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Clarence Leonard
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LS Hotel (Pty) Ltd Tel: +27 16 423 5453 Telefax: +27 16 423 5453 P.O.Box 2364 53 Raymond Street Vanderbijlpark Rissiville 1900 1929 Vat no: 4010267138 Reg: 2014/166634/07 www.lordssignaturehotel.co.

1 LS Hotel (Pty) Ltd Tel: Telefax: P.O.Box Raymond Street Vanderbijlpark Rissiville Vat no: Reg: 2014/166634/07 Dear Guest GPS: S E Thank you for considering Lord s Signature Hotel as your venue. Lord s Signature Hotel offers a few venue possibilities for 10 to 250 guests in our Banquet Hall, Pool Room or Boma or, Marque Tent in our Gardens. Please note the prices that are listed are not fixed we are open to negotiations lets us work with your budget and accommodate you our client as far as we can. We offer the following venue possibilities: Banqueting Hall This spacious venue allows you enough room to dine and dance the night away. With its modern style with a bit of yester year creates that stylish setting fit for a Lord and Lady. Amount Of Guests May to July August to April 1 to 120 R R to 180 R R to 250 R R to 320 R R The hire of the Banqueting Hall includes the following: Setup Round Tables or/ Rectangular Tables Chairs with chair covers (white, black or cream) excluding tie backs Crockery and Cutlery One table cloth per table (white, black or cream) One linen napkin per guest (white, black or cream) Red Carpet at entrance Dance Floor Cake Table Gift table DJ table and chair Air conditioning Full standard lighting with dimming function Fully Equipped Bar with Bar Staff Buffet Set up with linen and standard Décor Function Information Package 2016/2017 Page 1

2 Lounge area, if space is available Standard Cocktail tables outside with ashtrays Placing of gifts, name cards, menus and napkin holders on your behalf. You to supply Please note all our linen is White, Black or Cream if you desire another colour we will quote accordingly The hiring of the Banqueting Hall excludes the following: Catering Beverages Draping Décor Table décor and Flower arrangements Candles DJ and sound equipment Special lighting equipment Waiter services The Pool Room Small but yet spacious your reception will be intimated and unforgettable. Amount Of Guests May to July August to April 1 to 40 R R to 70 R R The hire of The Pool Room includes the following: Setup Round Tables or/ Rectangular Tables Chairs with chair covers (white, black or cream) excluding tie backs Crockery and Cutlery One table cloth per table (white, black or cream) One linen napkin per guest (white, black or cream) Dance Floor (tables are moved backwards to create a dance space on the tile floor) Cake Table Gift table DJ table and chair Air conditioning Full standard lighting with dimming function Fully Equipped Bar with Bar Staff Buffet Set up with linen and standard Décor Lounge area, if space is available Standard Cocktail tables outside with ashtrays Placing of gifts, name cards, menus and napkin holders on your behalf. You to supply Function Information Package 2016/2017 Page 2

3 The hire of The Pool Room excludes the following: Catering Beverages Draping Décor Table décor and Flower arrangements Candles DJ and sound equipment Special lighting equipment Waiter Services Please note all our linen is White, Black or Cream if you desire another colour we will quote accordingly Draping If you would like draping we will supply you with a quotation Breakage Deposit An R nonrefundable breakage deposit is added to any wedding, function held at Lord s Signature Hotel. If there is any breakage greater than R you will be invoiced accordingly. Waiter Service Fee Waiter service is an essential part of a function reception to ensure your guest receives the utmost function experience. We recommend the following: For every 10 guest one waiter is R250 per waiter Florist Service We offer a full flower arrangement service that includes the following: table arrangements, flower features for the ceremony and reception, bouquets, boutonnieres, corsages and any other floral art that is needed. We will gladly quote accordingly to your needs or/ see the preferred supplier list DJ Service We offer a full DJ service with DJ Johan he s our in house preferred supplier. Décor Please see our preferred supplier list Accommodation Your guests can check in at the hotel and enjoy this special offer of R per double room including a delicious breakfast buffet. Function Information Package 2016/2017 Page 3

4 Please follow these guidelines to ensure a smooth and memorable function: 1. You have received this package and have more or less an idea what s on offer. 2. Please make an appointment to come and see us and view our venue so we can show you what we offer. On this visit we can look at the diary and secure a date. Secure date Payment of R to secure the booking (will be deducted from final invoice) Function questionnaire to be completed Terms and Conditions to be signed days prior to function date confirm the menu quotation and pay 50% of total amount of invoice and discuss the table décor and other arrangements days prior to function confirm the following Final amount of guest total and settle balance in full Procedure of function Table plan and seating arrangements Confirm the MC responsibilities Days prior to the function date Delivery menu s, name cards and table seating plan Discuss final procedures 6. 1 Day before function day Delivery the flowers and final décor Contact details for Banqueting Department. Lord s Signature Hotel Tel: Ask for André Jansen your wedding Coordinator Cell: Function Information Package 2016/2017 Page 4

