CONRAD PREMIERE DINNER PACKAGE ““““YYYYoooourururur PPPPrrrreeeemmmmiiiieeeerrrre e e e WeWeWeWeddddddddinginginging ststststaaaarrrrtstststs hhhheeeerrrre e e e aaaatttt CCCCoooonnnnrrrraaaadddd””””
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
� 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
2015 WEDDING PACKAGES*
Weekends (Minimum 30 tables)
From S$1488++ per table of 12 persons [January to April 2015]
From S$1538++ per table of 12 persons [May to December 2015]
Inclusive of one 30 litre barrel of beer and one complimentary bottle of house wine per guaranteed table
Weekdays (Minimum 20 tables)
From S$1288++ per table of 12 persons [January to April 2015]
From S$1338++ per table of 12 persons [May to December 2015]
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
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Pork Chop
Golden-fried and served with Mesclun Mixed Salad
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Chicken
Poached in Herbal Broth served with ‘Kai Lan’
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Fried Rice
with Assorted Diced Seafood in ‘Hokkien’ Style
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Dessert
Chilled Cream of Avocado with Coral Weed
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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
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Scallop and Prawn
Sautéed with Honey Pea in XO Chilli Sauce
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‘Soon Hock’ Fish
Steamed with Beancurd, Shredded Pork and Preserved Vegetable
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Abalone
Sliced, Braised with Black Mushroom and served with Spinach
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Spare Rib
in Aromatic Mocha Sauce served with Almond Flakes
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Duck
Stewed, topped with Braised Assorted Vegetable
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Udon Noodle
Stir-fried with Diced Seafood in Black Pepper Sauce
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Dessert
Chilled Lemongrass-flavoured Jelly with Aloe Vera, Diced Mango and Strawberry
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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
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Conrad Duo Magnificent
Prawn Ball coated with Golden-fried Bread Crumb
Sautéed Spare Rib in Champagne Sauce
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Grouper
‘QingZheng’ with Superior Soy Sauce
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Baby Abalone Braised with
Black Mushroom served with
Chinese Cabbage
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Crispy Chicken
topped with Crispy Minced Garlic
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Ee Fu Noodle
Stewed with ‘Shimeiji’ Mushroom, Crabmeat and Bean Sprout
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Dessert
Double-boiled Pear with Snow Fungus, Dried Longan and Lily Bulb,
Served chilled
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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
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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
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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$140++ 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