210 HOLLYWOOD ROAD SHEUNG WAN, HONG KONG

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1 210 HOLLYWOOD ROAD L U X U R Y C AT E R E R SHEUNG WAN, HONG KONG INFO@BUTLER.HK

3 ABOUT US Butler was born from a vision to celebrate passion, creativity and culinary precision. The seed for Butler, the luxury caterer, was first planted in the kitchen of the Michelin starred, Tate Dining Room & Bar. Chef Vicky Lau was commissioned by several well established lifestyle and fashion brands to develop highly customized one-off menus and tablescapes. One successful event led to another and soon, there was a growing list customers who wanted this unique experience. Butler was inevitable. From a luxury product launch, to a multi-course wedding celebration or an intimate cocktail reception, we specialise in creating unique and memorable experiences that resonate with our client s brand identity. Renowned brands have had their stories told by us. We understand and appreciate that each client has an individual style and identity. We take great pride in being able to distill, amplify and emphasise this identity through the work we do. We are proud of our talent as a creator of tailor-made events. As a specialist creator of bespoke events, we lavish the same care and attention to everything we do. Each challenge is a step towards new stories and adventures. 3

4 OWNER S BIOGRAPHY After graduating from New York University, Lau initially embarked on a career in advertising as a graphic designer. Lau enrolled in classes at the prestigious Le Cordon Bleu in Bangkok. Lau honed her skills at the Michelin-starred Cepage in Hong Kong under the tutelage of chef Sebastien Lepinoy. In 2012, she opened Tate Dining Room & Bar serving French-inspired dishes with Asian influences. In 2014, Butler Luxury Caterer was born due to the continuous demand for Tate s customized catering services, In 2013 and continued to retain the Michelin star till present day, many more award was won during this period just to name a few. Hong Kong Tatler Top 20 Best Restaurants 2014, most recently Vicky was awarded Veuve Clicquot Asia s Best Female Chef

CLIENT LIST FASHION COSMETICS ACCESSORIES/ HOME PROPERTIES/ OTHERS Brunello Cucinelli Chanel Amore Pacific Clé de Peau Beauté

Dunhill Fancl Guru Financial Times Fendi Fresh John Hardy Galerie Perrotin Giorgio Armani Lancôme King Fuk Jewellery Hopewell Gucci

Puyi Optical LKF Group Louis Vuitton Marc Jacobs Miu Miu MR PORTER and more SKII Sulwhasoo Estée Lauder Urban Decay and more

7 CLIENT LIST FASHION COSMETICS ACCESSORIES/ HOME PROPERTIES/ OTHERS Brunello Cucinelli Chanel Amore Pacific Clé de Peau Beauté Boucheron Cartier Alex Veroodt Gallery Christian Dior Dyson Christian Louboutin Audi Celine Facess Delvaux Dragages Property Dunhill Fancl Guru Financial Times Fendi Fresh John Hardy Galerie Perrotin Giorgio Armani Lancôme King Fuk Jewellery Hopewell Gucci MAC Miele Iproperty Hermes Makeup Forever Monica Vinader JP Morgan Jimmy Choo MTM Nespresso Liang Yi Museum Lane Crawford Shiseido Puyi Optical LKF Group Louis Vuitton Marc Jacobs Miu Miu MR PORTER and more SKII Sulwhasoo Estée Lauder Urban Decay and more Saint-Louis Salvatore Ferragamo Swarovski Van Cleef & Arpel and more New World Development SCMP Sun Hung Kai Properties The Madison Group and more 7

8 BUTLER LUXURY CATERER SERVICES LUNCH AND DINNER 8 PRIVATE PARTY COCKTAIL CANAPÉ

9 SERVICES CONCEPT DESIGN GIFT SET BEVERAGE AND COCKTAIL 9

10 SWEET CANAPÉ REFERENCES 10

11 BUTLER LUXURY CATERER SAVORY CANAPÉ REFERENCES 11

12 SAMPLE MENU PROPOSED MENU OF CANAPÉ PROPOSED MENU OF 4 COURSE LUNCH SAVORY 1. Scallop Green Apple Asparagus 2. Kimchi Beef Roll 3. Daikon with Mayo Crab Meat and Caviar 4. Sweet Potato with Sesame Cookies SWEET 1. Mixed Berries and White Chocolate Cream on Tartlet 2. Chocolate Rocher VEGETABLE PARFAIT 10 Vegetable Custard with Summer Vegetables / Avocado Cream and Truffle SCALLOP Marinated Hokkaido Scallop with Miso Gelée / Hazelnut and Caviar IBERICO PORK PLUMA Hokkaido Pork Bellywith Red Date Port Wine Purée / Tamarind Pineapple Paste / Baby Fennel and Pork Jus PEACH AND LAVENDER Raspberry and Peach Mousse with Lavender Ice Cream and Caramelized Pea 12

13 FEE SUMMARY CANAPÉ (PER SELECTION) UNDER 20PCS PCS PCS OVER 500PCS PER SELECTION $40 HKD $35 HKD $30 HKD $25 HKD Special ingredients can cost up to $50HKD per piece LUNCH PER HEAD 3 COURSE $800 HKD 4 COURSE $1,000 HKD 5 COURSE $1,200 HKD AFTERNOON TEA SET PER HEAD 6 PCS $300 HKD 8 PCS $400 HKD Tea set tray design and fabrication quoted separately DINNER PER HEAD 4 COURSE $1,200 HKD 5 COURSE $1,500 HKD 6 COURSE $1,800 HKD 13

14 FEE SUMMARY FOOD STATIONS MINIMUM CHARGE Cheese / Dessert / Themed Station $10000HKD Up Depending on size of station Beverage Packages PER HEAD Standard Package Items Juice Still / Sparkling Water Soft Drinks Coffee & Tea Standard Non-Alcoholic $100HKD CHAMPAGNE & WINE Prosecco Nomine Renard Louis Roederer Veuve Clicquot Ponsardin Brut Moët & Chandon Billicart Salmon Perrier Jouet Ruinart Ruinart Blanc de Blanc Other Wines Range from PER BOTTLE $110HKD $275HKD $310HKD $298HKD $280HKD $295HKD $299HKD $320HKD $510HKD $200-$400HKD Corkage $50HKD Please note final pricing depends entirely on clients quantity and requirements BEVERAGE PACKAGES 1x Mocktail 2x Mocktail 1x Cocktail 2x Cocktail PER HEAD $50HKD $75HKD $100HKD $150HKD 14

15 FEE SUMMARY FIXED CHARGES Chef Server Supervisor Bartender PER HOUR $100HKD $100HKD $120HKD $180HKD ADDITIONAL Sourcing Decoration 15% Fee Added To Receipts Theme & Party Planning Package No Charges Maximum and Minimum number of guests Transportation PER DAY Maximum Cocktail Reception: 3000pax Hong Kong Island $3000HKD Maximum Seated Dining: 150pax Kowloon $3500HKD Minimum N/A Please note transportation cost depends entirely on clients requirements Setup and Dismantle 10% of Final Quotation Minimum time in advance required for booking 7 days Please note our recommended staff to guest radio is (1:8). This radio may vary depending on clients needs. 15

16 LUXURY CATERER 210 HOLLYWOOD ROAD SHEUNG WAN, HONG KONG

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