BANQUETING AND CONFERENCING 2017
ABOUT Us Cape Town, arguably one of the most beautiful cities in the wld, hosts the Commode & Hotels, situated in the cosmopolition Victia & Alfred Waterfront where stylish living, excellent service and a tranquil setting come standard. The Commode & Hotels offer the most up-to-date conference rooms and facilities f groups of up to 150 delegates. Our equipment and services ensure that every conference function held is run smoothly and successfully, satisfying even the most fastidious convention planner. Our conferencing department will assist you in planning, arranging and hosting a professional and successful event. Our aim is to ensure that each conference event is tail-made to suit your requirements from start to end.
The Commode Hotel boasts 3 conference rooms, The America s Cup, Blue Ribbon & The Legacy Boardroom while the Hotel boasts a single Executive Boardroom. THE COMMODORE HOTEL SCHOOL ROOM THE PORTSWOOD HOTEL CINEMA STYLE U-SHAPE BOARDROOM COCKTAIL BANQUET BUFFET AMERICA S CUP 70 150 40 40 120 80 60 BLUE RIBBON 30 60 20 20 60 30 20 LEGACY BOARDROOM CLIPPER RESTAURANT 12 150 120 120 LENGTH WIDTH HEIGHT AREA AMERICA S CUP 14.50m 8.3m 3.3m 120m 2 BLUE RIBBON 8.5m 3.6m 3.3m 30.6m 2 LEGACY BOARDROOM 7m 4m 3m 28m 2 CLIPPER RESTAURANT 23m 17m 3m 390m 2 PORTSWOOD BOARDROOM 10 BOARDROOM COCKTAIL BANQUET BUFFET QUARTERDECK RESTAURANT 70 70 70 LENGTH WIDTH HEIGHT AREA PORTSWOOD BOARDROOM 6.2m 3.41m 3.8m 21.14 m 2 QUARTERDECK RESTAURANT 10.72m 6.31m 3.8m 67.64 m 2
STANDARD EQUIPMENT Below are the standard equipment included in all Day Conference Packages, but items marked with an asterix ( *** ) carry a charge on non DCP conferences. Wireless internet Roof-mounted data project *** DVD player Wall mounted screens Podium Cabled microphone Flipcharts Photocopying & printing *** Secure underground parking *** EQUIPMENT HIRE Roof-mounted data project R 1 100.00 per day Laptop R 1 100.00 per day Roving / lapel microphone R 600.00 per day In the event that additional equipment is required, the will be able to source it through our AV company on your behalf. VIDEO CONFERENCING The Legacy Boardroom plays host to state of the art video conferencing via 3 ISDN lines and a 55 inch LCD screen. F larger conferences The America s Cup Blue Ribbon rooms can be used to host a video conference. SPECIAL CATERING REQUIREMENTS The s are able to cater f Halaal-friendly delegates, however strict Halaal and Kosher meals will need to be dered in. The requires 72 hours notice. Please note that all the conference tea/coffee/refreshment breaks will be outsourced only on request by the client and an additional charge will be levied f the clients account.
