FESTIVE CELEBRATIONS

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CONTENTSFESTIVE EVENTS

ALLUVIAL RESTAURANT FESTIVE CELEBRATIONS

CONTACT DETAILS

FESTIVE EVENTSAt InterContinental MelbourneThe Rialto we understandthe challenges of arranging a Christmas event.Expectations are high and time frames are often tight.Thisis why we’d like you to leave all the arrangements to usso that you can relax and make the most of this festiveseason.

Choose from the following selection of specially designedChristmas packages:- Christmas Cocktails and Canapés- Deluxe Christmas Buffet- Traditional 3 Course Dinner

All Christmas packages include a 3 hour beveragepackage and other Christmas trimmings.

CONTACT DETAILSPlease contact one of our dedicated Meetings and Eventsspecialists directly on +61 3 8627 1424 or emailevents.icm@ihg.com to receive your Christmas proposalor for further information.

FESTIVE EVENTS

CHRISTMAS COCKTAILS & CANAPES

$121 per person includes- 3 cold canapés- 5 hot canapés- 1 substantial canapé- 2 dessert canapés- 3 hour beverage package including sparkling, wine,beer and soft drinks

COLD CANAPÉS PLEASE SELECT 3 ITEMS

- Soft boiled quails egg, celeriac remoulade and gold leaf (v)- Mini brioche foie gras- Asparagus and herbed blue cheese, wrapped inprosciutto

- Natural oyster or oyster shot (Bloody Mary)- Blue claw yabbie cocktail- Cauliflower puree, lobster and caviar- Smoked salmon, herbed ricotta and capers- Nicoise tartlets, seared tuna- Cherry tomato, bocconcini, basil capresse (v)- Mickelham duck breast marinated in char siu sauceserved with bok choi

HOT CANAPÉS PLEASE SELECT 5 ITEMS

- Spicy Thai fish cakes with lime aioli- Chorizo and parmesan aranchini (risotto balls)- Wagyu mini steak pie with beetroot relish- Asian style beef meatball with a ginger dipping sauce- Lobster bisque in shot glass and cognac cream foam- Peking duck spring roll- Spiced prawn with chilli and coriander- Vegetable samosa (v)- Zucchini fritter with yoghurt and mint sauce (v)- Coconut chicken sugar cane

SUBSTANTIAL CANAPÉS PLEASE SELECT 1 ITEM

- Tempura soft shell crab with homemade chilli jam- Salt and pepper squid with som tam dressing- Handmade ‘Morcon’ Salami Board- Grilled Haloumi with olives, fresh herbs and oil (v)- Bread and dips; grilled breads with 3 dips (v)- Scallops in the half shell with fennel, lemon andcaper relish

SWEET CANAPÉS PLEASE SELECT 2 ITEMS

- Mini Christmas pudding with brandy sauce- Mini mince pies- Pavlova with crème Chantilly and seasonal berries- Mini brulees in Chinese soup spoons- Cacao chocolate bonbons

(v) Denotes vegetarian dish

CHRISTMAS COCKTAIL& CANAPÉS

CHRISTMAS BUFFET

CHRISTMAS BUFFET

TRADITIONAL CHRISTMAS DINNER

$135.00 per person includes- Deluxe buffet dinner- 3 hour beverage package including sparkling, wine,beer and soft drinks

- Seasonal table decoration

SOUP- Cream of wild mushroom soup withJindi blue cheese (v)

COLD SELECTION- Selection of ciabatta, baguette, olive bread andassorted rolls served with olive oil and balsamic vinegar

- Australian charcuterie platter with house-made chutneys- SouthWestern smoked fish platter, with eel, salmonand trout with horseradish

- Traditional Gravadlax with a dill and mustard sauce- California rolls, sushi and nigeri- Shucked local oysters with lemon and som tam dressing- King prawns with Marie Rose sauce- Blue claw yabbies served with lime aioli- German potato salad with grain mustard, baconand shallots

