Castelo Hotel - Apresentação

8/13/2019 Castelo Hotel - Apresentao

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Yo Your Luxury Hotel in Lisbon


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Introduction

5 * Star Luxury boutique hotel incentral Lisbon, located in the heartof Historic Lisbon, next to S. JorgeCastle.

Cosmopolitan and trendy with anharmonious blend of old and new.

Excellence in service in anatmosphere of warmth andrelaxation.

Unique and special place in thecity of Lisbon, within walkingdistance to major shops, theaters,museums, restaurants and bars.


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Description:

Rooms with views over rooftops to the city!

35 rooms en suite.

Caf Bar- 25 pax

Restaurant35 pax

Terrace Bar55 pax

3 Meeting rooms - 40,45,50 pax

Removable partitionsup to 150 pax


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Dining options or just chill out!

Restaurant

Variety of options, dishes to share.

Fusion cuisine, mediterranean influence

Relaxed and casual , elegant atmosphere

Bar

hotspot for the locals, cosmopolitan andtrendy.

Perfect place for a light meal and / or drinks

Terrace Bar. A unique view of old Lisbonsrooftops and river Tejo.

Cocktail Bar


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StrenghtsAdvantage over others

The Location

City center, with a diverse range of

entertainment venues - from bars to theaters

Close to the headquarters of many of the mostprestigious and important companies and

Housed in a historic district

Wide and stunning views over the city and the

Tagus River.

The history and charm of the hotel

building

Survived the 1755, was recovered and new

elements were introduced in order to give the

appearance neoclassical facade still presents.


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The Charm

Stone walls, tiles, and furniture of the XVII and

XVIII century.

Modern elements

The comfort

Modern and stylish hotel

Rooms with harmonious design

Architecture coexistes with modern amenities

and tecnology


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Sales and Marketing

Product:

Take advantage of history, heritage and viewsfrom the hotel,

make it a cultural experience for the guests

Differentiation of product through high standardservice

Catering service, to develop Food and Beveragesales.

Excelent prices for high quality products

Focus on guests needs

Corporate travel, offer of 1 gratuity for each 20pax booked, (rooms and/or meals)

Preferably to the secretaries

Distribution Direct contact

Visits, email and phone calls - either with thesecretaries mentioned above, or with touroperators.

Strong e-commerce, web, social networks


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BANQUET KIT


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Coffee I10

Assortment of tea and infusions

Coffee / Decaffeinated

Milk

Still and Mineral Water Fresh Orange Juice

Coffee II11,50


Coffee / decaffeinated

Milk

Still and Mineral Water

Fresh Orange Juice Petits fours

Coffee III24


Coffee / decaffeinated

Chocolate

Milk

Still and Mineral Water Fresh orange Juice

Yoghurts

Energy and chocolate bars

Assorted Finger Sandwiches

Assortment of mini home pastries

COFFEE BREAK30 Minutes with a minimum guarantee of 30 pax [


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I10

House red & white wine

Dry, Tawny Port and Moscatel

Tomato and orange juices

Still & Natural water

Dry snacks [sultanas, salted almonds and peanuts

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Dry, tawny Port

Madeira & moscatel

National Sparkling wine

Orange Juice

Soft drinks

Still and Natural Water

Dry snacks [sultanas, sweet potatoes chips, saltedalmonds and cashew nuts]

III35.50


Dry, Tawny Port

Madeira & moscatel

Tomato and orange juices

Champagne met & chandon

Gin and Vodka service

Soft drinks

Still and natural water

Dry snacks [sultanas, sweet potatoes chips, saltedalmonds and cashew nut)

COCKTAILS

WELCOME & COCKTAIL PARTY

30m up to 1 hour

CANAPES Selection

Included in cocktail party III, 3 choices:

Caramelized onion and blue cheese crostini

Chicken and leeks vol-au-vent

Sweet Potato and Goats cheese samosas

Scallop pops Bloody Mary Foam with salsa

Goats cheesecake with red currant jam


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OPEN BAR

Open bar per hour1st Hour per person 25

Each Additional Hour per person28

[ Until 12pm ]

National Beer

Whisky ServiceGin Service

Vodka Service

House Red & White

Green WineDry white Port

Tawny Red Port

Sodas & fruit Juices

Still & mineral waterDry snacks

Suplement of premium drinks andsignature cocktails by request


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BUFFETS I

39 Salads

Tomato salad with olive oil, and fresh basil

Garden leaves with oregano

Sweet corn with chives

Beetroot salad with red onion, and apple

Marinated mushrooms in olive oil and lemon with parmesan cheese

Roasted chicken couscous salad with dried fruits

Baby potatoes, with onion, bacon and Sage

Marinated Zucchinis with Herbs de Provence

Sauces

Lemon Mustard VinagretteCilantro Vinagrette

Main Courses

Creamy codfish with carrots

Roasted pork loin with sweet black plums sauce, with rice

Desserts

Mango mousse with Red Berries sauce

Caramelized apple crumble

Season Fruit salad

Chocolate tarte with cappuccino ganache

Vanilla orange crme brul

PannaCota with honey ginger sauce


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BUFFET II 60 Salads

Sweet Corn with chives

Marinated zucchinis with herbs de Provence

Beetroot, ricotta cheese and honey dressing

Marinated mushrooms in olive oil and lemon with parmesan cheeseDried Cod with piperade, with chickpeas and fresh coriander sauce.

Roasted chicken celery, apple and dried fruits with mayo sauce

Green asparagus, cherry tomatoes, baby greens and ruccola salad

Crushed sweet potatoes with Ginger and Lemongrass sauce

Sauces

Honey and ginger sauce

Cilantro Vinaigrette

Main Courses

Swordfish fillet with spinach rice, and orange and fennel dressing

Partridge pie with sauted greens baked

Desserts

Grand Marnier crme brul

Lime Merengue Pie

Coconut Milk Pudding with cinnamon

Mango mousse with passion fruit sauce

Chocolate tarte with cappuccino ganache

Season Fruit salad


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MENU I 55Starters

Coriander creamy Soup

Creamy mushroom soupMussels in Escabeche with thin bread

Roasted chicken, celery, apple and dried fruits Salad

Fish

Lemon baked cod

Grouper en pappilotte with sour orange sauce

Meat

Roasted Pork with sweat and sour sauce with basmati rice

Lamb rack with apple and cassava pure

Desserts

Vanilla crme brleButter Apple tarte with caramel sauce

Panacotta with passion fruit sauce

Includes waters, soft drinks, beer, white and red wine from ourselection and coffee


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MENU II 65 Starters

Smoked salmon salad with green asparagus

Seafood Velout

Caprese Skewers

Prawns Vol-au-Vent

Fish

Codfish Fillet with Portuguese kale, and mashed chickpeas

Steamed Grouper rice with passion fruit sauce

Meat

Pork tenderloin with roasted potatoes and Grain Mustard

Duck leg confit with Ruby Port Wine and spices, bread and red onion pureand roasted vegetables

Desserts

Soft meringue with red fruits sauce

Profiteroles with vanilla creamChocolate Truffles

Includes Bottled water, soft drinks, beer, white and red wine from our

selection and coffee.


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Documents

Castelo Hotel - Apresentação