Functions & Conferences

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Maria Glenn
5 years ago
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1 Functions & Conferences

2 FUNCTION AND EVENT PACKAGES Simonsig s signature restaurant, FUNCTION Cuvée, AND is a picture-perfect EVENT PACKAGES setting in the heart of the Cape Winelands, ideal for hosting unforgettable events such as Vintage Food & Wine pairing evenings, Simonsig s year-end functions, signature birthday restaurant, celebrations Cuvée, as well is as a picture-perfect corporate functions setting and team-building in the heart lunch of and the Cape dinners. Winelands, Spectacular ideal views for of hosting the Simonsberg unforgettable Mountains events and the such breath-taking as Food landscape & Wine of pairing our evenings, year-end vineyards functions, will make birthday any event celebrations a memorable and as well unique as experience. corporate functions and team-building lunch and dinners, FOODkitchen teas and baby showers. Executive Chef Stephanie de Wet and her team FOOD will ensure that your culinary experience is of the highest standard. With numerous menu options to choose from as well as custom designed menus, Executive Chef Stephanie we guarantee de that Wet any and food her lover s team expectations will ensure will that be satisfied. your culinary experience is of the highest standard. With numerous SERVICE menu options to choose from as well as custom-designed menus, we guarantee that any food lover s expectations will be satisfied. Our Restaurant Manager and his accomplished team will ensure that service is of the highest standard. Our Function Coordinator will also be SERVICE on hand to lend her personal touch and ensure that your event runs effortlessly and meets all specifications agreed upon. Our Restaurant Managers and their accomplished team will ensure that service is of the highest standard, and ensure that your VENUE event runs HIRE effortlessly and meets all specifications agreed upon. From 1 November 2016 to 30 October 2017 VENUE HIRE Cuvée Restaurant (31-70 guests) From R A deposit of R (non-refundable in case of cancellation) is required to secure the Van Niekerk date Private of Lounge your event (10-30 guests) R6 500 From 1 September 2017 to 31 July 2018 The venue hiring fee includes the following: Cuvée Restaurant Exclusive use (31 of the 70 venue guests) The use of the lawn, deck and From all outside R15000 areas (when hiring Cuvée Restaurant) Set-up of tables and chairs Van Niekerk Private Venue Lounge napkins (white) (10-30 guests) Modern cutlery: starter and main knives and forks, dessert spoons and forks, butter knives and From teaspoons R6500 Crockery: side, starter and main plates, pasta, soup and dessert bowls/plates Extra crockery: THE VENUE teacups and HIRING saucers, FEE sugar INCLUDES bowls, teapots, THE FOLLOWING: milk jugs, plungers, pinch bowls for salt and pepper Glassware: red and white wine glasses, champagne flutes and water goblets Exclusive use of Venue Hired Cuvée Lounge Restaurant couches or Van Niekerk Private Lounge Set-up Ice buckets, of tables ice and water chairsjugs Appointed cleaning staff at your Venue event napkins to ensure (White) that the restrooms and venue remains neat for the duration of the event Modern cutlery: starter and main knives and forks, dessert spoons and forks, butter knives Our Function Coordinator and will teaspoons assist you with the following: A site inspection of the entire venue (booking is essential) Crockery: side, starter and main plates, pasta, soup and dessert bowls/plates Venue layout and table setting Extra crockery: Compile teacups a detailed and programme saucers, sugar and time bowls, schedule teapots, to ensure milk everything jugs, pinch runs bowls smoothly for salt Coordinate the run and of events pepper on the day of the function Send quotations, invoices and payment dates Glassware: red and white glasses, champagne flutes and water goblets MENU Lounge OPTIONS couches Ice buckets, ice and water jugs All catering will be done by Cuvée Restaurant. We have a wide variety of menus to choose Appointed from (prices cleaning are subject staff to at seasonality) your event and to our ensure chef is flexible that the to cater restrooms to your needs. and venue All dietary remains requirements (Halaal, Kosher, neat allergies, for gluten-free, the duration and of vegan) the event must be specified. Final number of guests and menu need to be confirmed 14 days prior to the function date. No late changes will be accepted. Please note that a service fee of 15% will be added to the total food and beverage bill that covers the costs of all waiters and barmen. All rates are subject to change without prior notice.

