All–inclusive wedding packages • • • • • • • • •
Reception menu or seated menu Complimentary food stall with the reception menu Complimentary welcome canapés & sparkling wine with the seated menus Free flowing house wine, house beer, soft drinks and water (4–hours) Free flowing house spirits (with the reception menus) Coffee table including petit fours A dummy wedding cake Wedding cake to be served after the cutting of the cake – almond flavour Wedding service manager on duty
• • • • • •
Service of chefs, bartenders, waiters, housekeeping & security Wedding menu sampling for 2 guests Complimentary use of our underground car parking and cloak room One–night accommodation at AX The Victoria Hotel, inclusive of breakfast Discounted prices on accommodation for any of your guests wishing to stay overnight after the wedding An anniversary 1–night stay at AX The Victoria Hotel on BB
Reception Menu
2024
2025
2026
FEAST OF LOVE (26 ITEMS)
75
77
79
Seated Menu
2024
2025
2026
TOGETHER IN TASTE (BUFFET MENU)
65
67
69
CELEBRATION OF FLAVOURS (4 COURSE PLATED)
70
72
74
FOREVER FEAST (5 COURSE PLATED)
74
76
78
Venues → Palazzo Capua → William Shakespeare Suite → Copperfield’s and Penny Black (minimum 150)
terms & conditions: • • • •
Prices quoted are for a minimum of 100 guests reception and 50 guests seated Weddings for less than 50 guests are subject to a venue hire charge of €500 Maximum service time is of 4 hours, after which, an overtime rate of €350 per hour apply All menus are sample menus and subject to change as per client’s request
Prices are inclusive of VAT
Feast of Love Reception menu COLD ITEMS Blue cheese royale with nuts & dried fruit (V) Black olive, goat’s cheese & parsley tartlets (V) Prawn tartare, pickled cucumber, citrus & cream cheese Beetroot & horseradish blinis (V) Smoked ham & mango chutney on toasted bread Sundried tomato, smoked salmon, orange zest & herb oil crostini Blue cheese royale with nuts & dried fruit (V) Roast beef, cherry tomato & basil pesto focaccia Chicken Caesar wrap WARM ITEMS Mini jacket potato with chives & sour cream (V) Squash & cheddar quiche (V) Smoked Maltese sausage with onion chutney Chicken & chorizo skewers Pork souvlaki served with yogurt and garlic sauce Beef meatballs with a spicy tomato sauce Duck spring rolls served with hoi sin sauce Tomato & mozzarella arancini (V) Pulled pork bao buns Fish cakes with aioli and crispy capers Prawn wontons with ponzu sauce Lamb mince in pitta with tzatziki Caramelised mushroom tarts (V) Camembert bites (V) DESSERTS White rum & basil panna cotta Mini chocolate & walnut brownie Fruit tart
• • • • •
PASTA STATION Choose 3 of the below
PENNY BLACK STALL Choose 3 of the below
CHEESE & CHARCUTERIE STATION
Penne, casarecce, orecchiette Sicilian sausage, fennel & rucola Pancetta, mushrooms, cherry tomato & cream Prawn bisque, clams, mussels, cherry tomato & fresh herbs Red pepper pesto, walnuts & rucola
• • • • •
Grana, Edam, Danish blue, Gozo peppered cheeselets, smoked Applewood Napoli salami, Calabrese salami, Milanese salami, Arrosto, Speck Served with water biscuits, grissini, focaccia, celery sticks, sliced carrots and grapes
Mini hot dogs • Sweet & spicy chicken fillets Beer battered fish Mini Penny Black burgers, • The Penny Black mini burgers • Served with fries, barbecue sauce and mayo
Together in Taste Buffet menu
WELCOME CANAPÉS & GLASS OF SPARKLING WINE ANTIPASTO AND SALADS A selection of antipasti consisting of fresh and cured meats, seafood, fish and poultry. Fresh and composed salads, terrines and roulades accompanied by dressings, oils and vinaigrettes. SOUPS Cream of potato and truffle (V) PASTA Cannelloni with spinach, ricotta, Parmesan cheese, creamy bechamel sauce and topped with a light tomato sauce (V) Farfalle with smoked salmon, cherry tomato, flamed with vodka tossed in a cream sauce CARVERY Smoked gammon leg on the bone with a pineapple and black pepper chutney MAINS Oven baked swordfish with Mediterranean dressing Grilled beef steaks in red wine jus, garlic, spring onion and parsley Grilled chicken with spiced couscous and roast red pepper Vegetable frittata Mixed seasonal vegetables Baked potato with fennel and garlic CHEESE STATION A selection of cheese served with dried fruit, nuts, batons of vegetables, chutneys and jams DESSERTS A generous blend of desserts, consisting of gâteaux, flans, mousses and fresh fruit cuts, freshly prepared by our Pastry Chef
Celebration of Flavours 4 course plated menu
Welcome canapés & glass of sparkling wine FIRST COURSE – Choose one Grilled asparagus tart, citrus hollandaise, asparagus shavings, truffle oil Home cured salmon, pickled beetroot, herb oil, salmon emulsion, grilled brioche Local goat’s cheese, tomato and aubergine terrine, balsamic reduction and hazelnut tossed salad (V) SOUP AND PASTA – Choose one Leek, potato and tarragon soup (V) Sedani, smoked chicken, broccoli and sweet corn MAINS – Choose one Sea Bream, smoked aubergine, fondant potato, confit cherry tomato, micro herb salad Chicken supreme, roast garlic and rosemary, pommes purée, peas Pressed pork belly, pork cheek croquette, smashed potatoes, apple purée, coriander Mushroom strudel on roast aubergine and rӧsti potatoes, topped with cumin spiced salsa (V) DESSERTS Milk chocolate delice, forest fruit crémeux, berry sauce, mint, pistachio
Forever Feast 5 course plated menu
Welcome canapés & glass of sparkling wine AMUSE BOUCHE Goat’s cheese royal, tomato jam, Parmesan crisp, basil oil COLD STARTER – Choose one Pressed pork terrine, smoked pork, root vegetables, pickled shallots and black garlic aioli Salmon tartare, pickled mustard seeds, lime, shallot, chive, crispy salmon skin, sesame oil Mushroom pâté with pickled walnuts and port dressing (V) SOUP Roast red pepper and tomato soup, marjoram oil, in-house dried cherry tomato (V) PALATE CLEANSER Lemon, mint & gin sorbet MAINS – Choose one Fillet of seabass, on baby spinach, leeks and grilled zucchini Pan seared chicken breast, butter and herbs on root vegetables, saffron garlic mash and thyme jus Grilled fillet beef, cheek croquette, smashed parsnip, grilled spring onion and red wine jus Layers of zucchini, sun-dried tomatoes, chickpeas and potato strips on a saffron sauce (V) DESSERTS Hazelnut, chocolate and matcha opera, vanilla ice cream, candied walnuts
Above are sample menus. Alternative menus are available.