Celebrations by Marriott

Overnight accommodation with buffet breakfast for two in a Deluxe Room Welcome fruits and flowers in the room Gift certificate for buffet lunch or dinner for two persons at Marriott Cafe Special two-layered cake in fondant icing One round of soda or iced tea Live string quartet or complete sound and lighting equipment Special floral arrangement for the main table Special floral centrepieces for the guest tables Personalized menu cards for set menus Placecards for the presidential table Guestbook

WESTERN SET MENUS Minimum of 100 persons MENU A MENU B MENU C P 1,650 per person (3 course) P 1,950 per person (4 course) P 2,100 per person (5 course) WESTERN BUFFET MENUS MENU A MENU B MENU C P2,130 per person P 2,180 per person P 2,500 per person

CHINESE LAURIAT MENUS MENU A MENU B MENU C P 23,500 per table of 10 persons P 24,500 per table of 10 persons P 26,750 per table of 10 persons

Rates are exclusive of VAT, 10% Service Charge and applicable local tax. Rates are subject to change without prior notice.

 CREATE YOUR OWN SET MENU FOR YOUR CELEBRATION

Appetizers Tataki of sesame crusted tuna, Diakon radish salad, and Wasabi mayonnaise Black Angus Carpaccio with peppery leaves, crisp shallots, parmesan and lemon dressing Sashimi of kingfish, lime vinaigrette, cucumber salsa Caesar salad with crispy bacon, garlic croutons and shaved parmesan Salmon gravalax with gribiche and saffron potatoes, citrus cream Seared yellow fin tuna Nicoise, capers, red onions, black olives and saffron aioli Sweet harbor prawns, tomato avocado salsa, spicy remoulade sauce and salmon caviar Tian of crab and avocado, tomato and lime gazpacho Chili duck and soba noodle salad, pickled ginger and toasted sesame seeds Seared duck foie gras, buttery brioche, blueberry and balsamic glaze Seared sea scallop, green pea puree, crisp bacon lardons Vietnamese style rice paper rolls, shredded chicken, coriander, mint and chili sauce Blackened tuna fillet on pak Choy salad with Miso and black sesame dressing Oven roasted Italian anti pasta platter with peppers, artichokes, mushrooms and pesto crostini V Warm goats cheese and caramelized onion tart with boutique greens and tomato tarragon dressing Thyme scented wild mushroom pastiade, green pea pure, Cabbage and green pea fricassee V

Soup Tuscan minestrone soup with a caprese bruchetta V Roasted pumpkin and pine nuts soup with coriander Veloute of sweet corn with crab and parmesan crostini Cream of cauliflower with toasted almonds and truffle V Tomato consomm with prawn and basil ravioli Forest mushroom soup with thyme and gruyere toasts V Tom yam flavored tomato broth with lemon grass and scallop dumplings Ginger flavored chicken consomm with tomato and minced shrimp dumpling Tomato consomm with goats cheese and basil ravioli V Manhattan clam chowder with cornbread dumplings Main course Roasted fillet of black cod, caramelized endive, fresh orange and olive oil emulsion Roasted fillet of sea bass, fresh herb and potato galette, seafood bouillabaisse sauce Baked rack of lamb, potato fondant, ratatouille and black olive jus Proscuito wrapped veal fillet, garlic potato puree, spring vegetables, mushroom sauce Roasted free-range chicken supreme, wild mushroom risotto, asparagus, foie gras sauce Twice roasted duckling, steamed broccolini and quince paste Slow braised short ribs, baked sweet potato and sticky barbecue sauce Grilled tenderloin of Australian beef, onion marmalade, roasted garlic potatoes, red wine sauce Grilled Australian rib eye, sauted rock lobster tail, asparagus, potato dauphiniose, truffle sauce Seared escalopes of venison, sweet baby beet risotto, garden peas and blackberry sauce Blackened salmon fillet, sauted peppers, garlic spinach and spicy tomato sauce Spice crusted spring chicken, mango papaya salad, and white wine passion fruit sauce Risotto of pear tomatoes, warm salad of baby asparagus and pecorino V Tart tatin of caramelized shallots and goats cheese, celeriac apple remoulade, baby roquetteV lasagna of Provencal vegetables and ricotta, stuffed tempura baby zucchini flower V


Desserts Cappuccino caramel cheesecake with mulberry compote Pistachio pudding with iced vanilla parfait and lemon chiboust Lemon curd and raspberry crumble with citrus fruit compote Banana split cheese cake and rhubarb & pear crumble Chocolate indulgence Chocolate cream brle, chocolate mille feuille, chocolate almond cake and whisky sauce Minted rice pudding with orange and ginger mousse and vanilla sauce Chocolate banana spring rolls with Lychee compote and fresh mango Lemon curd and green tea crumble with citrus fruit compote

