SCHOOL FORMAL MENUS I N T R O D U C T I O N S C H O O L F O R M A L P A C K A G E S M E N U C H O I C E S B U F F E T M E N U C O N T A C T

S C H O O L F O R MA L M E N U S INTRODUCTION ADELAIDE | S C H O O L F O R M A L PA C K A G E S | MENU CHOICES | BUFFET MENU | C O N TA C T ...
Author: Ami Morton
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S C H O O L F O R MA L M E N U S

INTRODUCTION

ADELAIDE

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S C H O O L F O R M A L PA C K A G E S

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BUFFET MENU

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InterContinental Adelaide North Terrace | Adelaide SA 5000 | Australia Visit www.icadelaide.com.au or click here to contact us

I NT R ODU CTI ON

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Whatever the scale or theme of your school formal, we use our considerable culinary know-how to create the perfect event.

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Local Origins Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area.

Our Local Origins dishes for instance, offer signature and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area.

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Our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared classic and contemporary dishes from around the world.

World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how.

For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Simply click on the style of menu you require from the bottom navigation bar to view the options available. Alternatively our team of chefs would be pleased to work with you to create your very own insider menu to ensure a truly memorable experience.

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Light

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Vegetarian

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Gluten Free

*Menu items are subject to change.

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SC HO OL F O R MA L PA C KA G ES G U I D E L INE S

P RIM A R Y $70.00 per person

- School formal packages available Sunday to Thursday (weekends subject to availability)

MENU

- 3 course menu: Set/alternate menu Side dishes - 4.5hr soft drink package - Mocktail on arrival

- Minimum number of 80 guests is applicable for the Banksia Room - Minimum number of 200 guests is applicable for the Ballroom

VENUE INCLUSIONS

- DJ - Photography includes photo booth options and roving photographer - Balloon centrepiece - Personalised menus - Dance floor - Lectern and microphone - Ballroom formals also include spectacular individual pin-spot lighting on all guest tables Chair covers, in your choice of colour, from $7.00 per person After dinner offerings from $7.00 per person

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GUIDELINES | PRIMARY | SECONDARY | TERTIARY

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SC HO OL F O R MA L PA C KA G ES S E C O ND AR Y $80.00 per person

TERT IA R Y $83.00 per person

MENU

MENU

- 3 course menu: Set/alternate entrée and desser t Choice between 2 dishes for mains Side dishes - 4.5hr soft drink package - Mocktail on arrival - After dinner offerings

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Buffet menu (minimum 50 guests) 4.5hr soft drink package Mocktail on arrival After dinner offerings

VENUE INCLUSIONS

- DJ - Photography includes photo booth options and roving photographer - Balloon centrepiece - Personalised menus - Dance floor - Chair covers - Lectern and microphone - Ballroom formals also include spectacular individual pin-spot lighting on all guest tables

VENUE INCLUSIONS

- DJ - Photography includes photo booth options and roving photographer - Balloon centrepiece - Personalised menus - Dance floor - Lectern and microphone - Ballroom formals also include spectacular individual pin-spot lighting on all guest tables Chair covers, in your choice of colour, from $7.00 per person

INTRODUCTION

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GUIDELINES | PRIMARY | SECONDARY | TERTIARY

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M EN U CHO IC ES SO U PS Roasted Japanese pumpkin with coriander and sour cream Creamy chicken with sautéed mushrooms

ENT R ÉES Chicken Caesar salad with focaccia croutons and parmesan shavings Warm goat cheese and Spanish onion tar t, cherry tomatoes and wild rocket pesto Spinach and ricotta cannelloni with tomato basil sauce Asian style marinated beef salad with green papaya salad and sweet and sour dressing v

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SOUPS | ENTRÉES | MAINS | DESSERTS

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Grilled por tobello mushrooms with cherry tomatoes, red onions and sticky balsamic dressing

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M EN U CHO IC ES MAI NS Crispy chicken breast on parmentier potatoes with garlic green beans and black pepper jus g

Grilled chicken breast with roast Lebanese eggplant ratatouille and a light basil sauce Char-grilled sirloin, rissole potatoes with onions, mushrooms, and a pepper sauce Roasted lamb cutlets, potato gratin, baby carrots, salt baked shallot and tomato fondue Pan fried barramundi fillet on spring onion mash served with roast cherry tomatoes

v Mushroom risotto served with parmesan cheese and

truffle oil

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M EN U CHO IC ES DES SERT S Peach and vanilla crumble with strawberry ice cream Mixed mini ice creams Chocolate caramel mousse with raspberry coulis g

Mango and coconut meringue tar t Sticky date pudding with wattleseed butterscotch sauce Hazelnut crunch with double choc sauce Black Forest trifle

AFT ER DIN NE R O FFE RI N GS White chocolate and apricot fudge Lemon and lime cheesecake

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B U FFE T ME N U MINIMUM OF 50 GUESTS

ENT R ÉES Cos lettuce hear ts with Caesar dressing g

Marinated bocconcini cheese and slow roasted cherry tomatoes Char-grilled chorizo and risoni pasta salad with a chili coriander dressing Panzanella salad

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Cold meat platter : Barossa ham, coppa and sopressa a with gourmet Beerenberg mustards Assor ted antipasti vegetables: grilled ar tichokes, marinated capsicums, Kalamata olives, grilled eggplant Assor ted bread basket, grissini and filled focaccia

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ENTRÉES | HOT SELECTION | DESSERTS

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B U FFE T ME N U H OT SELE CT I ON

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Poached salmon in Chinese master stock, served with shiitake mushrooms and baby corn

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Char-grilled beef striploin with creamy mash potatoes and sautéed mushrooms

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Butter chicken with steamed basmati rice

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Baked penne pasta with olives and semi-dried tomatoes

SERV ED W IT H Steamed seasonal vegetables Roast rosemary cocktail potatoes

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B U FFE T ME N U DES SERT S a Assor ted Australian cheeses served with muscatels and homemade lavosh (Australian cheddar, Tasmanian brie and blue cheese)

Passionfruit pavlova Mixed berries jalousie White chocolate mousse Chocolate cake w

Apple strudel Crème brûlée Fresh seasonal fruit platter Fresh cream and fruit coulis Freshly brewed tea and coffee

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ENTRÉES | HOT SELECTION | DESSERTS

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BUFFET MENU

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CO N TACT U S To ensure the most memorable school formal experience, speak to our dedicated Events Co-ordinator and arrange a viewing of our hotel. There is an opportunity to receive a chauffeured pick-up from your school to our hotel, subject to availability. INTERCONTINENTAL ADELAIDE North Terrace Adelaide, SA 5000, Australia www.icadelaide.com.au BOOKINGS AND INFORMATION Tel: 08 8238 2339 Email: [email protected]

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