI & SALADSA 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

PASTALinguine 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

ENTRÉESPan-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

Buttered button mushrooms and spinach cooked in garlic butter

Roasted cauliflower with hazelnut carbonara

Baked parcel of new potato with preserved lemon thyme

CARVERY 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

SPECIAL ITALIAN TABLE 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

Octopus carpaccio, Tuna carpaccio and Angus beef carpaccio with dressing

Insalata caprese

Zuppa di pesce

Arancini

Stuffed calamari with seafood rice

Breaded veal involtini with asparagus, Brie cheese, Parma ham

Aubergine Parmigiana

Warm focaccia with tomato, gorgonzola and pancetta flavoured with basil

Baked tomato gnocchi with pork belly, porcini mushrooms, pecorino cream

LIVE SHELLFISH STATION A selection of shellfish cooked with white wine, accompanied with garlic, cherry tomato, lemon, fresh herbs, olives, peppers, onions

CHEESE TABLEParmigiano, Gorgonzola, Mozzarella, Brie, Cheddar, peppered Feta, Stilton, peppered Gozo cheese, biscuits, fried tortilla, galletti, sesame sticks, French sticks, celery, grapes

DESSERTS AND PASTRIESAllow our pastry chef to offer you a variety of light and classical desserts and seasonal cut fruits



N EW YEAR ’S DAY LUNCHAT PO RTOMA SO SUITEANTIPASTI & SALADSA 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

PASTALinguine with mussels, cherry tomatoes, basil salsa rosa

Baked lasagna with meat ragout, grilled vegetables, pecorino truffle cream, gratinated with mozzarella di bufala

ENTRÉESPan-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

Buttered button mushrooms and spinach cooked in garlic butter

Roasted cauliflower with hazelnut carbonara

Baked parcel of new potato with preserved lemon thyme

CARVERY 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

SPECIAL ITALIAN TABLE 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

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

CHEESE TABLEParmeggiano, Gorgonzola, Mozzarella, Brie, Cheddar, peppered Feta, Stilton, peppered Gozo cheese, biscuits, fried tortilla, galletti, sesame sticks, French sticks, celery, grapes

DESSERTS AND PASTRIESAllow our pastry chef to offer you a variety of light and classical desserts and seasonal cut fruits

Coffee & Petit Fours

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 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

FESTIVE CHEER HILTON STYLE...on [email protected] / [email protected] *Terms &...

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