Melbourne's Hotel Windsor has put grand traditional Christmas fare on the menu for the forthcoming festive season.The landmark hotel has a range of options available for businesses and organizations looking for a special venue for year-end celebrations. The majestic Grand Ballroom, renowned as one of Melbourne's premier function venues, can cater for up to 200 people for a seated meal; the new 1 Bourke Street can seat 230 people for a banquet or cater to cocktail receptions for 400 guests; and the smaller Canberra Room and Winston Room are ideal for intimate business or social dinners.
But it's the festive season menu, available for events and functions from November 13 to December 30, which will elevate any Christmas corporate party or social gathering to a fine dining experience. Developed under the guidance of new executive chef Jérôme Trémoulet, formerly the acclaimed head chef at multi-award winning Penfolds Magill Estate Restaurant in Adelaide, the menu features dishes such as lobster and crab timbale, smoked salmon roulade and Ballotine of turkey with sautéed chestnuts and cranberry pudding.
A selection of two or three courses is available for $65 and $85 per person respectively.
"Melbourne's Hotel Windsor is a renowned landmark that is ideal for all year-end corporate celebrations," Hotel Windsor CEO and general manager David Perry observed. "Our outstanding festive season menu, premium wine list and dedicated service and event staff combine to ensure every Christmas celebration will be truly memorable."
For full details of the range of venues and menu choices, or to make a booking, visit www.thehotelwindsor.com.au, email banquets@thehotelwindsor.com.au or call The Hotel Windsor on (03)
9633 6162.
