NH Collection Curitiba will ring in 2026 with sophistication, music, and fine dining. The New Year’s Eve celebration combines exquisite flavors, rhythm, and elegance, blending the hotel’s signature cuisine with the energy of the band Milk’n Blues and DJ Reh Freak, alongside an open bar and a specially curated menu for the occasion.
The evening begins at 7:30 PM on the Five Lounge terrace with a welcome cocktail and an antipasto table featuring artisanal cold cuts such as copa, pastrami, Parma ham, and Blumenau sausage, alongside national and imported cheeses, artisanal jams, honey with nuts and saffron, red fruits, honeycomb, and naturally leavened breads.
From 8:30 PM, the New Year’s Eve dinner will be served at Trinitas Restaurant, with a menu crafted by chef Silvonei Souza. The menu includes a special table by chef Liria Gabriel, highlighting Brazilian ingredients with creative, signature touches. Starters and Buffet Highlights
Guests can enjoy grilled heart of palm salad with tomato and basil jam, black tomato with buffalo mozzarella, melon with Speck ham, crab finger food with coconut and coriander emulsion, and red lentils with pitaya vinaigrette, symbolizing prosperity for the new year.
The buffet also features carpaccios, mini codfish salad, avocado and dill ceviche, gravlax fish duo, sushi and sashimi station, and a refined selection of cold cuts and cheeses. Main Courses and Vegetarian Options
Main dishes include pupunha risotto with meia cura cheese, spiced lamb goulash, Fiorentina-style sea bass with lemon-galego velouté, tournedor mignon with wild mushrooms and demi-glace, and grilled quail marinated in pomegranate and chimichurri.
Vegetarian and vegan options feature black rice with field tomatoes and broccoli, handmade fettuccine with chickpea coulis, grain porpetas with caramelized onions and babaganoush, and fruit fondue with hot chocolate. Live cooking stations offer roasted pork with spices and Bahian-style mixed seafood moqueca. Desserts and Beverages
Desserts include chocolate cake with salted caramel, vanilla and strawberry choux cream, passion fruit ampoules with coconut and berries, hazelnut cannoli, mango strudel with vanilla sauce, cupuaçu mousse with honey praline, and almond cake with dark chocolate. The meal concludes with a tea and coffee station, accompanied by petit-fours and seasonal truffles.
