Y O U R B I G D A Y M E A N S A L O T T O U S

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1 Y O U R B I G D A Y M E A N S A L O T T O U S Hilton Brisbane offers a blend of contemporary style, friendly service and attention to detail to make your day special. From an intimate ceremony to a spectacular celebration, we have the experience and venues to make your dream wedding a reality. HILTON BRISBANE WEDD ING INCLUSIONS Chefs selection of canapés on arrival Tea & coffee served with after dinner mints Five hour standard beverage package Chair covers with sashing colour of your choice Bridal table decorated with skirting Skirted cake table and gift table White linen and napkins Complimentary cake cutting, two personalised menus per table Parquetry dance floor Lectern and microphone Complimentary room hire for five hours* Executive floor accommodation for the bride and groom on the wedding night with a bottle of sparkling wine* Valet parking for the bride and groom and their parents** THE GRAND BALLROOM Ideal for the larger wedding accommodating up to 450 guests with room for a large dance floor and stage. Grand Ballroom has been equipped with state-of-theart technology including intelligent LED lighting that can theme the room with light and sound. QUEENS BALLROOM Understated elegance, Queens Ballroom is Hilton Brisbane s most contemporary venue. Illuminated with natural light the space features an ambient atmosphere and facilitates up to 120 (dinner and dance). TROPICANA POOL DECK Leave that lasting impression with a venue that breaks free of tradition. Perfect for your ceremony or a more informal wedding for up to 80 guests, the deck benefits from the tropical pool area setting whilst fully protected from the weather.*** *Subject to minimum catering numbers being achieved **Maximum three vehicles ***Events on Tropicana Pool Deck must conclude by 10pm

2 SET MENU 3 COURSES FROM $145 PER PERSON TO START Queensland prawns spiced with sumac with fattouche and dill labneh (NF) Sichuan pepper duck breast with fresh coriander soy reduction, on mirin poached lotus stem and sesame baby bok choy (GF) Handpicked local Sunshine Coast spanner crab with shaved fennel, dill and citrus salad (NF) (GF) Kurobuta suckling pork belly braised, pressed then roasted with seared scallop, Master stock and coriander (NF) Roasted quail breasts with morel mushrooms, Israeli couscous, and white asparagus (NF) (GF) Local wild mushroom and polenta tart with rocket and pistou (NF) (GF) (V) MAINS Corn fed chicken, wild and cultivated mushroom risotto, asparagus and truffle vinaigrette Grain fed Rangers Valley beef fillet with sardelaise potato, forest mushrooms and truffle butter (NF) (GF) Roast rack of pork with salted crackling, crushed herb kipflers, pickled red cabbage and baby pear (NF) (GF) Moroccan spiced lamb rump served with vegetable couscous, minted yoghurt, sweet and sour eggplant salad (GF) Steamed red emperor fillet with celery crushed potato, crab croquette, peas and sorrel sauce (NF) Spring vegetable Paella with saffron, artichoke, peas, asparagus and capsicum (NF) (V) *GF = Gluten Free, V = Vegetarian, NF = Nut Free I *Set menu price based on 40 guests I *Menu items are subject to change based on the availability of seasonal produce

3 SET MENU DESSERTS Tiramisu with coffee anglaise (NF) Vanilla bean baked Cheesecake with fresh orange and lime salad (NF) White chocolate charlotte with chocolate sauce and raspberries (NF) Vanilla bean poached pear on top Williams diplomat cream tart, chocolate sauce, roasted flaked almonds Layered mousse sea salt caramel, white chocolate and Queensland banana mousse with caramel sauce (NF) (GF) Family style platters with selected Australian cheeses, crackers, nuts and dried fruits *GF = Gluten Free, V = Vegetarian, NF = Nut Free I *Set menu price based on 40 guests I *Menu items are subject to change based on the availability of seasonal produce