DAY CONFERENCE Packages The s offer fully inclusive Day Conference Packages that includes all standard conferencing equipment and refreshment breaks. F those who do not wish to make use of the s full day conference package we have incpated half-day conference packages, also inclusive of all standard conferencing equipment and one refreshment break. FULL DAY CONFERENCE PACKAGE Tea / Coffee / Juice & Rusks on arrival Mid Mning Tea / Coffee / Juice and Homemade Biscuits Light Cocktail Lunch Afternoon Tea / Coffee / Juice and Homemade Biscuits R 470 PER PERSON FULL DAY CONFERENCE PACKAGE Tea / Coffee / Juice & Rusks on arrival Mid Mning Tea / Coffee / Juice and Fresh Pastries 2 Course Set Lunch served in the Restaurant Afternoon Tea / Coffee / Juice and Homemade Biscuits R 510 PER PERSON FULL DAY CONFERENCE PACKAGE Tea / Coffee / Juice & Rusks on arrival Mid Mning Tea / Coffee / Juice and a Light Snack 3 Course Set Lunch Buffet served in the Restaurant Afternoon Tea / Coffee / Juice and Energy Bars R 580 PER PERSON
DAY CONFERENCE Packages HALF-DAY CONFERENCE PACKAGE Tea / Coffee / Juice & Rusks on arrival Mid Mning Tea / Coffee Juice and homemade biscuits Light Cocktail Lunch R 400 PER PERSON HALF-DAY CONFERENCE PACKAGE Tea / Coffee / Juice & Rusks on arrival Mid Mning Tea / Coffee / Juice and fresh pastries 2 Course Set Lunch served in the Restaurant R 450 PER PERSON HALF-DAY CONFERENCE PACKAGE Tea / Coffee / Juice & Rusks on arrival Mid Mning Tea / Coffee / Juice and a light snack 3 Course Set Lunch Buffet served in the Restaurant R 480 PER PERSON
INDIVIDUAL Catering F those who do not wish to make use of the Day Conference Packages we are able to offer individual catering requests Tea / coffee Tea / coffee and fresh juice Tea / coffee / juice and biscuits Tea / coffee / juice and snacks Tea / coffee / juice / hot chocolate Tea / coffee / juice / hot chocolate and snacks Light cocktail lunch R 30.00 per person R 38.00 per person R 50.00 per person R 65.00 per person R 55.00 per person R 80.00 per person R 300.00 per person 2 Course set menu R 265.00 per person 3 Course set menu R 295.00 per person Buffet menu from R 325.00 per person
VENUE Hire FULL DAY CONFERENCE VENUE HIRE Use of the venue f a maximum of 9 hours The America s Cup R 4 800 The Blue Ribbon Room R 3 200 The Legacy Boardroom R 2 750 The Boardroom R 2 750 HALF-DAY CONFERENCE VENUE HIRE Use of the venue f a maximum of 4 hours The America s Cup R 2 600 The Blue Ribbon Room R 1 850 The Legacy Boardroom R 1 550 The Boardroom R 1 550 THE ABOVE VENUE HIRE RATES INCLUDE THE FOLLOWING: Tables, chairs and standard table linen Standard cutlery, crockery and glassware Mineral water and conference sweets Notepads & pencils Complimentary internet access
FINGER MENUS The Commode Please compile your selection from the below menu f your Finger Lunch COLD SELECTION (Please select 5 items) Smoked springbok on focaccia with onion marmalade Crudités Biltong & feta quiche Smoked salmon & hseradish on rye bread Classic B.L.T. Cape Malay chicken samoosas Smoked snoek pâté with yuzu Rare roast beef on rye Tandoi chicken rotis Chermoula lamb pitas Smoked chicken Caesar buns Smoked salmon & chive butternut & mushroom Beef springroll with sweet chilli Cheese samoosas Duck & plum wrap
FINGER MENUS The Commode Please compile your selection from the below menu f your Finger Lunch HOT SELECTION (Please select 5 items) Curry beef rotis Tempura prawns Camembert & fig springrolls Lemon & herb fish fingers Crumbed chicken goujons Salt & pepper calamari Vegetarian samoosas Thai spiced chicken satay Smoked chicken & cn quiche Prego chicken wings Chizo & smoked mozzarella tart Sticky honey pk ribs Harissa lamb kebabs with mint yoghurt Butternut & ciander springrolls Bulgogi beef skewers Mini cheese burgers Items marked with an asterix(*) are not applicable to DCP Packages and will be priced individually upon request
