FOOD SERVICE VENUE HIRE

Transcription

1 Weddings

2 CUVÉE RESTAURANT WEDDING PACKAGES FUNCTION AND EVENT PACKAGES Dear Bride Groom to be... Simonsig s signature restaurant, Cuvée, is a picture-perfect setting in the heart of the Cape Winels, ideal for hosting unforgettable events such as Vintage Food & Wine pairing evenings, Our year-end Simonsig functions, Cuvée birthday team celebrations would like as to well make as corporate use of this functions opportunity team-building to congratulate lunch you on dinners. your engagement. Spectacular views Thank of the you Simonsberg very much Mountains for choosing the Cuvée breath-taking Restaurant lscape of venue our as part of your bridal vineyards couple s will make dream. any We event are a enthusiastic memorable unique utterly experience. delighted to share this beautiful journey you leading up to the big day. FOOD We Executive offer tailor-made Chef Stephanie wedding de Wet packages her team combined will ensure that personal your culinary service, experience award-winning is of the Simonsig highest stard. wines With excellent numerous cuisine menu options to ensure to choose that from every as well bride as custom groom designed will menus, treasure their celebration we guarantee family that any friends food lover s forever. expectations We are will looking be satisfied. forward to sharing this memorable occasion you be there every step of the way. SERVICE Our Restaurant Manager his accomplished CEREMONY team will ensure that service is of the highest stard. Our Function Coordinator will also be on h to lend her personal touch ensure that Simonsig s signature your event restaurant, runs effortlessly Cuvée, is meets a picture-perfect all specifications setting agreed upon. in the heart of the Cape Winels, ideal for an unforgettable ceremony reception. With spectacular views of the Simonsberg Mountains the breath-taking lscape of our vineyards your VENUE HIRE wedding photographs will have a classical elegant feel which will be captured on your special day, to cherish forever. From 1 November Day-wedding 2016 to ceremonies 30 October outside 2017 under the trees only. Night-weddings possible inside ceremony. Cuvée Restaurant (31-70 guests) From RECEPTION R Van Niekerk Private Lounge (10-30 guests) The venue can accommodate R6 people 500 an outside dancing area DJ station for a day wedding. Night wedding possible dancing area DJ station inside. Our team will assist The the venue table hiring layout fee includes to ensure the that following: each every loved one is comfortably accommodated. Exclusive use of the venue The use of the lawn, deck all outside areas (when hiring Cuvée Restaurant) Set-up FOOD of tables chairs Venue napkins (white) Cuvée Restaurant s Modern cutlery: culinary starter team main is led knives by Executive forks, dessert Chef spoons Stephanie forks, de Wet. butter Together knives her team, Stephanie will ensure that teaspoons your culinary experience is of the highest Crockery: side, starter main plates, pasta, soup dessert bowls/plates stard. Extra We crockery: have numerous teacups options saucers, to sugar choose bowls, from teapots, milk we jugs, guarantee plungers, to pinch satisfy bowls any food for lover s salt expectations. pepper Glassware: red white wine glasses, champagne flutes water goblets SERVICE Lounge couches Ice buckets, ice water jugs Appointed cleaning staff at your event to ensure that the restrooms venue remains neat All your needs requirements for will the be duration taken care of the of event by our Restaurant Managers together their accomplished team. They will ensure that all services are of the highest stard that your glasses Our Function are always Coordinator filled will assist Simonsig s you the best following: award-winning wines, our Function Co-ordinator A will site also inspection be on of h the entire to lend venue their (booking personal is essential) touch ensure that your wedding runs effortlessly Venue layout meets table all specifications setting agreed on. Compile a detailed programme time schedule to ensure everything runs smoothly Coordinate the run of events on the day of the function Send quotations, VENUE invoices HIRE payment dates Valid From 1 MENU September OPTIONS July 2018 All catering will be done by Cuvée Restaurant. We have a wide variety of menus to choose from (prices are subject Fridays, to seasonality) Saturdays, Sundays our chef is flexible Public to cater Holidays to your needs. All dietary requirements (Halaal, Kosher, allergies, 40 gluten-free, 70 guests R30 vegan) 000must be specified. Final number of guests menu need to be confirmed 14 days prior to the function date. No late changes will be accepted. Please note that a service fee Monday of 15% will Thursday be added to the total food beverage bill that covers the costs of all waiters 40 barmen. 70 guests All rates - are R25 subject 000 to change out prior notice.