 INTERNATIONAL BUFFET MENU A

APPETIZERS AND SALADS Seared tuna with Nicoise salad and quail eggs Vegetable frittata Baby asparagus with sauted onion and crispy bacon Braised mussels with saffron and tomato concasse Spicy glass noodle salad with shrimps Pork tonnato INTERNATIONAL SALAD BAR Greens Arugula, frisse, oak leaf, romaine Crudits Carrot, celery, sprout, tomato cherry, beans Dressings French, Italian, orange dressing, thousand island, balsamico Condiments Bacon, olives, parmesan cheese, pickled vegetables, croutons, lemon wedges SOUP Seafood and saffron soup with rouille Selection of breads, butter and margarine HOT Roasted chicken with Arabic spices served on raisin and cashew nut pilaf Salmon medallions with gratin potatoes, tomato and olive salsa Sauted vegetables with oyster sauce Braised short rib with honey glaze Fried noodles with vegetables Steamed white rice CARVING Honey glazed ham with assorted mustards and bread roll selection


DESSERT Chocolate ganache slice Hazelnut forest and nougat Coconut pudding Triple chocolate mousse Opera cake Pecan pie

Fresh Seasonal Fruits

 INTERNATIONAL BUFFET MENU B

APPETIZERS AND SALADS Poached salmon with lentil salad and citrus dressing Greek salad with feta cheese crumbles Sliced pork with grilled pineapple salad and peppercorn dressing Avocado and chicken salad with coriander dressing Cajun spiced shrimp salad with roasted pumpkin Apple and fennel salad INTERNATIONAL SALAD BAR Greens Arugula, frisse, oak leaf, romaine Crudits Carrot, celery, sprout, cherry tomatoes, beans Dressings French, Italian, tartare, thousand island, balsamico Condiments Bacon, olives, parmesan cheese, pickled vegetables, croutons, lemon wedges SOUP Tom yum gong (prawn and lemongrass soup) Selection of breads, butter and margarine HOT Seared black sea bass with fennel and capsicum sauce Grilled lamb cutlets with tomato confit and basil jus Salmon medallions with tomato and olive salsa Steamed chicken with wolfberries and Chinese herbs Braised assorted mushrooms and bamboo fungus Steamed white rice CARVING Herb crusted Australian beef sirloin with mustards and roll


DESSERT Double chocolate Swiss roll Opera cake Panna cotta Baked New York cheese cake Chocolate almond cake Mini custard tarts Fresh Seasonal Fruits

 INTERNATIONAL BUFFET MENU C

APPETIZERS AND SALADS Seared tuna with mixed bean salad and citrus dressing Beef carpaccio with pickled cucumber salad Honey-ginger glazed snapper with pak choy salad Char-grilled beetroot and goats cheese salad Braised cabbage with caraway dressing Selection of sliced charcuterie with mustard and pickles SEAFOOD COUNTER Fresh crabs, prawns, clams and mussels Assorted sushi and sashimi INTERNATIONAL SALAD BAR Greens Lollorosa, frisse, oak leaf, romaine Crudits Carrot, celery, sprout, cherry tomatoes, beans Dressings French, Italian, cocktail, herb mustard vinaigrette, balsamic Condiments Bacon, olives, parmesan cheese, pickled vegetables crudities, croutons, lemon wedges SOUP Lobster bisque with crab meat and sauce rouille crouton Selection of breads, butter and margarine HOT Cajun spiced chicken breast with pumpkin and cherry tomatoes Stir fried beef with mushrooms and oyster sauce Braised bean curd with assorted mushrooms Seared salmon with roasted sweet potato and green bean salad Shanghainese fried noodles Steamed white rice


CARVING Honey glazed ham with assorted mustards and bread roll selection Peking duck Hong Kong style DESSERT Mini fresh fruit pavlova Raspberry Swiss roll Chocolate cream brle Blueberry cheese cake Lemon tart Apple crumble

Fresh Seasonal Fruits

 CHINESE SET MENU A

ASSORTED DIM SUM COMBINATION Steamed shrimp dumpling Baked wild mushroom cup Crispy vegetarian taro puree Sauted scallops with shrimps and macadamia nuts Braised winter melon soup with crabmeat and seafood Braised seasonal vegetables in conpoy sauce Poached chicken Fried rice with minced beef in shrimp paste Seasonal fresh fruits Chinese tea

CHINESE SET MENU B

ASSORTED DIM SUM COMBINATION Steamed shrimp dumpling Baked wild mushroom cup Crispy spring rolls with chicken Sauted scallops with celery and mixed bell peppers Braised conpoy soup with dried seafood Deep-fried pork spare ribs in sweet brown sauce Braised seasoning vegetable and Chinese mushroom in oyster sauce Fried rice with chicken and pineapple Seasonal fresh fruit Chinese tea

 CHINESE SET MENU C

COMBINATION OF ASSORTED CHINESE FOOD PLATTER Barbecued pork glazed in honey sauce Chilled pork knuckle cubes with black vinegar dip Marinated jellyfish in spring onion and sesame oil Sauted shrimp with sliced cuttlefish and vegetables in X.O sauce Braised bean curd soup with seafood Wok-fried assorted mushrooms with dried shrimp roe Deep-fried boneless duck in taro Fried rice with shrimps, barbecued pork and egg Seasonal fresh fruits Chinese tea