DoubleTree by Hilton Bratislava

Transcription

1 Where the little things mean everything. DoubleTree by Hilton Bratislava 2014 NEW

2 DoubleTree by Hilton is special HILTON HHonors Points & Miles and No Blackout dates. Hilton HHonors is the guest reward program to offer it all, at more than 2900 hotels worldwide. With the Hilton HHonors Event planner program, event planners can earn Points and Miles for qualifying events. Sweet Cookie warm welcome, a piece of home, simple pleasure and gift for our guests. Sweet Dreams by DoubleTree sleep experience concept. Breakfast buffet & a la carte menu in respect to DoubleTree high quality standards. Fitness Centre 24/7 non-stop opening hours. Crabtree & Evelyn gentle care with natural cosmetic. Wireless connection free internet connection for our guests. HiltonHHonors.com/eventbonus

3 CARE of You It has been and continues to be our responsibility to fill the earth with the light and warmth of hospitality! Conrad Hilton Creating a rewarding experience: Where the little things means everything! We provide the special comforts and acts of kindness that make the traveler feel human again. We teach kids: to care about our planet, live healthier, to ecology, to be better and empathetic. Name of Picture

4 Hotel Accommodation and Services 120 well - appointed guest rooms including 12 Deluxe rooms & 12 Suites. The biggest conference room Hilton Ballroom in Bratislava and 7 other conference rooms with daylight. Restaurant Toscana with Open Kitchen concept. Restaurant OPUS with international kitchen. Health Club with heated indoor swimming pool & saunas featuring modern fitness centre. Business corner for hotel guests. Wireless high-speed internet connection. Parking in underground garage. Limousine service available. Image 1 Picture of Spa Name of Picture Image 2 Picture of Spa 2 / Golf Name of Picture

5 Guest Rooms & Suites Sweet Cookie for every guest upon arrival Wireless high-speed internet access Free access to Wellness & Fitness Centre Concept Sweet dreams by Doubletree sleep experience Minibar, coffee & tea amenities Room Service Standard Room Safety deposit box, working desk MP3 alarm clock, 32 LCD TV with satellite Individually controlled air conditioning Iron and ironing board, hair dryer CITRON Honey & Coriander by Crabtree & Evelyn Bath Products Suite

6 Wellness & Fitness Centre Heated indoor swimming pool Modern Fitness Centre - opened 24/7 Thai massage centre SABAI Dry sauna Steam room Relaxation room Summer terrace Indoor swimming pool Fitness Centre

7 Our Restaurants Toscana and Opus Toscana Italian Bistro & Lounge Open Kitchen Concept Bar with selection of local and imported wines & other liquors as well as variety of cocktails Cooking classes for individuals and teams Capacity : 70 people Open daily ( ) Image 1 Picture of Restaurant 1 Name of Picture Toscana Open Kitchen Concept Opus Restaurant Breakfast buffet & a la carte menu restaurant Capacity : 100 people Open daily ( ) After upon request OPUS Restaurant

8 Meeting and Banquet Facilities Hilton Ballroom the BIGGEST conference hall in Bratislava, suitable for up to 650 attendees in theatre set up. 7 other flexible conference rooms with day light supported by state-of-the-art audiovisual equipment with total function space sqm. Ideal place for your: conference, exhibitions, fashion shows, balls, receptions, weddings, private parties. Spacious outside terrace at the conference floor. Individually adjustable air conditioning and lightning. High speed internet connection in conference rooms. Professional on site Banquet managers that make your venue easy going. HILTON Ballroom

9 Conference Rooms Capacity Conference rooms capacity Room Name Size LxWxH (m) Area m2 Theatre Classroom Banquet Cabaret Reception U - seating I - seating Geneva Hilton Ballroom 33x17x Waldorf I 9x10x Waldorf II 8x10x Waldorf I+II 17x10x Paris 10x6x Conrad 7x7x Foyer 6x12x Embassy 7x7x Astoria 10x6x HILTON Ballroom