ANTIPASTO- Roasted pumpkin, baby spinach, toasted pine nutssalad with Persian feta (v)

- Rocket, parmesan and balsamic vinaigrette salad (v)

HOT SELECTION- Chef ’s carvery – brandy glazed double smokedham and roasted turkey breast with sage chestnutstuffing and cranberry sauce

- Atlantic salmon fillet with buttered baby spinachand grain mustard cream sauce

- Roast rib-eye of beef with grain mustard and béarnaise- Char Siu Mickleham duck breast on bok choy,ginger and chilli

- Crispy garlic and thyme kipfler potatoes (v)- Roast seasonal vegetables (v)- Spinach and feta ravioli tossed in a cream tomatoand basil sauce (v)

DESSERTS- Traditional Christmas pudding with brandy sauce- Apple and clove pana cotta served with vanilla sauce- Chocolate tart with summer berries- Pear and chocolate strudel- Glazed citrus tart with King Island cream- Victorian ‘Tarago River’ cheese selection with quinceand walnut paste

- Classic crème brûlée- Seasonal fresh fruit platter- Tea, coffee and mini mince pies

(v) Denotes vegetarian dish

TRADITIONALCHRISTMAS DINNER

CAPACITIES

$140.00 per person includes

MENU- 3 course dinner- 3 hour beverage package including sparkling, wine,beer and soft drinks

- Seasonal table decoration

Please select 2 dishes from each course to be servedalternatively

ENTRÉE- Foie Gras terrine served with BannockburnWalnuts mascarpone stuffed figs and toastedsour dough

- Butternut pumpkin, Persian feta and rocket saladwith pine nuts and roof garden herbs (v)

- Char Siu Mickleham duck breast on a bok choy,ginger, chilli and lemon balm salad

- Crawford River yabbies on crushed kipfler potatoeswith crème fraiche, mint and roma tomatoes

- Seared scallops on pea and mint risotto- Rare tuna nicoise salad with chilli and coriander

MAIN COURSE- Spinach and feta ravioli tossed with tomatoes,shallots and basil (v)

- Baked honey ham and roast turkey served with roastseasonal vegetables, chipolatas, cranberry sauce,chestnuts and thyme stuffing

- Organic local chicken breast filled withVictorianmushrooms served on rosti potato with baconandonions

- Char-grilled tenderloin of beef served with gratinpotato, spinach and port wine jus

- Peri-Peri crusted Portland barramundi fillet, springonion mash and ‘Red Hill’ wild lime infused extravirgin olive oil

- Salmon fillet on saffron ratatouille with crushedpotatoes and grilled asparagus

DESSERT- Traditional Christmas pudding with brandy sauce- Apple and clove pana cotta served with vanilla sauce- Chocolate tart with summer berries- Pear and chocolate strudel- Victorian ‘Tarago River’ cheese selection with quinceand walnut paste

- Classic crème brûlée- Tea, coffee, chocolates and mini mince pies

(v) Denotes vegetarian dish

CONTENTS

ALLUVIAL FESTIVE CELEBRATIONS

CAPACITIES

Rialto Ballroom 39 x 12.4 3 400 156 450 300 150 - - -

Rialto 1 or 2 or 3 13 x 12.4 3 80 48 120 60 30 30 30 -

Rialto 1 and 2 or 2 and 3 26 x 12.4 3 170 114 240 240 120 - 30 -

Thomas Fallon 5.7 x 4.8 2.4 - - - - - 8 - -

Richard Speight 5.8 x 4.2 2.4 - - - - - 8 - -

William Pitt 5.8 x 7 2.4 - - - - - 12 - -

Patrick McCaughan 5.2 x 10 2.4 - - - - - 12 - -

Wheat 10 x 8.6 3 50 30 80 78 36 24 24 30

Wool 10 x 8.6 3 50 30 80 78 36 24 24 30

Wheat andWool 20 x 8.6 3 100 60 160 156 72 50 50 60

Stock 10 x 8.6 3 50 30 80 78 36 24 24 30

Trade 10 x 8.6 3 50 30 80 78 36 24 24 30

Stock andTrade 20 x 8.6 3 100 60 160 156 72 50 50 60

CeilingROOM NAME Dimensions m Height m Banquet Cabaret Reception Theatre Classroom Boardroom U-Shape Hollow

