Banqueting information for groups. (updated: october 2015)

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1 Banqueting information for groups (updated: october 2015)

2 General information The Hotel Schloß Dürnstein is very famous for its unforgettable functions, as e.g. weddings, birthday parties, anniversaries, and conferences. We have got 2 function rooms that you can book depending on the number of guests. Civil weddings can take place either in our library ( 250,00) our in the Küffer Cellar area ( 300,00). This wish has certainly to be announced at the civil registry office. Rosensaal Our bigger function room is called Rosensaal. This one is adjacent to the outside terrace and has got a maximum seating capacity of 110 people. (minimum is 50 people)

3 Gelber Salon The Gelbe Salon also in combination with the Biedermeier Saloon - is the smaller room providing space for 15 to 35 people. It is situated on the ground floor, next to the lobby. We charge a fee of 490,00 (Rosensaal) and 320,00 (Gelber Salon) for preparing the function room for your party. (tables, table linen, silver candleholders, )

4 Receptions Please choose the desired beverages out from our wine menu card which is online on our website. Appetizers for the cocktail Mixed canapées 2,50 Dark bread slices with ham, cheese, egg, caviar, 2,40 Soups and frozen soups 2,30 Warm appetizers 3,00 Jourgebäck small regional rolls filled with cheese or ham 2,20 Sweet pastries cold/warm 2,10 We can recommend the following musicians: Music Our pianist ( 80,-/h) Mr. Wolkersdorfer: dancing music, 1-man-band or Mr. Friedrich and his Dixieland band but also dancing music Ms. Jennifer Verity: an excellent voice also for weddings (church) Wachauer Schrammelmusik or Please understand that we cannot accept loud music being played later than 11:00 pm. If our hotel guests complain about the music, we will have to tell the musicians. This is also the reason why we close the doors to the terrace by pm. This does not mean that the function end is pm.

5 Social programme Sometimes, if the time frame permits, people ask for ideas to entertain their guests. Here are a few very nice possibilities: A private boat tour on the Danube river depending on the number of people either with Nostalgie Tours or on a smaller wooden boat from A wine tasting of some of the most excellent regional wines also in combination with a boat tour The famous floating candle lights on the Danube river A firework Fairy tale narrator Accommodation If you want to stay overnight in the hotel, please make sure that you make your booking in ample time. Blocking the hotel exclusively for a group is not possible except for the beginning/end of each season, more precisely in the end of march/april or in the end of October. Total costs As we do not offer function packages, we charge as per individual consummation. As soon as you tell us some facts, e.g. number of people, budget for the menu, choice of wines, etc., we certainly give you an idea of the total costs as per our experience.

6 Wines Our wine list provides a good choice of regional and international wines. You can download it from our website. We can especially recommend our homebrand wines: Riesling vom Schloß vinified by Toni Bodenstein, Winery Prager and Blaufränkisch Schloß Dürnstein,Winery Gesellmann. A special discount of 10% will be granted onto those wines if there is a minimum of 10 bottles per wine that have been consummated. Please note that we do not accept to bring other wines in as those which are listed on our wine card. Menu suggestions In the following we present our menu suggestions, which can be varied as per your own preferences. Our chef is at your disposal for any further and seasonal suggestions. Please note, that a festive dinner does not allow a choice of more than 1 starter, 1 soup, 1 entrée, and 1 main course. If you like to add a second choice to one course we will charge additional 50% of the cheaper dish. Corresponding wines are to be found on our wine card but please note that not all of them are available for a big function. For help please ask our Maître.

