N1, DU TOITSKLOOF PASS, PAARL I I

Transcription

1 Wedding Venue Menu 2018/2019 N1, DU TOITSKLOOF PASS, PAARL I NIKI@DUKLOOFLODGE.CO.ZA I CELEBRATE YOUR WEDDING DAY AMONGST NATURE'S BEST, WITH THE MAJESTIC DU TOITSKLOOF MOUNTAINS AS YOUR BACKDROP. OUR NO FUSS POLICY WILL ENSURE A ONE STOP FUNCTION VENUE TO CATER FOR ALL YOUR NEEDS. Lawn Ceremony R4500 INCLUDES - White wooden gazebo - Covered garden chairs - Wine barrel or podium - Table and chairs for signing registry (on request) - Red carpet (on request) - Electricity point - Set up and set down (excluding owers and décor) - River lapa area for post ceremony drinks (if preferred to the veranda) In the case of predicted rain, Du Kloof Lodge will propose alternative venue options on the premises or nearby.

2 Reception Venue Hire R May August R VENUE HIRE INCLUDES: - Banquet hall with air-conditioning - Veranda and veranda furniture - Rectangular or square tables (8 seater) - White linen tablecloths - White and grey upholstered chairs - Cutlery & crockery - Glassware - Cash bar area Catering R350 pp --- Children 6-12 years Half price INCLUDES: Post ceremony drinks, buffet style starters, mains and dessert as stipulated in our menu, found at the back of this document. Guests may choose to serve their starter (inclusive) in the form of snack platters. Snack platters can also be added exclusively at R55 pp. Service charge R5000 Includes waiters, barmen, set up, set down and cleaning. On the day of your wedding, our friendly staff will be at your service to assist wherever possible. Set up is generally from 8:00 on the day of the wedding, unless an earlier time has been arranged with management.

3 TERMS AND CONDITIONS BOOKING AND PAYMENT - Bookings are con rmed with a non-refundable deposit of 20%, which also serves as acceptance of all terms and conditions provided in this document - Please con rm availability of date before paying a deposit - The outstanding balance is payable 14 days prior to your function, at which time nal guest numbers and menus are also to be nalised - Du Kloof Lodge reserves the right to stop wedding preparations until all payments have been made RECEPTION VENUE - Our banquet hall can seat up to 180 guests with a dance oor. - The reception venue will be available for your use until 24:00, after which a fee of R2500 per hour will be charged. CATERING - See our menu options at the back of this document - All catering is to be provided by Du Kloof Lodge with exception to the Wedding cake and on request, other speci c items - Our menus can be adapted as far as possible to suit your needs - All remaining food after the function remains the property of Du Kloof Lodge - Halal meals available on request - Final numbers and menu choices must be given through to management 14 days before your wedding BEVERAGE REQUIREMENTS - Please nd our wine list at the back of this document - Corkage for wines and sparkling wines is R40 - Du Kloof Lodge reserves the right to limit the number of bottles brought in by the client - All other beverages are to be purchased through Du Kloof Lodge Prices of beverages often requested for tables: - 500ml still/sparkling water R12-750ml Apple/Grapetizer R40 - Jug of juice (excl. re ll ) R55 - Coffee & tea station R20pp - Sparkling wine (750ml) R85

4 BAR FACILITIES - Our fully licensed bar includes barmen, ice and a large variety of drinks - You as the client may decide whether you would like a cash or open tab - If an open tab is requested, Du Kloof Lodge will need the details of the designated signatory for payment of the bill after the function - It is the responsibility of the client to communicate any bar arrangements with guests RISK - Neither Du Kloof Lodge, nor its employees will be held liable for any loss, damages or injury to persons due to negligence or any cause whatsoever - The client takes full responsibility for any breakage or damage, which is to be settled after the function. OTHER SERVICES To make the planning process easier for you, we offer the following services: - Sound, Live music and/deejaying services - Flowers - Rental of items such as: Fairy lights - 45m, cool white Table numbers Lawn games - Boule, Croquet, Cricket Parasols Vases French room divider - Used as divider or for seating chart displays Upright framed glass - Used for seating chart displays R290 R10 R45 R25 POR R50 R50 - Du Kloof Lodge can accommodate up to 38 guests in rooms, as well as a dormitory that sleeps 30 - Furthermore, guests can spend the rest of their time with us either y- shing, hiking, relaxing at our farm stall or simply enjoying the surrounding views from our pub or restaurant It would be our pleasure to be a part of your wedding celebration! PLEASE CONTACT US IF YOU REQUIRE FURTHER DETAILS: Quotes or viewings - niki@dukloo odge.co.za Reception: odge.co.za Facebook: Du Kloof Lodge

5 Post Ceremony Drink Menu Options (ONE OF THE FOLLOWING) - Sherry - Juice - Mimosas - Cocktails, please add R15 per person (Strawberry daquiri, Mojito, Pina colada) Starter (ONE OF THE FOLLOWING) - Fresh baked bread with jams and pate's, paired withhomemade soup (A choice of Butternut, Mussel, Veggie, Pea and ham) - Smoked trout pate served with salad and melba toast - Smoked trout and avocado wrap - Trout quiche served on a salad bed - Pork and pistachio terrine on greens - Seasonal fruit sosaties - Snack Platters, usually served on the veranda. Snack platter options include: - Beef samosas - Meatballs with cocktail tomatoes - Chicken strips with pineapple - Vegetable spring rolls - Bobotie spring rolls - Italian breads with chicken liver pate/trout pate - Cheese puffs - Cold meats - Russian pieces - Mussels - Mini pizzas Other items can be added on request

6 Main Meals (TWO OF THE FOLLOWING) - Roast leg of lamb with rosemary & garlic, served with mint sauce - Tender lamb spit - Roast gammon with tangy honey-mustard sauce - Tongue with sweet mustard sauce - Our famous old style chicken pie - Traditional bobotie - Curried chicken skewers - Cajun style chicken pieces - Spicy crumbed chicken pieces - Baked hake with lemon butter sauce - Calamari strips battered and served with tartar sauce Vegetables (TWO OF THE FOLLOWING) - Broccoli & cauli ower with a creamy white sauce, covered with cheese - Green beans as ouma used to make them - Sweet pumpkin - Sweet pumpkin fritters - Seasonal mixed vegetable roast Starches (TWO OF THE FOLLOWING) - Savoury rice - Roast potatoes - Potato bake with cream and cheese - Baby potatoes with garlic & rosemary - Sweet potatoes with orange and ginger sauce - Creamy potato salad

7 Salads (TWO OF THE FOLLOWING) - Greek salad - Spicy noodle salad - Three bean salad - Colourful cabbage slaw - Creamy Broccoli salad Dessert (ONE OF THE FOLLOWING) - Malva pudding with custard - Creamy baked caramel Sago - Fruit salad with ice cream - Ice cream and chocolate sauce - Brandy tart - Peppermint crisp tart - Mini baked cheesecakes with berry coulis - Chocolate mousse - Apple tart - Peach tart - Tiramisu - Choc chip / berry muf ns

8 Wine List JC le Roux 750ml Van Loveren Sauvignon Blanc R 80 Du Toitskloof Chenin Blanc R 90 Du Toitskloof Tunnel Moscato R 70 Van Loveren Blanc De Noir Shiraz - Dry Du Toitskloof Shiraz Du Toitskloof Cabernet Sauvignon R 75 R 90 Van Loveren Merlot R 95 Van Loveren African Java Pinotage R 95 Du Toitskloof PMR (Pinotage / Merlot / Ruby Cabernet) R100 R 90 R 90