CELEBRATE TEACHERS DAY @ GRAND COPTHORNE WATERFRONT HOTEL! TEACHERS DAY PACKAGE 2016 GRAND BALLROOM, LEVEL 4 Minimum 25 tables Maximum 65 tables Monday to Thursday Minimum 25 tables Maximum 65 tables Friday to Sunday GALLERIA BALLROOM, LEVEL 3 Minimum 10 tables Maximum 16 tables RIVERFRONT BALLROOM, LEVEL 2 Minimum 15 tables Maximum 20 tables WATERFRONT BALLROOM, LEVEL 2 Minimum 20 tables Maximum 28 tables PACKAGE RATE: (LUNCH OR DINNER) 7-Course Chinese Set at S$ 750.00nett per table of 10 persons Buffet at S$ 75.00nett per person All prices quoted are valid for Year 2016 and are inclusive of 10% service charge and 7% government taxes, unless otherwise stated. All prices are subject to change without prior notice. Our hotel reserves the right to amend the package pricing and perks without prior notice.
OUR PACKAGE INCLUDES: Dining Exquisite Chinese Cuisine specially prepared by our Chinese Master Chef or International Buffet Spread specially prepared by our Team of Gourmet Chefs Complimentary mixed nuts served during pre-event cocktail reception Beverage Free flow of soft drinks, mixers, and Chinese tea throughout the event House wines and beer can be arranged at special prices Complimentary Parking coupons based on 20% of your confirmed attendance Floral decoration for up to four (4) VIP tables Lighted colored balls as décor for all guests table Ivory seat covers for all chairs Two (2) sets of LCD projectors with screens Two (2) sets of wireless handheld microphones Additional Perks A VIP car park space at the front porch of the Hotel Teachers Day Welcome Door Gifts for all teachers One (1) complimentary day use room for organizer from 3:00pm to 7:00pm Corkage waiver for all sealed and duty paid wine and hard liquor (up to maximum of one (1) bottle per confirmed table One (1) weekday dinner voucher for two (2) persons at Café Brios as lucky draw prize (applicable only for confirmation of 08 tables & above) Five (05) vouchers, each at 25% discount for beauty and wellness treatments from award winning J s Salon For enquiries, kindly contact our friendly Events Team at 6233 1188 Email: events.gcw@millenniumhotels.com
CHINESE MENU 1 (No Pork, No Lard) 國敦四彩拼盆 Copthorne Cold & Hot Combination Platter 四寶羹 Braised Four Treasures Soup 蒜香風沙脆皮雞 Roasted Crispy Chicken Flavored with Deep-fried Garlic 双寶菇扒翠園蔬 Braised Two Kinds Mushrooms with Seasonal Vegetables 普寧豆醬蒸西曹 Steamed Fresh Seabass in Preserved Yellow Bean Sauce 乾燒伊府面 Stewed Ee-Fu Noodles with Straw Mushrooms & Chives 紅梅醬香芒果布甸 Chilled Mango Pudding served with Raspberry Sauce Chinese Tea
CHINESE MENU 2 (No Pork, No Lard) 缤纷汉和彩拼盆 Copthorne Chinese & Japanese Combination Platter 竹笙蟹肉粟米羹 Sweet Corn Soup with Crab Meat & Bamboo Piths 京燒荷香雞 Stewed Chicken Peking Style in Lotus Leaf 瑤柱碧綠鴛鴦菇 Duet Mushrooms & Conpoy with Seasonal Vegetables 翠芹味噌醬蒸紅曹 Steamed Fresh Malabar Snapper in Japan Shiro Miso Sauce 白汁鮮蝦炒飯 Fried Rice with Shrimp Meat Served Cream Sauce 黑芝麻蓮子露 Sweetened Black Sesame Cream with Lotus Seeds Chinese Tea
Buffet Menu 1 Appetizers Vine Ripe Tomato and Mozarella Cheese with Rocket Salad in Aged Balsamic Dressing Cous Cous Salad with Smoked Chicken and Chopped Herbs Smoked Salmon Platter with Condiments Selection of Seasonal Winter Salad Leaves with Traditional Condiments Creamy French dressing, Italian Vinaigrette and Thousand Island dressing Soup Cream of Celeraic Soup Breads French Baguette and Mini Breads roll Served with French Butter and Margarine Main Courses Roulade of Chicken Stuffed with Mushroom and Pine Nut, Morel Cream Sauce Grilled Seabass Fillet with Young Asparagus in Shellfish Bisque Sauce Beef Rendang Braised Abalone Mushroom with Broccoli Floret in Superior Vegetarian Oyster Sauce (Vegetarian) Fish Noodle with Vegetables Steam White Jasmine Rice Desserts Chocolate Fudge Brownies Marble Cheese Cake Cinnamon Pear Tart Chilled Almond Bean Curd with Longan Fresh Fruit Platter Coffee / Tea
Buffet Menu 2 Appetizers Platter of Smoked Norwegian Salmon with Condiments New Potato Salad in Sweet Mustard Sauce and Herb Chives Chinese Platter of Crispy Chicken with Curry Leave & Garlic Chip in Chilli Sauce Selection of Seasonal Winter Salad Leaves (Vegetarian) Creamy French dressing, Italian Vinaigrette and Thousand Island dressing Soup Cream of Broccolini Soup (Vegetarian) Breads French Baguette and Mini Breads roll Served with French Butter and Margarine Main Courses Oven-roasted Lamb Chop serves with Garden Vegetable in Rosemary Jus Pan-seared Barramundi Fillet with Sugar Peas and Oven Roasted Tomatoes in Lemon Butter Sauce Indian Style Butter Chicken Sayor Lodeh (Vegetarian) Vegetarian Lasagna Pilaf Rice serve with California Raisin and Nuts Desserts Blueberries Cheese Cake Chocolate Fudge Cake Konnayaku Jelly Sago with Gula Melaka and Coconut Milk Fresh Fruit Salad with Berries Coffee / Tea