5 Catering We have an Executive Chef to your disposal to create a mouthwatering special menu for your reception. We can do plated to buffet, here with is a few menu ideas here at Lord s Signature Hotel we pride our self s in only using the freshest and seasonal ingredients available on the market. All our Brides and Grooms will have a meeting with the chef to discuss and compile their own special menu to suit every ones pallet. We can cater any restrictions and religions menus but will be quoted accordingly. Please note we will give a preliminary quotation on food but the final quotation per head will be confirmed and quoted 60 days prior to the wedding date. This is due to unforeseen circumstances in the economy and fuel prices, we will as far as possible try and keep our prices fixed and market related. The final amount of Guest for the function must be confirmed 14 days prior to wedding date. Cocktail Hour Welcome Dinks Assorted Welcome Cocktails Alcoholic R35.00 Non-Alcoholic R25.00 Juice per glass R15.00 Mineral bottled water R12.00 Beer Buckets R14.00 per beer Sherry R10.00 Sparkling Wine per glass R15.00 Canapé s Biltong Blini- spring onion flap jack topped with biltong mousse Tomato, Feta & Olive marinate on a garlic brochette dashed with basil pesto African Sushi ostrich Carpaccio rolled in roti filled with cream cheese and greens with berry drizzle Vol-au-vent filled with a sundried tomato cream cheese topped with olive jam Smoked Salmon Pate on a garlic and herb brochette topped with lemon drizzle Creamy Chicken Livers on potato rosti topped with deep fried onion rings and pinapple and pepper relish Oriental Spring rolls with sweet chili sauce Beef Samoosa with curry peach dip Cheese Rissoles with a creamy avo dip Greek Meatballs in a Smokey BBQ sauce Crumbed Butterfly Prawns with avo and sweet chili sauce Tender Chicken kebab in lemon and herb dressing Please follow this Table to guide you to the Price per person for Canapés Price per person R p/p R p/p R p/p R p/p Add Item p/p Amount of canapé s R15.00 Function Information Package 2016/2017 Page 5

6 Menu Ideas Starters Spicy Butternut soup served with garlic croutons Cream of Carrot Soup served with a fresh home baked bread roll Biltong Blini- spring onion flap jack topped with biltong mousse Salmon Blini spring onion flap jack topped with smoked salmon mousse and lemon zest Pancake filled with cream spinach, topped with a cheesy Biltong sauce Shrimp Cocktail Brushé with salad greens and avocado pulp Chicken Medallions infused with smoked mozzarella & fig preserve topped with tarragon sauce Herbed infused Line fish on a bed of fresh herbs and topped with caper sauce Camembert & Berry tartlet complimented with berry compote. Smoked Trout on a bed of fresh garden greens complimented by a caper paprika Sauce Mains Meats Roast Beef infused with garlic and robust herbs with red wine jus Oven roasted chicken with a tangy / cheese mornay / white wine and mushroom sauce Minted Roast Leg of Lamb Lamb Shank infused with coffee and herbs Lamb chops infused with balsamic & rosemary Pork Belly with whole grain mustard & apple sauce Glazed Gammon served with honey and cherry sauce Traditional Cottage Pie Italian Beef Lasagne Homemade Chicken Pie Hot Dishes Italian Lamb Stew with whole peeled tomato Oxtail braised in beer and cooked to perfection in brown sauce Chicken Coq au Vin with white button mushrooms and red wine sauce Sweet and Sour Pork Line fish bake in a Creamy White Wine & Caper Sauce Starch Spicy Rice / Yellow Rice / Paprika Rice Paprika Potatoes (blanched baby potatoes fried in butter paprika & topped with cream) Garlic and Rosemary Potatoes Spicy Potato Wedges Function Information Package 2016/2017 Page 6