10 Size and Rental of Conference Rooms Room Name Size LxWxH (m) Area in m2 Rental up to 4 hours Rental over 4 hours Hilton Ballroom 33x17x Waldorf 1 8x10x Waldorf 2 9x10x Waldorf 1&2 17x10x Paris 9x12x Conrad 7x7x Foyer 6x12x Embasy 9x9x Astoria 9x12x

11 Technical Equipment Technical equipment Rental up to 4 hours Rental over 4 hours Beamer + screen Sound system Conference microphone (head table) Wireless microphone Lapel microphone Cable microphone Audio recording (mp3 format/1 copy CD) DVD/CD/VCR recorder Technician LCD TV Printer PC/Notebook Translation equipment small booth Translation equipment big booth Translation station 1pcs. 4 4 Flipchart Stage Chair covers 4 4

12 Coffee Breaks WELCOME COFFEE 20 g Mini Cookies chocolate, pistachio, with dried fruit / 20 g Shortbread Cookies vanilla, cinnamon, walnut, coconut 0,33 l Mineral water 0,15 l American coffee or 0,15 l Tea MORNING 50 g Mini Sandwiches with salmon, cucumber and iceberg lettuce 50 g Filled salty crepes with cheese, spinach and pine nuts 30 g Sweet mini croissants vanilla, marmalade, cocoa 50 g Yogurt cups with honey with muesli and seasonal fruits 0,33 l Mineral water 0,15 l American coffee or 0,15 l Tea SWEET 30 g Sponge cake roll coconut, nut, piña colada 30 g Cup cakes with fruit foams strawberry, blueberry, raspberry 50 g Sweet cups Duetto pudding with whipped cream Cottage cheese cream with fruit dip 0,33 l Mineral water 0,15 l American coffee or 0,15 l Tea AFTERNOON 50 g Stuffed buns with turkey ham and cottage cheese 80 g Viennese salt strudel cheese and broccoli, cheese and mushroom 30 g Petit fours / 30 g Fruit baskets 50 g Mousse with fruit / 50 g Somlói (hungarian dessert) 0,33 l Mineral water 0,15 l American coffee or 0,15 l Tea TRADITIONAL 50 g Sandwiches and / 50 g Stuffed buns ham with cheese Leerdammer 80 g Freshly baked strudel walnut, apple, cottage cheese /40 g Bratislava rolls 30 g Crackling scones 0,33 l Mineral water 0,15 l American coffee or 0,15 l Tea MEETING 70 g Bruschetta with roasted pumpkin and Parmigiano cheese 30 g Tramezzini with cheese foam and tomato pesto 50 g Quiche with snow peas, sausage, mushrooms 30 g Petit fours mix 50 g Filleted fruit 0,33 l Mineral water 0,10 l Selection of juices 0,15 l American coffee or 0,15 l Tea

13 Coffee Breaks BUSINESS 50 g Empanada with beef, tomatoes and Ricotta cheese 75 g Filled baguettes with debrecínkou and horseradish Crème fraîche 60 g Wraps - stuffed tortillas with vegetables and chicken; tuna 50 g Poached Fruit with yogurt and whipped cream 0,33 l Mineral water 0,10 l Selection of juices 0,10 l Capsule coffee or 0,15 l Tea VITAL 50 g Vegetable sticks with 3 kinds of dressings 50 g Vegetables fresh buds pea mousse with cream, tomato mousse with pesto and pine nuts 50 g Mix of cereals with yogurt and fruit 50 g Fresh filleted fruit 0,05 l Fresh grapefruit, orange, mix 0,10 l Fruit water with lime and mint, with lemon and grapefruit 0,15 l American coffee or 0,15 l Tea ITALIAN 60 g Crostini with mozzarella and cherry tomatoes, Prosiutto Crudo with arugula 60 g Ciabatta stuffed with Prosciutto Crudo and arugula 100 g Pasta salad with tuna and vegetables 50 g Tiramisu 50 g Tuscan fruitcake pear, apple, plum 50 g Fresh filleted fruit 0,33 l Mineral water 0,10 l Capsule coffee or 0,15 l Tea HILTON BRUNCH 0,25 l Carrot-ginger soup with pumpkin oil and bread 50 g Stuffed Kaiser rolls with cheese and ham, Camembert and egg foam, chicken rissoles 50 g Spinach crepes stuffed with cheese foam and sun-dried tomatoes 50 g Pasta salad with pesto, Chorizo and zucchini 50 g Romaine salad with tarragon, crispy croutons and sheep cheese 50 g Apple Pie 50 g Greek yogurt with Granola and fruit 0,33 l Mineral water 0,15 l American coffee or 0,15 l Tea

