CHRISTMAS EVENTS AT
SHANGRI-LA HOTEL, SYDNEY 2016
CHRISTMAS EVENTS
SHANGRI-LA HOTEL, SYDNEY 2016
Situated in the historic Rocks district with stunning views
of the Sydney Harbour Bridge and Opera House, ShangriLa Hotel, Sydney is the perfect choice for your Christmas
celebrations.
Elegant venues are available for both intimate and larger
events to suit all Christmas festivities.
Enjoy a wide range of events packages, from enticing
Christmas set menus and themed buffets to personalised
parties and gatherings. Our events team has the dedication
and experience to ensure your event will not only be a great
success, but truly memorable.
With a selection of indoor and outdoor venues, including
the recently renovated Grand Ballroom, Shangri-La Hotel,
Sydney offers a variety of tailor-made packages to your
specific requirements to make the event uniquely yours.
CHRISTMAS LUNCH SET MENU
For a personalised Christmas event to suit a celebration of any style and
size, choose from the following Christmas delights specifically prepared
CHR IS TM A S LUNCH
for you and your guests.
ENTRÉE
•King fish sashimi, Persian feta, pea leaves, ginger and shallot dressing
•Wagyu beef bresaola, Kalamata olives, caper berries and cherry vinaigrette
•Grilled pears, goat cheese, roasted walnut and fig vinocotto
•Seared scallops, South Australian cherry compote, asparagus and salmon roe
•Poached chicken, crispy apple, walnut salsa and basil pesto
MAIN
•Pan fried barramundi, pumpkin fondant, broccolini and pineapple salsa
•Corn fed chicken breast, tarragon mash potato, green beans and garlic jus
•Sous vide turkey breast, confit leek, Queensland pumpkin and natural jus
•Lamb rump, crushed kipfler potatoes, Australian Kalamata olives and rosemary jus
•Homemade vegetable lasagne, tomato sauce, confit garlic and fried basil
DESSERT
•Pavlova with toasted marshmallow, vanilla crème and seasonal fruit salad
•Cherry pie, baked pistachio tart, sweet and sour cherries
•Drunken Christmas pudding with egg nog sauce and vanilla bean ice-cream
•White Christmas with vanilla mascarpone and almond cake, white chocolate
snow and nougat ripple ice-cream
•Summer trifle with tropical jelly, coconut crème, popping mango, baby coriander,
and mango and passionfruit sorbet
Two course: $70 per person with alternate of main
Three course: $90 per person with alternate of main
Available until 24th December 2016
CHRISTMAS DINNER SET MENU
CHR IS TM A S DINNER
ENTRÉE
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Garlic and chilli prawns, homemade hummus and Turkish bread
House smoked Atlantic salmon, avocado puree, charred lime and dill
Beetroot and blue cheese tart, heirloom tomatoes and wild rocket leaves
Lamb kofta, smoked eggplant puree, tomato salad and pita bread
Pork belly, corn puree, pickled mushrooms and roasted hazelnut
MAIN
•Blue eye cod, wild rice, baby carrots, lime and crispy kale
•Roasted turkey breast, chats potato, honey glazed carrot and gravy
•Slow cooked lamb leg, roasted vegetables, confit tomatoes and Barossa Shiraz jus
•Honey glazed ham, root vegetables, baby potatoes and jus
•Black Angus sirloin, shallot puree, green vegetables and cranberry jus
DESSERT
•Pavlova with toasted marshmallow, vanilla crème and seasonal fruit salad
•Cherry pie, baked pistachio tart, sweet and sour cherries
•Drunken Christmas pudding with egg nog sauce and vanilla bean ice-cream
•White Christmas vanilla mascarpone and almond cake, white chocolate snow and
nougat ripple ice-cream
•Summer trifle with tropical jelly, coconut crème, popping mango, baby coriander, and
mango and passionfruit sorbet
Two course: $80 per person with alternate of main
Three course: $90 per person with alternate of main
Available until 24th December 2016
CHRISTMAS BUFFET MENU
Perfect for larger groups, the Shangri-La Christmas buffet menu offers a sumptuous feast with festive spirit.