7 Menu 1/15 Beef broth ~ three different inlays ~ (semolina dumplings, pancake stripes, liver dumplings) Deep fried chicken ~ potato-cucumber- and field salad ~ Warm nut cake ~ Mousse of raspberries and yogurt ~ 36,00 Menu 2/15 Yellow sour cream soup ~ white bread crumbs ~ cinnamon ~ Regional peppered and braised fillet of beef ~ red cabbage with apples ~ ~ white bread dumplings with pistachios ~ Poppy seed pancake au gratin ~ white chocolate-mint parfait ~ ~ ice wine sabayon ~ 38,00 Menu 3/15 Basil cream soup with curd cheese dumplings Menu 4/15 Cream soup of pumpkin ~ pumpkin seed pesto ~ Chicken breast stuffed with mushrooms ~ rosemary sauce ~ ~ artichokes, mangetout and tomatoes ~ ~ mashed celeriac ~ Roast fillet of pikeperch ~ crawfish-cucumber stew with dill ~ ~ saffron risotto ~ Terrine of coffee mouse in pyramid cake ~ peach sherbet ~ ginger cherries ~ 42,00 Curd cheese dumplings ~ bread crumbs and nuts ~ ~ quince and curcuma stew ~ 43,50

8 Menu 5/15 Terrine of poultry ~ mini orange confit ~ lettuce ~ Menu 6/15 Chicken consommé ~ vegetables stripes ~ small boletus dumplings ~ Regional onion soup Rolled veal ~ rosemary sauce ~ creamy carrots ~ herbal rice ~ Chocolate cake with chocolate sauce 53,00 Braised veal ~ vegetables of lavender black salsify and carrots ~ ~ creamy onion polenta ~ Vienna apple pie ~ caramel sauce ~ sour cream ice cream ~ 41,00 Menu 7/15 Beef broth ~ semolina dumplings ~ chive ~ Menu 8/15 Oxtail soup ~ vegetables ~ anise pastry ~ Sherry Vienna escalope of veal ~ parsley potatoes ~ cranberries ~ ~ mixed lettuce ~ Duck breast ~ Shii-Take-mushrooms ~ ~ creamy cabbage ~ ~ nuggets of potatoes and ham ~ Noodles with poppy seed ~ mashed apples ~ vanilla ice cream ~ 39,00 Optional main course: Vienna escalope of pork 34,00 Sweet pastry stuffed with plum jam ~ cinnamon sugar ~ ~ plum stew ~ vanilla parfait ~ 43,00

9 Menu 9/15 Regional onion soup ~ bread and cheese crumbs ~ Menu 10/15 Beef broth ~ root vegetables ~ fried liver dumplings ~ Deep fried carp ~ Sauce Tartare ~ potato-field salad ~ Boiled beef ~ cream spinach ~ apple horseradish ~ ~ roast potatoes ~ Dried plums with almond paste in batter ~ vanilla sauce ~ apricot sherbet ~ 44,00 Curd cheese omelet ~ berry stew ~ poppy seed parfait ~ 40,00 Menu 11/15 Beef broth Florentine ~ pancakes ~ spinach pastry ~ Menu 12/15 Boiled fillet of veal and tongue of veal in aspic ~ sweet pepper and onion vinaigrette ~ ~ small salad ~ Sweet pepper chicken ~ Spätzle ~ sour cream ~ ~ salad Mimosa ~ Cream soup of cress ~ salmon trout dumplings ~ Sweet semolina dumplings ~ blueberry stew ~ ~ mint ice cream ~ 39,50 Bacon wrapped medallions of pork fillet ~ caraway-malt beer sauce ~ ~ vegetables of kohlrabi and lentils ~ ~ tomato gnocchi ~ Poppy seed casserole ~ inlaid plums ~ sour cream ice cream ~ 53,50

10 Menu 13/15 Pickled trout fillet ~ sauce of honey, dill and mustard ~ ~ fennel crawfish salad ~ toast ~ Menu 14/15 Choice of fish in aspic ~ lime and apricot vinaigrette ~ rocket pesto ~ Spiced consommé ~ vegetables ~ mushroom pie ~ Cream soup of green curry ~ Tempura prawns ~ Roastbeef ~ sauce Bordelaise ~ ~ vegetables of artichokes and mini pumpkins ~ ~ potatoes and zucchini au gratin ~ Blueberry cake ~ glazed peach ~ ~ white chocolate mousse ~ 65,50 Roast fillet of sheatfish ~ trout caviar ~ red chard ~ mashed beetroots ~ Potpourri of chocolate and berries 66,00 Menu 15/15 Truffled chicken liver parfait ~ Sauce Cumberland ~ ice wine jelly ~ brioche ~ Soup of carrots, coconuts and lemongrass ~ skewer of smoked tofu ~ Roast fillet of beef in core and herbs crust ~ Madeira sauce ~ vegetables ~ ~ duchesse potatoes ~ Soft chocolate cake ~ strawberry parfait ~ ~ Amaretto sabayon ~ 65,00