14 Buffet Minimum: 20 persons CONFERENCE Starters Pancakes stuffed with salmon, Crème fraîche and chives Zucchini rolls with parmesan cream Ham slices with cheese and avocado mousse and pine nuts Quiche with cheese, snow peas and mint Selection of cheese garnished with grapes, olives and colorful peppers Variations of different kinds of traditional sausages topped with fresh horseradish, lamb's lettuce and capers Salads Legume salad with cherry tomatoes, olives and shallot Lettuce with white melon and ginger-citrus dressing Cucumber-pea salad with mint and mozzarella Salad bar Dressings Vincent dressing Yogurt dressing with chives Main courses Provencal pork with mushrooms Baked boneless chicken legs with thyme and butter sauce Halibut with olives and Salsa verde sauce Penne with sun-dried tomatoes and parmesan sauce Side dishes Mashed potatoes with chickpeas Rice with grilled mushrooms and herbs Roasted root vegetables with wild honey and lemon thyme Desserts Fruit salad Lemon Pie - Key lime pie Petit Fours Selection of breads and pastries

15 Buffet Minimum: 20 persons CLASSIC & TRADITIONAL Starters Crackling pastry with marinated Camembert Smoked trout with horseradish cream and lemon jelly Duck liver terrine with almonds and dried cranberries Slovak sheep cheese pralines stuffed with grapes in nuts, chives and sesame Selection of Slovak cheese with dried fruit Selection of Slovak sausages with chilli and Alma pepper Salads Chickpea salad with cherry tomatoes, cucumber and garlic croutons Cabbage salad with celery, carrot, leek and lemon-mayonnaise dressing Beetroot salad with spinach, goat cheese and walnuts Salad bar Dressings Vincent dressing with red onion Creamy yogurt dressing with dill Main courses Pork tenderloin in bacon with a mushroom sauce Spicy beef goulash "Pressburg" Fried chicken butcher Cornflakes Sheep cheese pies with cream (toasted bacon) Side dishes Potatoes stuffed with mushrooms and onions Steamed rice with sweet peas Homemade bread dumpling with roasted onions and prunes Desserts Selection of home made Slovak desserts Cottage cheese pancakes stuffed with lemon whipped cream Selection of homemade strudels Potato dumplings with butter, poppy seeds and nuts Selection of breads and pastries Option - live station cooking in a case of 200 pax.

16 Buffet Minimum: 20 persons GRILL PARTY Starters Bruschetta with onion remoulade Bruschetta with roasted pumpkin, Camembert and onion Bruschetta with eggplant, water cress and garlic Bruschetta with mozzarella and tomatoes Salads Yogurt salad with grated white cabbage, carrot and apple Cucumber salad with mint, peas and radishes Salad bar Dressings Vincent dressing with red onion American dressing Main courses Grilled chicken Satay marinated in herbs with Teriyaki sauce Roasted chicken legs with barbecue sauce Pork tenderloin skewers with zucchini, bacon and onion Grilled "Oštiepok" sheep cheese with cranberry chutney Side dishes Roasted potatoes with creamy and dill dressing Grilled vegetables with Provencal herbs Grilled corn Desserts Poppy seed-cherry strudel Pecan pie Baked apples and pears with cinnamon and nuts Selection of breads and pastries Option - live station cooking in a case of 200 pax.

