CONRAD PREMIERE DINNER PACKAGE

“Your Premiere Wed Wedd ing sta starts here at Conrad”

CONRAD’S WEDDING SERVICES


Choice of Chinese and International Buffet Dinner




An invitation for 6 persons to sample your chosen menu prior to your wedding event




Complimentary Mocktail for all guests during Pre-dinner Cocktail




Complimentary soft drinks and mixers for up to 4 hours during your celebration




Stylish five-tier wedding cake and a delicious top tier for the wedding couple




Delicious wedding fruit cakes, chocolates or signature Conrad teddy bears for your guests




One night stay in one of our luxurious suites and wake up to a sumptuous in-room breakfast or enjoy your breakfast at Oscar’s




A bottle of champagne and a delectable array of gourmet chocolates delivered to your Suite




Elegant wedding invitation cards for up to 70% of your confirmed guest list (Excluding printing)




Glamourous wedding decorations to enhance your celebrations




Creative floral centerpieces on all tables




Waiver of corkage charge for all duty-paid and sealed bottles of hard liquor (except beer, wine and champagne)




Two reserved VIP parking lots at the main hotel entrance




Complimentary car passes for up to 20% of your confirmed guest list




Stylish wedding guestbook and well wishes box




Complimentary dinner at award-winning Golden Peony restaurant (valued at S$120.00nett) for your first anniversary 2016 WEDDING PACKAGES* Weekends (Minimum 30 tables) From S$1538++ per table of 12 persons [January to April 2016] From S$1588++ per table of 12 persons [May to December 2016]

Inclusive of one 30 litre barrel of beer and one complimentary bottle of house wine per guaranteed table Weekdays (Minimum 20 tables) From S$1338++ per table of 12 persons [January to April 2016] From S$1388++ per table of 12 persons [May to December 2016] Inclusive of free flow beer from 7pm to 11pm * Other Terms and Conditions apply For more details, please call our wedding consultants at tel: +65 6432 7170/76 or email: [email protected]

WEEKEND WEDDING MENU A

Happiness Platter Barbecued Suckling Pig, Minced Chicken Dumpling, Fried Fish Maw Omelette, Sliced Duck marinated with Five Spices, Sea Jelly with Minced Spring Onions  

Bird’s Nest Braised with Bamboo Pith, Crab Meat and Roe  

Conrad Duo Magnificent Golden-fried Prawn Ball filled with Minced Meat Sautéed Scallop with Sweet Pea, Pine Mushroom and Preserved Vegetable  

Red Grouper Steamed with Superior Soy Sauce, topped with Crispy Bean Crumb  

Abalone Sliced, Braised with Sea Cucumber and Chinese Cabbage  

Pork Chop Golden-fried and served with Mesclun Mixed Salad  

Chicken Poached in Herbal Broth served with ‘Kai Lan’  

Fried Rice with Assorted Diced Seafood in ‘Hokkien’ Style  

Dessert Chilled Cream of Avocado with Coral Weed  

Chinese Tea In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union, Shark’s Fin is no longer featured in our menus to minimize the eco system impact associated with the hunting of sharks

WEEKEND WEDDING MENU B Happiness Platter Suckling Pig, Crabmeat Omelette, Fresh Prawn wrapped with Crispy Filo Dough, Vietnamese Spring Rolls, Japanese Sushi  

Lobster Double-boiled with Chinese Cabbage, Sea Whelk, Conpoy, Bamboo Pith and Chicken  

Scallop and Prawn Sautéed with Honey Pea in XO Chilli Sauce  

‘Soon Hock’ Fish Steamed with Beancurd, Shredded Pork and Preserved Vegetable  

Abalone Sliced, Braised with Black Mushroom and served with Spinach  

Spare Rib in Aromatic Mocha Sauce served with Almond Flakes  

Duck Stewed, topped with Braised Assorted Vegetable  

Udon Noodle Stir-fried with Diced Seafood in Black Pepper Sauce  

Dessert Chilled Lemongrass-flavoured Jelly with Aloe Vera, Diced Mango and Strawberry  

Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union, Shark’s Fin is no longer featured in our menus to minim ize the eco system impact associated with the hunting of sharks

WEEKDAY WEDDING MENU A Happiness Platter Suckling Pig, Pan-fried Dumpling, Sliced Smoked Duck, Japanese Sushi, Sea Jelly with XO Chilli Sauce  

Baby Abalone Double-boiled with Chicken, Chinese Cabbage, Bamboo Pith and Wild Mushroom  

Conrad Duo Magnificent Prawn Ball coated with Golden-fried Bread Crumb Sautéed Spare Rib in Champagne Sauce  

Grouper ‘QingZheng’ with Superior Soy Sauce  

Baby Abalone Braised with Black Mushroom served with Chinese Cabbage  

Crispy Chicken topped with Crispy Minced Garlic  

Ee Fu Noodle Stewed with ‘Shimeiji’ Mushroom, Crabmeat and Bean Sprout  

Dessert Double-boiled Pear with Snow Fungus, Dried Longan and Lily Bulb, Served chilled  

Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union, Shark’s Fin is no longer featured in our menus to minim ize the eco system impact associated with the hunting of sharks

WEEKDAY WEDDING MENU B Happiness Platter Suckling Pig, Vietnamese Spring Rolls, Sliced Drunken Chicken, Chilled Sea Whelk in Thai Sauce, Sea Jelly with XO Chilli Sauce   Lobster Braised with Conpoy, Fish Maw and Bamboo Pith   Conrad Prawn Duo Deep-fried Prawn wrapped in Mashed Taro Sautéed Prawn with Green Vegetables   Red Grouper Traditional Style - Steamed and topped with Sliced Mushrooms, Carrots and Fresh Turkey Ham   Whole Scallop Braised with Honshimeiji Mushroom and Black Mushroom Served with Spinach   Roasted Duck marinated with Chinese Herbs   ‘Mian Xian’ Noodle Stir-fried with Assorted Vegetables, Barbecued Pork and Diced Prawn   Dessert Sweet Yam Paste served with Golden Pumpkin Puree   Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union, Shark’s Fin is no longer featured in our menus to minim ize the eco system impact associated with the hunting of sharks

BUFFET DINNER MENU (S$158++ Per Person) Cold “Extravaganza” Smoked Salmon Carpaccio Lemon Chutney Tomatoes and Mozzarella with Garlic Roasted Eggplant Crisp Onions with Black Pepper Pickled Mixed Seafood on Tabouleh Salad Eel, Scallops, Mussels, Octopus “Tian” of Broccoli and Tuna Lobster Cream Drunken Chicken on Peperonata Pesto Vinaigrette Pressed Sushi with Barbecued Eel Beef Pastrami with Melons Chinese Cold Cuts Roast Potato Salad Seasonal Mixed Greens Hot “Extravaganza” Corn Soup with Chilli Oil Grilled Chicken Breast with Honey-spiced Sauce Whole Roasted Sea Bream on Raifort Sauce with Cherry Tomatoes Sautéed Vegetables Hong Kong-style Grilled Lamb Chops with Walnut Mint Gravy Indonesian-style Beef Rendang Stir-fried Prawns with Dried Chilli Fried Rice with Salmon Black Pepper Beef Sirloin with Sweet Onion Sauce Dessert Buffet Apple Tart Normandie Orange Panna Cotta New York Cheese Cake Banana Chocolate Cubes Strawberry Champagne Mousse Chocolate Royal Hazelnut Crunch Seasonal Fresh Fruits served with Exotic Assorted Coulis Tower of Three Nuts Brownie White Chocolate Raspberry Mousse Hot Chocolate Pudding Coffee or Tea