CHR IS TM A S BU FFE T
COLD SELECTION
•Sydney rock oysters and Pacific oysters, Tiger prawns, lime, lemon,
tabasco and shallot vinegar
•Cured and house smoked meats with condiments
•Heirloom tomatoes, goat cheese, basil and aged balsamic
•Queensland pumpkin, organic chickpea and lentil salad
•Poached chicken, rocket, pomegranate and roasted nuts
•Traditional potato salad, mustard and pickled vegetables
•Mezze platter, homemade dips, marinated olives and Turkish bread
HOT SELECTION
•Roast whole turkey with cranberry sauce, walnut and apricot stuffing with
traditional accompaniments
•Honey baked ham with all the trimmings
•Whole smoked salmon with sour cream and horseradish
•Vegetable lasagne
•Creamy potato and cauliflower gratin
•Steamed vegetables with melted butter
•Spinach and feta cheese in puff pastry
Buffet Lunch: $90 per person
Buffet Dinner: $120 per person
Carving station: Additional $10 per person
Available until 24th December 2016
DESSERT
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Cherry Pie with baked pistachio frangipani and sweet and sour cherries
•
White Christmas with vanilla marscapone, almond sponge and white
chocolate glaze
•
Summer Trifle with tropical jelly, coconut créme, popping mango and
baby coriander
•
Chocolate Peanut Brownie with chocolate créme and chocolate
ganache
•
Egg Nog Cheesecake with baked white chocolate and raspberry ripple
•
Christmas Plum Pudding with egg nog suace
•
Seasonal Fruit Salad
Beverage packages
Two hour (premium):
Three hour (premium):
Four hour (premium):
$37 per person ($48 per person)
$44 per person ($56 per person)
$48 per person ($62 per person)
CHR IS TM A S C A N A PÉS
CHRISTMAS CANAPÉS
COLD CANAPÉS
DESSERT CANAPÉS
$5.50 per piece
$5.50 per piece
HOT CANAPÉS
SUMPTUOUS CANAPÉS
•Moroccan prawn skewers with lime mayo
•Traditional beef guiness pie with smokey bbq sauce
•Chicken and leek pie with tomato pickles
•Fetta and spinach filo pillows
•Vegetable potato strings with pesto aioli
•Middle Eastern lamb skewers with garlic and sumac yoghurt
•Pulled pork and coleslaw slider with chilli mayo
•Tarragon chicken wrap with pickled vegetables
•Canadian scallops on pea puree with salmon roe
•Confit duck leg with truffle mash
•Organic beetroot and Rockford cheese quiche
•Wagyu beef brisket, crushed kipfler potato and garlic jus
$5.50 per piece
$8.50 per piece
•Sashimi and sushi platter, pickled ginger and soy sauce
•Artichoke and basil tapenade
•Tuna tartare, Dijon mustard, dill and shallots
•Dry aged bresaola on grissini stick, parmesan and truffle
•Homemade chicken and tarragon terrine, brioche croton and baby herbs
•Smoked boccocini and cherry tomato skewers with watercress pesto
•Mini cherry pies
•White Christmas cake
•Summer trifles
•Santa’s hats
•Gingerbread and salted caramel
•Candy cane macaron
CHEF’S STATIONS
Chef’s station is available for minimum of 25 persons and one Chef in
CHR IS TM A S C A N A PÉS
attendance per 150 guests at $75 per hour.
SPIT ROASTED WHOLE ANIMAL ROASTS
•Enjoy our rotisserie barbecue for your dinner function or delight in the
theatre of the barbecue in the Heritage Plaza. Choose from the following:
• Whole Maclay Valley Pig: Roasted pumpkin with Shangri-La honey,
vegetable lasagna, jasmine rice, natural jus, peeled tiger prawns (cocktail
sauce, lemon wedges), South Australian cherries, tropical fruit salad,
Aussie coleslaw salad, homemade beetroot and avocado dip, long
baguette and sourdough bread.
$750 per roast (serves 12-15 guests)
• Whole Central NSW Boer Goat: Baked potatoes, onion and garlic
cauliflower gratin, Middle Eastern pilaf rice, mint yougurt sauce, peeled
tiger prwans (cocktail sauce, lemon wedges), South Australian cherries,
tropical fruit salad, greek salad with feta, homemade hummus and
smokey egg plant dip, Turkish bread and lavosh.
$650 per roast (serves 12-15 guests)
•Whole Milly Hill Lamb: Baked potatoes, onion and garlic cauliflower gratin,
Middle Eastern pilaf rice, mint yogurt sauce, peeled tiger prawns (cocktail
sauce, lemon wedges), South Australian cherries, tropical fruit salad,
Greek salad with feta, homemade hummus and smokey eggplant dip,
Turkish bread and lavosh.
$550 per roast (serves 12-15 guests)
OYSTER & PR AWN BAR
•Sydney Rock oysters, Pacific oysters and poached prawns with red wine
and shallot vinaigrette, cocktail sauce, fresh lemons and tabasco
$25 per person
SUSHI & SASHIMI
•Selection of Kingfish and salmon sashimi, California sushi rolls, salmon and
tuna rolls, Wasabi, pickled ginger and soy sauce
$23 per person
•Temaki “hand roll” of soft shell crab and smoked eel nigiri
•+ $6 per person
MOLECULAR
•Liquid nitrogen station making everything from fresh churned ice cream
to frozen lollipops
$25 per person
CARVERY
•Your choice of slow roasted beef, pork or lamb with classic
accompaniments and house made brioche rolls
$24 per person
AUSTR ALIAN CHEESE TABLE
•Selection of three artisan Australian cheeses with lavosh, crisp breads,
mixed nuts, grapes and dried fruits
$29 per person
INTERNATIONAL CHEESE TABLE
•Selection of three artisan Australian and two international cheese with
lavosh, crisp breads, mixed nuts, grapes and dried fruits
$35 per person
DESSERT
•Chocolate fountain, fairy floss and Chef’s selection of individual desserts
$20 per person
CAPACITY
Plated Menu and buffet menu can be served in all rooms except for
INFOR M ATION
Level 4 boardrooms.
Grand Ballroom I and II
Capacity for 450
Grand Ballroom I
Capacity for 200
Grand Ballroom II
Capacity for 200
Cambridge I and II
Capacity for 30
Cambridge III and IV
Capacity for 60
Cambridge I - IV
Capacity for 100
Essex I and II
Capacity for 60
Essex ICapacity for 30
Essex IICapacity for 30
Bradfield Lounge
Capacity for 60
Harlequin
Capacity for 50
Heritage I and II
Capacity for 80
AltitudeCapacity for 100 **
Altitude Private Dining Room Capacity for 18**
*The above seating capacities, excluding Altitude, reflect banquet
configuration and do not include any audio visual requirements
**Long table configuration
BOOKINGS
Contact our Events team on [email protected] or 02 9250 6089
SHANGRI-LA HOTEL, SYDNEY
176 Cumberland Street, The Rocks, Sydney NSW 2000
www.shangri-la.com/sydney