17 Buffet Minimum: 20 persons CELEBRATION Snacks Goat cheese pralines stuffed with grapes in nuts and chives Smoked salmon, Crème fraîche and lemon Tramezzini with Chorizo, butter, olive, purple shiso Starters Cup with mozzarella, artichokes and pesto with sun-dried tomatoes Pancake with ginger Crème fraîche, carrot shavings and chives Sliced pork loin with tuna sauce, capers and Parmesan cheese Selection of sausages with capers and olives Selection of Italian cheeses, olives, artichokes and marinated vegetables Salads Zucchini-cucumber salad with water cress, green beans and dressing Beetroot salad with horseradish, baby spinach and goat cheese Lettuce with pine nuts, sun-dried tomatoes and croutons Coleslaw salad Salad bar Dressings American dressing Yogurt-herb dressing Main courses Confit duck breast served with baked pumpkin and Savoy cabbage Pork tenderloin medallions with poached pear and thyme sauce Baked salmon with fresh horseradish, dill and hollandaise sauce Risotto with baby carrots, asparagus, sweet peas and parmesan Side dishes Mashed potatoes with chickpea and cream Steamed vegetables with herb butter Rice with turmeric, peanuts and corn Baked potato medallions Desserts Macaron Dessert Opera Strawberry-cream mousse Petit Fours Selection of breads and pastries Option - live station cooking in a case of 200 pax.

18 Buffet Minimum: 20 persons TASTE OF CHRISTMAS Christmas punch Starters Salmon-spinach terrine Duck pate with Port wine and red orange Tartalettes stuffed with mushroom ragout Selection of cheese decorateded with capers Caperberries and olives Variations of Christmas sausages with fresh horseradish Salads Panzanella - tomato salad with fried colored peppers, croutons and extra virgin olive oil Beetroot carpaccio with filleted orange, grapefruit, chicory, walnuts and balsamic Slovak potatoes salad with shallot and capers Christmas mayonnaise salad Salad bar Dressings Ginger-citrus dressing Yogurt-mint dressing with pomegranate Main courses Venison ragout with mushrooms, wine and cranberries Roasted duck with kumquat Pork stuffed with meat and sage baked in wine and apple gratin Fettucine with snow peas, leek and cream sauce Side dishes Steamed rice with roasted fennel Mashed sweet potatoes with cinnamon and star anise Red cabbage with cinnamon and raisins Viennese dumplings Christmas cabbage soup with mushrooms and homemade sausage Desserts Baked apples and pears with cinnamon and raisins Punch rolls with orange crust Christmas cookies and gingerbread Petit Fours Selection of breads and pastries Option - live station cooking in a case of 200 pax.

19 Buffet Minimum: 20 persons HILTON Finger foods Terrine of Foie Gras with saffron compote and brioche Mini mozzarella with basil and cherry tomatoes Goats' cheese pate with sun-dried tomatoes Marinated date with Pancetta Starters Sliced veal leg with tuna sauce, capers and Parmesan Venison pate with blood orange and dried cranberries Marinated salmon with mango-ginger dressing Dried pork neck served with sun-dried tomatoes salsa and capers Caperberries Selection of Italian cheeses and antipasti Salads Lettuce with baby spinach, goat cheese, grapes, pine nuts and pomegranate Romaine salad with tarragon, celery, cherry tomatoes, parmesan cheese and toasted almonds Salad with Prosciutto Crudo, grilled fennel, lamb's lettuce and Pecorino cheese Salad bar Main courses Grilled pork tenderloin stuffed with Chorizo Beef with curry, ginger sauce, coriander and coconut milk Turkey saltimbocca stuffed with Parma ham and sage leaves Fettuccine with Prosciutto Crudo, butternut squash and creamy sauce with herbs Zucchini rolls with white asparagus and Béarnaise sauce Side dishes Rice with mushrooms and peas Mashed potatoes with beetroot, horseradish and cane sugar Roasted green beans with bacon Roasted potatoes with fresh herbs Desserts Honey cakes with vanilla cream Cherry roulade Schwarzwälder Filleted fruit Petit Fours Selection of breads and pastries Option - live station cooking in a case of 200 pax.