7 Vegetables French green beans with onion and peppers Traditional green bean stew Carrot and Potato mash Creamed Spinach Melange of roasted vegetables Vegetable Bake Vegetable Stir fry Cauliflower and Broccoli Bake Glazed Sweet carrots Sweetened corn and peas Pineapple infused sweet potato Cinnamon & Vanilla Pumpkin Salads Stollen Carrot & Pineapple salad 3 Bean salad Moroccan Cous Cous Salad Curried Beetroot Salad Cucumber Salad Curried Coriander Potato Salad German Potato Salad with Bacon Bits & Nutmeg Traditional Greek Salad Crouton Salad Desserts Traditional Vinegar pudding with custard Death by Chocolate pudding with custard Hot Apple Sponge pudding with custard Baked Lemon / Orange pudding with custard Roly Poly with custard Traditional Malva pudding with custard Ice Cream Parlour with 3 different ice creams with chocolate and caramel sauce and nuts Peppermint Crisp Tart Tiramisu Rum & Raisin Tart Coffee Mocha Tart Traditional Milk Tart Crème Brule coffee / vanilla or orange Black Forest Trifle Traditional Trifle Peach and Berry Pannacotta Function Information Package 2016/2017 Page 7

8 Crème Caramel Carrot Cake Custard Cake Black Forest Cake Strawberry / Milo or Fruity Cheese Cake Please follow this Table to guide you to the Price per person for Starter, Mains and Desserts Category R p/p R p/p R p/p R p/p Starter Meats Hot Dish Starch Vegetables Salads Dessert Optional Extras Assorted Breads Display, served with mini butter s and selection of jams Bread R20.00 per person Function Information Package 2016/2017 Page 8

9 High Tea & Cocktail Menu Savoury Savoury Chicken Pies Pepper Steak Pies Cocktail cheese grillers with sweet mustard dip Assorted savoury mini quiches Cheese straws with spicy avocado dip Brochette topped with sundried tomato cream cheese and olive jam Biltong Blini topped with biltong mousse and biltong pieces garnished with pepper dews Potato rosti topped with cream cheese, diced bacon pieces and onion jam Bruschetta with salmon mousse topped salmon caviar and deep fried caper Bruschetta with whole grain mustard, roasted beef topped with carrot and cucumber ribbons Lemon and Herb chicken kebabs Beef Kebabs with BBQ sauce Greek Meatballs with sundried tomato and olive sauce Vegetable Spring rolls with Sweet chilli sauce Cocktail cheese grillers with sweet mustard sauce Jalapeño and cheese rissoles topped with avo mousse Spinach and feta quiche fingers Beef Samoosa with peach chutney dip Biltong Kips bites Chicken balls served with a pepper dew mayo Mini Beef Burgers Crumbed Prawn cutlets with sweet chilli, avo and cream cheese Potato rosti with creamy chicken livers topped with deep fried onion rings and fresh coriander Tomato and basil soup shooter with parmesan bread crostini Cucumber and cream cheese sandwiches Spinach and Feta double baked soufflé muffins Sweets Koeksister square topped with preserved watermelon cream Mini chocolate cupcakes Peppermint tartlets Mini Carrot Cakes Chocolate Truffles Mini milk tarts Chocolate Brownies topped with cream and berry compote Fruity Kebabs with lime syrup drizzle 8 Savoury and 3 Sweet = R per person 12 Savoury and 5 Sweet = R per person 16 Savoury and 6 Sweet = R per person Function Information Package 2016/2017 Page 9

10 Full Breakfast Buffet Continental Buffet Muesli, Weetbix, Corn Flakes, All Bran Hot Oats porridge Hot Milk / Cold Milk Yoghurt Pastries & Muffins Cold meat and cheese display Fresh fruit salad Toast basket with assorted jams and preserves Assorted Juice station Coffee and Tea to be served at table Hot Buffet Scramble Egg s with chives Sautéed mushrooms with onion Grilled tomato with mozzarella and basil pesto Potato rosti s Creamy Chicken livers a la Lord s Cocktail sausages Bacon Sweet chili chicken strips Full Egg station R per person (one glass on juice per person and either coffee/or tea per person included) Function Information Package 2016/2017 Page 10

11 Bar Service We stock a wide variety of liquor, beers and wines. We offer a cash bar and open bar option. Corkage per bottle wine or sparkling wine is charge at R60.00 per bottle and must be supplied 2 days prior to function date. Please ask your coordinator for a detailed wine list. JC Le Roux Sparkling Wines at R per bottle Function Information Package 2016/2017 Page 11

Ingwe Guest Lodge *** Price List for Function 2018

Ingwe Guest Lodge *** Price List for Function 2018 c/ o Victor Tucker & Ra\'cl Road Vanderbijlpark 191 1 Phone: 016-987 38 11 ingwc@ingwelodge.co.za Reg no: 88/ 35854/23 Ingwe Guest Lodge www.ingwclodgc.co.1.a *** P.O. Box 22 Park South 19 12 Fax: 086