3 CEREMONY VENUE BREAKFAST Front Terrace: Surrounding view (Groups of the of vineyard, 12 more) Simonsberg Mountain Range Table Mountain (weather permitting) For day weddings there will Kaapse only be Vonkel space Breakfast on the R195 Terrace, p.p. night weddings possible inside Ceremony A glass of Kaapse Vonkel, coffee, tea fruit juice Mature cheddar quiches CEREMONY AND RECEPTION Various muffins VENUE FEE preserves INCLUDES THE FOLLOWING: Fresh croissants Exclusive use Crispy of Cuvée bacon Restaurant The use Smoked of the salmon lawn crème deck fraîche (weather permitting) capers Fresh seasonal fruit yogurt muesli Set-up of outside areas (chairs/benches) Simonsig Wine Continental barrel podium Breakfast for R100 p.p. Reception Set-up of tables Egg & cheese chairs muffins for reception Tables for the Wedding CroissantsCake Gifts Cheese & preserves Venue Napkins (White) Selection of cold meats Modern Cutlery: Starter/Main knives Fresh juice/coffee/tea forks, dessert spoons forks, butter knives teaspoons Crockery: side, starter, LUNCH main, pasta, AND DINNER soup dessert bowls/plates Extra crockery: teacups saucers, sugar bowls, teapots, milk jugs, plungers, pinch bowls 2 R295 p.p. for salt pepper 3 R395 p.p. Glassware: red white wine glasses, champagne flutes water goblets Please select Lounge 2 options couches per course: Ice buckets, ice water jugs Appointed cleaning staff at your event STARTERS to ensure that the restrooms venue are neat throughout the duration of the event Beef tartare melba toast, pickled mushrooms parmesan Wild mushroom risotto truffle sauce *Please note: Salt Any pepper décor, gifting, squid flowers, yuzu mayo music or cracked other linen black are pepper for your dressing own account. Chicken liver parfait homemade chutney toasted sourdough OUR WEDDING Antipasti parma COORDINATORS ham, salami, grilled WILL artichokes, ASSIST YOU marinated IN THE bocconcini, FOLLOWING: white anchovy, olives, ciabatta A site inspection of the entire MAINS venue (booking is essential) Venue layout table setting Compile a detailed programme/time schedule to ensure everything runs smoothly Beef sirloin Coordinate confit garlic rundown puree, pearl of events onions, on spinach, your wedding potato rosti day veal jus Line fish sweetcorn, Send quotations, edamame, spring invoice onions, payment ponzu, pak dates choi crispy onions Rolled chicken filled apricot, kale cream, crispy kale jus Wedding Event Times Lamb rump parmesan gnocchi, burned aubergine puree, semi-dried tomatoes olive jus Braised pork belly mash, shiitake, sprouts peas The venue is available for set-up use during the following times: DESSERT Day wedding (2/3 course) 08h00 17h00 Evening Classic wedding crème (2/3 brûlée course) 16h00 biscotti. 24h00 Pecan pie spiced buttermilk ice-cream Dark chocolate terrine espresso ice-cream caramel sauce Should you Eton extend mess the meringue, duration berries, of the evening berry coulis wedding chantilly after cream 24h00, an additional fee of R2500 per hour will be charged to your account. ADDITIONAL COURSES MENU OPTIONS Cheese R90 p.p Healey s mature cheddar All catering will be done by Cuvée Restaurant. Gorgonzola We have a wide variety of menu to choose from (prices are subject to seasonality) Fairview our brie Chef is flexible to cater to your needs. All dietary requirements (Halaal, Kosher, Indezi river s allergies, black pepper gluten kwaito free vegan) must be specified. Final number All of cheeses guests are served menu needs Antoinette be confirmed Malan s preserves 7 days prior bread to the crisps wedding date.

4 No late changes will be accepted. Please note that a service fee of 15% will be added to the total food beverage bill that covers the costs for all waiters barmen. All rates BREAKFAST are subject to change out prior notice. (Groups of 12 more) Please request Kaapse Menu Vonkel options Breakfast as Menu R195 is p.p. very seasonal. A glass of Kaapse 2 Course coffee, R295 tea p.p fruit juice Mature cheddar quiches 3 R395 p.p Various muffins preserves Fresh croissants TERMS AND Crispy CONDITIONS bacon Smoked salmon crème fraîche capers Fresh Booking seasonal Confirmation fruit yogurt & Deposit muesli Simonsig Continental R100 p.p. Please contact Cuvée Simonsig Wine Estate on +27 (021) to check availability of the venue for Egg your & cheese requested muffinsdate. To secure the venue the date for your wedding reception, a non-refundable Croissants deposit of R is required. The deposit is payable in 7 days, after Cheese which & preserves these dates venue will be reopened for other interested parties. A further Selection 50% deposit of cold meats is required 10 days prior to the date Fresh juice/coffee/tea as per Pro Forma invoice. Payment can be made by means of our secure dine plan link that LUNCH will AND be ed. DINNER 2 FINAL course R295 p.p. 3 R395 p.p. The final balance is due 5 days prior to the wedding reception. Cuvée Restaurant reserved Please select 2 options per course: the right to cancel tall bookings should the balance not be paid in time. All additional expenses incurred are to be settled, in full, prior to departure. STARTERS Beef tartare melba CANCELLATION toast, pickled mushrooms POLICY parmesan Wild mushroom risotto truffle sauce Salt pepper squid yuzu mayo cracked black pepper dressing Within your signature Chicken to liver this parfait letter, you homemade agree to chutney settle any toasted penalties sourdough or cancellation fees regarding food Antipasti beverages parma ham, salami, may grilled be levied artichokes, as a marinated result of bocconcini, total cancellation. The following amounts white anchovy, will be olives, charged ciabatta to the client: MAINS Deposit 7 days after confirmation non refundable Deposit Lamb 10 rump 14 days parmesan prior to gnocchi, arrival burned aubergine puree, 25% semi-dried of the value tomatoes of the reservation olive jus 7 days prior Beef to sirloin arrival confit garlic puree, pearl onions, spinach, 50% potato of the rosti value of veal the jus reservation Line fish sweetcorn, edamame, spring onions, ponzu, pak choi crispy onions Rolled chicken filled apricot, PRICES kale cream, crispy kale jus Braised pork belly mash, shiitake, sprouts peas Prices are valid for the period stated on the Pro Forma invoice. Cuvée Restaurant reserves the right to change prices, in line DESSERT price movements in the market, for dates outside the validity period. Classic crème brûlée biscotti. Pecan pie spiced TIMES buttermilk ice-cream Dark chocolate terrine espresso ice-cream caramel sauce Eton mess meringue, berries, berry coulis chantilly cream Unless otherwise agreed Cuvée all day-weddings must end at 17h00 afternoonevening weddings by 24h00. ADDITIONAL COURSES Cheese Lunch 08h00 17h00 R90 p.p Healey s mature cheddar Gorgonzola Afternoon/ Fairview Night 16h00 brie 24h00 Indezi river s black pepper kwaito The wedding All time cheeses space are communicated served Antoinette the Malan s Cuvée preserves Restaurant is bread reserved crisps only for the time(s) indicated.