ALLUVIAL FESTIVE CELEBRATIONSBeautifully appointed and designed,Alluvial Restaurantoffers sumptuous fine dining in a unique and historicsetting. Let Executive Chef, Nick Read take care ofyou special occasion dining this festive season with amodern Australian menu inspired by ingredients andstyles from around the world and premium, hard-to-findVictorian produce.

Choose from the following selection of specially designedAlluvial Restaurant packages:- Pre-Chrismas Lunch Celebrations- Christmas Day Buffet Lunch- Christmas Day Buffet Dinner- NewYear’s Eve Dinner

CONTACT DETAILSALLUVIAL FESTIVE CELEBRATIONS:

For more information, contact +61 3 8627 1567 or emailicmelbourne@ihg.com

ALLUVIALFESTIVE CELEBRATIONS

PRE-CHRISTMAS LUNCH BUFFET

PRE-CHRISTMASLUNCH BUFFETALLUVIAL RESTAURANT - 23 NOVEMBER TO 24 DECEMBER 2009

CHRISTMAS DAY LUNCH

$35.00 per person includes- Christmas theming- Christmas bon bons per person

COLD DISPLAY- A range of salads- Charcuterie items with a variety of condiments- A selection of antipasto- A range of different breads, cheese board and desserts

HOT FOODS- Our soup of the day- A selection of ten different mains including meat, fishand vegetablesPlus Christmas dishes such as roast turkey and ham

OPTIONAL BEVERAGE PACKAGE- Barwang Pinot Noir Chardonnay- Barwang Semillon Sauvignon Blanc- Barwang Cabernet Merlot- Carlton Draught- Cascade Premium Light- Orange juice- Mineral water- Soft drinks

1.5 hours $32.50 per person2 hours $35.00 per person2.5 hours $37.50 per person3 hours $40.00 per person3.5 hours $42.50 per person4 hours $45.00 per person

SEAFOOD UPGRADEAdd a seafood stand worth $145(for 3 – 6 people) including- Alaskan king crab- Freshly shucked oysters- Cooked prawns served with cocktail sauceand som tam dressing

CHRISTMAS DAYLUNCH BUFFETALLUVIAL RESTAURANT - FRIDAY 25 DECEMBER, 12PM TO 3PM

CHRISTMAS DAY DINNER

$190.00 per adult$75.00 children 6 -12 years$15.00 children under 6includes

SEAFOOD DISPLAY- Shucked local oysters with lemon andsom tam dressing

- King prawns with Marie-rose sauce- Traditional Gravadlax with a dill and mustard sauce- Blue claw yabbies served with lime aioli- SouthWestern smoked fish platter with eel, salmonand trout served with horseradish

ENTRÉE- Cream of wild mushroom soup with Jindi blue cheese- Selection of ciabatta, baguette, olive bread andassorted bread rolls served with Mornington Peninsulaolive oil, balsamic vinegar andWarrnambool butter

- australian charcuterie platter with housemade chutneys- German potato salad with grain mustard, baconand shallots

- Traditional caesar salad- Vine ripened tomato salad with Persian fetaand shallots

ENTRÉE (Cont)

- Rocket, parmesan and balsamic vinaigrette salad- Marinated capsicum, eggplant, zucchini, mushrooms anddolmades

- Roast baby beetroot and bannockburn walnut salad

MAIN COURSE- Atlantic salmon fillet with grain mustard cream sauce- Roast sirloin of beef with shallots and red wine jus- Crispy kipfler potatoes- Spinach and feta cannelloni, Roma tomato and basilsauce

- Buttered green asparagus- Baked blue-eye cod with ratatouille- Honey roasted carrots- Seafood penne with mussels, clams and prawns in asaffron cream sauce