11 Menu 16/15 Terrine of duck liver ~ port wine aspic ~ quince confit ~ brioche ~ Menu 17/15 Quail praline and prawn tureen ~ ice wine jelly ~ ~ iced sweet pepper and coconut cream ~ dill ~ Deer consommé ~ strudel of mushrooms and lentils ~ vegetables ~ Cream soup of parsley ~ Tempura scallops ~ Fillet of salmon trout ~ rocket salad ~ small crabs ~ mango risotto ~ Roast fillet of shell ~ pumpkin and asparagus ~ green peas ~ ~ ravioli of calf s head ~ Strawberry sherbet ~ Bellini granité ~ Sherbet of white peaches ~ melon and mint soup ~ Fillet of Veal in lavender and braised cheeks of veal ~ artichokes and onions ~ mashed blue potatoes ~ Nougat mousse ~ soup of melon and ginger ~ apricot parfait ~ 88,50 Saddle of deer wrapped in cabbage and apricots ~ Pom Pom mushrooms ~ ~ mash of carrots and purple haze ~ Goat cheese in Macadamia nuts ~ pickled cabbage ~ red lentils ~ ~ pomegranate sauce ~ Dialog of passion fruit and strawberry 112,00

12 Popular wedding menus I Parfait of duck liver ~ port wine onions ~ pineapples confit + II Roast prawns ~ salad of oranges and fennel ~ chervil foam ~ Lemon cream soup ~ pistachio dumplings ~ Cream soup of pumpkin ~ green pepper ravioli ~ Veal fillet in morel sauce ~ broccoli polonaise ~ Tagliolini ~ Roast lamb back in a herbs crust ~ thyme sauce ~ onion confit ~ ~ tomato polenta ~ Chocolate casserole ~ strawberry foam ~ mint ice cream ~ 64,00 Parfait of walnuts and brittle ~ marinaded strawberries ~ ice wine sabayon ~ 67,00 III Clear oxtail soup ~ Sherry ~ IV Roast foie gras ~ apple pieces ~ Calvado sauce ~ Pike dumplings ~ sauce Nantua ~ butter rice ~ Tomato cream soup ~ basil ~ Beef fillet roast in all ~ Burgundy sauce ~ chestnuts ~ ~ Brussels sprouts ~ potato croquettes ~ Fillet Wellington ~ potato au gratin ~ vegetables ~ Apricot flambé ~ vanilla ice cream ~ 74,00 Parfait Grand Manier 73,00

13 Vegetarian dishes Ravioli of mushrooms ~ mashed fennel ~ basil sauce ~ Pecorine chips ~ 18,50 Stew of lentils and vegetables ~ beetroot dumplings ~ horseradish ~ 15,00 Piccata of kohlrabi ~ tomato-leek stew ~ creamy polenta ~ 18,00 Smoked tofu with cabbage ~ Beans and artichokes ~ rosemary potatoes ~ 18,00 Linguini with crawfish ~ lime-dill sauce ~Parmesan chips ~ 24,00 Spaghetti Arrabiata ~ small lettuce ~ 17,50 Tofu Stroganoff ~ spinach dumplings ~ grated cheese ~ 15,50 Vegetarian spring roll ~ warm noodle salad ~ curry sauce ~ 16,80 Strudel of cabbage and green pepper ~ Potatoes and beans ~ cornflowers ~ 14,80 Carinthia cheese pastry ~ spinach ~ dried tomatoes ~ nut butter ~ grated cheese ~ 18,00