SET MENU The Commode Please select 1 item from each of the following courses. In the case of a 2 course Set Menu, please select either a starter and main a main and dessert STARTERS Smoked salmon on fresh crisp lettuce, feta & watermelon salsa Waldf salad Smoked chicken with cos lettuce & a Caesar dressing Creamy potato and leek soup Roast vegetables wrap MAIN COURSE Grilled fish of the day, egg noodles, vegetables stir fry, fennel butter sauce Roast sirloin cous cous and harissa vegetable Chicken curry, almond pilaf & crisp pappadum Stuffed chicken with peppadew and feta, garlic & chive mashed, butternut wedges Roast vegetables pasta and tomato pesto DESSERT Bread & butter pudding with almond sauce Pear crumbles with kiwi coulis and vanilla quenelle Duo of chocolate & vanilla mousse with a wafer biscuit Fruit salad with ice cream Cake of the day
BUFFET MENU The Commode The buffet selection is applicable to conferences of 30 persons and me. BUFFET MENU 1 STARTERS Thai marinated mussels Vegetable samoosa Smoked chicken and cn quiche German potato salad Roast courgette, black olive, and feta Classic waldf salad MAIN COURSE Asian roast linefish Homemade chicken and mushroom pie Roast sirloin of beef with Ykshire puddings Cheese and onion pie DESSERTS Sticky toffee pudding Chocolate fudge brownies with fresh cream Yoghurt and muesli fruit cups BUFFET MENU 2 STARTERS Tempura prawns with a sweet chilli dipping sauce BBQ pk ribs Camembert & fig springrolls Greek salad Asian sprout salad with crispy noodles Traditional Caeser salad MAIN COURSE Grilled linefish with mussel sauce Tomato lamb bredie Roast chicken breast in a creamy Cajun sauce Ratatouille puff pie DESSERTS Cardamom croissant bread & butter pudding Milk custard tarts Fresh fruit salad
BUFFET MENU The Commode The buffet selection is applicable to conferences of 30 persons and me. BUFFET MENU 3 STARTERS Cape Malay pickled fish Chizo and mozzarella tarts Roast pk belly, pears and a honey and walnut dressing Panzanella salad Butternut and feta salad with poppy seeds Beetroot salad BUFFET MENU 4 STARTERS Danish herring Parma ham and melon salsa Bulgogi beef skewers Watercress, roast beef & hseradish potato salad Roast Mediterranean vegetable salad Niçoise salad MAIN COURSE Mozambique fish hot pot Cape Malay beef curry Roast chicken Mediterranean lentil wraps MAIN COURSE Grilled linefish with a gremolata butter sauce Traditional beef lasagna Roast duck with prunes and almonds Butternut and Emmenthaler phyllo DESSERTS Malva pudding Milk tart Apple strudel DESSERTS Pear, chocolate and almond crumble Berry cheese cake Vanilla ice cream
BUFFET MENU The Commode The buffet selection is applicable to conferences of 30 persons and me. BUFFET MENU 5 STARTERS Asian calamari salad Prego chicken wings Beef springrolls Moccan carrot salad Whole-wheat pasta tossed with olive oil, sundried tomatoes, artichokes, calamata olives & a garlic and herb vinaigrette Couscous salad of beef, almonds, capsicum and feta MAIN COURSE Grilled linefish with chakalaka Roast lamb with harrisa peppers Turkey curry Ggonzola and Ptabellini penne DESSERTS Cape brandy pudding Rich chocolate mousse Selection of homemade sbets
FINGER MENU The Please compile your selection from the below menu f your finger lunch COLD SELECTION (Please select 5 items) Smoked salmon mousse on rye Smoked springbok, preserved figs and blue cheese Harissa chicken and cucumber relish Caramelised leek and Roqueft tarts Duck and plum wraps Smoked snoek pate, focaccia wafers and onion marmalade Classic BLT Minted meatballs with peppadews Tikka chicken baps Rare roast beef, pickles and hseradish mayo Salami and mozzarella quiche
FINGER MENU The Please compile your selection from the below menu f your finger lunch HOT SELECTION (Please select 5 items) Cape Malay Chicken samosa Teriyaki beef skewers BBQ Buffalo wings Thai chicken satays Asian vegetarian spring rolls Cocktail cheese burgers Beef springrolls Tempura and ciander fish goujons Salt n pepper calamari Panko-crumbed prawn tails Roast vegetable tarts Moccan lamb kebabs with mint raita