- Roast pumpkin with garlic and thyme- Whole roast duck with a cider vinegar sauce

LIVE CARVING STATION- Traditional roast turkey, chipolatas, sage and onionstuffing, cranberry sauce and gravy

- Brandy glazed double smoked roast ham with parsleysauce

DESSERTS- Traditional christmas pudding and brandy sauce- Apple and clove panna cotta with vanilla sauce- Chocolate tart with summer berries- Glazed lemon tart withYarraValley double cream- pear and chocolate strudel- Seasonal fresh fruit platter- VictorianTarago River cheese board withquince / walnut paste and crackers

- Classic crème brulee- Chocolate fudge brownies- Selection of cacao petit fours- Traditional fruit mince pies

INCLUDES DRINKS PACKAGE- Stonier Pinot Noir Chardonnay Sparkling- Evans &Tate Semillon Sauvignon Blanc- Brand’s Laira Chardonnay- Feathertop Shiraz- Yarra Burn Cabernet Sauvignon- Crown Lager and Cascade Premium Light- Orange Juice- Mineral water- Soft Drinks

CHRISTMAS DAYDINNER SET MENUALLUVIAL RESTAURANT - FRIDAY 25 DECEMBER, 6PM TO 10PM

NEWYEAR’S EVE DINNER

$80.00 per person includes

ON ARRIVAL- A glass of Taittinger Champagne

SEAFOOD PLATTER- Cold seafood platter with prawns,Alaskan king craband Pacific oysters served with Marie-rose sauce,lemon wedges, lime aioli and som tam dressing

TRADITIONAL ROAST- Traditional roast turkey breast with stuffing, chipolatas,seasonal vegetables, cranberry sauce and gravy

DESSERT- Warm Christmas pudding with brandy sauce- Coffee and tea with mini mince pies

Our regular a la carte menu is also available

NEW YEAR’S EVEDINNERALLUVIAL RESTAURANT - THURSDAY 31 DECEMBER, 8PM TO 12.30AM

CONTENTS

$120.00 per person includes

AMUSE BOUCHE- Lobster salad with crème fraiche and parmesangallette

ENTREE- Alaskan king crab with avocado, capsicum coulis andmixed herbs fromThe Rialto herb gardenor

- Spiced duck breast with stuffed baby figs and acumin, mint and yoghurt potato salador

- Terrine of foie gras with a Bannockburn walnut andcelery salad, black truffle dressing and grilled sourdough

MAIN COURSE- Roasted rack of lamb, truffled crushed potatoes andconfit tomatoesor

- Char-grilled tenderloin of beef on a potato rosti,brocollini and a porcini jusor

- Seared barramundi fillet with spinach and fetatortellini, asparagus, grilled prawns and a saffronBeurre Nantaise

DESSERT- Grilotine cherry clafoutis with double creamor

- Glazed chocolate tart with summer berriesor

- Victorian ‘Tarago River’ cheese selection with crackersand quince jam

- Coffee, tea and Cacao chocolates

BEVERAGES- Stonier Pinot Noir Chardonnay Sparkling- Evans &Tate Semillon Sauvignon Blanc- Brand’s Laira Chardonnay- Feathertop Shiraz- Yarra Burn Cabernet Sauvignon- Crown Lager- Cascade Premium Light- Orange juice- Mineral water- Soft drinks

CONTACT USINTERCONTINENTAL MELBOURNE THE RIALTO

495 Collins Street MelbourneVictoria 3000

www.intercontinental.com/melbourne

FESTIVE EVENTS BOOKINGS AND INFORMATION

Tel: +61 3 8627 1424

Fax: +61 3 8627 1414

Email: events.icm@ihg.com

ALLUVIAL FESTIVE CELEBRATIONS BOOKINGS AND INFORMATION

Tel: +61 3 8627 1567Fax: +61 3 8627 1414Email: icmelbourne@ihg.com

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