20 Cold buffet Minimum: 20 persons SHORT TIME Cold cuts Variations of different kinds of traditional sausages with fresh horseradish, lamb's lettuce and capers Selection of cheese decorated with grapes, olives and colorful peppers Chicken cold cut Poulet with vegetable stuffing Cold snacks Marinated artichokes with Baby mozzarella, cherry tomatoes and Genovese pesto Salmon mousse with lemon reduction Quiche with cheese, black olives and sun-dried tomatoes Crostini with dried pork loin, arugula and cherry tomatoes Crostini with Royal ham, Ementaler cheese and olive Salads Waldorf salad with apples Granny Smith and walnuts Orecchiette with roasted pumpkin, Prosciutto Crudo, sun-dried tomatoes and capers Tuscan tomato salad with croutons and extra virgin olive oil Selection of breads and pastries

21 Cold buffet Minimum: 20 persons CHILL OUT PARTY Canapés Pineapple with roasted Pancetta Tramezzini with salmon mousse and Friseé salad Mini mozzarella with basil and cherry tomatoes Goats' cheese pate with sun-dried tomatoes Salads Zucchini-cucumber salad with green beans, Raddichio, water cress and dressing Beetroot salad with baby spinach, grilled goat cheese and olive oil Lettuce with pine nuts, sun-dried tomatoes, olives and croutons Tapasy Cup with mozzarella, artichokes and pesto with sun-dried tomatoes Tramezzini with Chorizo, butter, olive and purple shiso Whole wheat bread with smoked salmon, lemon Crème fraîche Pancake with ginger Crème fraîche, carrot shavings and chives Tortillas stuffed with chicken Mangalica sausage with grissini Antipasti marinated in herbs Focaccia with cherry tomatoes Cold cuts Selection of sausages with capers and olives Selection of Italian delicate cheeses Snacks Roasted almonds with herbs Hazelnuts in honey Desserts Lemon tarte Chilli chocolate dessert Dessert Opera Raspberry cake Macaron Filleted fruit Range of products depends on the number of persons.

22 Buffet Finger foods Minimum: 20 persons FLYING BUFET Finger Foods Cold Mini mozzarella with basil and cherry tomatoes Baskets stuffed with pea-mint mousse Pancake with ginger Crème fraîche, carrot and chives Marinated date with Pancetta Goat cheese pralines stuffed with grape in nuts and chives Roast beef with fresh horseradish, Crème fraîche and chive Salmon caviar on toast with lemon Crème fraîche Petit Fours Lemon tarte Chilli chocolate dessert Dessert Opera Raspberry cake Macaron Fruit in chocolate Finger foods Hot Baskets stuffed with mushroom ragout Meatballs in potatoes Fried shrimp Tempura Spring rolls stuffed with sweet chilli sauce Fried chicken nuggets with Wasabi dressing Grilled mini wings with sweet chilli sauce

23 Live Station Roasted suckling pig, sausages (1 pc, cca 10 kg, max. for 70 persons) Fresh horseradish with apple, mustard, alma paprika, red pepper, pickle cucumber and onion Porchetta (1 pc, cca 10 kg, max. for 70 persons) Roasted potatoes, vegetable salad, mustard, horseradish and bread Roasted smoked pork leg BOHEMIA (1 pc, cca 5 kg, max. for 30 persons) (Pickles vegetables, mustard, horseradish and bread Christmas roast turkey (1 pc, cca 8 kg max. for 30 presons) stuffed with chesnuts, liver and almond served with cranberry sauce and roasted potatoes Roast goose (1 pc, cca 3 kg max. for 6 persons) Slovak potatoes pancakes Lokše filled with liver, red cabbage and dumplings Hand-prepared Italian pasta 200 g/os. (min. for 50 persons) with chicken, salmon, Prosciutto Crudo and cherry tomatoes Spain Paella 200 g/os. (min. for 50 persons) with chicken, seafood, vegetable and fresh herbs Pancakes with caramel flambéed apples and pineapple 180 g/os. (min. for 30 persons)

24 Tarts, desserts SCHWARZWALD (1 pc, 80g) chocolate-cherry NUTS (1 pc, 80g) chocolate-walnut ORANGE (1 pc, 80g) chocolate-orange with chilli chocolate FRUIT (1 pc, 80g) vanilla with fruit jelly MALIBU (1 pc, 80g) coconut-vanilla with egg nog PINEAPPLE (1 pc, 80g) vanilla-pineapple MUSSO NUTS (1 pc, 80g) nougat with hazelnuts TOFFI (1 pc, 80g) caramel SUPER VANILA (1 pc, 80g) vanilla with poppy biscuits and fruit