SET MENU The Please select 1 item from each of the following courses. In the case of a 2 course set menu, please select either a starter and main a main and dessert STARTER Smoked snoek gateaux with roasted seasonal vegetables and curried mango dressing Tandoi chicken salad Double baked curried potato and pumpkin soup, with a light ciander oil Mediterranean salad MAIN COURSE Oven roasted beef sirloin with a black pepper crust, creamy potatoes, seared capsicum and natural herb jus Line fish of the day, potato wedges, mussel salsa and a lemon buerre blanc Masala lamb cutlets, ciander crushed potatoes and steamed broccoli Roasted chicken supreme stuffed with biltong and peppadews, spring onion mash and roast vegetables DESSERT Vanilla bean crème brûleé Traditional malva pudding served with crème anglaise Fresh fruit salad with strawberry sbet Bavarian double baked cheese cake with mandarin segments
BUFFET MENUS The BUFFET MENU 1 STARTERS Cape Malay butternut soup Smoked snoek pâté Oriental vegetable spring rolls with sweet chili Thai chicken satays with peanut dipping sauce Pear and brie salad with walnut dressing Sunset Cobb salad Moccan carrot salad, toasted cumin, fresh mint and ciander with harissa dressing MAIN COURSE Lemon and herb grilled line fish Traditional beef lasagna Aromatic turkey curry Vegetable lentil wraps with mozzarella Basmati rice Seasonal vegetables DESSERTS Seasonal fruit salad Sticky toffee pudding South African cheese board Cadbury chocolate mousse
BUFFET MENUS The BUFFET MENU 2 COLD BUFFET Tomato and basil soup Teriyaki beef skewers Cape Malay pickled fish Roast chicken and spring onion tartlets Thai potato salad Zucchini, black olives and feta salad Smoked chicken Caesar salad HOT BUFFET Thai green fish curry Harissa roast leg of lamb Grilled chicken breasts in a chasseur sauce Vegetable moussaka Herbed potato wedges Yellow rice Seasonal vegetables DESSERT Strawberry baked cheese cake Pear and Apple nut crumble with custard Chocolate brownies Vanilla ice-cream
BUFFET MENUS The BUFFET MENU 3 COLD BUFFET Creamy seafood and herb soup Smoked venison, rocket and parmesan Panko crumbed prawns with sweet chili Duck and plum wraps Smoked salmon and caper salad Greek salad Chicken, celery, and green grape salad Moccan beef couscous salad HOT BUFFET Teriyaki roast line fish Garlic and rosemary leg of lamb Rendang beef curry Lemon and garlic roast chicken Wild mushroom and blue cheese penne Chateau roast potatoes Basmati rice Seasonal vegetables DESSERT Death by chocolate cake Croissant bread & butter pudding Cocktail lemon meringue Fresh fruit salad
CONFERENCE Checklist The following checklist is intended to provide assistance in ensuring that all the necessary items, concerns and requirements are addressed pri to the start of your conference HOTEL / VENUE REQUIREMENTS Ensure conference venue and accommodation are available Arrange with the conference co-dinat f a site inspection of the venue Provisionally book the conference room and accommodation. Remember it is easier to decrease numbers than to increase numbers Ensure that the venue suits your requirements and makes the statement you intend it to make Make the conference co-dinat aware of your needs and the desired outcome of the conference Request a quote so that you are able to prepare a budget Confirm provisional booking and request contract Verify the regulations regarding deposits and payments DELEGATES Prepare invitations well in advance to ensure you get the desired turnout you require Ensure that the invitations are specific in the details of dates, times, costs and RSVP responses Determine delegate requirements with regards to travel and accommodation, bearing in mind international travellers may require VISAS special clearence through Home Affairs Directions map to the conference venue Dietary requirements
CONFERENCE Checklist SPEAKERS AND PRESENTERS Brief presenters on requirements and deadlines and the desired result Enquire about their needs with regards to equipment to present a professional conference Do they require accommodation travel arrangements to the conference venue? HOTEL / VENUE REQUIREMENTS Confirm numbers with conference co-dinat Finalize equipment, room layout and menu Define the conference daily plan Arrange f a pre-inspection of the venue pri to the conference Ensure that you are given a contact person on the day of the conference Do you require an infmation desk? POST CONFERENCE Post conference - thank you mails to delegates and follow-up on material Post conference - final invoices and payments