3 OUR FUNCTION COORDINATOR WILL ASSIST YOU WITH THE FOLLOWING: BREAKFAST A site inspection of (Groups the entire of 12 venue and more) (booking is essential) Venue layout and table setting Kaapse Vonkel R195 p.p. Compile a detailed programme and time schedule to ensure everything runs smoothly Coordinate A glass the of Kaapse run of Vonkel, events coffee, on the tea day and of fruit the juice function Mature cheddar quiches Send quotations, invoices and payment dates Various muffins and preserves Fresh croissants MENU Crispy OPTIONS bacon Smoked salmon with crème fraîche and capers All catering will be done by Fresh Cuvée seasonal Restaurant. fruit with We yogurt have and a wide muesli variety of menus to choose from (prices are subject to seasonality) and our Chef is flexible to cater to your needs. All Simonsig Continental R100 p.p. dietary requirements (Halaal, Kosher, allergies, gluten-free, vegetarians and vegans) must be specified. Final number of guests Egg and & cheese menu need muffins to be confirmed 14 days prior to the function date. No late changes will be Croissants accepted. Please note that a service fee of 15% will be added to the total food and Cheese beverage & preserves bill that covers the costs of all waiters and barmen. All rates are Selection subject of to cold change meats without prior notice. Fresh juice/coffee/tea LUNCH BREAKFAST AND DINNER (Groups of 12 and more) 2 R295 p.p. Simonsig Experience 3 Breakfast R395 p.p. R150 p.p. Please select 2 options per course: Glass of Kaapse Vonkel, coffee, tea and fruit juice Blueberry STARTERS brioche French toast Fresh fruit Beef tartare with melba Yoghurt toast, and pickled muesli mushrooms cups and parmesan Wild mushroom risotto with truffle sauce Boerewors with Kaapse Vonkel mustard Salt and pepper squid with yuzu mayo and cracked black pepper dressing Chicken liver parfait with Muffins homemade and preserves chutney and toasted sourdough Antipasti parma ham, salami, Tomato grilled relish artichokes, marinated bocconcini, white anchovy, olives, ciabatta Continental MAINS Breakfast R100p.p. Lamb rump with parmesan gnocchi, burned aubergine puree, semi-dried tomatoes and olive jus Beef sirloin with confit garlic Egg puree, and pearl Cheese onions, Muffins spinach, potato rosti and veal jus Line fish with sweetcorn, edamame, spring Croissants onions, ponzu, pak choi and crispy onions Rolled chicken filled Cheese with apricot, and kale preserves cream, crispy kale and jus Braised pork belly with Crispy mash, bacon shiitake, sprouts and peas Coffee, tea and fresh juice DESSERT LUNCH AND DINNER Classic crème brûlée with biscotti. Pecan pie 2 with course buttermilk R295 p.p. ice-cream Dark chocolate terrine with espresso ice-cream and caramel sauce p.p. Eton mess with meringue, berries, berry coulis and chantilly cream At Cuvée we keep a ADDITIONAL seasonal menu. COURSES Please request relevant menu. Cheese table Course R90 p.p. Healey s mature cheddar Gorgonzola Selection of 4 cheeses (Brie, Camembert, Fairview Boerenkaas/Mountain brie Cheese Cajun Marisch) Indezi river s Preserves black pepper kwaito All cheeses are served with Breads Antoinette and Crackers Malan s preserves and bread crisps Dips

4 Canapés R30 per item per person BREAKFAST Cold: (Groups of 12 and more) Kaapse Chicken Vonkel Breakfast paté ryer195 p.p. Fresh Oysters Smoked A glass duck of Kaapse breast Vonkel, with bacon coffee, jam tea and fruit butternut juice Mature cheddar quiches Caprese salad on a stick Various muffins and preserves Fresh croissants Crispy Hot: bacon Smoked salmon with crème fraîche and capers Fresh seasonal Mini fruit Arancini with yogurt and muesli Tempura prawn with nauc cham sauce Simonsig Continental R100 p.p. Harissa beef kebab with coriander yoghurt Vegetable Egg & cheese Springroll muffins Mini boerewors pin wheels Croissants with Kaapse Vonkel Mustard Cheese & preserves Selection Sweet: of cold meats Fresh juice/coffee/tea LUNCH Mini AND Cupcakes DINNER Mini Milk tarts Marshmallow 2 R295 Macarons p.p. Traditional 3 course R395 p.p. Drops Coconut Ice Please select 2 options per course: Cupcake STARTERS in a R60 Beef tartare Chocolate with melba with toast, Swiss pickled meringue mushrooms buttercream and parmesan Wild Carrot mushroom with cream risotto with cheese truffle icing sauce Salt and pepper squid with yuzu mayo and cracked black pepper dressing Chicken liver Vanilla parfait with with Swiss homemade meringue chutney buttercream and toasted sourdough Antipasti parma Red ham, velvet salami, with grilled burnt artichokes, marshmallow marinated bocconcini, white anchovy, olives, ciabatta CONFERENCE PACKAGES MAINS Half Day Conference Venue (Van Niekerk Lounge) R4000 venue hire Lamb rump with parmesan gnocchi, burned aubergine puree, semi-dried tomatoes and olive jus Beef sirloin with confit garlic puree, pearl onions, spinach, potato rosti and veal jus Line fish with sweetcorn, edamame, spring onions, ponzu, pak choi and crispy onions Exclusive Rolled chicken use from: filled with 8h00 apricot, 12h00 kale cream, or from: crispy 12h00 kale and 17h00 jus Braised pork belly with Includes: mash, shiitake, sprouts and peas Projector and Screen Included DESSERT Wifi Water glasses and Jugs Snack Break, Coffee, Classic tea and crème Juice R90 with p.p. biscotti. choice of three snacks Pecan pie with spiced buttermilk ice-cream Dark chocolate Conference terrine with espresso Snacks R90 p.p. and caramel sauce Eton mess with meringue, berries, berry coulis and chantilly cream ADDITIONAL Choice of three COURSES snacks: Scones Cheese with cream, Course R90 and p.p cheese Healey s Muffins mature with Cheese cheddar Gorgonzola Mini Fairview Milk brie tarts Indezi river s Mini black quiches pepper kwaito All cheeses are served with Boerewors Antoinette in Malan s Pastry preserves and bread crisps Cucumber and ham sandwiches

5 Thank You

WEDDING PACKAGES CEREMONY RECEPTION FOOD SERVICE VENUE HIRE

WEDDING PACKAGES CEREMONY RECEPTION FOOD SERVICE VENUE HIRE Wedding Packages WEDDING PACKAGES Dear Bride and Groom to be, we would like to use this opportunity to congratulate you on your engagement. Cuvée offers tailor-made wedding packages combined with personal