5 AFTERHOURS BREAKFAST A fee of R2500 will be charged to your account every hour after 24h00 until 02h00. (Groups of 12 more) Kaapse Vonkel BAR Breakfast R195 p.p. Please indicate whether A you glass prefer of Kaapse a cash Vonkel, service, coffee, or tea an open fruit bar juice facility a tab that will Mature cheddar quiches be presented for payment at the end of the evening. Please note that only beverages Various muffins preserves wines supplied by Cuvée Restaurant Fresh croissants may be consumed on the premises. Crispy bacon Smoked salmon LIABILITY crème fraîche capers Fresh seasonal fruit yogurt muesli Cuvée accepts no responsibility for: any loss, damages or injury to clients, their guests or any Simonsig Continental R100 p.p. of the belongings. Items delivered by the client for the wedding reception are the client s responsibility, should be collected Egg by & 08h00 cheese the muffins next morning, unless other arrangements have been made. Extreme weather affecting Croissants wedding ceremony / reception booked outside is the responsibility of the clients Cheese to ensure & preserves a back- up venue has been arranged. Selection of cold meats Fresh juice/coffee/tea SMOKING POLICY LUNCH AND DINNER Smoking is not permitted in Cuvée Restaurant. The Venue has an adjacent outdoor area, where 2 course R295 is permitted. p.p. 3 R395 p.p. SERVICE CHARGE Please select 2 options per course: A 15% service charge will be added STARTERS to the total food beverage account. Thank you for choosing Beef tartare Cuvée Restaurant melba toast, for pickled your mushrooms Wedding reception. parmesan We look forward to welcoming you your guests! Wild mushroom This document risotto serves truffle as an sauce agreement of the above terms Salt pepper squid yuzu mayo cracked black pepper dressing Chicken liver parfait homemade conditions. chutney toasted sourdough Antipasti parma ham, salami, grilled artichokes, marinated bocconcini, Please sing return white this anchovy, page to olives, the Events ciabatta Coordinators via to cuvee@simonsig.co.za MAINS SIGNATURE: AUTHORIZED CLIENT REPRESENTATIVE SIGNATURE: CUVÉE RESTAURANT Lamb rump parmesan gnocchi, burned aubergine puree, semi-dried tomatoes olive jus Beef sirloin confit garlic puree, pearl onions, spinach, potato rosti veal jus Line fish sweetcorn, edamame, spring onions, ponzu, pak choi crispy onions I/We have read understood the terms conditions Rolled chicken filled apricot, kale cream, crispy kale jus of Cuvée Restaurant. Braised I/We, pork the belly undersigned, mash, shiitake, hereby sprouts accept the peas terms conditions. I/We confirm our wedding venue at Cuvée Restaurant for the Day of the month in the year. DESSERT Classic crème brûlée biscotti. Date Signed: Pecan pie spiced buttermilk ice-cream Dark chocolate terrine espresso ice-cream caramel sauce Wedding Date: Eton mess meringue, berries, berry coulis chantilly cream Name & Surname: ADDITIONAL COURSES Id Number: Cheese R90 p.p Address: Healey s mature cheddar Telephone Number: Gorgonzola Fairview brie Cell Phone Number: Indezi river s black pepper kwaito All cheeses are served Antoinette Malan s preserves bread crisps Address:

6 Thank You