4 BUFFET MENU - TRADITIONAL FROM $149 PER PERSON TO START Selection of cooked prawns and bugs Oysters natural or with mignonette, soy mirim and roe, cucumber chive vinaigrette Mini crab cocktails Smoked salmon, gravlax and condiments Crystal Bay prawns marinated in white balsamic parsley and shallot SALADS Baby potatoes in basil mayonnaise Tomato and chorizo couscous Chickpeas and roasted pumpkin with capsicum Caesar served in a grana block of aged Parmesan Mesclun with vinaigrettes and mayonnaises MAIN Salt and pepper Alaskan crab Eggplant parmigiana Carvery of ballontine of chicken and rib of beef with condiments Venison ragu, potato gnocchi and herbs Selection of Italian style breads and grissini Cannelloni of wild mushroom and baby spinach and pecorino Separate antipasto: Tomato semi dried, chargrilled eggplant, marinated feta, chargrilled zucchini, peppers filled with cheese, Sicilian green olives, grilled artichokes DESSERT Individual strawberry and rhubarb amaretti crumbles Tiramisu with Marsala Glasses of zabaglione with summer berries Chocolate mousse Almond pudding with Bavarian cream Fruit salad *GF = Gluten Free, V = Vegetarian, NF = Nut Free I *Buffet menu price based on 40 guests I *Menu items are subject to change based on the availability of seasonal produce

5 BUFFET MENU - INDIAN FROM $149 PER PERSON TO START Please select four from the following: Chicken Tikka (hot) Vegetable Pakora (hot) Samosa (hot) Aloochat (cold) Tandoori Gobi chaat (cold) Aloo Anardaana Chaat (cold) Green salad (cold) MAIN Please select three from the following: Butter chicken Murgh lababdaar Lamb rogongosh Mala bari barrafish Guon coconut prawn curry Veyand paneer khorma CONDIMENTS Please select four from the following: Mint Chutney Tamrind Chutney Cucumber Raita Onion, Chilli and Mint Raita Poppadams (fried or roasted) Mixed Indian Pickles Sweet Mango Chutney BREADS Naan bread Roti bread Paratha bread DESSERT Selection of petit desserts from the Hilton Patisserie Fruit salad *GF = Gluten Free, V = Vegetarian, NF = Nut Free I *Buffet menu price based on 40 guests I *Menu items are subject to change based on the availability of seasonal produce

6 BEVERAGE PACKAGES STANDARD Bay of Stones Pinot Noir NV Brut Bay of Stones Sauvignon Blanc Bay of Stones Chardonnay Bay of Stones Shiraz Standard Local Draught Beers: Hahn Premium Light XXXX Gold Tooheys New Included in two and three course set menu and dinner buffet packages Extra hour packages $6.00 per person Orange juice Soft drinks PREMIUM Bay of Stones Pinot Noir NV Brut Richmond Grove Landmark French Cask Chardonnay Jacobs Creek Riesling Richmond Grove Landmark Weathervane Cabernet/Merlot Five hour package upgrade $5.00 per person Extra hour packages $9.00 per person Premium Local Draught Beers: Hahn Premium Light XXXX Gold Heineken Orange juice Soft drinks

7 ADDITIONAL INFORMATION CONFIRMATION OF BOOKING Bookings will not be confirmed unless the requested deposit is received. Hotel Management reserves the right to cancel the booking and allocate the venue to another client if the deposit is not received by the due date. MENU SELECTION Specially created menus are available in consultation with the hotel's Executive Chef with selections tailored to meet any theme, family or cultural requests and any dietary needs. Please ask your wedding coordinator for more details. BEVERAGES Spirits are not included in beverage packages however they are available on a consumption or cash basis. ACCOMMODATION Hilton Brisbane is happy to provide accommodation rates to any guests attending your wedding. Negotiated rates may be available for group bookings over 10 rooms per night. Please discuss with your wedding coordinator in further detail. Conditions do apply. CHILDREN 0-4 years complimentary, 5-12 years $42.00 per child, years deduct $25 per person from the package price (only if alcohol is included in the package). WEDDING CAKE Should you decide to use your wedding cake for dessert it will be served with a fruit coulis or matching sauce and cream. Price discussed in conjunction with menu selection. FLORAL ARRANGEM ENTS Hilton Brisbane can recommend experienced and reliable florists that will suit your budget and personal tastes. Please ask your wedding coordinator for contact details. PRICE VARIATION While we endeavour to maintain all prices as printed, however in order to meet rising costs they may be subject of increase at management s discretion. EQUIPMENT LOSS & DAM AGE The hotel is extremely careful when looking after its guests and their belongings. Unfortunately, we cannot take responsibility for the damage or loss of items before, during or after a function and suggest that insurance cover be arranged for valuable items.