25 Served Menu CONFERENCE MENU I. Beetroot carpaccio served with salmon mousse and fresh dill 80 g Fried chicken fillet in cornflakes served with mashed potatoes with chickpea and cranberry dip 150 g Caramel dessert 50 g II. Ham roll with blue cheese, walnuts and watercress 100 g Pork loin stuffed with Ementaler cheese and Chorizo served with wine sauce and corn polenta 150 g Vanilla-mandarin cake 50 g CONFERENCE MENU VEGY Cheese roll with black olives and sun-dried tomatoes on curly lettuce leaf 50 g Cannelloni stuffed with spinach and Ricotta 200 g Conference menu dessert 50 g CHOICE OF CONFERENCE MENU SOUPS 0,25 l (as a substitution for an appetizer) Julliene - vegetable soup with herb dumplings Minestrone - Italian vegetable soup Mushroom cream soup with crispy Pangrattata Delicate pea soup with croutons

26 Served Menu CELEBRATION MENU I. Artichokes stuffed with goose paté with pomegranate and shiso sprouts 80 g Grilled turkey steak stuffed with Brie cheese in Parma ham, served with thyme sauce, rice with cashew nuts and carrot 150 g Raspberry-yogurt dessert with marinated fruit and chilli 80 g II. Salmon tartar with caviar and lemon mousse served with Papadam chips 100 g Pork tenderloin marinated in fresh Provencal herbs served with Fava bean pods, buttery-sage sauce and potatoes-parmesan strudel 150 g Pavlova cake with Sabayon cream and fresh fruit 80 g III. Duck breast with saffron-orange chutney and lotus chips 100 g Filet mignon with roasted pumpkin Hokkaido, cognac sauce and potato-herb mousse 150 g Trio petit fours 80 g CELEBRATION MENU VEGY Melanzane alla Parmigiana - baked eggplant with mozzarella, tomatoes and pesto 100 g Fusilli alla Carbonara with parsley and yolk cream sauce 200 g Celebration menu dessert 80 g

27 Served Menu CHRISTMAS MENU Traditional Slovak wafers with honey and nuts 1 pc I. Pralines prepared from three kinds of Slovak cheese on Christmas sandwiches with poached grapes 80 g Pork medallions with wine-cinnamon sauce and potato-chestnut puree 150 g Apple pie with vanilla ice cream and angels hair 80 g II. Grilled butter fish served on lettuce with citrus-ginger dressing 80 g Grilled duck breast marinated in honey-orange marinade, served with homemade pancake and shallot remoulade 180 g Nougat cups with chestnut puree and marinated cherries in cherry brandy 80 g III. Pate with duck liver, almond and cranberry dip 80 g Butter fish with walnut crust on mushroom risotto 80 g Turkey steak stuffed with dried plums coated in Parma ham served on a buttery and rosemary sauce with polenta au gratin 150 g Christmas pudding with a traditional punch 80 g Christmas punch alcoholic / non-alcoholic 0,2 l

28 Drink Card Volume APERITIVES/ Alcoholic drinks Campari 25 % Martini bianco 15 % Martini dry 18 % Sekt Hubert l original brut, Slovakia Sekt Prosecco DOC, Spumante, extra dry, Italy Addition: strawberry Addition: olive 5 cl 8 cl 8 cl 0,1 l 0,1 l 3 g 2 g APERITIVES / Non alcoholic drinks Cranberry juice Vinea white / red Fresh orange /grapefruit 0,1 l 0,1 l 0,1 l

29 Drink Card Volume SPIRITS Vodka Absolut 40 % Vodka Finlandia 40 % Gin Beefeater 40 % Rum Havana Club Anejo Blanco 37,5 % Tequila Olmeca Blanco 38 % Spišská Borovička 40 % Spiš Original Pear 40 % Spiš Original Plum 40 % 4 cl 4 cl 4 cl 4 cl 4 cl 4 cl 4 cl 4 cl LIQUERS Fernet Stock 40 % / Citrus 30 % Becherovka 38 % 4 cl 4 cl