14 Menu 24/15 (Children menu) Beef broth ~ pancake stripes or ham pastry or semolina dumplings ~ Vienna escalope of pork ~ potato salad or chips ~ Vanilla ice cream ~ hot raspberries ~ 23,00 Midnight snacks Cheese plate with a selection of bread 10,50 per person Goulash soup with a selection of bread 7,50 per person Greaves or meat dumplings with sauerkraut 7,50 per person Small escalopes of veal or pork with potato salad veal 12,00 per person pork 7,50 per person

15 Sweet Buffet Cold desserts Homemade ice cream Omelette Surprise Pineapple parfait with coconut foam Parfait of poppy-seeds and cinnamon with ginger cherries Parfait of poppy seed brittle with blue berry stew Parfait Grand Marnier with orange confit Chocolate mousse, mocca mousse Tiramisu Mille feuille of berries and curd cheese Yogurt-savarin with raspberry sauce Marinated strawberries, fruit salad Coffee mousse with mango stew Petits-Fours, fruit cakes Passion fruit cake with honey physalis Creamy wine cake, cherry cake, chocolate cake Besoffener Kapuziner Some kinds of flummery (chocolate, semolina, ) Stroudel of curd cheese and apricots, apple strudel Fruit omelette Fruit salad Wine pudding with Riesling juice Puff pastry with chocolate sauce Panna cotta and crème brûlée Flambed apricots Fried fruits Warm desserts Chocolate cake with chocolate sauce Apricot dumplings (or strawberry, plum, etc.) Curd cheese dumplings with plum stew Kind of brown betty with raspberry sauce Curd cheese dumplings filled with nougat and served with a rhubarb-strawberry stew Poppy seed pastry with mashed apples Yeast pastry filled with jam and served with a vanilla sauce Curd cheese pan cakes au gratin with vanilla sauce Deep-fried apple slices Semolina dumplings with elder stew Deep-fried prune dumplings with elder sauce Chocolate soufflé with honey-red wine pear Warm poppy seed nut cake with berry stew Warm nut cake with cherry stew Kaiserschmarrn with plum stew Fine selection of assorted cheese fruits of the season 12 of these desserts can be chosen 32,00 minimum of persons 35

16 Typical regional cold buffet Starters Viennese Carp Smoked fillet of trout with creamy horseradish Roast beef with sauce Tartare Homemade wild pie with sauce Cumberland Raw ham or regional cooked ham with melon Pickled tongue of beef with horseradish White herring homestyle Antipasti peperonata Mozzarella cheese with tomatoes and basil pesto Beef salad, noodle salad, lentil salad Greaves dumplings with cabbage salad Riesling soup Main dishes Glazed saddle of pork with wine cabbage Pickled and roast pork leg with potato dumplings Veal inwards with a stew of white bread dumplings and horseradish Cooked ham with mashed green beans Deep-fried chicken or deep-fried escalope of turkey with potato salad Boiled beef with roast potatoes, creamy beans and a stew of white bread and horseradish Wild boar with chestnuts Deer leg with red cabbage and napkin dumplings Desserts q.v. 8 of these starters and 3 main dishes can be chosen 68,00 minimum of persons 35

17 Terms of Business Deadlines Your choice of menu and beverages has to be notified by 2 weeks prior to the function. The exact number of people by 1 week prior to it. After that the number can be adjust slightly (+/- 5 persons). If the real number of guests exceeds the agreed number, we will certainly charge the number of people that attends the party. Commitment The organizer is responsible for all damages that are caused by employees, guests or delegates of him. Cancellation policy In case of cancellation between 4 and 2 weeks prior to the function day, we will charge 30% of the menu price, after that 50%. Service Our rates include service until From midnight we charge 20,- per hour for each remaining waiter (overtime and overtime premium). Tip We kindly ask you to transfer the tip for the restaurant and kitchen staff separately with a special advice or to hand it out in cash. (common are 5-10%) Payment practice A prepayment of 50% of the total menu price has to be transferred to our account by 2 weeks prior to the function. (bankname: Volksbank NÖ: IBAN: AT , BIC: VBOEATWWNOM)