30 Drink Card Volume WHISKEY Ballantines 40 % Jameson 40 % Jim Beam 40 % Johnny Walker red 40 % 4 cl 4 cl 4 cl 4 cl COGNAC AND BRANDY Courvoisier V.S. 40 % Rémy Martin V.S.O.P. 40 % Carpathian Brandy Special 40 % Metaxa 7* 40 % 4 cl 4 cl 4 cl 4 cl DRAUGHT BEER Zlatý bažant 12 / barrel 20 l 0,5 l

31 Drink Card Volume BOTTLE BEER Zlatý bažant 12 Zlatý bažant 0 nealko 33 cl 33 cl SOFT DRINKS Pepsi / Pepsi light, Mirinda, 7up, Schweppes Tonic Juice Tropicana 100% - orange, multivitamin, apple Juice - orange, multivitamin, apple Toma /sparkling, slightly sparkling, natural/ Toma /sparkling, slightly sparkling, natural/ 0,25 l 0,25 l 1 l 0,30 l 1,5 l FRUIT WATER AND HOME MADE LEMONADES Water with lime and orange Water with lime and mint Water with grapefruit and lemon Ginger and apple lemonades with honey Red berries lemonade Elder and pear lemonade 1 l 1 l 1 l 1 l 1 l 1 l

32 Drink Card Volume HOT DRINKS American coffee/uncaffeinated coffee Coffee capsule Espresso with milk Cappuccino Tea / 10 g lemon 7 g 4 g 7 g 7 g porc. MIXED DRINKS - ALKOHOLIC Campari orange Frozen Margarita Mojito Piña colada MIXED DRINKS - NON-ALKOHOLIC Punch rosé coctail Violette caribbean 25 cl 25 cl 30 cl 25 cl 25 cl 25 cl 25 cl

33 Drink Card Volume WHITE WINES House wine Cuvée white, Elesko, Small Carpathian region, Slovakia Chardonnay light, Elesko Pinot Blanc, Karpatská perla, Small Carpathian region, Slovakia Sauvignon Blanc Cellar, Sileni, Marlborough, New Zeland Sauvignon blanc, Private bin Villa Maria Marlborough, New Zeland RED WINES House wine Cuvée red, Elesko, Small Carpathian region, Slovakia Dunaj, Elesko, Small Carpathian region, Slovakia André, Karpatská perla, Small Carpathian region, Slovakia Chianti, Luca Brunelli, Toscana, Italy Primitivo, Conti Zeca, Puglia, Italy 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l

34 Drink Card Volume ROSÉ WINES House wine Cuvée rosé, Elesko, Small Carpathian region, Slovakia Zweigeltrebe rosé, Elesko, Small Carpathian region, Slovakia Cabernet Sauvignon rosé, Karpatská perla, Small Carpathian region, Slovakia SPARKLING WINES Sekt Prosecco DOC, Spumante, extra dry, Italy Sekt Hubert l original brut, Slovakia 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l 0,75 l Complete drink and wine card on request.

35 DoubleTree by Hilton - contacts Sales Department Oliver Kögler Director of Sales & Marketing T M E oliver.kogler@hilton.com Ľubica Halásová Corporate Sales Manager T M E lubica.halasova@doubletreeba.sk Reservation Department Silvia Kázmerová Revenue Manager T M E silvia.kazmerova@hilton.com Ľubica Csomorová Reservation Agent T E lubica.csomorova@doubletreeba.sk Congress Department Michaela Kučkovská Senior Sales & Conference Manager T M E michaela.kuckovska@doubletreeba.sk Zuzana Krátka Sales & Conference Manager T M E zuzana.kratka@doubletreeba.sk Kristína Adamcová Sales & Conference Manager T M E kristina.adamcova@doubletreeba.sk Ľudmila Tumová Guest Relation Manager T E DoubleTree by Hilton Bratislava Trnavská cesta 27/A, , Bratislava, Slovakia E bratislava.reservations@hilton.com

36 Thank You!